Phenolic Compounds of Cereals and Their Antioxidant Capacity

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Phenolic Compounds of Cereals and Their Antioxidant Capacity is …
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scholarly articleQ13442814

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P356DOI10.1080/10408398.2012.708909
P698PubMed publication ID25075608

P2093author name stringPham Van Hung
P2860cites workOxidants, oxidative stress and the biology of ageingQ28131725
Resorcinolic Lipids, the Natural Non-isoprenoid Phenolic Amphiphiles and Their Biological ActivityQ28201891
Chlorogenic acids and other cinnamates - nature, occurrence and dietary burdenQ29540685
Triterpene alcohol and sterol ferulates from rice bran and their anti-inflammatory effectsQ31405634
Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literatureQ33537350
Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varietiesQ33921526
Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barleyQ34095103
Sorghum phytochemicals and their potential impact on human healthQ35796526
Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foodsQ38747667
Antioxidative and antiproliferative properties of selected barley (Hordeum vulgarae L.) cultivars and their potential for inhibition of low-density lipoprotein (LDL) cholesterol oxidationQ40125303
Antioxidant properties and sensory profiles of breads containing barley flourQ40863356
Barley: chemistry and value-added processingQ41731888
Antioxidant activity of tocopherols, tocotrienols, and gamma-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochlorideQ43579298
Antioxidant effects of phenolic rye (Secale cereale L.) extracts, monomeric hydroxycinnamates, and ferulic acid dehydrodimers on human low-density lipoproteinsQ43713345
Esterase activity able to hydrolyze dietary antioxidant hydroxycinnamates is distributed along the intestine of mammals.Q43803372
Processed sweet corn has higher antioxidant activityQ44093670
Antioxidant activity of grainsQ44162805
Alkylresorcinols in cereals and cereal products.Q44488700
Phytochemicals and antioxidant properties in wheat branQ45082414
Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain productsQ45772496
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationshipsQ46176653
Phytochemicals and antioxidant activity of milled fractions of different wheat varietiesQ46380452
Phenolic compounds and antioxidant activity of sorghum grains of varying genotypesQ46653885
A new life for whole grainsQ46830624
Importance of insoluble-bound phenolics to antioxidant properties of wheatQ46944466
Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasmQ50468713
Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities.Q50532859
High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.Q51083510
Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants.Q52132132
Effect of antioxidants and competing mycoflora on Fusarium verticillioides and F. proliferatum populations and fumonisin production on maize grainQ58310173
The influence of α-tocopherol and pyritinol on oxidative DNA damage and lipid peroxidation in human lymphocytesQ58764325
P433issue1
P304page(s)25-35
P577publication date2014-07-30
P1433published inCritical Reviews in Food Science and NutritionQ15716669
P1476titlePhenolic Compounds of Cereals and Their Antioxidant Capacity
P478volume56

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