相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Extraction of defatted rice bran by subcritical water treatment
Shigeru Hata et al.
BIOCHEMICAL ENGINEERING JOURNAL (2008)
Value-added subcritical water hydrolysate from rice bran and soybean meal
Ketmanee Watchararuji et al.
BIORESOURCE TECHNOLOGY (2008)
Production and characterization of functional substances from a by-product of rice bran oil and protein production by a compressed hot water treatment
Jintana Wiboonsirikul et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2008)
Degradation of pentoses and hexouronic acids in subcritical water
Chisako Usuki et al.
CHEMICAL ENGINEERING & TECHNOLOGY (2008)
Experimental and numerical study of ethanol oxidation in sub-critical water
Kazuma Hirosaka et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2008)
Hydrolysis kinetics of biopolymers in subcritical water
Tim Rogalinski et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2008)
Properties of extracts from defatted rice bran by its subcritical water treatment
Jintana Wiboonsirikul et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Combustion of ethanol by hydrothermal oxidation
Kazuma Hirosaka et al.
PROCEEDINGS OF THE COMBUSTION INSTITUTE (2007)
Production of functional substances from black rice bran by its treatment in subcritical water
Jintana Wiboonsirikul et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Kinetics of maltooligosaccharide hydrolysis in subcritical water
Shabnam Haghighat Khajavi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae - A review
M Herrero et al.
FOOD CHEMISTRY (2006)
Production of amino acids from bovine serum albumin by continuous sub-critical water hydrolysis
T Rogalinski et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2005)
Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan
S Iqbal et al.
FOOD CHEMISTRY (2005)
Degradation kinetics of monosaccharides in subcritical water
SH Khajavi et al.
JOURNAL OF FOOD ENGINEERING (2005)
High-performance liquid chromatographic determination of phenolic compounds in rice
S Tian et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials
G Garrote et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Reaction kinetics of amino acid decomposition in high-temperature and high-pressure water
N Sato et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2004)
Antioxidative properties of extracts from ancient rice brans
I Kaneda et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2004)
Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids
Z Sroka et al.
FOOD AND CHEMICAL TOXICOLOGY (2003)
Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction
M Murakami et al.
JOURNAL OF FOOD SCIENCE (2002)
A quinolone alkaloid with antioxidant activity from the aleurone layer of anthocyanin-pigmented rice
HS Chung et al.
JOURNAL OF NATURAL PRODUCTS (2001)
Radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl of ascorbic acid 2-glucoside (AA-2G) and 6-acyl-AA-2G
Y Fujinami et al.
CHEMICAL & PHARMACEUTICAL BULLETIN (2001)
A ferulic acid derivative, ethyl 3-(4′-geranyloxy-3-methoxyphenyl)-2-propenoate, as a new candidate chemopreventive agent for colon carcinogenesis in the rat
BS Han et al.
JAPANESE JOURNAL OF CANCER RESEARCH (2001)
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
FJ Morales et al.
FOOD CHEMISTRY (2001)
Dissolution and hydrolysis of cellulose in subcritical and supercritical water
M Sasaki et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2000)
Functional properties of dietary fibre prepared from defatted rice bran
A Abdul-Hamid et al.
FOOD CHEMISTRY (2000)
Solubility of liquid organic flavor and fragrance compounds in subcritical (hot/liquid) water from 298 K to 473 K
DJ Miller et al.
JOURNAL OF CHEMICAL AND ENGINEERING DATA (2000)