Changes in the Phenolic Acid Content and Antioxidant Activity During Kernel Development of Corn (Zea mays L.) and Relationship with Mycotoxin Contamination-Reference-Cited by-同舟云学术

Changes in the Phenolic Acid Content and Antioxidant Activity During Kernel Development of Corn (Zea mays L.) and Relationship with Mycotoxin Contamination

Published:2017-03 Issue:2 Volume:94 Page:315-324
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Giordano Debora¹,Beta Trust²,Reyneri Amedeo¹,Blandino Massimo¹

Affiliation:

1. Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.

2. Department of Food Science, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference54 articles.

1. Antioxidant Activity of Grains

2. Chlorogenic Acid and Maize Ear Rot Resistance: A Dynamic Study Investigating Fusarium graminearum Development, Deoxynivalenol Production, and Phenolic Acid Accumulation

3. Possible Role of Plant Phenolics in the Production of Trichothecenes by Fusarium graminearum Strains on Different Fractions of Maize Kernels

4. Naturally occurring phenols: a detoxification strategy for fumonisin B1

5. Influence of agricultural practices on Fusarium infection, fumonisin and deoxynivalenol contamination of maize kernels

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