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

بواسطة Supaporn Yamuangmorn, Bernard Dell, Chanakan Prom-u-thai
منشور في 2018

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

بواسطة Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-Thai
منشور في 2018

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

بواسطة Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-thai
منشور في 2018

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

بواسطة Supaporn Yamuangmorn, Bernard Dell, Benjavan Rerkasem, Chanakan Prom-u-thai
منشور في 2019

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

بواسطة Supaporn Yamuangmorn, Bernard Dell, Xin Du, Yonglin Ren, Chanakan Prom-u-thai
منشور في 2019