Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering
- Author
- YAFANG SHAO1 2 ; FEIFEI XU1 ; XIAO SUN1 ; JINSONG BAO1 ; BETA, Trust2 3
[1] Institute of Nuclear Agircultural Sciences, Zhejiang University, Huajiachi Campus, 310029, China
[2] Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada
[3] Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg R3T 2N2, Canada - Source
Food chemistry. 2014, Vol 143, pp 90-96, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanins Antioxidant capacity Grain development stages Phenolics Rice
- Keyword (fr)
- Acide phénolique Aliment Anthocyane Antioxydant Développement Flavonoïde Floraison Grain Oryza sativa Phénoplaste Proanthocyanidine Riz Anthocyanine Angiospermae Céréale Gramineae Micronutriment Monocotyledones Phénols Pigment Polyphénol Spermatophyta
- Keyword (en)
- Phenolic acid Food Anthocyanin Antioxidant Development Flavonoid Flowering Grains Oryza sativa Phenoplasts Proanthocyanidin Rice Angiospermae Cereal Gramineae Micronutrient Monocotyledones Phenols Pigments Polyphenol Spermatophyta
- Keyword (es)
- Acido fenólico Alimento Antocianina Antioxidante Desarrollo Flavonoide Floración Grano Oryza sativa Fenoplasto Proantocianidina Arroz Angiospermae Cereal Gramineae Micronutriente Monocotyledones Fenoles Pigmento Polifenol Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27792777
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.07.042 
https://dx.doi.org/10.1016/j.foodchem.2013.07.042
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