Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer-Reference-Cited by-同舟云学术

Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer

Published:2011-01-24 Issue:4 Volume:59 Page:1249-1255
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Leitao Céline¹²,Marchioni Eric¹,Bergaentzlé Martine¹,Zhao Minjie¹,Didierjean Luc²,Taidi Behnam²,Ennahar Saïd¹

Affiliation:

1. Equipe de Chimie Analytique des Molécules BioActives, UMR 7178 − Institut Pluridisciplinaire Hubert Curien Université de Strasbourg − Faculté de Pharmacie, 74 route du Rhin, 67400 Illkirch, France

2. Carlsberg Group, Brasseries Kronenbourg, 68 route d’Oberhausbergen, B.P. 13, 67037 Strasbourg Cedex 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104094c

Reference22 articles.

1. Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants

2. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds

3. Antioxidant activities of barley seeds extracts

4. Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

5. Antioxidative and Antiproliferative Properties of Selected Barley (Hordeum vulgarae L.) Cultivars and Their Potential for Inhibition of Low-Density Lipoprotein (LDL) Cholesterol Oxidation

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