Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran-Reference-Cited by-同舟云学术

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Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran

Published:2020-01-24 Issue:2 Volume:97 Page:382-393
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Buitimea‐Cantúa Nydia E.¹^ORCID,Serna‐Saldívar Sergio O.¹^ORCID

Affiliation:

1. Tecnologico de Monterrey Centro de Biotecnología‐FEMSA Escuela de Ingeniería y Ciencias Monterrey México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10254

Reference36 articles.

1. A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

2. Antioxidant Activity of Grains

3. Decorticating Sorghum To Concentrate Healthy Phytochemicals

4. Anthocyanins from black sorghum and their antioxidant properties

5. Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources

Cited by 4 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. Dietary polyphenols regulate appetite mechanism via gut-brain axis and gut homeostasis;Food Chemistry;2024-07

2. Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management;International Journal of Gastronomy and Food Science;2023-06

3. Sorghum Flour Application in Bread: Technological Challenges and Opportunities;Foods;2022-08-16

4. Potential food applications of sorghum ( Sorghum bicolor ) and rapid screening methods of nutritional traits by spectroscopic platforms;Journal of Food Science;2021-12-23

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