Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheumspp.) varieties-Reference-Cited by-同舟云学术

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheumspp.) varieties

Published:2012-09-11 Issue:1 Volume:48 Page:172-178
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Takeoka Gary R.¹,Dao Lan¹,Harden Leslie¹,Pantoja Alberto²,Kuhl Joseph C.³

Affiliation:

1. Western Regional Research Service; Agricultural Research Service; United States Department of Agriculture; 800 Buchanan Street; Albany; CA; 94710; USA

2. Agricultural Research Service; United States Department of Agriculture; 362 O'Neill Building; UAF 905 Koyukuk Drive; PO Box 757200; Fairbanks; AK; 99775; USA

3. Agricultural Research Service; United States Department of Agriculture; 533 East Fireweed Ave; Palmer; AK; 88645; USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03174.x/fullpdf

Reference39 articles.

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2. Study of the polyphenol content of red and white grape varieties by liquid chromatography-mass spectrometry and its relationship to antioxidant power;Borbalán;Journal of Chromatography A,2003

3. Anthocyanins - nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,2000

4. Sources of natural phenolic antioxidants;Dimitrios;Trends in Food Science & Technology,2006

5. Cyanidin-3-glucoside, a natural product derived from blackberry, exhibits chemopreventative and chemotherapeutic activity;Ding;The Journal of Biological Chemistry,2006

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