4.5 Article

Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

Alyssa Hidalgo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread

Danielle Taneyo Saa et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Alyssa Hidalgo et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats

Volkan A. Yilmaz et al.

JOURNAL OF CEREAL SCIENCE (2015)

Article Food Science & Technology

Effect of baking on free and bound phenolic acids in wholegrain bakery products

El-Sayed M. Abdel-Aal et al.

JOURNAL OF CEREAL SCIENCE (2013)

Review Pharmacology & Pharmacy

Beneficial effects of polyphenols on cardiovascular disease

Mar Quinones et al.

PHARMACOLOGICAL RESEARCH (2013)

Article Chemistry, Physical

Aqueous-phase furfural-acetone aldol condensation over basic mixed oxides

Laura Faba et al.

APPLIED CATALYSIS B-ENVIRONMENTAL (2012)

Article Chemistry, Applied

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

N. U. Haase et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2012)

Article Chemistry, Applied

Heat damage of water biscuits from einkorn, durum and bread wheat flours

Alyssa Hidalgo et al.

FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

Fulgencio Saura-Calixto

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Tocols stability during bread, water biscuit and pasta processing from wheat flours

Alyssa Hidalgo et al.

JOURNAL OF CEREAL SCIENCE (2010)

Article Food Science & Technology

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

Francisco J. Morales et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Agriculture, Multidisciplinary

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

Li Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Chemistry, Multidisciplinary

Standardization of chemical shifts of TMS and solvent signals in NMR solvents

Roy E. Hoffman

MAGNETIC RESONANCE IN CHEMISTRY (2006)

Article Biochemistry & Molecular Biology

Cytotoxic and aromatic constituents from Salvia miltiorrhiza

MJ Don et al.

PHYTOCHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Importance of insoluble-bound phenolics to antioxidant properties of wheat

CM Liyana-Pathirana et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Carotenoid, tocopherol, phenolic acid, and antioxidant properties of Maryland-grown soft wheat

J Moore et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products

M Lindenmeier et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Review Nutrition & Dietetics

Polyphenols:: food sources and bioavailability

C Manach et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)

Article Agriculture, Multidisciplinary

Screening spring wheat for midge resistance in relation to ferulic acid content

ESM Abdel-Aal et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)