Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

由 Supaporn Yamuangmorn, Bernard Dell, Chanakan Prom-u-thai
出版 2018

Stability of anthocyanin content and antioxidant capacity among local thai purple rice genotypes in different storage conditions

由 Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-Thai
出版 2018

Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes

由 Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-thai
出版 2018

Stability of Anthocyanin Content and Antioxidant Capacity Among Local Thai Purple Rice Genotypes in Different Storage Conditions

由 Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-thai
出版 2019

Simultaneous quantification of anthocyanins and phenolic acids in pigmented rice (Oryza sativa) using UPLC-PDA/ESI-Q-TOF

由 Supaporn Yamuangmorn, Bernard Dell, Xin Du, Yonglin Ren, Chanakan Prom-u-thai
出版 2019