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。Kaempferol attenuates doxorubicin-mediated nephropathy in rats by activating SIRT1 signaling
Reham I. Alagal et al.
JOURNAL OF FUNCTIONAL FOODS (2022)
Impacts of essential amino acids on energy balance
Fei Xiao et al.
MOLECULAR METABOLISM (2022)
Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion
Eslim Sugey Sandoval-Sicairos et al.
FOOD CHEMISTRY (2021)
Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement
Adriana Cristina Urcan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Myricetin supplementation decreases hepatic lipid synthesis and inflammation by modulating gut microbiota
Wen-Long Sun et al.
CELL REPORTS (2021)
Ultra-rapid, enhanced and eco-friendly extraction of four main flavonoids from the seeds of Oroxylum indicum by deep eutectic solvents combined with tissue-smashing extraction
Xing-shuo Yin et al.
FOOD CHEMISTRY (2020)
Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen
Mircea Oroian et al.
ANTIOXIDANTS (2020)
Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication
Daniela Pauliuc et al.
FOODS (2020)
Kaempferol protects against cadmium chloride -induced hippocampal damage and memory de ficits by activation of silent information regulator 1 and inhibition of poly (ADP -Ribose) polymerase-1
Attalla Farag El-kott et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2020)
Polyphenols in amaranth (A. manteggazianus) flour and protein isolate: Interaction with other components and effect of the gastrointestinal digestion
Mariela Rodriguez et al.
FOOD RESEARCH INTERNATIONAL (2020)
Oral Recombinant Methioninase Prevents Obesity in Mice on a High-fat Diet
Yoshihiko Tashiro et al.
IN VIVO (2020)
Composition and thermal characteristics of seed oil obtained from Chinese amaranth
Zhen-shan Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Discrimination and Chemical Phylogenetic Study of Four Pulsatilla Herbs Using UPLC-ESI-MS/MS Combined with Hierarchical Cluster Analysis
Miao-Miao Jin et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2018)
Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties
Debora N. Lopez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Interactions of Dihydromyricetin, a Flavonoid from Vine Tea (Ampelopsis grossedentata) with Gut Microbiota
Li Fan et al.
JOURNAL OF FOOD SCIENCE (2018)
Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
Agata Antoniewska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Dietary Protein and Energy Balance in Relation to Obesity and Co-morbidities
Mathijs Drummen et al.
FRONTIERS IN ENDOCRINOLOGY (2018)
Smashing Tissue Extraction of Five Lignans From the Fruit of Schisandra chinensis
Zhenyu Cheng et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2016)
Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (Hildergadia bateri) Seed
Oladipupo Q. Adiamo et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Ultra-turrax based ultrasound-assisted extraction of five organic acids from honeysuckle (Lonicera japonica Thunb.) and optimization of extraction process
Wen-Jing Xu et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans
Lisa M. Lamothe et al.
FOOD CHEMISTRY (2015)
Nanoemulsions produced by rotor-stator high speed stirring
Patrik Scholz et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2015)
Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses
Petras R. Venskutonis et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology
Reza Tabaraki et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2012)
IMPROVEMENT OF FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN CONCENTRATES PRODUCED VIA ALCOHOLIC PROCESSES BY THERMAL AND MECHANICAL TREATMENTS
D. F. Barbin et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Analytical methods and strategies in the study of plant polyphenolics in clinical samples
Jan Vacek et al.
ANALYTICAL METHODS (2010)
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
L. Alvarez-Jubete et al.
FOOD CHEMISTRY (2010)
Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
Ritva Repo-Carrasco-Valencia et al.
FOOD CHEMISTRY (2010)
In vitro antioxidant activity of Amaranthus lividus L.
N. Ozsoy et al.
FOOD CHEMISTRY (2009)
Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality
A. P. Barba de la Rosa et al.
JOURNAL OF CEREAL SCIENCE (2009)
Analysis of Selected Phenolic Acids and Flavonoids in Amaranthus cruentus and Chenopodium quinoa Seeds and Sprouts by HPLC
P. Pasko et al.
ACTA CHROMATOGRAPHICA (2008)
Influence of Various Nitrogen Applications on Protein and Amino Acid Profiles of Amaranth and Quinoa
Sa-Nguansak Thanapornpoonpong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals
Shela Gorinstein et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Effect on appetite control of minor cereal and pseudocereal products
C Berti et al.
BRITISH JOURNAL OF NUTRITION (2005)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Extraction and purification of squalene from Amaranthus grain
HP He et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
