Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding
Bin Du(Chinese Academy of Medical Sciences & Peking Union Medical College), Baojun Xu(Beijing Normal-Hong Kong Baptist University), Fengmei Zhu(Kunming University of Science and Technology)
Cited by 54
Related Papers
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review
|Critical Reviews in Food Science and Nutrition|2017|494
A critical review on production and industrial applications of beta-glucans
|Food Hydrocolloids|2015|375
A Critical Review on Polyphenols and Health Benefits of Black Soybeans
|Nutrients|2017|330
Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits
|International Journal of Molecular Sciences|2017|317
Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities
|Journal of Food Composition and Analysis|2015|301