Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize-Reference-Cited by-同舟云学术

Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize

Published:2015-06-02 Issue:22 Volume:63 Page:5528-5538
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Collison Amy¹,Yang Liyi²,Dykes Linda³,Murray Seth,Awika Joseph M.

Affiliation:

1. Frito-Lay Inc., 7701 Legacy Drive, Plano, Texas 75024, United States

2. Global Breakfast R&D, Kellogg Company, 1 Kellogg Square, Battle Creek, Michigan 49017, United States

3. Cereal Crops Research Unit, Red River Valley Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1605 Albrecht Boulevard North, Fargo, North Dakota 58102, United States

Funder

Texas AgriLife Research

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b00798

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3. Purple corn color inhibition of prostate carcinogenesis by targeting cell growth pathways

4. Cyanidin suppresses neoplastic cell transformation by directly targeting phosphatidylinositol 3-kinase

5. Effects of Dietary Administration of Plant-Derived Anthocyanin-Rich Colors to Spontaneously Hypertensive Rats

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