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For: Murmann AN, Hägglund P, Svensson B, Lund MN. The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. J Agric Food Chem 2017;65:10101-10106. [PMID: 29087194 DOI: 10.1021/acs.jafc.7b04179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Number Cited by Other Article(s)
1
Spreng S, Wannenmacher J, Gastl M, Dawid C, Hofmann T. Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024;72:13885-13897. [PMID: 38833300 PMCID: PMC11191689 DOI: 10.1021/acs.jafc.4c00998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/22/2024] [Accepted: 05/22/2024] [Indexed: 06/06/2024]
2
Korpela B, Pitkänen L, Heinonen M. Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2. Food Chem 2022;395:133568. [DOI: 10.1016/j.foodchem.2022.133568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 05/17/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022]
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