Anthocyanin content in the black scented rice (Chakhao): its impact on human health and plant defense

Total phenols, flavonoids, anthocyanins, ascorbic acid contents and antioxidant activity of Rhamnus kurdica Boiss for flower and leaves in flowering and pre-flowering stages

(2014) Bagher Gholivand Mohammad et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Rapid quantitative analysis of individual anthocyanin content based on high-performance liquid chromatography with diode array detection with the pH differential method

(2014) Huayin Wang   JOURNAL OF SEPARATION SCIENCE

Chakhao (delicious) rice landraces (Oryza sativa L.) of North-east India: collection, conservation and characterization of genetic diversity

(2014) Somnath Roy et al.   Plant Genetic Resources-Characterization and Utilization

Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties

(2010) Jin Hwan Lee   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts

(2009) Bushra Sultana et al.   MOLECULES

Identification and quantification of anthocyanin pigments in colored rice

(2009) Min-Kyoung Kim et al.   Nutrition Research and Practice

Measurement of anthocyanins and other phytochemicals in purple wheat

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

Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

(2008) Jin Hwan Lee et al.   FOOD CHEMISTRY

Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS

(2008) Zhiliang Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY