(Q44874227)

7 December 2017

title

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees (English)

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7 December 2017

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L E Steed

1

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7 December 2017

V-D Truong

series ordinal

2

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7 December 2017

publication date

1 June 2008

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7 December 2017

published in

Journal of Food Science

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7 December 2017

volume

73

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7 December 2017

issue

5

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7 December 2017

page(s)

S215-21

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Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

7 December 2017

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Stoichiometric and Kinetic Studies of Phenolic Antioxidants from Andean Purple Corn and Red-Fleshed Sweetpotato

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the alpha-glucosidase inhibitory action

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples.

21 January 2018

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https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Blue metal complex pigments involved in blue flower color

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Rheological and physicochemical properties of starches from moist- and dry-type sweetpotatoes

21 January 2018

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https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Antimutagenicity of sweetpotato (Ipomoea batatas) roots

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2008.00774.X

10.1111/J.1750-3841.2008.00774.X

21 January 2018

Identifiers

DOI

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7 December 2017

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