The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275
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Citations
Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Role of Oxidative Stress in Development of Complications in Diabetes
Baynes, J. W. (1991) · Diabetes · doi:10.2337/diab.40.4.405 · Cited by 3,793
Wijesekara, I., Pangestuti, R., & Kim, S.-K. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2010.10.062 · Cited by 992
Zhang, M., Cui, S. W., Cheung, P. C. K., & Wang, Q. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.07.013 · Cited by 989
FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
Gómez-Ordóñez, E., & Rupérez, P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.009 · Cited by 788
Antioxidants in wild mushrooms
Ferreira, I., Barros, L., & Abreu, R. (2009) · Current Medicinal Chemistry · doi:10.2174/092986709787909587 · Cited by 670
Antibacterial activity of extracts from some edible plants commonly consumed in Asia
Alzoreky, N. S., & Nakahara, K. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00169-1 · Cited by 615
Vibrational Spectra of Carbohydrates
Mathlouthi, M., & Koenig, J. L. (1987) · Advances in Carbohydrate Chemistry and Biochemistry · doi:10.1016/s0065-2318(08)60077-3 · Cited by 497
Souza, B. W. S., Cerqueira, M. A., Bourbon, A. I., Pinheiro, A. C., Martins, J. T., Teixeira, J. A., Coimbra, M. A., & Vicente, A. A. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.10.005 · Cited by 408
Cited by
Friedman, M. (2016) · Foods · doi:10.3390/foods5040080 · Cited by 363
Characterization and Bioactivities of an Exopolysaccharide Produced by Lactobacillus plantarum YW32
Wang, J., Zhao, X., Yang, Y., Zhao, A., & Yang, Z. (2015) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2014.12.006 · Cited by 320
Exopolysaccharides as Antimicrobial Agents: Mechanism and Spectrum of Activity
Abdalla, A. K., Ayyash, M. M., Olaimat, A. N., Osaili, T. M., Al-Nabulsi, A. A., Shah, N. P., & Holley, R. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.664395 · Cited by 268
Polysaccharide-based antibiofilm surfaces
Junter, G.-A., Thébault, P., & Lebrun, L. (2016) · Acta Biomaterialia · doi:10.1016/j.actbio.2015.11.010 · Cited by 215
Wang, J., Wu, T., Fang, X., Min, W., & Yang, Z. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.04.099 · Cited by 155
Metadata
- Authors
- Li, S., & Shah, N. P.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2014-12
- Volume
- 165
- Pages
- 262-270
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1970006093
- Cited by
- 253
- References
- 32
- FWCI
- 16.02
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275. https://app.cochat.ai/papers/10.1016/j.foodchem.2014.05.110
- The paper
- Li, S., & Shah, N. P. (2014). Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275. Food Chemistry. https://doi.org/10.1016/j.foodchem.2014.05.110
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.
