Page 348 - Demo
P. 348
352 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYREFERENCES1. Abeyrathne, E.D.N.S., et al., Plant-and animal-based antioxidants%u2019 structure, efficacy, mechanisms, and applications: A review. Antioxidants, 2022. 11(5): p. 1025.2. Wang, W., et al., Analysis, occurrence, toxicity and environmental health risks of synthetic phenolic antioxidants: A review.Environmental Research, 2021. 201: p. 111531.3. Sharif, M.K., et al., Rice bran: a novel functional ingredient.Critical reviews in food science and nutrition, 2014. 54(6): p. 807-816.4. Waters, D.M., et al., Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: A review. Critical Reviews in Food Science and Nutrition, 2015. 55(4): p. 503-520.5. Fang, X., et al., Effects of %u03b2-glucosidase and %u03b1-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink. Molecules, 2019. 24(10): p. 2009.6. Lee, Y.H., et al., An appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities. Journal of the Science of Food and Agriculture, 2015. 95(14): p. 2956-2964.7. Ribarova, F. and M. Atanassova, Total phenolics and flavonoids in Bulgarian fruits and vegetables. Journal of the university of chemical technology and metallurgy, 2005. 40(3): p. 255-260.8. Miliauskas, G., P. Venskutonis, and T. Van Beek, Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food chemistry, 2004. 85(2): p. 231-237.9. Blois, M.S., Antioxidant determinations by the use of a stable free radical. Nature, 1958. 181(4617): p. 1199-1200.