Bhornchai Harakotr

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

Bhornchai Harakotr, Bhalang Suriharn, Ratchada Tangwongchai et al. · Food Chemistry · 2014 · 102 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +5

Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages

Bhornchai Harakotr, Bhalang Suriharn, Ratchada Tangwongchai et al. · Journal of Functional Foods · 2014 · 90 citations · Full text

Food Chemistry, Agricultural Chemistry, Carotenoid +8

Genotypic variability in anthocyanins, total phenolics, and antioxidant activity among diverse waxy corn germplasm

Bhornchai Harakotr, Bhalang Suriharn, M. Paul Scott et al. · Euphytica · 2014 · 42 citations

Biology, Botany, Total Phenolics +10

Anthocyanin content, total phenolic content, and antiradical capacity in different ear components of purple waxy corn at two maturation stages

Sakunkan Simla, Surasak Boontang, Bhornchai Harakotr · Australian Journal of Crop Science · 2016 · 34 citations · Full text

Genotypic Variation in Anthocyanins, Phenolic Compounds, and Antioxidant Activity in Cob and Husk of Purple Field Corn

Ponsawan Khamphasan, Khomsorn Lomthaisong, Bhornchai Harakotr et al. · Agronomy · 2018 · 33 citations · Full text

Plant Analysis, Botany, Agricultural Economics +21