4.5 Article

Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Bioactive compounds and antioxidant properties of different solvent extracts derived from Thai rice by-products

Pitchaporn Wanyo et al.

APPLIED BIOLOGICAL CHEMISTRY (2016)

Review Food Science & Technology

A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process

Anastasia Ktenioudaki et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Article Food Science & Technology

Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran

P. M. Pradeep et al.

JOURNAL OF CEREAL SCIENCE (2014)

Review Food Science & Technology

Phenolic Compounds and Bioactivities of Pigmented Rice

Gui-Fang Deng et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Food Science & Technology

Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Melissa Walter et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

Cristina de Simone Carlos Iglesias Pascual et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Effect of baking on free and bound phenolic acids in wholegrain bakery products

El-Sayed M. Abdel-Aal et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Chemistry, Applied

Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

Jander Luis Fernandes Monks et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)

Article Agriculture, Multidisciplinary

Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts

Jeffrey Moore et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)

Miki Hiemori et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Food Science & Technology

Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

Franca Finocchiaro et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2007)

Article Agriculture, Multidisciplinary

Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract

Guihua Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties

S Khatoon et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)

Article Agriculture, Multidisciplinary

Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice

S Tian et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)