168 related articles for article (PubMed ID: 31610329)
1. Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying.
Ratseewo J; Meeso N; Siriamornpun S
Food Chem; 2020 Feb; 306():125644. PubMed ID: 31610329
[TBL] [Abstract][Full Text] [Related]
2. Phenolic compounds and antioxidant properties of breeding lines between the white and black rice.
Zhang H; Shao Y; Bao J; Beta T
Food Chem; 2015 Apr; 172():630-9. PubMed ID: 25442600
[TBL] [Abstract][Full Text] [Related]
3. Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties.
Ratseewo J; Warren FJ; Meeso N; Siriamornpun S
Foods; 2022 Dec; 11(24):. PubMed ID: 36553821
[TBL] [Abstract][Full Text] [Related]
4. Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.
Shao Y; Xu F; Sun X; Bao J; Beta T
Food Chem; 2014 Jan; 143():90-6. PubMed ID: 24054217
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development.
Butsat S; Weerapreeyakul N; Siriamornpun S
J Agric Food Chem; 2009 Jun; 57(11):4566-71. PubMed ID: 19432451
[TBL] [Abstract][Full Text] [Related]
7. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
Al-Farsi M; Alasalvar C; Morris A; Baron M; Shahidi F
J Agric Food Chem; 2005 Sep; 53(19):7592-9. PubMed ID: 16159191
[TBL] [Abstract][Full Text] [Related]
8. Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk.
Wanyo P; Meeso N; Siriamornpun S
Food Chem; 2014 Aug; 157():457-63. PubMed ID: 24679804
[TBL] [Abstract][Full Text] [Related]
9. Release of phenolic acids from defatted rice bran by subcritical water treatment.
Fabian C; Tran-Thi NY; Kasim NS; Ju YH
J Sci Food Agric; 2010 Dec; 90(15):2576-81. PubMed ID: 20687234
[TBL] [Abstract][Full Text] [Related]
10. Phenolic acids and antioxidant activities in husk of different Thai rice varieties.
Butsat S; Siriamornpun S
Food Sci Technol Int; 2010 Aug; 16(4):329-36. PubMed ID: 21339150
[TBL] [Abstract][Full Text] [Related]
11. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties.
Zhang MW; Zhang RF; Zhang FX; Liu RH
J Agric Food Chem; 2010 Jul; 58(13):7580-7. PubMed ID: 20521821
[TBL] [Abstract][Full Text] [Related]
12. Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice.
Alves GH; Paraginski RT; Lamas NS; Hoffmann JF; Vanier NL; de Oliveira M
J Food Sci; 2017 Oct; 82(10):2276-2285. PubMed ID: 28876469
[TBL] [Abstract][Full Text] [Related]
13. Effects of drying temperature and long-term storage conditions on black rice phenolic compounds.
Lang GH; Lindemann IDS; Ferreira CD; Hoffmann JF; Vanier NL; de Oliveira M
Food Chem; 2019 Jul; 287():197-204. PubMed ID: 30857689
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.
Shao Y; Hu Z; Yu Y; Mou R; Zhu Z; Beta T
Food Chem; 2018 Jan; 239():733-741. PubMed ID: 28873629
[TBL] [Abstract][Full Text] [Related]
16. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties.
Pal P; Singh N; Kaur P; Kaur A
J Food Sci; 2018 Nov; 83(11):2761-2771. PubMed ID: 30372786
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China.
Ti H; Li Q; Zhang R; Zhang M; Deng Y; Wei Z; Chi J; Zhang Y
Food Chem; 2014 Sep; 159():166-74. PubMed ID: 24767040
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
