Concepedia

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Flávia Fernandes Paiva, Nathan Levien Vanier, José De J. Berrios, Vânia Zanella Pinto, Delilah F. Wood, Tina Williams, James Pan, M. C. Elias

Food Chemistry · 2015 · 181 citations · 22 references

DOI

Concepts

References

22

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

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Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants

Yi‐Zhong Cai, Mei Sun, Jie Xing et al. · Life Sciences · 2005 · 865 citations

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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

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