Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

(2020) Saloni Sharma et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

(2020) Alyssa Francavilla et al.   Nutrients

Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

(2019) Adriana K. Molina et al.   Antioxidants

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

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

Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

(2018) Saloni Sharma et al.   PLoS One

Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes

(2018) Oksana Sytar et al.   MOLECULES

Antimicrobial effects of black rice extract on Helicobacter pylori infection in Mongolian gerbil

(2018) Sa-Hyun Kim et al.   JOURNAL OF CEREAL SCIENCE

Pelargonidin-3- O -glucoside and its metabolites have modest anti-inflammatory effects in human whole blood cultures

(2017) Anna M. Amini et al.   NUTRITION RESEARCH

Effect on in vitro starch digestibility of Mexican blue maize anthocyanins

(2016) Gustavo A. Camelo-Méndez et al.   FOOD CHEMISTRY

Transfer of grain colors to elite wheat cultivars and their characterization

(2016) Monika Garg et al.   JOURNAL OF CEREAL SCIENCE

Quantitative and qualitative evaluation of kernel anthocyanins from southwestern United States blue corn

(2016) Amol N Nankar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation

(2015) Fei Lao et al.   Food Analytical Methods

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities

(2015) Jie Hao et al.   JOURNAL OF CEREAL SCIENCE

Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant properties

(2015) Aslıhan Demirdöven et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

(2015) Lilei Yu et al.   MOLECULES

The contribution of wheat to human diet and health

(2015) Peter R. Shewry et al.   Food and Energy Security

Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis

(2014) Joana Schuelter Boeing et al.   Chemistry Central Journal

Comparison of the antimicrobial and antioxidant activities of selected wheat varieties

(2014) Eun-Ji Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum convar. durum) Wheats

(2014) Donatella B. M. Ficco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemical profile of a Japanese black–purple rice

(2013) Gema Pereira-Caro et al.   FOOD CHEMISTRY

Anthocyanin-rich Purple Wheat Prolongs the Life Span of Caenorhabditis elegans Probably by Activating the DAF-16/FOXO Transcription Factor

(2013) Wei Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color

(2013) Maria Leja et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect and interaction between wheat bran and zinc oxide on productive performance and intestinal health in post-weaning piglets

(2011) Francesc Molist et al.   BRITISH JOURNAL OF NUTRITION

Antioxidant Activity-Guided Fractionation of Blue Wheat (UC66049 Triticum aestivum L.)

(2011) Catrin E. Tyl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7

(2010) Alison Lacombe et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Antimicrobial Activities of 1,4-Benzoquinones and Wheat Germ Extract

(2010) Myung-Hee Kim   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Measurement of anthocyanins and other phytochemicals in purple wheat

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

Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)

(2008) Varsha Viswanath 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