研究论文
Phenolic composition and antioxidant activity of colored oats
Mónika Varga, Rebeka Jójárt, Péter Fónad, Róbert Mihály, András Palágyi
University of Szeged Cereal Research (Hungary)
来源Food Chemistry
年份2018
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学术脉络
学科主题
生物医学Phytochemicals and Antioxidant Activities
Meat and Animal Product Quality · Tea Polyphenols and Effects
参考文献 56
The Influence of Total Phenols Content on Antioxidant Capacity in the Whole Grain Extracts
被引 75Zorica Hodžić, Hatidža Pašalić, A. Memiševic · 2013
Oat phenolics: biochemistry and biological functionality.
被引 14F. William Collins, F. H. Webster, P. J. Wood · 2011
Oats and Oat Improvement
被引 98F. A. Coffman · Agronomy monograph/Agronomy · 1961
此处列出前 3 条
施引文献 66
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites
被引 226Gautam Gaur, Michael G. Gänzle · Current Research in Food Science · 2023
The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds
被引 200Yunzhen Zhang, Yueqin Li, Xiaxia Ren · Food Chemistry · 2022
A systematic review of phytochemicals in oat and buckwheat
被引 131Peter Francis Raguindin, Oche Adam Itodo, Jivko Stoyanov · Food Chemistry · 2020
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