Related references
Note: Only part of the references are listed.Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region
Parmeet Kaur et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Bioactive compounds and antioxidant properties of different solvent extracts derived from Thai rice by-products
Pitchaporn Wanyo et al.
APPLIED BIOLOGICAL CHEMISTRY (2016)
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)
Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran
P. M. Pradeep et al.
JOURNAL OF CEREAL SCIENCE (2014)
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid
Piebiep Goufo et al.
FOOD SCIENCE & NUTRITION (2014)
Phenolic Compounds and Bioactivities of Pigmented Rice
Gui-Fang Deng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives
Muhammad H. Alu'datt et al.
FOOD CHEMISTRY (2013)
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)
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)
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)
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)
Effect of Soaking, Dehulling, and Cooking Methods on Certain Antinutrients and in vitro Protein Digestibility of Bitter and Sweet Lupin Seeds
Hassan El-Sayed Embaby
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
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)
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)
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)
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)
Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes
ZU Rehman et al.
FOOD CHEMISTRY (2005)
Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability
JS Bao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties
S Khatoon et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2004)
Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice
S Tian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)