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

Anthocyanin Structure Determines Susceptibility to Microbial Degradation and Bioavailability to the Buccal Mucosa

(2014) Kom Kamonpatana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Determination of Antioxidant Activity in Foods and Beverages by Reaction with 2,2′-Diphenyl-1-Picrylhydrazyl (DPPH): Collaborative Study First Action 2012.04

(2012) David W. Plank et al.   JOURNAL OF AOAC INTERNATIONAL

Anthocyanin content of grains in purple wheat is affected by grain position, assimilate availability and agronomic management

(2011) Daniela V. Bustos et al.   JOURNAL OF CEREAL SCIENCE

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

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

Phenolic Content and Antioxidant Properties of Bran in 51 Wheat Cultivars

(2008) Brij Verma et al.   CEREAL CHEMISTRY

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian 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