Effect of roasting condition on the antioxidative activity of the methanolic extract from defatted sesame meal
暂无分享,去创建一个
[1] G. P. Rizzi. Free Radicals in the Maillard Reaction , 2003 .
[2] L. Hwang,et al. Antioxidative activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal , 2002 .
[3] Lara Manzocco,et al. Review of non-enzymatic browning and antioxidant capacity in processed foods ☆ , 2000 .
[4] K. Kuriyama,et al. Inhibition Effects of Lignan Glucosides on Lipid Peroxidation , 1996 .
[5] M. Namiki,et al. The chemistry and physiological functions of sesame , 1995 .
[6] H. Esterbauer,et al. Methods to determine oxidation of low-density lipoproteins. , 1994, Methods in enzymology.
[7] K. Kuriyama,et al. Analysis of Lignan Glycosides in Sesame Seed by High-Pressure Liquid Chromatography. , 1993 .
[8] Gow-Chin Yen,et al. Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil , 1990 .
[9] O. Nishimura,et al. Identification of Volatile Flavor Components of the Oil from Roasted Sesame Seeds , 1989 .
[10] Gow-Chin Yen,et al. Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures , 1989 .
[11] M. Namiki,et al. Recent Studies on Sesame Seed and Oil , 1988 .
[12] R. Julkunen‐Tiitto,et al. Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics , 1985 .
[13] S. Kawakishi,et al. Oxidative Degradation of β‐Cyclodextrin Induced by Lipid Peroxidation , 1983 .