Concepedia

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

김원모, Yoon-Shin Lee

Culinary Science & Hospitality Research · 2008 · 10 citations · 13 references

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13

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and Teas

Hiroyuki Sakakibara, Yoshinori Honda, Satoshi Nakagawa et al. · Journal of Agricultural and Food Chemistry · 2002 · 671 citations

, , +15

Functional properties of dietary fibre prepared from defatted rice bran

Azizah Abdul Hamid, Yu Siew Luan · Food Chemistry · 2000 · 476 citations

, , +15

Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions1This study is dedicated to the memory of Botany Professor Luiz F.G. Labouriau (1921–1996).1

George K.B. Lopes, Herbert M. Schulman, Marcelo Hermes‐Lima · Biochimica et Biophysica Acta (BBA) - General Subjects · 1999 · 475 citations

, , +9

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 408 citations

, , +14