These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

128 related articles for article (PubMed ID: 29502831)

  • 1. Stabilization of immature rice grain using infrared radiation.
    Yılmaz F; Yılmaz Tuncel N; Tuncel NB
    Food Chem; 2018 Jul; 253():269-276. PubMed ID: 29502831
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition.
    Yılmaz N; Tuncel NB; Kocabıyık H
    J Sci Food Agric; 2014 Jun; 94(8):1568-76. PubMed ID: 24166149
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Middle infrared stabilization of individual rice bran milling fractions.
    Yılmaz N
    Food Chem; 2016 Jan; 190():179-185. PubMed ID: 26212958
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process.
    Albayrak BB; Tuncel NB; Yılmaz Tuncel N; Masatcıoğlu MT
    J Food Sci Technol; 2020 Aug; 57(8):2905-2915. PubMed ID: 32624596
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in lipid substances in rice during grain development.
    Kim NH; Kwak J; Baik JY; Yoon MR; Lee JS; Yoon SW; Kim IH
    Phytochemistry; 2015 Aug; 116():170-179. PubMed ID: 26021733
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production.
    Duangsi R; Krongyut W
    Prev Nutr Food Sci; 2023 Jun; 28(2):189-199. PubMed ID: 37416791
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice.
    Thammapat P; Meeso N; Siriamornpun S
    Food Chem; 2016 Mar; 194():230-6. PubMed ID: 26471549
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of γ-oryzanol content and composition from the grains of pigmented rice-germplasms by LC-DAD-ESI/MS.
    Kim HW; Kim JB; Shanmugavelan P; Kim SN; Cho YS; Kim HR; Lee JT; Jeon WT; Lee DJ
    BMC Res Notes; 2013 Apr; 6():149. PubMed ID: 23587158
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Factors influencing antioxidant compounds in rice.
    Goufo P; Trindade H
    Crit Rev Food Sci Nutr; 2017 Mar; 57(5):893-922. PubMed ID: 25897468
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice.
    Thammapat P; Meeso N; Siriamornpun S
    Food Chem; 2015 May; 175():218-24. PubMed ID: 25577073
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods.
    Mingyai S; Kettawan A; Srikaeo K; Singanusong R
    J Oleo Sci; 2017 Jun; 66(6):565-572. PubMed ID: 28515384
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea.
    Wanyo P; Kaewseejan N; Meeso N; Siriamornpun S
    Food Funct; 2015 Jun; 6(6):1808-17. PubMed ID: 25927551
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quantification of Tocopherols, Tocotrienols and γ-Oryzanol Contents of Local Rice Varieties in Northeastern Thailand.
    Sudtasarn G; Homsombat W; Chotechuen S; Chamarerk V
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S125-S128. PubMed ID: 31619611
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of growth temperature on the amounts of tocopherols, tocotrienols, and gamma-oryzanol in brown rice.
    Britz SJ; Prasad PV; Moreau RA; Allen LH; Kremer DF; Boote KJ
    J Agric Food Chem; 2007 Sep; 55(18):7559-65. PubMed ID: 17725318
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan.
    Huang SH; Ng LT
    J Agric Food Chem; 2011 Oct; 59(20):11150-9. PubMed ID: 21942383
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Genotypic variation in phenolic acids, vitamin E and fatty acids in whole grain rice.
    Yu L; Li G; Li M; Xu F; Beta T; Bao J
    Food Chem; 2016 Apr; 197(Pt A):776-82. PubMed ID: 26617016
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.).
    Min B; McClung A; Chen MH
    Food Chem; 2014 Sep; 159():106-15. PubMed ID: 24767032
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling.
    He R; Wang Y; Zou Y; Wang Z; Ding C; Wu Y; Ju X
    J Sci Food Agric; 2020 Apr; 100(6):2638-2647. PubMed ID: 31994185
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.
    Srichamnong W; Thiyajai P; Charoenkiatkul S
    Food Chem; 2016 Jan; 191():113-9. PubMed ID: 26258709
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fat-soluble bioactive components in colored rice varieties.
    Minatel IO; Han SI; Aldini G; Colzani M; Matthan NR; Correa CR; Fecchio D; Yeum KJ
    J Med Food; 2014 Oct; 17(10):1134-41. PubMed ID: 25162990
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.