Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran-Reference-Cited by-同舟云学术

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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Published:2022-01-06 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Wu Fan¹^ORCID,Tian Fulin¹,Jin Zhou¹,Liu Jing¹,Jin Weiping¹²,Chen Xuan¹²,Wang Zhan¹²,Jia Xiwu¹²,Liu Benguo³,Liu Lingyi¹²,Shen Wangyang¹²

Affiliation:

1. College of Food Science and Engineering Wuhan Polytechnic University Wuhan China

2. Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) Ministry of Education Wuhan China

3. School of Food Science Henan Institute of Science and Technology Henan China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10520

Reference29 articles.

1. Oat phenolic content and total antioxidant capacity during grain development

2. Optimizing the bioactive potential of wheat bran by processing

3. Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake

4. A compendium of wheat germ: Separation, stabilization and food applications

5. Study of the puffing process of amaranth seeds by dielectric spectroscopy

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality;Food Reviews International;2023-06-26

2. Three thermal treated methods improve physicochemical and functional properties of wheat bran‐germ and the bran‐germ containing products;Journal of the Science of Food and Agriculture;2023-03-07

3. The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice;Food Science & Nutrition;2022-07-22

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