Literature data may underestimate the actual antioxidant capacity of cereals.
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Hen Egg as an Antioxidant Food Commodity: A ReviewWheat bran: its composition and benefits to health, a European perspectiveEconomically viable components from Jerusalem artichoke (Helianthus tuberosus L.) in a biorefinery conceptEvaluation of Polyphenol Content and Antioxidant Capacity of Fruits and Vegetables Using a Modified Enzymatic ExtractionAntioxidant Properties of Seeds from Lines of Artichoke, Cultivated Cardoon and Wild Cardoon.Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black beanEffects of adlay, buckwheat, and barley on transit time and the antioxidative system in obesity induced rats.Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats.Antioxidant activity of food constituents: an overview.Micronutrient and functional compounds biofortification of maize grains.Dietary antioxidant synergy in chemical and biological systems.Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion.Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice floursStudy Approach of Antioxidant Properties in Foods: Update and Considerations.Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics.Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.Relationship between total antioxidant capacities of cereals measured before and after in vitro digestion.The Content of Tocols in South African Wheat; Impact on Nutritional Benefits.In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence.Blueberry by-product used as an ingredient in the development of functional cookies.Antioxidant Capacity of Beetroot: Traditional vs Novel Approaches.Phytochemicals and antioxidant capacities in rice brans of different color.Global antioxidant response of meat.Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products.Phenolic profile and antioxidant activity from peels and seeds of melon (Cucumis melo L. var. reticulatus) and their antiproliferative effect in cancer cells.Humic acid and moderate hypoxia alter oxidative and physiological parameters in different tissues of silver catfish (Rhamdia quelen)Profiling of Phytochemicals in Tissues from Sclerocarya birrea by HPLC-MS and Their Link with Antioxidant Activity
P2860
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P2860
Literature data may underestimate the actual antioxidant capacity of cereals.
description
2005 nî lūn-bûn
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2005 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2005 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2005年の論文
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2005年学术文章
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2005年学术文章
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2005年学术文章
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2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
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name
Literature data may underestimate the actual antioxidant capacity of cereals.
@ast
Literature data may underestimate the actual antioxidant capacity of cereals.
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type
label
Literature data may underestimate the actual antioxidant capacity of cereals.
@ast
Literature data may underestimate the actual antioxidant capacity of cereals.
@en
prefLabel
Literature data may underestimate the actual antioxidant capacity of cereals.
@ast
Literature data may underestimate the actual antioxidant capacity of cereals.
@en
P356
P1476
Literature data may underestimate the actual antioxidant capacity of cereals.
@en
P2093
Fulgencio Saura-Calixto
P304
P356
10.1021/JF050049U
P407
P577
2005-06-01T00:00:00Z