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Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Wheats with purple and blue grains: a review
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INTERPRETATION OF THE ULTRAVIOLET SPECTRA OF SOME COMPLEX MOLECULES
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Interpretation of the Ultraviolet Spectra of Natural Products
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Anthocyanins from Maize (Zea mays) and Reed Canarygrass (Phalaris arundinacea)
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Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems
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Bioavailability of Red Wine Anthocyanins As Detected in Human Urine
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Dietary Cyanidin 3-O-β-D-Glucoside-Rich Purple Corn Color Prevents Obesity and Ameliorates Hyperglycemia in Mice
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Suppression of Tumor Cell Growth by Anthocyanins In Vitro
inferredcites →https://doi.org/10.6013/jbrewsocjapan1915.81.337openalex-snapshot
Liqueur making using pigments of red rice.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21848-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22385-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-811527-5.00008-3openalex-snapshot
Phytochemical-Related Health-Promoting Attributes of Sorghum and Millets
inferred← citeshttps://doi.org/10.1016/b978-0-12-811971-6.00014-0openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-816687-1.00012-6openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-818553-7.00010-3openalex-snapshot
Purple Wheat (Triticum sp.) Seeds
inferred← citeshttps://doi.org/10.1016/b978-0-323-91158-0.00005-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-323-91652-3.00008-3openalex-snapshot
Rice: A Source of Plant Protein with Many Valuable Processing Co-products
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00001-7openalex-snapshot
Colored cereals: Genetics and chemistry of pigments
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00005-4openalex-snapshot
Anthocyanins and its health benefits
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00006-6openalex-snapshot
Colored cereals: Food applications
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00008-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00009-1openalex-snapshot
Biofortification of colored cereals with essential micronutrients
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00010-8openalex-snapshot
Colored cereals: Botanical aspects
inferred← citeshttps://doi.org/10.1016/b978-0-323-99733-1.00011-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-443-15906-0.00006-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-443-15906-0.00011-5openalex-snapshot
Conventional and emerging methods for pigment extraction
inferred← citeshttps://doi.org/10.1016/b978-0-443-23634-1.00003-8openalex-snapshot
Phenol contents in sprouted grains
inferred← citeshttps://doi.org/10.1016/b978-0-443-23954-0.00013-6openalex-snapshot
Phytochemical-related health-promoting attributes of sorghum and millets
inferred← citeshttps://doi.org/10.1016/b978-0-443-32920-3.00001-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-443-40334-7.00006-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-1-78242-089-7.00017-8openalex-snapshot
The use of antioxidants in the preservation of cereals and low-moisture foods
inferred← citeshttps://doi.org/10.1016/b978-1-891127-79-3.50007-xopenalex-snapshot
Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins
inferred← citeshttps://doi.org/10.1016/b978-1-891127-88-5.50003-7openalex-snapshot
Phytochemical Profiles and Nutraceutical Properties of Corn and Wheat Tortillas
inferred← citeshttps://doi.org/10.1016/bs.afnr.2021.12.002openalex-snapshot
Enhancing health benefits of bakery products using phytochemicals
inferred← citeshttps://doi.org/10.1016/j.abb.2020.108307openalex-snapshot
Red-kerneled rice proanthocyanidin inhibits arachidonate 5-lipoxygenase and decreases psoriasis-like skin inflammation
inferred← citeshttps://doi.org/10.1016/j.aca.2011.05.053openalex-snapshot
Adulteration of the anthocyanin content of red wines: Perspectives for authentication by Fourier Transform-Near InfraRed and 1H NMR spectroscopies
inferred← citeshttps://doi.org/10.1016/j.afres.2022.100067openalex-snapshot
Grain characteristics, proximate composition, phytochemical capacity, and mineral content of selected aromatic and non-aromatic rice accessions commonly cultivated in the North-East Indian plain belt
inferred← citeshttps://doi.org/10.1016/j.agrcom.2026.100162openalex-snapshot
Research progress on the differential distribution of polyphenols in dietary matrices and their mechanisms in the treatment of chronic noncommunicable diseases
inferred← citeshttps://doi.org/10.1016/j.apcbee.2012.06.012openalex-snapshot
Application of Functional Colorant Prepared from Black Rice Bran in Yogurt
inferred← citeshttps://doi.org/10.1016/j.chroma.2013.03.005openalex-snapshot
Development of a planar chromatographic method for quantitation of anthocyanes in pomace, feed, juice and wine
inferred← citeshttps://doi.org/10.1016/j.chroma.2018.01.032openalex-snapshot
Fingerprinting and characterization of anthocyanins in 94 colored wheat varieties and blue aleurone and purple pericarp wheat crosses
inferred← citeshttps://doi.org/10.1016/j.chroma.2025.466097openalex-snapshot
Quantification of anthocyanins in Oryza sativa L. from Jammu and Kashmir, India by a validated high performance thin layer chromatography (HPTLC) method
inferred← citeshttps://doi.org/10.1016/j.cj.2020.04.013openalex-snapshot
Genome-wide association studies reveal QTL hotspots for grain brightness and black point traits in barley
inferred← citeshttps://doi.org/10.1016/j.cj.2021.03.013openalex-snapshot
How rice organs are colored: The genetic basis of anthocyanin biosynthesis in rice
inferred← citeshttps://doi.org/10.1016/j.dyepig.2016.12.054openalex-snapshot
Bio-geo hybrid pigment; clay-anthocyanin complex which changes color depending on the atmosphere
inferred← citeshttps://doi.org/10.1016/j.ejbt.2014.11.005openalex-snapshot
A comparative proteomic study of white and black glutinous rice leaves
inferred← citeshttps://doi.org/10.1016/j.fbio.2016.04.003openalex-snapshot
Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran
inferred← citeshttps://doi.org/10.1016/j.fbio.2019.100419openalex-snapshot
Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102463openalex-snapshot
Pigmented cereals and legume grains as healthier alternatives for brewing beers
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109599openalex-snapshot
Relationships between total anthocyanins, antioxidant activity and quality traits in purple and blue wheat genotypes
inferred← citeshttps://doi.org/10.1016/j.fcr.2012.11.008openalex-snapshot
Nutraceutical profiles of improved blue maize (Zea mays) hybrids for subtropical regions
inferred← citeshttps://doi.org/10.1016/j.fcr.2022.108555openalex-snapshot
Effects of shading at different growth stages with various shading intensities on the grain yield and anthocyanin content of colored rice (Oryza sativa L.)
inferred← citeshttps://doi.org/10.1016/j.fcr.2025.109760openalex-snapshot
Optimizing sowing date to enhance grain yield and quality formation of colored rice in tropical regions of China
inferred← citeshttps://doi.org/10.1016/j.fcr.2025.110162openalex-snapshot
Grain yield and functional substance content in colored ratoon rice system under low solar radiation stress in southern China
inferred← citeshttps://doi.org/10.1016/j.fct.2014.09.021openalex-snapshot
Anti-inflammatory and anti-periductal fibrosis effects of an anthocyanin complex in Opisthorchis viverrini-infected hamsters
inferred← citeshttps://doi.org/10.1016/j.fitote.2014.09.007openalex-snapshot
Pharmacopeial HPLC identification methods are not sufficient to detect adulterations in commercial bilberry (Vaccinium myrtillus) extracts. Anthocyanin profile provides additional clues
inferred← citeshttps://doi.org/10.1016/j.focha.2022.100059openalex-snapshot
Variety difference in physico-chemical, cooking, textural, pasting and phytochemical properties of pigmented rice
inferred← citeshttps://doi.org/10.1016/j.fochx.2023.100720openalex-snapshot
Metabolomics revealed metabolite biomarkers of antioxidant properties and flavonoid metabolite accumulation in purple rice after grain filling
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101385openalex-snapshot
Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102185openalex-snapshot
Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104020openalex-snapshot
Unlocking the potential of purple wheat bran through superfine grinding: Effects on its physicochemical properties and fortified bread quality
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104268openalex-snapshot
Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.04.022openalex-snapshot
Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of syzygium cumini Skeels
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.12.083openalex-snapshot
Measurement of anthocyanins and other phytochemicals in purple wheat
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.05.115openalex-snapshot
Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.066openalex-snapshot
Evaluation of antioxidant capacity and aroma quality of anthograin liqueur
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.01.079openalex-snapshot
Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.06.098openalex-snapshot
Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.05.100openalex-snapshot
Phytochemical profile of a Japanese black–purple rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.07.042openalex-snapshot
Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.11.128openalex-snapshot
Wheat bran particle size influence on phytochemical extractability and antioxidant properties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.01.077openalex-snapshot
Novel oxidation products of cyanidin 3-O-glucoside with 2,2′-azobis-(2,4-dimethyl)valeronitrile and evaluation of anthocyanin content and its oxidation in black rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.02.164openalex-snapshot
Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.087openalex-snapshot
Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.118openalex-snapshot
Phenolic compounds and antioxidant properties of breeding lines between the white and black rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.12.039openalex-snapshot
Anthocyanins and antioxidant capacities of six Chilean berries by HPLC–HR-ESI-ToF-MS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.025openalex-snapshot
Production and characterization of functional biscuits obtained from purple wheat
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.045openalex-snapshot
Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.047openalex-snapshot
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.028openalex-snapshot
Antioxidant capacity and vitamin E in barley: Effect of genotype and storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.055openalex-snapshot
Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.074openalex-snapshot
Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.07.149openalex-snapshot
Starch digestibility and bioactivity of high altitude hulless barley
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.01.099openalex-snapshot
Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.03.014openalex-snapshot
Use of purple durum wheat to produce naturally functional fresh and dry pasta
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