Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels-Reference-Cited by-同舟云学术

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Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

Published:2012-01-26 Issue:5 Volume:60 Page:1224-1231
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Žilić Slađana¹²,Serpen Arda¹²,Akıllıoğlu Gül¹²,Gökmen Vural¹²,Vančetović Jelena¹²

Affiliation:

1. Department of Technology and ‡Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, RS-11085 Belgrade-Zemun, Serbia

2. Food Research Center and ∥Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204367z

Reference41 articles.

1. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

2. Flavonoid metabolism and challenges to understanding mechanisms of health effects

3. Acylated anthocyanins from edible sources and their applications in food systems

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