Concepedia

Influence of malt browning degree on lipoxygenase activity

Silvia Sovrano, Stefano Buiatti, Monica Anese

Food Chemistry · 2005 · 27 citations · 27 references

DOI

Concepts

References

27

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds

Pascale Goupy, MIREILLE HUGUES, Patrick Boivin et al. · Journal of the Science of Food and Agriculture · 1999 · 616 citations

, , +16

Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and Malt

Marie-Noeelle Maillard, Claudette Berset · Journal of Agricultural and Food Chemistry · 1995 · 360 citations

, , +10

Antioxidant Properties of Tea Extracts as Affected by Processing

Lara Manzocco, Monica Anese, Maria Cristina Nicoli · LWT · 1998 · 311 citations

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