Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight
- 15 August 2008
- journal article
- Published by Elsevier BV in Journal of Cereal Science
- Vol. 49 (1), 106-111
- https://doi.org/10.1016/j.jcs.2008.07.010
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Natural Genetic Variation in Lycopene Epsilon Cyclase Tapped for Maize BiofortificationScience, 2008
- The Rc and Rd genes are involved in proanthocyanidin synthesis in rice pericarpThe Plant Journal, 2006
- Antioxidant activity of methanolic extracts from some grains consumed in KoreaFood Chemistry, 2006
- Content of γ-Oryzanol and Composition of Steryl Ferulates in Brown Rice (Oryza sativa L.) of European OriginJournal of Agricultural and Food Chemistry, 2006
- Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (Myrica rubra) Extracts and Their Color Properties and StabilityJournal of Agricultural and Food Chemistry, 2005
- The distribution of phenolic acids in riceFood Chemistry, 2004
- Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancerLife Sciences, 2004
- Genotype and Environment Effects on Tocopherol, Tocotrienol, and γ‐Oryzanol Contents of Southern U.S. RiceCereal Chemistry Journal, 2003
- 2. Genetically modified food crops and their contribution to human nutrition and food qualityTrends in Food Science & Technology, 2003
- Engineering the Provitamin A (β-Carotene) Biosynthetic Pathway into (Carotenoid-Free) Rice EndospermScience, 2000