Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses-Reference-Cited by-同舟云学术

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Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses

Published:2013-08-28 Issue:6 Volume:132 Page:546-552
ISSN:0179-9541
Container-title:Plant Breeding
language:en
Short-container-title:Plant Breed

Author:

Syed Jaafar Sharifah N.¹,Baron Johanna²,Siebenhandl-Ehn Susanne³,Rosenau Thomas¹,Böhmdorfer Stefan¹,Grausgruber Heinrich²

Affiliation:

1. Department of Chemistry; BOKU-University of Natural Resources and Life Sciences; Vienna, Konrad-Lorenz-Str. 24 3430 Tulln Austria

2. Department of Crop Sciences; BOKU-University of Natural Resources and Life Sciences; Vienna, Konrad-Lorenz-Str. 24 3430 Tulln Austria

3. Department of Food Sciences and Technology; BOKU-University of Natural Resources and Life Sciences; Vienna, Muthgasse 18 1190 Vienna Austria

Publisher

Wiley

Subject

Plant Science,Genetics,Agronomy and Crop Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/pbr.12090/fullpdf

Reference31 articles.

1. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chem.,1999

2. Composition and stability of anthocyanins in blue-grained wheat;Abdel-Aal;J. Agric. Food Chem.,2003

3. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;J. Agric. Food Chem.,2006

4. Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties;Abdel-Aal;J. Agric. Food Chem.,2008

5. Flavonoid biosynthesis-related genes in grape skin are differentially regulated by temperature and light conditions;Azuma;Planta,2012

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