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Journal Abstract Search

363 related items for PubMed ID: 22328119

  • 1. 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; 18(1):47-54. PubMed ID: 22328119
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  • 3. Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice.
    Tian S, Nakamura K, Kayahara H.
    J Agric Food Chem; 2004 Jul 28; 52(15):4808-13. PubMed ID: 15264919
    [Abstract] [Full Text] [Related]

  • 4. Phytochemicals and antioxidant capacities in rice brans of different color.
    Min B, McClung AM, Chen MH.
    J Food Sci; 2011 Jul 28; 76(1):C117-26. PubMed ID: 21535639
    [Abstract] [Full Text] [Related]

  • 5. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
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  • 7. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 8. The impact of germination on the characteristics of brown rice flour and starch.
    Xu J, Zhang H, Guo X, Qian H.
    J Sci Food Agric; 2012 Jan 30; 92(2):380-7. PubMed ID: 21968914
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  • 9. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb 30; 92(3):667-72. PubMed ID: 21919005
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  • 10. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
    Ross CF, Hoye C, Fernandez-Plotka VC.
    J Food Sci; 2011 Aug 30; 76(6):C884-90. PubMed ID: 22417486
    [Abstract] [Full Text] [Related]

  • 11. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 30; 84(3):457-465. PubMed ID: 30730580
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 51(8):1006-19. PubMed ID: 17639995
    [Abstract] [Full Text] [Related]

  • 13. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Aug 30; 74(1):C49-55. PubMed ID: 19200085
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  • 14. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions.
    Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J.
    Food Chem; 2014 Aug 30; 152():407-14. PubMed ID: 24444955
    [Abstract] [Full Text] [Related]

  • 15. 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 30; 74(3):C268-77. PubMed ID: 19397712
    [Abstract] [Full Text] [Related]

  • 16. Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10.
    Nakamura S, Satoh H, Ohtsubo K.
    Biosci Biotechnol Biochem; 2010 Apr 30; 74(6):1164-72. PubMed ID: 20530881
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
    [Abstract] [Full Text] [Related]

  • 18. Germination conditions affect physicochemical properties of germinated brown rice flour.
    Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W.
    J Food Sci; 2009 Feb 07; 74(9):C658-65. PubMed ID: 20492098
    [Abstract] [Full Text] [Related]

  • 19. Carbohydrate content and antioxidative potential of the seed of three edible indica rice (Oryza sativa L.) cultivars.
    Basu S, Roychoudhury A, Sanyal S, Sengupta DN.
    Indian J Biochem Biophys; 2012 Apr 07; 49(2):115-23. PubMed ID: 22650009
    [Abstract] [Full Text] [Related]

  • 20. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 07; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

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