Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy

Author:

Suriano Serafino,Iannucci Anna,Codianni Pasquale,Fares Clara,Russo Mario,Pecchioni Nicola,Marciello Ugo,Savino Michele

Funder

CREA

Italian Ministry of Agricultural, Food and Forestry Policies

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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2. AACC international official method 14-50.01;AACC,2013

3. Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada;Abdel-Aal;Canadian Journal of Plant Science,2014

4. Free and bound phenolic acids and total phenolics in black, blue and yellow barley, and their contribution to free radical scavenging capacity;Abdel-Aal;Cereal Chemistry,2012

5. Composition and stability of anthocyanins in blue-grained wheat;Abdel-Aal;Journal of Agricultural and Food Chemistry,2003

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