pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose

Antioxidant activity applying an improved ABTS radical cation decolorization assay

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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

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Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Rutrada Sompong, Susanne Siebenhandl‐Ehn, Gertrud Linsberger‐Martin et al. · Food Chemistry · 2010 · 586 citations

Agriculture, Agronomy, Plant Sciences +14

Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

Zhaohua Hou, Peiyou Qin, Yan Zhang et al. · Food Research International · 2011 · 292 citations

Life Sciences, Plant Biology, Plant Sciences +8

V-Amylose at atomic resolution: X-ray structure of a cycloamylose with 26 glucose residues (cyclomaltohexaicosaose)

K. Gessler, Isabel Usón, Takeshi Takaha et al. · Proceedings of the National Academy of Sciences · 1999 · 215 citations · Full text

Life Sciences, Biochemistry, Chemistry +17