Comparison of Swiss Red Wheat Grain and Fractions for Their Antioxidant Properties-Reference-Cited by-同舟云学术

Comparison of Swiss Red Wheat Grain and Fractions for Their Antioxidant Properties

Published:2004-02-12 Issue:5 Volume:52 Page:1118-1123
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Kequan¹,Laux Joseph J.¹,Yu Liangli (Lucy)¹

Affiliation:

1. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, and New Business Development, Bühler AG, CH-9240 Uzwil, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030640w

Reference22 articles.

1. Antioxidant activity of durum wheat bran

Cited by 167 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanical properties and energy evolution mechanism of wheat grain under uniaxial compression;Journal of Stored Products Research;2024-09

2. Effects of hydrogen-rich water on antioxidant activity during barley malting;Systems Microbiology and Biomanufacturing;2024-03-01

3. Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread;Cereal Chemistry;2024-01-29

4. Equilibrium and fixed-bed kinetics study on hazelnut skin polyphenols extraction using choline chloride –lactic acid-based NADES and water as solvents;Separation and Purification Technology;2023-12

5. The bioavailability, health advantages, extraction method, and distribution of free and bound phenolics of rice, wheat, and maize: A review;Food Chemistry Advances;2023-12