Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity-Reference-Cited by-同舟云学术

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Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

Published:2012-07 Issue:4 Volume:89 Page:198-204
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Abdel-Aal El-Sayed M.¹²,Choo Thin-Miew³,Dhillon Simarata¹,Rabalski Iwona¹

Affiliation:

1. Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9.

2. Corresponding author. Phone: (519) 780-8031. Fax: (519) 829-2600.

3. Agriculture and Agri-Food Canada, Eastern Cereal and Oilseed Research Centre, 960 Carling Ave, Ottawa, ON, Canada, K1A 0C6.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Effects of Selected Barley Cultivars and Their Pearling Fractions on Inhibition of Human LDL Oxidation In Vitro Using a Modified Conjugated Dienes Method

2. Screening Spring Wheat for Midge Resistance in Relation to Ferulic Acid Content

3. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

4. Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

5. Antioxidant Activity of Grains

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