X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (13071) 13071
Newsletter (1827) 1827
Publication (955) 955
Book Chapter (106) 106
Conference Proceeding (73) 73
Dissertation (63) 63
Book Review (62) 62
Magazine Article (58) 58
Newspaper Article (50) 50
Book / eBook (17) 17
Paper (9) 9
Journal / eJournal (1) 1
Trade Publication Article (1) 1
Web Resource (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
anthocyanin (7338) 7338
anthocyanins (6961) 6961
index medicus (5101) 5101
food science & technology (4871) 4871
analysis (4143) 4143
antioxidants (2679) 2679
chemistry, applied (2548) 2548
plant sciences (2362) 2362
flavonoids (2227) 2227
polyphenols (2125) 2125
research (1959) 1959
antioxidant activity (1729) 1729
color (1725) 1725
anthocyanins - analysis (1698) 1698
fruit - chemistry (1493) 1493
nutrition & dietetics (1481) 1481
fruits (1425) 1425
food and beverages (1396) 1396
biosynthesis (1350) 1350
physiological aspects (1342) 1342
humans (1328) 1328
agriculture, multidisciplinary (1312) 1312
phenolic-compounds (1310) 1310
biochemistry & molecular biology (1291) 1291
genes (1224) 1224
plants (1215) 1215
gene expression (1056) 1056
expression (1050) 1050
identification (1040) 1040
fruit (1038) 1038
cultivars (1027) 1027
animals (972) 972
antioxidant capacity (970) 970
phenols (962) 962
wine (937) 937
anthocyanins - chemistry (921) 921
anthocyanins - metabolism (907) 907
phenols - analysis (898) 898
chemistry (867) 867
grapes (848) 848
antioxidant (847) 847
phenolic compounds (826) 826
pigments (820) 820
chromatography, high pressure liquid (817) 817
anthocyanin biosynthesis (812) 812
mass spectrometry (776) 776
plant extracts - chemistry (772) 772
life sciences (759) 759
berries (750) 750
genetic aspects (740) 740
antioxidants - analysis (735) 735
enzymes (734) 734
stability (732) 732
fungi (731) 731
capacity (725) 725
phenolics (723) 723
gene expression regulation, plant (714) 714
oxidative stress (709) 709
leaves (708) 708
reports (698) 698
proteins (692) 692
anthocyanins - pharmacology (679) 679
accumulation (676) 676
food science (668) 668
horticulture (668) 668
male (667) 667
plant proteins - genetics (660) 660
temperature (656) 656
chromophores (653) 653
isoflavones (652) 652
agriculture (644) 644
metabolism (642) 642
metabolites (642) 642
quality (638) 638
food (626) 626
plant extracts - pharmacology (600) 600
proanthocyanidins (591) 591
in-vitro (589) 589
genetic research (588) 588
arabidopsis-thaliana (586) 586
extraction (586) 586
biotechnology (577) 577
storage (574) 574
arabidopsis (566) 566
plant proteins - metabolism (559) 559
flavonoids - analysis (558) 558
wine - analysis (555) 555
rats (545) 545
research article (541) 541
antioxidants - pharmacology (538) 538
vitis - chemistry (533) 533
biotechnology & applied microbiology (531) 531
liquid chromatography (531) 531
acids (525) 525
anthocyanins - biosynthesis (522) 522
transcription factors (522) 522
chemistry, multidisciplinary (518) 518
pigmentation (504) 504
bioactive compounds (502) 502
chemistry, analytical (497) 497
more...
Library Location Library Location
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (14917) 14917
Chinese (51) 51
Japanese (47) 47
Korean (30) 30
Portuguese (29) 29
Spanish (29) 29
German (24) 24
Russian (24) 24
French (18) 18
Lithuanian (8) 8
Italian (7) 7
Indonesian (5) 5
Polish (5) 5
Croatian (3) 3
Persian (3) 3
Ukrainian (3) 3
Hungarian (2) 2
Turkish (2) 2
Bulgarian (1) 1
Corsican (1) 1
Czech (1) 1
Slovak (1) 1
Slovenian (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Journal of Food Science, ISSN 0022-1147, 01/2011, Volume 76, Issue 1, pp. C117 - C126
Rice bran, a byproduct of the rice milling process, contains most of the phytochemicals. This study aimed at determining the concentrations of lipophilic,... 
Oryza sativa | proanthocyanidins | anthocyanins | pigmented rice | oxygen radical absorbance capacity (ORAC) | iron‐chelating capacity | rice | DPPH radical scavenging capacity | Iron-chelating capacity | Oxygen radical absorbance capacity (ORAC) | Anthocyanins | Oryza sativa L | Pigmented rice | Proanthocyanidins | Rice | UNITED-STATES | VITAMIN-E | FOOD-ADDITIVES | iron-chelating capacity | FOOD SCIENCE & TECHNOLOGY | GAMMA-ORYZANOL | CEREAL-GRAINS | TOCOTRIENOL | IN-VIVO | CARDIOVASCULAR-DISEASE | OXIDATIVE STABILITY | COMMON FOODS | Anthocyanins - economics | Flavonoids - analysis | Antioxidants - chemistry | Species Specificity | Free Radical Scavengers - chemistry | Phenylpropionates - chemistry | Dietary Fiber - analysis | Oryza - chemistry | Food Additives - chemistry | Proanthocyanidins - economics | Iron Chelating Agents - chemistry | Iron Chelating Agents - economics | Proanthocyanidins - chemistry | Phenylpropionates - economics | Food Additives - analysis | Antioxidants - economics | Food Additives - economics | Free Radical Scavengers - economics | Free Radical Scavengers - analysis | Polyphenols | Proanthocyanidins - analysis | Seeds - chemistry | Vitamin E - chemistry | Antioxidants - analysis | Anthocyanins - analysis | Flavonoids - economics | Phenols - economics | Vitamin E - analysis | Solubility | Cell Wall - chemistry | Pigmentation | Industrial Waste - analysis | Anthocyanins - chemistry | Industrial Waste - economics | Iron Chelating Agents - analysis | Phenols - analysis | Hydrophobic and Hydrophilic Interactions | Phenols - chemistry | Phenylpropionates - analysis | Vitamin E - economics | Flavonoids - chemistry | Food-Processing Industry - economics | Antioxidants | Composition | Phytochemicals | Optical properties | Analysis | Nutritional aspects | Chemical reactions | Chemical properties | Research | Rice bran | Foods | Color
Journal Article
Journal Article
Journal Article
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2016, Volume 64, Issue 12, pp. 2467 - 2474
Journal Article
Journal Article