Identification and quantification of anthocyanins in transgenic purple tomato-Reference-Cited by-同舟云学术

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Identification and quantification of anthocyanins in transgenic purple tomato

Published:2016-07 Issue: Volume:202 Page:184-188
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Su Xiaoyu,Xu Jianteng,Rhodes Davina,Shen Yanting,Song Weixing,Katz Benjamin,Tomich John,Wang Weiqun

Funder

U.S. Department of Agriculture

Alabama Agricultural Experiment Station

Kansas State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Antioxidant activities of five different mulberry cultivars in Korea;Bae;LWT – Food Science and Technology,2007

2. Antioxidant and anti-inflammatory effects in RAW264.7 macrophages of malvidin, a major red wine polyphenol;Bognar;PLoS One,2013

3. High-flavonol tomatoes resulting from the heterologous expression of the maize transcription factor genes LC and C1;Bovy;Plant Cell,2002

4. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010

5. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors;Butelli;Nature Biotechnology,2008

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