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Journal Abstract Search

294 related items for PubMed ID: 24444955

  • 21. Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
    Cornejo F, Caceres PJ, Martínez-Villaluenga C, Rosell CM, Frias J.
    Food Chem; 2015 Apr 15; 173():298-304. PubMed ID: 25466026
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  • 22. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
    Chavarín-Martínez CD, Gutiérrez-Dorado R, Perales-Sánchez JXK, Cuevas-Rodríguez EO, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2019 Jun 15; 74(2):192-199. PubMed ID: 30737612
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  • 23. 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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  • 24. Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley.
    Liu Y, Wu Y, Jia Y, Ren F, Zhou S.
    J Sci Food Agric; 2024 Nov 14; 104(14):9023-9034. PubMed ID: 38979987
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  • 28. Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata).
    Sritongtae B, Sangsukiam T, Morgan MR, Duangmal K.
    Food Chem; 2017 Jul 15; 227():280-288. PubMed ID: 28274433
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  • 29. Phytochemicals and antioxidant capacities in rice brans of different color.
    Min B, McClung AM, Chen MH.
    J Food Sci; 2011 Jul 15; 76(1):C117-26. PubMed ID: 21535639
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  • 30. Phytochemical contents and antioxidant capacities of different parts of two sugarcane (Saccharum officinarum L.) cultivars.
    Feng S, Luo Z, Zhang Y, Zhong Z, Lu B.
    Food Chem; 2014 May 15; 151():452-8. PubMed ID: 24423556
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  • 35. Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels.
    Liu K, Zhao S, Li Y, Chen F.
    J Sci Food Agric; 2018 Apr 15; 98(6):2295-2301. PubMed ID: 28990654
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  • 36. 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 01; 240():212-221. PubMed ID: 28946264
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  • 37. An improved process for high quality and nutrition of brown rice production.
    Watchararparpaiboon W, Laohakunjit N, Kerdchoechuen O.
    Food Sci Technol Int; 2010 Apr 01; 16(2):147-58. PubMed ID: 21339130
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  • 38. Germinated Brown Rice Attenuates Cell Death in Vascular Cognitive Impaired Mice and Glutamate-Induced Toxicity In HT22 Cells.
    Oo EM, Ruamyod K, Khowawisetsut L, Turbpaiboon C, Chaisuksunt V, Uawithya P, Pholphana N, Rangkadilok N, Chompoopong S.
    J Agric Food Chem; 2020 May 06; 68(18):5093-5106. PubMed ID: 32275827
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  • 39. Isolation and identification of phenolic compounds accumulated in brown rice grains ripened under high air temperature.
    Nakano H, Ono H, Iwasawa N, Takai T, Arai-Sanoh Y, Kondo M.
    J Agric Food Chem; 2013 Dec 11; 61(49):11921-8. PubMed ID: 24168351
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  • 40. Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition.
    Summpunn P, Panpipat W, Manurakchinakorn S, Bhoopong P, Cheong LZ, Chaijan M.
    Molecules; 2022 Aug 14; 27(16):. PubMed ID: 36014418
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