Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation. (Q40206132)

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8 March 2020

title

Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation (English)

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8 March 2020

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Pu Jing

1

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8 March 2020

Li-Hua Song

2

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8 March 2020

Shan-Qi Shen

3

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8 March 2020

Shu-Juan Zhao

4

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8 March 2020

Jie Pang

5

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8 March 2020

Bing-Jun Qian

6

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language of work or name

English

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publication date

7 July 2014

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full work available at URL

8 March 2020

https://www.mdpi.com/1420-3049/19/7/9675/pdf?version=1404909265

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19 March 2024

https://api.unpaywall.org/v2/10.3390/molecules19079675?email=unpaywall_01@example.com

published in

Molecules

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8 March 2020

volume

19

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8 March 2020

issue

7

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8 March 2020

page(s)

9675-9688

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Creative Commons Attribution 4.0 International

8 March 2020

copyright license

start time

7 July 2014

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April 2022 Public Data File from Crossref

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19 March 2024

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access restriction status

open access

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inferred from online access status

cites work

Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract

1 reference

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Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Acylated anthocyanins from red radish (Raphanus sativus L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Six New Acylated Anthocyanins from Red Radish (Raphanus sativus)

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

High throughput purification of recombinant human growth hormone using radial flow chromatography.

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth.

21 January 2018

1 reference

https://api.crossref.org/works/10.3390%2FMOLECULES19079675

Antioxidant properties and phytochemical composition of China-grown pomegranate seeds

21 January 2018

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Oxygen-radical absorbance capacity assay for antioxidants

21 January 2018

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Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization

21 January 2018

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12 December 2020

On the phenolic acids of vegetables. III. Hydroxycinnamic acids and hydroxybenzoic acids of root vegetables (author's transl)

1 reference

12 December 2020

Superoxide radical- and peroxynitrite-scavenging activity of anthocyanins; structure-activity relationship and their synergism

1 reference

12 December 2020

Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran

1 reference

12 December 2020

Lactic acid production from cassava fibrous residue using Lactobacillus plantarum MTCC 1407.

1 reference

12 December 2020

Phenolic acids in potatoes, vegetables, and some of their products

1 reference

12 April 2024

https://opencitations.net/index/api/v1/references/10.3390/MOLECULES19079675

FLAVONOID AGLYCONS IN FOODS OF PLANT ORIGIN I. VEGETABLES

2 references

12 April 2024

https://opencitations.net/index/api/v1/references/10.3390/MOLECULES19079675

12 April 2024

https://opencitations.net/index/api/v1/citations/10.1556/AALIM.29.2000.4.4

Identifiers

DOI

10.3390/MOLECULES19079675

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25004074%20AND%20SRC:MED&resulttype=core&format=json

8 March 2020

1 reference

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8 March 2020

PubMed publication ID

25004074

1 reference

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