Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 454-462

  Lv, Junli ^a,b   Lu, Yingjian ^a   Niu, Yuge ^a,c   Whent, Monica ^a   Ramadan, Mohamed Fawzy ^d   Costa, Jose ^a   Yu, Liangli ^a,c  

^a UNIVERSITY OF MARYLAND   (United States)

^b NORTHWEST A F UNIVERSITY   (China)

^c SHANGHAI JIAO TONG UNIVERSITY   (China)

^d Zagazig University   (Egypt)

Author keywords

Antioxidant properties; Carotenoid; Environment; Genotype; HPLC; Tocopherol; Wheat

Indexed keywords

ANTIOXIDANT PROPERTIES; CAROTENOID; ENVIRONMENT; GENOTYPE; HPLC; TOCOPHEROL; WHEAT;

ATMOSPHERIC TEMPERATURE;

AGENTS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALPHA TOCOPHEROL; CAROTENOID; HYDROXYL GROUP; OXYGEN; OXYGEN RADICAL; XANTHOPHYLL;

AIR TEMPERATURE; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); ENVIRONMENTAL FACTOR; FLOUR; GENOTYPE; LIPOPHILICITY; LOW TEMPERATURE; NONHUMAN; PHYTOCHEMISTRY; PRECIPITATION; TEMPERATURE DEPENDENCE; WHEAT;

ANTIOXIDANTS; ECOSYSTEM; ENVIRONMENT; FLOUR; GENOTYPE; MARYLAND; SEASONS; TRITICUM;

TRITICUM AESTIVUM;

EID: 84870213480     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.069     Document Type: Article

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