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173 related items for PubMed ID: 38998946

  • 1. Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts.
    Wanyo P, Chamsai T, Toontom N, Nghiep LK, Tudpor K.
    Molecules; 2024 Jun 24; 29(13):. PubMed ID: 38998946
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  • 2. Antioxidant activities and phenolic compounds of pigmented rice bran extracts.
    Jun HI, Song GS, Yang EI, Youn Y, Kim YS.
    J Food Sci; 2012 Jul 24; 77(7):C759-64. PubMed ID: 22708681
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  • 3. Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
    Peanparkdee M, Patrawart J, Iwamoto S.
    Food Chem; 2020 Nov 01; 329():127157. PubMed ID: 32504918
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  • 4. Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion.
    Peanparkdee M, Borompichaichartkul C, Iwamoto S.
    Food Chem; 2021 Nov 01; 361():130161. PubMed ID: 34051598
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  • 5. 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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  • 6. Phenolic Characterization of a Purple Maize (Zea mays cv. "Moragro") by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model.
    Rodriguez MD, Monsierra L, Mansilla PS, Pérez GT, de Pascual-Teresa S.
    J Agric Food Chem; 2024 Mar 27; 72(12):6327-6338. PubMed ID: 38484116
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  • 12. Phytochemicals and antioxidant capacities in rice brans of different color.
    Min B, McClung AM, Chen MH.
    J Food Sci; 2011 Mar 27; 76(1):C117-26. PubMed ID: 21535639
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  • 13. 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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  • 15. Brazilian stingless bee honey: A pioneer study on the in vitro bioaccessibility of phenolic compounds.
    Dos Santos AC, Seraglio SKT, Gonzaga LV, Deolindo CTP, Hoff R, Costa ACO.
    Food Chem; 2024 Dec 01; 460(Pt 2):140332. PubMed ID: 39106805
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  • 16. Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk.
    Wanyo P, Meeso N, Siriamornpun S.
    Food Chem; 2014 Aug 15; 157():457-63. PubMed ID: 24679804
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  • 20. Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells.
    Chatthongpisut R, Schwartz SJ, Yongsawatdigul J.
    Food Chem; 2015 Dec 01; 188():99-105. PubMed ID: 26041170
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