Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

(2018) El-Sayed M. Abdel-Aal et al.   FOOD CHEMISTRY

Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

(2018) Tamer H. Gamel et al.   JOURNAL OF CEREAL SCIENCE

Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

(2016) El-Sayed M. Abdel-Aal et al.   CEREAL CHEMISTRY

Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System

(2015) Yoko Mikami et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR

(2013) Pu Jing et al.   FOOD CHEMISTRY

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

Dietary Polyphenols, Inflammation, and Cancer

(2009) Weimin Guo et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

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