Related references
Note: Only part of the references are listed.Simultaneous determination of tocols, γ-oryzanols, phytosterols, squalene, cholecalciferol and phylloquinone in rice bran and vegetable oil samples
Piramon Pokkanta et al.
FOOD CHEMISTRY (2019)
Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil
Kashif Ghafoor et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils
Fahad AL Juhaimi et al.
FOOD CHEMISTRY (2018)
Ultrasonication as pretreatment for drying of tomato slices in a hot air-microwave hybrid oven
Erhan Horuz et al.
DRYING TECHNOLOGY (2017)
Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran
Cristina Perez-Ternero et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Free radical scavenging activity, kinetic behaviour and phytochemical constituents of Aristolochia clematitis L. roots
Houcine Benmehdi et al.
ARABIAN JOURNAL OF CHEMISTRY (2017)
Stabilization of rice bran using microwave: Process optimization and storage studies
Sharmila S. Patil et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef
Eva Kotaskova et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Pretreatment to increase yield and antioxidant activity of γ-oryzanol in rice bran oil
Duangkamol Ruen-Ngam et al.
SCIENCEASIA (2016)
Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran
P. M. Pradeep et al.
JOURNAL OF CEREAL SCIENCE (2014)
Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)
Amonrat Thanonkaew et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Antiangiogenic and anticancer potential of unsaturated vitamin E (tocotrienol)
Teruo Miyazawa et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2009)
Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis
Issara Sereewatthanawut et al.
BIORESOURCE TECHNOLOGY (2008)
Seed roasting improves the oxidative stability of canola (B-napus) and mustard (B-juncea) seed oils
Chakra Wijesundera et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)
Evaluation of the extraction efficiency of thermally labile bioactive compounds in Gastrodia elata Blume by pressurized hot water extraction and microwave-assisted extraction
Chin Chye Teo et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Prevention of hydrolytic rancidity in rice bran
MA da Silva et al.
JOURNAL OF FOOD ENGINEERING (2006)
Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking
HR Sharma et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2004)
Whole fat rice bran reduces the development of early aortic atherosclerosis in hypercholesterolemic hamsters compared with wheat bran
TA Wilson et al.
NUTRITION RESEARCH (2002)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
An overview of the ultrasonically assisted extraction of bioactive principles from herbs
M Vinatoru
ULTRASONICS SONOCHEMISTRY (2001)