Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp.-Reference-Cited by-同舟云学术

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Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp.

Published:2016-01-25 Issue:4 Volume:64 Page:913-922
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ziegler Jochen U.¹,Flockerzie Miriam¹,Longin C. Friedrich H.²,Würschum Tobias²,Carle Reinhold¹³,Schweiggert Ralf M.¹

Affiliation:

1. Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70599 Stuttgart, Germany

2. State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, D-70599, Stuttgart, Germany

3. Faculty of Science, Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia

Funder

Ministerium f?r Wissenschaft, Forschung und Kunst Baden-W?rttemberg

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05474

Reference51 articles.

1. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species

2. Seed Sprout Production for Human Consumption — A Review

3. The Effect of Light on Carotenoids of Etiolated Mung Bean Seedlings

4. Der Einflu� der Keimung auf den N�hrwert von Weizen, Mungbohnen und Kichererbsen

5. The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)

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1. Changes in colour, tocopherols and carotenoids during the germination of lupin seeds;Journal of Food Composition and Analysis;2023-12

2. Influence of variety and growing location on carotenoid and vitamin E contents of 184 different durum wheat varieties (Triticum turgidum ssp. durum) in Germany;European Food Research and Technology;2020-07-11

3. The wheat species profiling by non-targeted UPLC–ESI–TOF-MS analysis;European Food Research and Technology;2020-05-30

4. Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley;LWT;2019-11

5. Phenol content in sprouted grains;Sprouted Grains;2019

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