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Journal Abstract Search

167 related items for PubMed ID: 11902929

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  • 3. Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination.
    Xu JG, Tian CR, Hu QP, Luo JY, Wang XD, Tian XD.
    J Agric Food Chem; 2009 Nov 11; 57(21):10392-8. PubMed ID: 19827789
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  • 7. In vitro antioxidant activity and antigenotoxic effects of avenanthramides and related compounds.
    Lee-Manion AM, Price RK, Strain JJ, Dimberg LH, Sunnerheim K, Welch RW.
    J Agric Food Chem; 2009 Nov 25; 57(22):10619-24. PubMed ID: 19874025
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  • 8. Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat ( Avena sativa L) from Finland.
    Multari S, Pihlava JM, Ollennu-Chuasam P, Hietaniemi V, Yang B, Suomela JP.
    J Agric Food Chem; 2018 Mar 21; 66(11):2900-2908. PubMed ID: 29478323
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  • 12. Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable isotope dilution assay.
    Guth H, Grosch W.
    Z Lebensm Unters Forsch; 1994 Sep 21; 199(3):195-7. PubMed ID: 7975905
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  • 13. In vitro inhibitory effect on pancreatic lipase activity of subfractions from ethanol extracts of fermented Oats (Avena sativa L.) and synergistic effect of three phenolic acids.
    Cai S, Wang O, Wang M, He J, Wang Y, Zhang D, Zhou F, Ji B.
    J Agric Food Chem; 2012 Jul 25; 60(29):7245-51. PubMed ID: 22765648
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  • 14. Visualization of UV and ECD spectra of E&Z isomers of N-(4'-Hydroxy-cinnamoyl)- 5- hydroxyanthranilic acid.
    Sumayya PC, Jalala VK, Shameera Ahammed TK, Muraleedharan K.
    Comput Biol Chem; 2022 Dec 25; 101():107777. PubMed ID: 36327778
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  • 17. Enzymic release of reducing sugars from oat hulls by cellulase, as influenced by Aspergillus ferulic acid esterase and trichoderma xylanase.
    Yu P, McKinnon JJ, Maenz DD, Olkowski AA, Racz VJ, Christensen DA.
    J Agric Food Chem; 2003 Jan 01; 51(1):218-23. PubMed ID: 12502411
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  • 20. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.
    Kilci A, Gocmen D.
    Food Chem; 2014 May 15; 151():547-53. PubMed ID: 24423569
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