Related references
Note: Only part of the references are listed.Genotypic, grain morphological and locality variation in rice phytate content and phytase activity
H. H. Lee et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2014)
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid
Piebiep Goufo et al.
FOOD SCIENCE & NUTRITION (2014)
The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
Z. A. Syahariza et al.
FOOD CHEMISTRY (2013)
Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality
G. Sarwar Gilani et al.
BRITISH JOURNAL OF NUTRITION (2012)
Antioxidant activity of barley as affected by extrusion cooking
Paras Sharma et al.
FOOD CHEMISTRY (2012)
Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates
Saka O. Gbadamosi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Dynamic Changes in the Distribution of Minerals in Relation to Phytic Acid Accumulation during Rice Seed Development
Toru Iwai et al.
PLANT PHYSIOLOGY (2012)
Antioxidant capacity of phytic acid purified from rice bran
Cristiane Canan et al.
ACTA SCIENTIARUM-TECHNOLOGY (2012)
Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content
Li-Jia Zhu et al.
CARBOHYDRATE POLYMERS (2011)
Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ
Ke-Xue Zhu et al.
FOOD CHEMISTRY (2011)
Anticarcinogenic efficacy of phytic acid extracted from rice bran on azoxymethane-induced colon carcinogenesis in rats
S. Norazalina et al.
EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY (2010)
Dietary roles of phytate and phytase in human nutrition: A review
Vikas Kumar et al.
FOOD CHEMISTRY (2010)
Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
Sunan Butsat et al.
FOOD CHEMISTRY (2010)
Effect of the Degree of Enzymatic Hydrolysis on the Physicochemical Properties and in vitro Digestibility of Rice Starch
Kwang Yeon Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties
Ming Wei Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties
Haifeng Zhao et al.
FOOD CHEMISTRY (2008)
Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice
Hanfen Liang et al.
JOURNAL OF CEREAL SCIENCE (2008)
Phytate: impact on environment and human nutrition. A challenge for molecular breeding
Lisbeth Bohn et al.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2008)
Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China
G. Ma et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2007)
Iron, zinc and phytic acid content of selected rice varieties from China
Jianfen Liang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Food microstructure affects the bioavailability of several nutrients
J. Parada et al.
JOURNAL OF FOOD SCIENCE (2007)
Interaction between protein, phytate, and microbial phytase. In vitro studies
AK Kies et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Determination of phytic acid in wheat and wheat products by reverse phase high performance liquid chromatography
K Dost et al.
ANALYTICA CHIMICA ACTA (2006)
Renal lithiasis and nutrition
Felix Grases et al.
NUTRITION JOURNAL (2006)
Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China
GS Ma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran
P Ekholm et al.
FOOD CHEMISTRY (2003)
Share Paper
