Showing Publication (ASENSTORFER 2006)
Asenstorfer R.E., Wang Y., Mares D.J. (2006) Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science 43:108-119
Abbreviation: ASENSTORFER 2006
Food Composition
This publication was used to obtain 20 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 31.70 mg/100 g FW | Bread wheat whole-meal flour, variety Angus | no | 1 |
| 57.50 mg/100 g FW | Bread wheat whole-meal flour, variety Angus | no | 1 |
| 27.50 mg/100 g FW | Bread wheat whole-meal flour, variety Avocet | no | 1 |
| 57.50 mg/100 g FW | Bread wheat whole-meal flour, variety Avocet | no | 1 |
| 26.30 mg/100 g FW | Bread wheat whole-meal flour, variety Canna | no | 1 |
| 51.90 mg/100 g FW | Bread wheat whole-meal flour, variety Canna | no | 1 |
| 36.40 mg/100 g FW | Bread wheat whole-meal flour, variety Sunco | no | 1 |
| 44.70 mg/100 g FW | Bread wheat whole-meal flour, variety Sunco | no | 1 |
| 50.90 mg/100 g FW | Bread wheat whole-meal flour, variety Sunvale | no | 1 |
| 53.00 mg/100 g FW | Bread wheat whole-meal flour, variety Sunvale | no | 1 |
| 10.00 mg/100 g FW | Bread wheat whole-meal flour, variety Angus | no | 1 |
| 16.30 mg/100 g FW | Bread wheat whole-meal flour, variety Angus | no | 1 |
| 6.80 mg/100 g FW | Bread wheat refined flour, variety Avocet | no | 1 |
| 13.00 mg/100 g FW | Bread wheat refined flour, variety Avocet | no | 1 |
| 6.80 mg/100 g FW | Bread wheat refined flour, variety Canna | no | 1 |
| 12.10 mg/100 g FW | Bread wheat refined flour, variety Canna | no | 1 |
| 6.00 mg/100 g FW | Bread wheat refined flour, variety Sunco | no | 1 |
| 7.20 mg/100 g FW | Bread wheat refined flour, variety Sunco | no | 1 |
| 9.80 mg/100 g FW | Bread wheat refined flour, variety Sunvale | no | 1 |
| 11.90 mg/100 g FW | Bread wheat refined flour, variety Sunvale | no | 1 |