Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices-Reference-Cited by-同舟云学术

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Antioxidant Activities and Antioxidant Compounds of Some Specialty Rices

Published:2008-02-29 Issue:2 Volume:37 Page:129-135
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Seo Sun-Jung,Choi Young-Min,Lee Seon-Mi,Kong Su-Hyun,Lee Jun-Soo

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200807341723289.pdf

Reference32 articles.

1. Anthocyanins in cereals

2. Black Rice (Oryza sativa L. indica) Pigmented Fraction Suppresses both Reactive Oxygen Species and Nitric Oxide in Chemical and Biological Model Systems

3. Inhibitory effect of anthocyanins and colored rice on diabetic cataract formation in the rat lenses

Cited by 30 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. Comparison of the Preadipocyte Differentiation Inhibitory Effects and Antioxidant Activities of Immature and Mature Yuzu Peel Hot Water Extracts In Vitro;Journal of the Korean Society of Food Science and Nutrition;2023-10-31

2. Comparison of Antioxidant Components and Activities of Korean Colored Rice (Oryza sativa L.) Cultivars;Journal of the Korean Society of Food Science and Nutrition;2023-07-31

3. Residual characteristics of buprofezin during rice processing;Korean Journal of Food Preservation;2022-06

4. Comparison of the Antioxidant Properties and Phenolic Compositions of Different Varieties of Beets (Beta vulgaris L.) Cultivated in Korea;Journal of the Korean Society of Food Science and Nutrition;2021-10-31

5. Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures;Korean Journal of Food Preservation;2018-06-30

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