Determination of Free and Bound Phenolic Acids, and Evaluation of Antioxidant Activities and Total Polyphenolic Contents in Selected Pearled Barley-Reference-Cited by-同舟云学术

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Determination of Free and Bound Phenolic Acids, and Evaluation of Antioxidant Activities and Total Polyphenolic Contents in Selected Pearled Barley

Published:2010 Issue:3 Volume:16 Page:215-224
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

YOSHIDA Atsuko,SONODA Keisuke,NOGATA Yoichi,NAGAMINE Takashi,SATO Maki,OKI Tomoyuki,HASHIMOTO Shunjiro,OHTA Hideaki

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference34 articles.

1. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions

2. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours

3. Antioxidant Effects of Water Extracts from Barley (Hordeum vulgare L.) Prepared under Different Roasting Temperatures

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

5. Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

Cited by 22 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. Phenolic Acids in Pollen;Pollen Chemistry & Biotechnology;2023

2. Analysis of structural changes and anti-inflammatory capacity in soybean protein isolates conjugated with anthocyanins;Food Science and Technology;2022

3. Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes;Foods;2021-03-09

4. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars;Foods;2020-06-12

5. Investigation of phenolic compounds with antioxidant activity in barley and oats affected by variation in growing location;Cereal Chemistry;2020-05-08

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