Anthocyanin composition in black, blue, pink, purple, and red cereal grains.

By El‐Sayed M. Abdel‐Aal, J. Young, I. Rabalski. Journal of Agricultural and Food Chemistry, 2006

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Phenolic compounds in cereal grains and their health benefits (2007, methodology): “a Data obtained from Abdel-Aal and coworkers (2).”
The colours of durum wheat: a review (2014, methodology): “…mass spectrometry (ESI-MS) have become powerful tools for anthocyanin identification in different matrices (Castañeda-Ovando et al. 2009), including cereals (EscribanoBailón et al. 2004; Abdel-Aal et al. 2006; Hu et al. 2007; Hosseinian et al. 2008; Hirawan et al. 2011; Žili c et al. 2012).”
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid (2014, methodology): “The mean values presented in Table 10, although calculated using values extracted from several papers (e.g., Agte et al. 1999; Abdel-Aal et al. 2006; Pellegrini et al. 2006; Stratil et al. 2007; Sreeramulu et al. 2009; Hirawan et al. 2011; Laokuldilok et al. 2011; Min et al. 2011), are highly…”