Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains-Reference-Cited by-同舟云学术

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

Published:2015-08-26 Issue:9 Volume:20 Page:15525-15549
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Yu Lilei,Beta Trust

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/20/9/15525/pdf

Reference40 articles.

1. Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

2. Phytochemical content and antioxidant activity of six diverse varieties of whole wheat

3. Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

4. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions

5. Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

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