Concepedia

Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC

Dongxiao Sun‐Waterhouse, Anusooya S. Sivam, Janine M. Cooney, Jing Zhou, Conrad O. Perera, Geoffrey I. N. Waterhouse

Food Research International · 2011 · 64 citations · 57 references

DOI

Concepts

References

57

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Free Radical Biology and Medicine · 1996 · 8.9K citations

, , +14

Apple phytochemicals and their health benefits

Jeanelle Boyer, Rui Hai Liu · Nutrition Journal · 2004 · 1.6K citations · Full text

, , +17

A colorimetric method for determining low concentrations of mercaptans

George L. Ellman · Archives of Biochemistry and Biophysics · 1958 · 1.1K citations

, , +9

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

, , +15