Related references
Note: Only part of the references are listed.Design Strategies of Metal Complexes Based on Chelating Polymer Ligands and Their Application in Nanomaterials Science
Gulzhian I. Dzhardimalieva et al.
JOURNAL OF INORGANIC AND ORGANOMETALLIC POLYMERS AND MATERIALS (2018)
Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat
Attila Bagdi et al.
FOOD HYDROCOLLOIDS (2017)
Extraction, characterization and gelling behavior enhancement of pectins from the cladodes of Opuntia ficus indica
Khalef Lefsih et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Wheat bran feruloyl oligosaccharides ameliorate AAPH-induced oxidative stress in HepG2 cells via Nrf2 signalling
Huijuan Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium)
Rachel R. Schendel et al.
CARBOHYDRATE RESEARCH (2015)
Antioxidant Capacity of Water-Extractable Arabinoxylan from Commercial Barley, Wheat, and Wheat Fractions
Lovemore Nkhata Malunga et al.
CEREAL CHEMISTRY (2015)
Antioxidant capacity of arabinoxylan oligosaccharide fractions prepared from wheat aleurone using Trichoderma viride or Neocallimastix patriciarum xylanase
Lovemore Nkhata Malunga et al.
FOOD CHEMISTRY (2015)
Structural characterization and antioxidant activities of κ-carrageenan oligosaccharides degraded by different methods
Yujiao Sun et al.
FOOD CHEMISTRY (2015)
Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread
Iuliana Aprodu et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Protection of Feruloylated Oligosaccharides from Corn Bran against Oxidative Stress in PC 12 Cells
Sheng-wen Yao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
In vitro antioxidant activity of feruloyl arabinose isolated from maize bran by acid hydrolysis
Qiling Lin et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Feruloylated oligosaccharides: Structure, metabolism and function
Juanying Ou et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Antioxidant activities of corn fiber and wheat bran and derived extracts
Jonas Lewin Bauer et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials
Bram Damen et al.
FOOD CHEMISTRY (2012)
Optimizing the bioactive potential of wheat bran by processing
Nuria Mateo Anson et al.
FOOD & FUNCTION (2012)
Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods
Tiffany Chien-Ting Lo et al.
CARBOHYDRATE POLYMERS (2011)
Antioxidant properties of some lichen species
Marijana Kosanic et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
Nuria Mateo Anson et al.
JOURNAL OF NUTRITION (2011)
Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins
S. P. Chawla et al.
FOOD CHEMISTRY (2009)
Antioxidant potential of hydroxycinnamic acid glycoside esters
Petri Kylli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation Properties in Rats
Valerie Van Craeyveld et al.
JOURNAL OF NUTRITION (2008)
Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
Paola Vitaglione et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
DNA damage protecting activity and antioxidant potential of pudina extract
Akhilesh Kumar et al.
FOOD CHEMISTRY (2007)
Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides
Katrien Swennen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation
U Thiyam et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Isolation and structural identification of complex feruloylated heteroxylan side-chains from maize bran
Ella Allerdings et al.
PHYTOCHEMISTRY (2006)
Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions
C. Gallardo et al.
FOOD CHEMISTRY (2006)
Studies on the antioxidative activity of Graptopetalum paraguayense E.!Walther
YC Chung et al.
FOOD CHEMISTRY (2005)
Association of non-starch polysaccharides and ferulic acid in grain amaranth (Amaranthus caudatus L.) dietary fiber
M Bunzel et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Free radical-scavenging capacity and inhibitory activity on rat erythrocyte hemolysis of feruloyl oligosaccharides from wheat bran insoluble dietary fiber
XP Yuan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Bound ferulic acid from bran is more bioavailable than the free compound in rat
L Rondini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Hydroxycinnamic acids in walls of wheat aleurone cells
DI Rhodes et al.
JOURNAL OF CEREAL SCIENCE (2002)
Antioxidant properties of ferulic acid and its related compounds
H Kikuzaki et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Structural features of arabinoxylans from sorghum having good roti-making quality
CD Nandini et al.
FOOD CHEMISTRY (2001)
Share Paper
