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Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

机译：simulated Gastrointestinal pH Condition Improves antioxidant properties of Wheat and Rice Flours

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Nicholas M. H. Khong; Kim Wei Chan; Maznah Ismail; Shahid Iqbal;
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1. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
3. Phenolic Profiles and Antioxidant Activity of Buckwheat （Fagopyrum esculentum MSench and Fagopyrum tartaricum L. Gaerth） Hulls, Brans and Flours [J] . LI Fu-hua, YUAN Ya, YANG Xiao-lan, 农业科学学报：英文版 . 2013,第009期
4. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours [J] . Kim Wei Chan, Maznah Ismail, Nicholas M. H. Khong, International Journal of Molecular Sciences . 2012,第6期

机译：模拟的胃肠道pH条件可改善小麦和大米粉的抗氧化性能
5. Antioxidant Property Enhancement of Sweet Potato Flour under Simulated Gastrointestinal pH [J] . Imam Mustapha Umar, Kim Wei Chan, Maznah Ismail, International Journal of Molecular Sciences . 2012,第7期

机译：模拟胃肠道pH值下甘薯粉的抗氧化性能增强
6. Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties? [J] . Food Chemistry . 2020,第Juna30期

机译：脱脂的奇亚粉作为甜饼干中的功能成分。加工，模拟胃肠消化和结肠发酵如何影响其抗氧化性能？
7. The antioxidant potentials of enzymatically hydrolyzed canned red kidney beans (Phaseolus vulgaris L.) in the in vitro simulated gastrointestinal tract [C] . American Society of Agricultural and Biological Engineers Annual International Meeting . 2019

机译：在体外模拟胃肠道中酶促水解红芸豆（Photholusulus L.）的抗氧化潜力
8. Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies [D] . Schoeman, Carien J. 2013

机译：小麦和高粱粉和曲奇水提取物的酚酸成分和抗氧化性能
9. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours [O] . Kim Wei Chan, Nicholas M. H. Khong, Shahid Iqbal, 2012

机译：模拟的胃肠道pH条件可改善小麦和大米粉的抗氧化性能
10. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours [O] . Nicholas M. H. Khong, Kim Wei Chan, Maznah Ismail, 2012

机译：模拟的胃肠道pH条件可改善小麦和大米粉的抗氧化性能

Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

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