Effects of different depth of grain colour on antioxidant capacity during water imbibition in wheat (Triticum aestivum L.)

Reactive oxygen species and seed germination

(2013) Marcelo Gomes et al.   BIOLOGIA

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour

(2013) Rumiyati et al.   PLANT FOODS FOR HUMAN NUTRITION

Drought tolerance of Periploca sepium during seed germination: antioxidant defense and compatible solutes accumulation

(2012) Yuyan An et al.   ACTA PHYSIOLOGIAE PLANTARUM

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

(2012) Slađana Žilić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Suppression of α-amylase genes improves quality of rice grain ripened under high temperature

(2012) Makoto Hakata et al.   PLANT BIOTECHNOLOGY JOURNAL

Naringenin inhibits seed germination and seedling root growth through a salicylic acid-independent mechanism in Arabidopsis thaliana

(2012) Iker Hernández et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis

(2011) Zhenchang Liang et al.   JOURNAL OF FOOD SCIENCE

Proteomic and activity profiles of ascorbate–glutathione cycle enzymes in germinating barley embryo

(2010) Birgit C. Bønsager et al.   PHYTOCHEMISTRY

Source to sink: regulation of carotenoid biosynthesis in plants

(2010) Christopher I. Cazzonelli et al.   TRENDS IN PLANT SCIENCE

Anthocyanin accumulation and expression pattern of anthocyanin biosynthesis genes in developing wheat coleoptiles

(2009) N. Ahmed et al.   BIOLOGIA PLANTARUM

Effect of Glucuronosylation on Anthocyanin Color Stability

(2009) Sarah Anne Osmani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic Changes in Phenolic Compounds and Antioxidant Activity in Oats (Avena nudaL.) during Steeping and Germination

(2009) Jian Guo Xu 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

Analysis of antioxidant enzyme activity during germination of alfalfa under salt and drought stresses

(2009) Wen-Bin Wang et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.)

(2008) Xiaoyan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY