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PUBMED FOR HANDHELDS

Journal Abstract Search


216 related items for PubMed ID: 25897468

  • 1. Factors influencing antioxidant compounds in rice.
    Goufo P, Trindade H.
    Crit Rev Food Sci Nutr; 2017 Mar 24; 57(5):893-922. PubMed ID: 25897468
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  • 2. 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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  • 3. Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid.
    Goufo P, Trindade H.
    Food Sci Nutr; 2014 Mar 15; 2(2):75-104. PubMed ID: 24804068
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 194():230-6. PubMed ID: 26471549
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 6(6):1808-17. PubMed ID: 25927551
    [Abstract] [Full Text] [Related]

  • 6. Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity.
    Wu NN, Li R, Li ZJ, Tan B.
    Food Res Int; 2022 Sep 01; 159():111603. PubMed ID: 35940799
    [Abstract] [Full Text] [Related]

  • 7. Phytochemicals and antioxidant capacities in rice brans of different color.
    Min B, McClung AM, Chen MH.
    J Food Sci; 2011 Sep 01; 76(1):C117-26. PubMed ID: 21535639
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  • 8. 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 15; 143():90-6. PubMed ID: 24054217
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 287():197-204. PubMed ID: 30857689
    [Abstract] [Full Text] [Related]

  • 10. Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants.
    Jeng TL, Ho PT, Shih YJ, Lai CC, Wu MT, Sung JM.
    J Sci Food Agric; 2011 Jun 30; 91(8):1459-65. PubMed ID: 21337583
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  • 14. 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 26; 59(20):11150-9. PubMed ID: 21942383
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  • 16. 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 15; 191():113-9. PubMed ID: 26258709
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  • 17. 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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  • 20. 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 15; 239():733-741. PubMed ID: 28873629
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