Inheritance analysis and mapping of quantitative trait loci (QTL) controlling individual anthocyanin compounds in purple barley (Hordeum vulgare L.) grains

Genetic mapping and molecular marker development for the gene Pre2 controlling purple grains in barley

(2015) Qiaojun Jia et al.   EUPHYTICA

Isolation of candidate genes for the barley Ant1 and wheat Rc genes controlling anthocyanin pigmentation in different vegetative tissues

(2015) Eiko Himi et al.   MOLECULAR GENETICS AND GENOMICS

BarleyAnt1is a homolog of maizeC1and its product is part of the regulatory machinery governing anthocyanin synthesis in the leaf sheath

(2015) Olesya Y. Shoeva et al.   PLANT BREEDING

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

(2014) Xiaonan Sui et al.   FOOD CHEMISTRY

Anthocyanin Content and Composition in Winter Blue Barley Cultivars and Lines

(2013) István Diczházi et al.   CEREAL CHEMISTRY

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

(2012) Changho Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of a QTL affecting spike morphology on the long arm of chromosome 3H in barley (Hordeum vulgare L.) based on near isogenic lines and a NIL-derived population

(2012) G. D. Chen et al.   THEORETICAL AND APPLIED GENETICS

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2009) Guillermo G. Bellido et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton

(2009) Mary H. Grace et al.   PHYTOMEDICINE

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

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

Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

(2008) Jin-Yuarn Lin et al.   FOOD CHEMISTRY

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

(2008) M.S. Izydorczyk et al.   FOOD RESEARCH INTERNATIONAL

Ingestion of Black Chokeberry Fruit Extract Leads to Intestinal and Systemic Changes in a Rat Model of Prediabetes and Hyperlipidemia

(2008) Adam Jurgoński et al.   PLANT FOODS FOR HUMAN NUTRITION