315 related articles for article (PubMed ID: 28490126)
1. Phytochemical profiles and antioxidant activity of processed brown rice products.
Gong ES; Luo S; Li T; Liu C; Zhang G; Chen J; Zeng Z; Liu RH
Food Chem; 2017 Oct; 232():67-78. PubMed ID: 28490126
[TBL] [Abstract][Full Text] [Related]
2. Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells.
Gong ES; Liu C; Li B; Zhou W; Chen H; Li T; Wu J; Zeng Z; Wang Y; Si X; Lang Y; Zhang Y; Zhang W; Zhang G; Luo S; Liu RH
Food Chem; 2020 Jul; 318():126484. PubMed ID: 32151923
[TBL] [Abstract][Full Text] [Related]
3. Phytochemical profiles and antioxidant activity of brown rice varieties.
Gong ES; Luo SJ; Li T; Liu CM; Zhang GW; Chen J; Zeng ZC; Liu RH
Food Chem; 2017 Jul; 227():432-443. PubMed ID: 28274454
[TBL] [Abstract][Full Text] [Related]
4. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice.
Liu L; Guo J; Zhang R; Wei Z; Deng Y; Guo J; Zhang M
Food Chem; 2015 Oct; 185():318-25. PubMed ID: 25952874
[TBL] [Abstract][Full Text] [Related]
5. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran.
Liu L; Wen W; Zhang R; Wei Z; Deng Y; Xiao J; Zhang M
Food Chem; 2017 Jan; 214():1-8. PubMed ID: 27507440
[TBL] [Abstract][Full Text] [Related]
6. Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase.
Liu L; Zhang R; Deng Y; Zhang Y; Xiao J; Huang F; Wen W; Zhang M
Food Chem; 2017 Apr; 221():636-643. PubMed ID: 27979252
[TBL] [Abstract][Full Text] [Related]
7. Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.
Zaupa M; Calani L; Del Rio D; Brighenti F; Pellegrini N
Food Chem; 2015 Nov; 187():338-47. PubMed ID: 25977035
[TBL] [Abstract][Full Text] [Related]
8. From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking.
Tang Y; Cai W; Xu B
Food Chem; 2016 Jan; 191():81-90. PubMed ID: 26258705
[TBL] [Abstract][Full Text] [Related]
9. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
Wang L; Luo Y; Wu Y; Liu Y; Wu Z
Food Chem; 2018 Oct; 264():189-198. PubMed ID: 29853365
[TBL] [Abstract][Full Text] [Related]
10. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
Rocchetti G; Lucini L; Chiodelli G; Giuberti G; Montesano D; Masoero F; Trevisan M
Food Res Int; 2017 Oct; 100(Pt 2):69-77. PubMed ID: 28888460
[TBL] [Abstract][Full Text] [Related]
11. Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice.
Feng Z; Dong L; Zhang R; Chi J; Liu L; Zhang M; Jia X
Food Chem; 2021 Oct; 358():129872. PubMed ID: 33965743
[TBL] [Abstract][Full Text] [Related]
12. Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation.
Khan SA; Zhang M; Liu L; Dong L; Ma Y; Wei Z; Chi J; Zhang R
Food Chem; 2020 Oct; 326():126985. PubMed ID: 32413764
[TBL] [Abstract][Full Text] [Related]
13. Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice.
Pang Y; Ahmed S; Xu Y; Beta T; Zhu Z; Shao Y; Bao J
Food Chem; 2018 Feb; 240():212-221. PubMed ID: 28946264
[TBL] [Abstract][Full Text] [Related]
14. Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice.
Yodpitak S; Mahatheeranont S; Boonyawan D; Sookwong P; Roytrakul S; Norkaew O
Food Chem; 2019 Aug; 289():328-339. PubMed ID: 30955620
[TBL] [Abstract][Full Text] [Related]
15. Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.
Das AK; Singh V
Food Chem; 2016 Jun; 201():298-306. PubMed ID: 26868580
[TBL] [Abstract][Full Text] [Related]
16. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
Zhou J; Ma Y; Jia Y; Pang M; Cheng G; Cai S
Food Chem; 2019 Aug; 288():68-77. PubMed ID: 30902316
[TBL] [Abstract][Full Text] [Related]
17. Effect of extrusion on phytochemical profiles in milled fractions of black rice.
Ti H; Zhang R; Zhang M; Wei Z; Chi J; Deng Y; Zhang Y
Food Chem; 2015 Jul; 178():186-94. PubMed ID: 25704700
[TBL] [Abstract][Full Text] [Related]
18. α-Glucosidase inhibitors from brown rice bound phenolics extracts (BRBPE): Identification and mechanism.
Ye C; Zhang R; Dong L; Chi J; Huang F; Dong L; Zhang M; Jia X
Food Chem; 2022 Mar; 372():131306. PubMed ID: 34638069
[TBL] [Abstract][Full Text] [Related]
19. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
20. LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp.
Ismail BB; Pu Y; Guo M; Ma X; Liu D
Food Chem; 2019 Mar; 277():279-288. PubMed ID: 30502146
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]