Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley-Reference-Cited by-同舟云学术

Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley

Published:2009-01-21 Issue:3 Volume:57 Page:1022-1028
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bellido Guillermo G.¹,Beta Trust¹

Affiliation:

1. Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada, and Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba R3T 6C5, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802846x

Reference30 articles.

1. Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

2. Advances in flavonoid research since 1992

3. Effect of Cyanidin-3-O-glucoside on UVB-Induced Response in Human Keratinocytes

4. The influence of light and maturity on fruit quality and flavonoid content of red raspberries

5. Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems

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