Comparative Evaluation of the Antioxidant Potential of Infant Cereals Produced from Purple Wheat and Red Rice Grains and LC-MS Analysis of Their Anthocyanins-Reference-Cited by-同舟云学术

Comparative Evaluation of the Antioxidant Potential of Infant Cereals Produced from Purple Wheat and Red Rice Grains and LC-MS Analysis of Their Anthocyanins

Published:2011-11-09 Issue:23 Volume:59 Page:12330-12341
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hirawan Rhanissa,Diehl-Jones William,Beta Trust¹

Affiliation:

1. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Smart Park, Winnipeg, Manitoba, Canada R3T 2N2

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202662a

Reference32 articles.

1. Prevention of oxygen radical disease in the newborn: Possible therapeutic approaches

2. Whole grain food intake and cancer risk

3. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

4. Changes in sugar profile during infant cereal manufacture

5. Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat

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