Comparative study on the phytochemical profiles and cellular antioxidant activity of phenolics extracted from barley malts processed under different roasting temperatures
Author:
Affiliation:
1. Department of Food Science and Engineering
2. Jinan University
3. Guangzhou 510632
4. China
5. Formula-pattern Research Center
6. School of Traditional Chinese Medicine
7. Department of Biochemistry
Abstract
Consumption of cereal foods has been related to health improvement, which is partly because of their phytochemicals.
Funder
Jinan University
University of Texas Southwestern Medical Center
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00168A
Reference43 articles.
1. Crops that feed the world 4. Barley: a resilient crop? Strengths and weaknesses in the context of food security
2. Statista, Statista . World barley production since 2008. In, vol. 2018, 2018 . https://www.statista.com/statistics/271973/world-barley-production-since-2008/:Statista2018
3. Barley for food: Characteristics, improvement, and renewed interest
4. Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols
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