Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a Model
Yuting Gao(Tianjin University of Commerce), Hui Zhao(Shandong University of Traditional Chinese Medicine), Lianying Fang(Chinese Academy of Medical Sciences & Peking Union Medical College), Xiangxing Wang(Tianjin University of Commerce), Wenqiang Guan(Tianjin University of Commerce), Margaret A. Brennan(Manchester Metropolitan University), Charles S. Brennan(Taylor's University), Gang Du(Tianjin University of Commerce), Meiyan Wang(Jiangsu University), Jianfu Liu(Tianjin University of Commerce), Hongxing Guo(Tianjin Medical University), Ruoni Lan(Tianjin University of Commerce)
Cited by 80
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314