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Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

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Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau

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Polyphenolic composition and antioxidant, antiproliferative, and antimicrobial activities of mushroom Inonotus sanghuang

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A review on the pharmacological effects of vitexin and isovitexin

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In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

(2016) Yingbin Shen et al.   FOOD CHEMISTRY

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

(2016) Daniela Sumczynski et al.   FOOD CHEMISTRY

Factors influencing antioxidant compounds in rice

(2015) Piebiep Goufo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

(2015) Maria Zaupa et al.   FOOD CHEMISTRY

Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China

(2015) Fengmei Zhu et al.   JOURNAL OF CEREAL SCIENCE

Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation

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Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)

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Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

(2012) El-Sayed M. Abdel-Aal et al.   CEREAL CHEMISTRY

Whole grain cereals: functional components and health benefits

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

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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

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

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A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype

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