Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages-Reference-Cited by-同舟云学术

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Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages

Published:2014-07 Issue: Volume:9 Page:109-118
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Harakotr Bhornchai,Suriharn Bhalang,Tangwongchai Ratchada,Scott Marvin Paul,Lertrat Kamol

Funder

The Thailand Research Fund

Khon Kaen University

The National Science and Technology Development Agency

Plant Breeding Research Center for Sustainable Agriculture of the Faculty of Agriculture of Khon Kaen University in Thailand

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference39 articles.

1. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of Agricultural and Food Chemistry,2006

2. Anthocyanins isolated from purple corn (Zea mays L.);Aoki;Foods & Food Ingredients Journal of Japan,2002

3. Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS;Cantos;Journal of Agricultural and Food Chemistry,2002

4. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-flesh sweet potato;Cevallos-Casals;Journal of Agricultural and Food Chemistry,2003

5. Comparison of nutritional traits variability in selected eighty-seven inbreds from Chinese maize (Zea mays L.) germplasm;Chander;Journal of Agricultural and Food Chemistry,2008

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