Antioxidative Capacity of Proanthocyanidins from China Bitter Humulus Lupulus in Vitro-Reference-Cited by-同舟云学术

Antioxidative Capacity of Proanthocyanidins from China Bitter Humulus Lupulus in Vitro

Published:2013-09 Issue:4 Volume:71 Page:224-232
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Liu Chunfeng¹,Shan Yan¹,Yin Xiangsheng²,Li Qi³

Affiliation:

1. Lab of Brewing Science and Engineering, Synergetic Innovation Center of Food Safety and Nutrition, and Key Laboratory of Industrial Biotechnology, Ministry of Education, and Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China

2. Cargill Malt, McGinty Road West, MS 135, Wayzata, MN 55391

3. Lab of Brewing Science and Engineering, and Key Laboratory of Industrial Biotechnology, Ministry of Education, and Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2013-1023-01

Reference43 articles.

1. Green Tea Polyphenols: Novel and Potent Inhibitors of Squalene Epoxidase

2. Antiallergic Effect of Apple Polyphenols on the Allergic Model Mouse.

3. Flavan and procyanidin glycosides from the bark of blackjack oak

Cited by 3 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. Chitosan-Tripolyphosphate Nanoparticles Prepared by Ionic Gelation Improve the Antioxidant Activities of Astaxanthin in the In Vitro and In Vivo Model;Antioxidants;2022-02-28

2. Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage;Antioxidants;2020-03-11

3. What is new on the hop extraction?;Trends in Food Science & Technology;2019-11