The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
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Citations
Cites
Measurement of protein using bicinchoninic acid
Smith, P. K., Krohn, R. I., Hermanson, G. T., Mallia, A. K., Gartner, F. H., Provenzano, M. D., Fujimoto, E. K., Goeke, N. M., Olson, B. J., & Klenk, D. C. (1985) · Analytical Biochemistry · doi:10.1016/0003-2697(85)90442-7 · Cited by 18,482
Cited by
Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
Di Bernardini, R., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A. M., & Hayes, M. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.004 · Cited by 332
Rizzello, C. G., Tagliazucchi, D., Babini, E., Sefora Rutella, G., Taneyo Saa, D. L., & Gianotti, A. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.09.023 · Cited by 250
Seaweed Biorefinery: A Sustainable Process for Valorising the Biomass of Brown Seaweed
Baghel, R. S., Suthar, P., Gajaria, T. K., Bhattacharya, S., Anil, A., & Reddy, C. R. K. (2020) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2020.121359 · Cited by 104
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Jang, C. H., Oh, J., Lim, J. S., Kim, H. J., & Kim, J.-S. (2021) · Foods · doi:10.3390/foods10030636 · Cited by 100
Ahmad, A., Ramasamy, K., Majeed, A. B. A., & Mani, V. (2015) · Pharmaceutical Biology · doi:10.3109/13880209.2014.942791 · Cited by 60
Metadata
- Authors
- Wang, D., Wang, L.-J., Zhu, F.-X., Zhu, J.-Y., Chen, X. D., Zou, L., Saito, M., & Li, L.-T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-04
- Volume
- 107
- Issue
- 4
- Pages
- 1421-1428
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2005147519
- Cited by
- 194
- References
- 1
- FWCI
- 4.74
- Type
- journal article
- Language
- en
- Open access
- closed
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- This page
- CoChat. (2026). Citation check: In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). https://app.cochat.ai/papers/10.1016/j.foodchem.2007.09.072
- The paper
- Wang, D., Wang, L.-J., Zhu, F.-X., Zhu, J.-Y., Chen, X. D., Zou, L., Saito, M., & Li, L.-T. (2008). In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.09.072
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
