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Journal Abstract Search

155 related items for PubMed ID: 26396406

  • 1. Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method.
    Cao Y, Jia F, Han Y, Liu Y, Zhang Q.
    J Food Sci Technol; 2015 Oct; 52(10):6599-606. PubMed ID: 26396406
    [Abstract] [Full Text] [Related]

  • 2. Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor.
    Sitanggang AB, Joshua M, Munarko H, Kusnandar F, Budijanto S.
    Food Technol Biotechnol; 2021 Sep; 59(3):295-305. PubMed ID: 34759761
    [Abstract] [Full Text] [Related]

  • 3. Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation.
    Thitinunsomboon S, Keeratipibul S, Boonsiriwit A.
    Food Sci Technol Int; 2013 Feb; 19(1):25-33. PubMed ID: 23345323
    [Abstract] [Full Text] [Related]

  • 4. Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice.
    Zhang Q, Liu N, Wang S, Liu Y, Lan H.
    Food Chem; 2019 Aug 15; 289():232-239. PubMed ID: 30955607
    [Abstract] [Full Text] [Related]

  • 5. Stimulation of gamma-aminobutyric acid synthesis activity in brown rice by a chitosan/glutamic acid germination solution and calcium/calmodulin.
    Oh SH.
    J Biochem Mol Biol; 2003 May 31; 36(3):319-25. PubMed ID: 12787489
    [Abstract] [Full Text] [Related]

  • 6. Germinated brown rice as a value added rice product: A review.
    Patil SB, Khan MK.
    J Food Sci Technol; 2011 Dec 31; 48(6):661-7. PubMed ID: 23572802
    [Abstract] [Full Text] [Related]

  • 7. Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis.
    Oh CH, Oh SH.
    J Med Food; 2004 Dec 31; 7(1):19-23. PubMed ID: 15117548
    [Abstract] [Full Text] [Related]

  • 8. An improved process for high nutrition of germinated brown rice production: Low-pressure plasma.
    Chen HH, Chang HC, Chen YK, Hung CL, Lin SY, Chen YS.
    Food Chem; 2016 Jan 15; 191():120-7. PubMed ID: 26258710
    [Abstract] [Full Text] [Related]

  • 9. Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.
    Luo X, Tao Y, Han Y, Wang P, Li D.
    Food Chem; 2023 Mar 15; 404(Pt B):134709. PubMed ID: 36323041
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability.
    Wei Y, Shohag MJ, Ying F, Yang X, Wu C, Wang Y.
    Food Chem; 2013 Jun 01; 138(2-3):1952-8. PubMed ID: 23411330
    [Abstract] [Full Text] [Related]

  • 12. Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production.
    Wunthunyarat W, Wong E, Jinn JR, Wang YJ, Mauromoustakos A.
    J Food Sci; 2019 Oct 01; 84(10):2785-2794. PubMed ID: 31539460
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification.
    Zhang B, Wang RM, Chen P, He TS, Bai B.
    Food Res Int; 2022 Aug 28; 158():111450. PubMed ID: 35840189
    [Abstract] [Full Text] [Related]

  • 16. Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature.
    Fukushima A, Uchino G, Akabane T, Aiseki A, Perera I, Hirotsu N.
    Foods; 2020 Dec 23; 10(1):. PubMed ID: 33374851
    [Abstract] [Full Text] [Related]

  • 17. Effects of pulsed light on germination and gamma-aminobutyric acid synthesis in brown rice.
    Zhang L, Du L, Shi T, Xie M, Liu X, Yu M.
    J Food Sci; 2022 Apr 23; 87(4):1601-1609. PubMed ID: 35201612
    [Abstract] [Full Text] [Related]

  • 18. Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt.
    Kim MH, Ahn SI, Lim CM, Jhoo JW, Kim GY.
    Korean J Food Sci Anim Resour; 2016 Apr 23; 36(4):508-15. PubMed ID: 27621692
    [Abstract] [Full Text] [Related]

  • 19. Effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in germinated brown millet.
    Li X, Hao J, Liu X, Liu H, Ning Y, Cheng R, Tan B, Jia Y.
    Food Chem; 2015 Nov 01; 186():249-55. PubMed ID: 25976818
    [Abstract] [Full Text] [Related]

  • 20. Effect of zinc sulfate fortification in germinated brown rice on seed zinc concentration, bioavailability, and seed germination.
    Wei Y, Shohag MJ, Wang Y, Lu L, Wu C, Yang X.
    J Agric Food Chem; 2012 Feb 22; 60(7):1871-9. PubMed ID: 22273463
    [Abstract] [Full Text] [Related]

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