Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification-Reference-Cited by-同舟云学术

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

Published:2011-08-12 Issue:17 Volume:59 Page:9127-9134
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Verardo Vito,Gómez-Caravaca Ana Maria¹,Messia Maria Cristina²,Marconi Emanuele²,Caboni Maria Fiorenza

Affiliation:

1. Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071, Granada (GR), Spain

2. Dipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche (DISTAAM), Università degli studi del Molise, Via De Sanctis, 86100, Campobasso (CB), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202804v

Reference35 articles.

1. Why whole grains are protective: biological mechanisms

2. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

3. Role of cereal type and processing in whole grain in vivo protection from oxidative stress

4. β-glucans and their significance for the preparation of functional foods – a review

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