Concepedia

Production and characterization of functional biscuits obtained from purple wheat

Antonella Pasqualone, Anna Maria Bianco, Vito Michele Paradiso, Carmine Summo, Giuseppe Gambacorta, Francesco Caponio, Antonio Blanco

Food Chemistry · 2015 · 156 citations · 33 references

DOI

Concepts

References

33

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

El‐Sayed M. Abdel‐Aal, J. Christopher Young, Iwona Rabalski · Journal of Agricultural and Food Chemistry · 2006 · 812 citations

, , +12

Anthocyanins in fruits, vegetables and grains

Raymond Brouillard · Food Research International · 1993 · 746 citations

, , +10

Thermal degradation of anthocyanins and its impact on color and<i>in vitro</i>antioxidant capacity

Eva Sadilova, Reinhold Carle, Florian C. Stintzing · Molecular Nutrition & Food Research · 2007 · 374 citations

, , +16

Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

, , +17

Composition and Stability of Anthocyanins in Blue-Grained Wheat

El‐Sayed M. Abdel‐Aal, Pierre Hucl · Journal of Agricultural and Food Chemistry · 2003 · 235 citations

, , +9