Related references
Note: Only part of the references are listed.Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix
Harikesh B. Singh et al.
BIORESOURCE TECHNOLOGY (2010)
Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
Tijana M. Dordevic et al.
FOOD CHEMISTRY (2010)
Antioxidants and Human Disease: A General Introduction
Barry Halliwell
NUTRITION REVIEWS (2010)
Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi
Tapati Bhanja et al.
BIORESOURCE TECHNOLOGY (2009)
Thermal generation of stable [image omitted] spin trap adducts with super-hyperfine structure in their EPR spectra: An alternative EPR spin trapping assay for radical scavenging capacity determination in dimethylsulphoxide
Michal Zalibera et al.
FREE RADICAL RESEARCH (2009)
Screening of cereal varieties for antioxidant and radical scavenging properties applying various spectroscopic and thermoanalytical methods
Lucia Brindzova et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
I-Hsin Lee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Determination of phenolic compounds and their antioxidant activity in fruits and cereals
P. Stratil et al.
TALANTA (2007)
High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes
Wende Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions
I-Hsin Lee et al.
FOOD CHEMISTRY (2007)
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
Chia-Hung Lin et al.
FOOD MICROBIOLOGY (2006)
Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
KH Kim et al.
FOOD CHEMISTRY (2006)
Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products
David Del Pozo-Insfran et al.
FOOD RESEARCH INTERNATIONAL (2006)
Free radical scavenging properties and phenolic content of Chinese black-grained wheat
WD Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions
T Beta et al.
CEREAL CHEMISTRY (2005)
Phenolic antioxidants richly contained in corn bran are slightly bioavailable in rats
Z Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Scavenging and antioxidant properties of compounds synthesized by carotenogenic yeasts stressed by heavy metals - EPR spin trapping study
P Rapta et al.
BIOPHYSICAL CHEMISTRY (2005)
β-Glucan and mineral nutrient contents of cereals grown in Turkey
A Demirbas
FOOD CHEMISTRY (2005)
Antioxidant activity and dietary fibre in durum wheat bran by-products
F Esposito et al.
FOOD RESEARCH INTERNATIONAL (2005)
Evaluation of antioxidant capacity of cereal brans
M Martínez-Tomé et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay
MJTJ Arts et al.
FOOD AND CHEMICAL TOXICOLOGY (2004)
Comparison of wheat flours grown at different locations for their antioxidant properties
LL Yu et al.
FOOD CHEMISTRY (2004)
Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus
GC Yen et al.
FOOD CHEMISTRY (2003)
Phenolic acids in foods: An overview of analytical methodology
RJ Robbins
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Application of cereals and cereal components in functional foods: a review
D Charalampopoulos et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Antioxidant activity of grains
KK Adom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Processed sweet corn has higher antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions
H Zielinski et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
γ-Linolenic acid production with Thamnidium elegans by solid-state fermentation on apple pomace
M Stredansky et al.
BIORESOURCE TECHNOLOGY (2000)
Share Paper
