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Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures

机译：烹饪方法对烹饪混合籽粒/高粱混合物酚类化合物及其自由基清除活性的影响

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Hyun Joo Kim; Ji Hae Lee; Byong Won Lee; Yu Young Lee; Byoung Kyu Lee; Jee Yeon Ko; Koan Sik Woo;
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1. Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures [J] . Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Journal of Nutrition & Food Sciences . 2018,第4期

机译：蒸煮方式对米/高粱混合蒸煮酚类化合物及其自由基清除活性的影响
2. Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum [J] . Adarkwah-Yiadom Martin, Duodu Kwaku Gyebi International journal of food science & technology . 2017,第10期

机译：挤压蒸煮和体外胃肠消化模拟对II型和III型全谷物高粱浓缩单宁和自由基清除活性的影响
3. Effect of extrusion cooking and simulated invitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum [J] . Adarkwah-Yiadom Martin, Duodu Kwaku G. Bioinformatics . 2017,第16期

机译：挤出烹饪的影响和模拟体外胃肠道消化浓缩单宁及II型的自由基清除活性，III型全麦高粱
4. Quantification of DPPH Radical Scavenging Activity, Total Phenolic and Protein Contents of Cultivated Pink Oyster Mushroom (Pleurotus salmoneostramineus) on Different Rice Husk Percentages [C] . Johan Soekwanto, Hip Seng Yim, Yong Hui Tan Proceedings of the 18th congress of the International Society for Mushroom Science . 2012

机译：不同稻壳浓度下粉红色牡蛎蘑菇（Pleurotus鲑鱼卵）的DPPH清除自由基活性，总酚和蛋白质含量的定量
5. Evaluation of Rice Stink Bug, Oebalus pugnax (F.), Damage and Monitoring Techniques in Rice, Oryza sativa L., And Grain Sorghum, Sorghum bicolor (L.) [D] . Cato, Aaron Joseph 2018

机译：水稻臭臭虫，油菜（Oebalus pugnax）的评价，水稻，水稻和高粱，双色高粱的危害及监测技术
6. Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant [O] . Sukanya Thuengtung, Yukiharu Ogawa 2020

机译：传统蒸煮和微波蒸煮米饭质地和酚类抗氧化剂的比较研究
7. Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet [O] . Mi-Jung Kim, Kyung Ha Lee, Jee Yeon Ko, 2017

机译：烹饪方法对煮熟混合籽粒煮熟和抗氧化特性的影响

Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures

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