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Journal Abstract Search

815 related items for PubMed ID: 21535639

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  • 2. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
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  • 3. Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran.
    Jang S, Xu Z.
    J Agric Food Chem; 2009 Feb 11; 57(3):858-62. PubMed ID: 19138081
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  • 4. 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 14; 58(13):7580-7. PubMed ID: 20521821
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  • 7. 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 15; 159():106-15. PubMed ID: 24767032
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  • 12. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.
    Gujral HS, Sharma P, Bajaj R, Solah V.
    Food Sci Technol Int; 2012 Feb 15; 18(1):47-54. PubMed ID: 22328119
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  • 13. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.
    Finocchiaro F, Ferrari B, Gianinetti A, Dall'asta C, Galaverna G, Scazzina F, Pellegrini N.
    Mol Nutr Food Res; 2007 Aug 15; 51(8):1006-19. PubMed ID: 17639995
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  • 14. Antioxidant activities and phenolic compounds of pigmented rice bran extracts.
    Jun HI, Song GS, Yang EI, Youn Y, Kim YS.
    J Food Sci; 2012 Jul 15; 77(7):C759-64. PubMed ID: 22708681
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  • 15. Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins.
    Gunaratne A, Wu K, Li D, Bentota A, Corke H, Cai YZ.
    Food Chem; 2013 Jun 01; 138(2-3):1153-61. PubMed ID: 23411226
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  • 16. High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour.
    Herald TJ, Gadgil P, Tilley M.
    J Sci Food Agric; 2012 Aug 30; 92(11):2326-31. PubMed ID: 22419130
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  • 17. Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley.
    Bellido GG, Beta T.
    J Agric Food Chem; 2009 Feb 11; 57(3):1022-8. PubMed ID: 19159302
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  • 18. Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties.
    Jung TD, Shin GH, Kim JM, Choi SI, Lee JH, Lee SJ, Park SJ, Woo KS, Oh SK, Lee OH.
    Nutrients; 2017 Jun 03; 9(6):. PubMed ID: 28587204
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  • 19. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm.
    Kim MJ, Hyun JN, Kim JA, Park JC, Kim MY, Kim JG, Lee SJ, Chun SC, Chung IM.
    J Agric Food Chem; 2007 Jun 13; 55(12):4802-9. PubMed ID: 17516656
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  • 20. Decorticating sorghum to concentrate healthy phytochemicals.
    Awika JM, McDonough CM, Rooney LW.
    J Agric Food Chem; 2005 Aug 10; 53(16):6230-4. PubMed ID: 16076098
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