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Journal Abstract Search

148 related items for PubMed ID: 34759761

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  • 3. 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
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  • 4. 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; 159():111603. PubMed ID: 35940799
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  • 9. 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
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  • 10. 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
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  • 13. Germinated brown rice and its bio-functional compounds.
    Cho DH, Lim ST.
    Food Chem; 2016 Apr 01; 196():259-71. PubMed ID: 26593491
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  • 15. Effect of different germination conditions on antioxidative properties and bioactive compounds of germinated brown rice.
    Lin YT, Pao CC, Wu ST, Chang CY.
    Biomed Res Int; 2015 Apr 01; 2015():608761. PubMed ID: 25861637
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  • 16. Germinated brown rice and its role in human health.
    Wu F, Yang N, Touré A, Jin Z, Xu X.
    Crit Rev Food Sci Nutr; 2013 Apr 01; 53(5):451-63. PubMed ID: 23391013
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  • 17. 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
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