Concepedia

Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice

Zhanqiang Hu, Xiaozhi Tang, Junfei Liu, Zhiwei Zhu, Yafang Shao

Food Chemistry · 2016 · 76 citations · 30 references

DOI

Concepts

References

30

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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The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals

Jia Zhishen, Tang Mengcheng, Jianming Wu · Food Chemistry · 1999 · 8.6K citations

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Antioxidant Activity of Grains

Kafui Kwami Adom, Rui Hai Liu · Journal of Agricultural and Food Chemistry · 2002 · 1.7K citations

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Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins

Baoshan Sun, Jorge M. Ricardo‐da‐Silva, Isabel Spranger · Journal of Agricultural and Food Chemistry · 1998 · 1.1K citations

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Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

Yun Shen, Peng Xiao, Yan Lu et al. · Journal of Cereal Science · 2008 · 532 citations

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