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ССЫЛКИ НА НАУЧНЫЕ СТАТЬИ
(исследование свойств красного и черного риса)
1. Antioxidant Activity of Anthocyanin Extract from Purple Black Rice (JOURNAL OF MEDICINAL FOOD Volume 4, Number 4, 2001).
2. Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation (Journal of Food Science Vol. 77, Nr. 3, 2012).
3. Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives (Journal of Agricultural and Food Chemistry DOI: 10.1021/acs.jafc.5b05031 Publication Date (Web): 14 Jan 2016).
4. Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR) (Journal of Agricultural and Food Chemistry DOI: 10.1021/jf803153z Published on Web 02/17/2009).
5. Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France (Journal of Agricultural and Food Chemistry DOI: dx.doi.org/10.1021/jf401937b 2013).
6. Chemical composition and functional properties of rice protein concentrates (Rus: "Химический состав и функциональные свойства рисовых белковых концентратов"; Вестник ВГУИТ, №4, 2015, УДК 664.38:664.644.53).
7. Quantification of Flavonoids in Black Rice by Liquid Chromatography-Negative Electrospray Ionization Tandem Mass Spectrometry (Journal of Agricultural and Food Chemistry DOI: dx.doi.org/10.1021/jf303204s 2012).
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