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Anthocyanin and proanthocyanidin contents, antioxidant activity, and in situ degradability of black and red rice grains
Kenji Hosoda, Hideki Sasahara, Kei Matsushita, Yasuaki Tamura, Makoto Miyaji, Hiroki Matsuyama
Asian-Australas J Anim Sci. 2018;31(8):1213-1220.   Published online March 2, 2018
DOI: https://doi.org/10.5713/ajas.17.0655

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Anthocyanin and proanthocyanidin contents, antioxidant activity, and in situ degradability of black and red rice grains
Asian-Australasian Journal of Animal Sciences. 2018;31(8):1213-1220   Crossref logo
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ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION
Journal of Food Processing and Preservation. 2011;36(4):298-309   Crossref logo
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Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia
Indonesian Journal of Biotechnology. 2018;22(1):49   Crossref logo
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Total Anthocyanin Content and Antioxidant Activity of Brown Rice, Endosperm, and Rice Bran of Three Indonesian Black Rice (Oryza sativa L.) Cultivars
Proceeding of the 2nd International Conference on Tropical Agriculture. 2018;205-216   Crossref logo
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Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
Food Chemistry. 2016;211:339-346   Crossref logo
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Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries
Food Chemistry. 2007;102(3):777-783   Crossref logo
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Comparison Physico-chemical properties Anthocyanin solution Extraction of Red Rice and Black Soybean
Journal of Physics: Conference Series. 2018;1120:012012   Crossref logo
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Improved hypoglycemic effect of anthocyanin extract combination from red rice and black soybean
Journal of Physics: Conference Series. 2019;1146:012015   Crossref logo
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PENINGKATAN KADAR ANTOSIANIN BERAS MERAH DAN BERAS HITAM MELALUI BIOFORTIFIKASI / Increasing Anthocyanin of Red and Black Rice through Biofortification
Jurnal Penelitian dan Pengembangan Pertanian. 2017;36(2):91   Crossref logo
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Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree
Ultrasonics Sonochemistry. 2013;20(5):1316-1323   Crossref logo
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