Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)-Reference-Cited by-同舟云学术

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Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)

Published:2014-11 Issue: Volume:65 Page:282-290
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bordiga Matteo,Gomez-Alonso Sergio,Locatelli Monica,Travaglia Fabiano,Coïsson Jean Daniel,Hermosin-Gutierrez Isidro,Arlorio Marco

Funder

Regione Piemonte (Polo di Innovazione Agroalimentare)

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of Agricultural and Food Chemistry,2006

2. Separation of pyranoanthocyanins from red wine by column chromatography;Alcalde-Eon;Analytica Chimica Acta,2004

3. Methods for analysis of must and wines;Amerine,1980

4. Pyrogallol: an alternative trapping agent in proanthocyanidins analysis;Bordiga;Food Analytical Methods,2013

5. Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv;Bordiga;Food Chemistry,2011

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