Composition and Stability of Anthocyanins in Blue-Grained Wheat-Reference-Cited by-同舟云学术

Composition and Stability of Anthocyanins in Blue-Grained Wheat

Published:2003-03-13 Issue:8 Volume:51 Page:2174-2180
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Abdel-Aal El-Sayed M.¹,Hucl Pierre¹

Affiliation:

1. Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, and Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021043x

Reference22 articles.

1. Dietary carotenoids and human immune function

2. Lutein, Zeaxanthin, and the Macular Pigment

Cited by 195 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat;Grain & Oil Science and Technology;2024-06

2. Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications;International Journal of Food Science & Technology;2024-03-18

3. Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice;Cereal Chemistry;2024-02-13

4. Natural dyes and pigments in food and beverages;Renewable Dyes and Pigments;2024

5. Antilithiatic effect of Triticum aestivum against sodium oxalate-induced lithiasis in rat model;The Journal of Basic and Applied Zoology;2023-11-25