AraiS., SuzukiH., FujimakiM., and SakuraiY.1966. Studies on flavor components of soybeans. Part 2. Phenolic acids in defatted soybean flour,Agr. Biol. Chem.30: 364.
2.
BarlowS.M.1990. Toxicological aspects of antioxidants used a food additives. In Food Antioxidants, HudsonB.J.F. (ed) Elsevier Applied ScienceLondon.
3.
BishovS.J., and HenickA.S.1972. Antioxidant effect of protein hydrolysates in a freeze-dried model system,J. Food Sci.37: 873.
4.
BishovS.J., and HenickA.S.1975. Antioxidant effect of protein hydrolysates in freeze-dried model systems. Synergistic action with a series of phenolic antioxidants,J. Food Sci.40: 345.
5.
BlanckF.C.1955. Handbook of Food and Agriculture.Reinhold, New York.
6.
CastroR.M., PrattD.E., and MillerE.E.1985. Natural antioxidant of Chia seeds. Presented as The International Conference on Recent Changes in Fats and Oils, Cannes, France.
7.
CrawfordD.L., SinnhuberR.A., and AftH.1961. Effect of methylation on the antioxidant and chelation capacity of quercetin and dihydroquercetin in a lard substrate,J. Food Sci.25: 139.
8.
GyorgyP., MurataK., and IkehataH., 1964. Antioxidants isolated from fermented soybeans (tempeh), Nature203: 870.
9.
HeimannW., HeimannA., and HollandH.1953. Quercetin als antioxydano.Fette und Seifen.55: 394.
10.
KelleyG.G., and WattsB.M.1957. Effect of copper chelating agents on the prooxidant activity of ascorbic acid with unsaturated fats.Food Res.22: 308.
11.
KurthE.F., and ChanF.L.1951. Dihydroquercetin as an antioxidant.J. Am. Oil Chem. Soc.28: 433.
12.
LeaC.H., and SwobodaP.A.T.1958. The flavor of aliphatic aldehydes.Chem. and Ind.1289.
13.
MehtaA.C., and SeshadriT.R.1959. Flavonoids as anti-oxidants.J. Sci. Ind. Res. (India), 18B: 24.
14.
MusherS.1935. Cereals and seeds inhibit rancidity in lard.Food Ind.7: 167.
15.
PrattD.E.1965. Antioxidants in vegetable tissue.J. Food Sci.30: 737.
16.
PrattD.E.1972. Water soluble antioxidant activity in soybeans.J. Food Sci.37: 322.
17.
PrattD.E.1991. Natural antioxidants from plant material. ACS Symposium Series C-T Oh,(ed).
18.
PrattD.E., and BiracP.M.1979. Source of antioxidant activity of soybeans and soy produces.J. Food Sci.44: 1720.
19.
PrattD.E., diPietroC., PorterW.L., and GiffeeJ.W.1982. Antioxidants of Soy HVP.J. Food Sci.47: 24.
20.
PrattD.E., and HudsonB.J.F.1990. Natural antioxidants not exploited commercially. Ch. 7, In “Food Antioxidants”HudsonB.J.F., ed. Elsevier Appl. Sci.London.
21.
PrattD.E., and WattsB.M.1964. The antioxidant activity of vegetable extracts: I. Flavone aglycones.J. Food Sci.29: 27.
22.
SikoraR.M., 1977. An investigation of water soluble antioxidants of Spanish peanuts. M.S. Thesis, Purdue University, West Lafayette, IN.
23.
SimpsonT.H., and UriN.1956. Hydroxyflavones as inhibitors of the aerobic oxidation of unsaturated fatty acids.Chem. and Ind.956.
24.
TagaM.S., MillerE.E., and PrattD.E.1984. Natural antioxidants of Chia seed.J. Am. Oil Chem. Soc.65: 928.
25.
UriN.1961. Mechanism of antioxidation, In: “Autoxidation and Antioxidants.”LundbergW.O., ed., Vol. I., Interscience Publications, New York, p. 133.
26.
WhilternC.C., MillerE.E., and PrattD.E.1984. Flavonoid antioxidant of cottonseed.J. Am. Oil Chem. Soc.61: 1075.