Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses

Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use

(2012) Fred Brouns et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flavonoid biosynthesis-related genes in grape skin are differentially regulated by temperature and light conditions

(2012) Akifumi Azuma et al.   PLANTA

Optimizing the bioactive potential of wheat bran by processing

(2012) Nuria Mateo Anson et al.   Food & Function

Anthocyanin content of grains in purple wheat is affected by grain position, assimilate availability and agronomic management

(2011) Daniela V. Bustos et al.   JOURNAL OF CEREAL SCIENCE

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

(2010) Qin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativaL.japonicavar. SBR)

(2009) Miki Hiemori et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.)

(2009) D.C. Knievel et al.   JOURNAL OF CEREAL SCIENCE

Environmental regulation of leaf colour in red 35S:PAP1 Arabidopsis thaliana

(2009) Daryl D. Rowan et al.   NEW PHYTOLOGIST

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

(2008) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY