Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.)-Reference-Cited by-同舟云学术

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Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.)

Published:2013-04-18 Issue:3 Volume:193 Page:339-345
ISSN:0014-2336
Container-title:Euphytica
language:en
Short-container-title:Euphytica

Author:

Rodríguez Víctor M.,Soengas Pilar,Landa Arsenio,Ordás Amando,Revilla Pedro

Publisher

Springer Science and Business Media LLC

Subject

Horticulture,Plant Science,Genetics,Agronomy and Crop Science

Link

https://link.springer.com/content/pdf/10.1007/s10681-013-0924-0.pdf

Reference22 articles.

1. Adom KK, Liu RH (2002) Antioxidant capacity of grains. J Agric Food Chem 50(21):6182–6187. doi:10.1021/jf0205099

2. Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239(1):70–76

3. Burt AJ, Grainger CM, Smid MP, Shelp BJ, Lee EA (2011) Allele mining of exotic maize germplasm to enhance macular carotenoids. Crop Sci 51(3):991–1004. doi:10.2135/cropsci2010.06.0335

4. de la Parra C, Serna Saldivar SO, Liu RH (2007) Effect of processing on the phytochemical profiles and antioxidant capacity of corn for production of Masa, Tortillas, and Tortilla Chips. J Agric Food Chem 55(10):4177–4183. doi:10.1021/jf063487p

5. Del Pozo-Insfran D, Brenes CH, Serna Saldivar SO, Talcott ST (2006) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int 39 (6):696–703. doi:10.1016/j.foodres.2006.01.014

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