Trust Beta mainly investigates Food science, Phenolic acid, DPPH, Antioxidant and Botany. His Food science research includes elements of Flavonoid, Polyphenol, Bran and Phenols. His study in Phenolic acid is interdisciplinary in nature, drawing from both Gallic acid, Chromatography, Ferulic acid and Protocatechuic acid.
His Ferulic acid study deals with Vanillic acid intersecting with Syringic acid. Trust Beta has researched DPPH in several fields, including Moisture, Phytic acid, Phaseolus and Freeze-drying. Trust Beta interconnects Legume and Nutraceutical in the investigation of issues within Antioxidant.
Food science, Antioxidant, Ferulic acid, Phenolic acid and DPPH are his primary areas of study. His work carried out in the field of Food science brings together such families of science as Phenols, Biochemistry, Bran and Botany. His Botany study combines topics in areas such as Polyphenol, Red rice, Flavonoid and Black rice.
His work on Apigenin as part of general Antioxidant research is frequently linked to Health benefits, thereby connecting diverse disciplines of science. The concepts of his Ferulic acid study are interwoven with issues in Arabinoxylan, Vanillic acid and Catechin. His Phenolic acid research is multidisciplinary, relying on both Syringic acid, Kernel development, Caffeic acid and Protocatechuic acid.
His scientific interests lie mostly in Food science, Antioxidant, Ferulic acid, Antioxidant capacity and ABTS. His Food science research incorporates themes from DPPH and Quercetin. His research integrates issues of Plasticizer and Polyphenol in his study of DPPH.
His Antioxidant study incorporates themes from Pantropical, Traditional medicine, Nutraceutical and Antimicrobial. His study looks at the relationship between Ferulic acid and fields such as Hydroxycinnamic acid, as well as how they intersect with chemical problems. His research investigates the connection between ABTS and topics such as Phenolic acid that intersect with issues in Bran, Phenols and Xylose.
His primary areas of study are Food science, Antioxidant, Finger millet, ABTS and DPPH. His research on Food science focuses in particular on Ferulic acid. His Antioxidant research is multidisciplinary, incorporating perspectives in Anti-inflammatory, Chemical constituents, Antimicrobial and Terpene.
The study incorporates disciplines such as Antioxidant capacity, In vitro and High-performance liquid chromatography, Chromatography, Mass spectrometry in addition to Finger millet. The ABTS study combines topics in areas such as Oxygen radical absorbance capacity, Hydroxycinnamic acid, Kaempferol and Phenolic acid. His DPPH study combines topics from a wide range of disciplines, such as Asteraceae, Quercetin, Pollen and Sapindaceae.
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Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions
Trust Beta;Shin Nam;Jim E. Dexter;Harry D. Sapirstein.
Cereal Chemistry (2005)
Bioactive compounds and bioactivities of ginger (zingiber officinale roscoe)
Qian Qian Mao;Xiao Yu Xu;Shi Yu Cao;Ren You Gan.
Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat.
Archie Mpofu;Harry D Sapirstein;Trust Beta.
Journal of Agricultural and Food Chemistry (2006)
Measurement of anthocyanins and other phytochemicals in purple wheat.
Farah S. Hosseinian;Wende Li;Trust Beta.
Food Chemistry (2008)
Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids
Yang Qiu;Qin Liu;Qin Liu;Trust Beta.
Food Chemistry (2010)
A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods.
K.A. Ross;T. Beta;S.D. Arntfield.
Food Chemistry (2009)
Effect of thermal processing on antioxidant properties of purple wheat bran
Wende Li;Wende Li;Mark D. Pickard;Trust Beta.
Food Chemistry (2007)
Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies.
Kabo Masisi;Trust Beta;Mohammed H. Moghadasian.
Food Chemistry (2016)
Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)
Yafang Shao;Yafang Shao;Feifei Xu;Xiao Sun;Jinsong Bao.
Journal of Cereal Science (2014)
Free radical scavenging properties and phenolic content of Chinese black-grained wheat
Wende Li;Fang Shan;Shancheng Sun;Harold Corke.
Journal of Agricultural and Food Chemistry (2005)
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