Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China-Reference-Cited by-同舟云学术

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Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China

Published:2021-04-21 Issue:5 Volume:86 Page:1878-1892
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shao Yafang¹²^ORCID,Hu Zhanqiang¹²,Liu Chengzhi³,Xu Qingyu¹,Zhang Huali¹,Yan Qin¹,Zhu Dawei¹,Zhu Zhiwei¹²

Affiliation:

1. China National Rice Research Institute Chinese Academy of Agricultural Sciences Hangzhou 310006 China

2. Laboratory of Quality and Safety Risk Assessment for Rice (Hangzhou) Ministry of Agriculture and Rural Affairs Hangzhou 310006 China

3. Hangzhou Digital‐Micro Biotech Co. Ltd Hangzhou 310000 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15704

Reference41 articles.

1. A single step solid-phase extraction method for complete separation of sterol oxidation products in food lipids

2. Phytosterols, phytostanols and their esters: from natural to functional foods

3. Bioactive compounds in cereal grains – occurrence, structure, technological significance and nutritional benefits – a review

4. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

5. Bioactivities and Antiradical Properties of Millet Grains and Hulls

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1. Effect of Andean Lupin (Lupinus mutabilis) genotype and harvest altitude on the chemical composition and nutritional quality of flours;Food Bioscience;2024-10

2. Comparative evaluation of free and bound phenolic acid contents in early grains of durum wheat line for its resistance to fusarium head blight with some other sensitive varieties in Algeria;Journal of Plant Protection Research;2023-11-06

3. Comparative Metabolomics Study of Chaenomeles speciosa (Sweet) Nakai from Different Geographical Regions;Foods;2022-03-31

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