Changes in Phenolic Acid Content in Maize during Food Product Processing-Reference-Cited by-同舟云学术

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Changes in Phenolic Acid Content in Maize during Food Product Processing

Published:2018-03-16 Issue:13 Volume:66 Page:3378-3385
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Butts-Wilmsmeyer Carrie J.,Mumm Rita H.,Rausch Kent D.,Kandhola Gurshagan¹,Yana Nicole A.,Happ Mary M.²,Ostezan Alexandra³,Wasmund Matthew,Bohn Martin O.^ORCID

Affiliation:

1. Department of Biological and Agricultural Engineering, University of Arkansas, 4183 Bell Engineering Center, Fayetteville, Arkansas 72701, United States

2. Department of Agronomy and Horticulture, University of Nebraska-Lincoln, 202 Keim Hall, Lincoln, Nebraska 68583, United States

3. Institute of Plant Breeding, Genetics and Genomics, University of Georgia, 111 Riverbend Road, Athens, Georgia 30602, United States

Funder

Graduate College, University of Illinois at Urbana-Champaign

Dow Chemical Company

Kellogg's

University of Illinois at Urbana-Champaign

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05242

Reference30 articles.

1. The Bioavailability of Ferulic Acid Is Governed Primarily by the Food Matrix Rather than Its Metabolism in Intestine and Liver in Rats

2. Oxidants, antioxidants, and the degenerative diseases of aging.

3. New insights on the anticancer properties of dietary polyphenols

4. Modulation of Nrf2/ARE Pathway by Food Polyphenols: A Nutritional Neuroprotective Strategy for Cognitive and Neurodegenerative Disorders

5. Ferulic acid antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell culture systems in vitro: structure-activity studies

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