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Journal Abstract Search

207 related items for PubMed ID: 20669971

  • 1. Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds.
    Liu Q, Qiu Y, Beta T.
    J Agric Food Chem; 2010 Aug 25; 58(16):9235-41. PubMed ID: 20669971
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  • 2. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
    Yu L, Beta T.
    Molecules; 2015 Aug 26; 20(9):15525-49. PubMed ID: 26343616
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  • 3. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm.
    Kim MJ, Hyun JN, Kim JA, Park JC, Kim MY, Kim JG, Lee SJ, Chun SC, Chung IM.
    J Agric Food Chem; 2007 Jun 13; 55(12):4802-9. PubMed ID: 17516656
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  • 6. Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes.
    Sytar O, Bośko P, Živčák M, Brestic M, Smetanska I.
    Molecules; 2018 Sep 06; 23(9):. PubMed ID: 30200643
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  • 10. 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.
    Ficco DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, Finocchiaro F, Papa R, De Vita P.
    J Agric Food Chem; 2014 Aug 27; 62(34):8686-95. PubMed ID: 25130676
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  • 11. Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry.
    Dinelli G, Segura-Carretero A, Di Silvestro R, Marotti I, Arráez-Román D, Benedettelli S, Ghiselli L, Fernadez-Gutierrez A.
    J Chromatogr A; 2011 Oct 21; 1218(42):7670-81. PubMed ID: 21683368
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  • 13. Enhancement of wheat grain antioxidant activity by solid state fermentation with Grifola spp.
    Postemsky P, Curvetto N.
    J Med Food; 2014 May 21; 17(5):543-9. PubMed ID: 24552201
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  • 14. Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes.
    Dykes L, Rooney LW, Waniska RD, Rooney WL.
    J Agric Food Chem; 2005 Aug 24; 53(17):6813-8. PubMed ID: 16104804
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  • 15. Free radical scavenging properties and phenolic content of Chinese black-grained wheat.
    Li W, Shan F, Sun S, Corke H, Beta T.
    J Agric Food Chem; 2005 Nov 02; 53(22):8533-6. PubMed ID: 16248549
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  • 16. Phytochemical profiles and antioxidant activity of wheat varieties.
    Adom KK, Sorrells ME, Liu RH.
    J Agric Food Chem; 2003 Dec 17; 51(26):7825-34. PubMed ID: 14664553
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  • 17. Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat.
    Mpofu A, Sapirstein HD, Beta T.
    J Agric Food Chem; 2006 Feb 22; 54(4):1265-70. PubMed ID: 16478246
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  • 18. Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmer.
    Laus MN, Gagliardi A, Soccio M, Flagella Z, Pastore D.
    J Food Sci; 2012 Nov 22; 77(11):C1150-5. PubMed ID: 23057788
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  • 20. Antioxidant properties of bran extracts from "Akron" wheat grown at different locations.
    Yu L, Perret J, Harris M, Wilson J, Haley S.
    J Agric Food Chem; 2003 Mar 12; 51(6):1566-70. PubMed ID: 12617585
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