Variation in Polyphenols, Tocols, γ-Aminobutyric Acid, and Antioxidant Properties in Whole Grain Rice (Oryza sativa L.) as Affected by Different Germination Time

Self-enhancement of GABA in rice bran using various stress treatments

(2015) Hyun Soo Kim et al.   FOOD CHEMISTRY

Polyphenols in whole rice grain: Genetic diversity and health benefits

(2015) Yafang Shao et al.   FOOD CHEMISTRY

The effect of anaerobic treatment on polyphenols, antioxidant properties, tocols and free amino acids in white, red, and black germinated rice (Oryza sativa L.)

(2015) Shengquan Shen et al.   Journal of Functional Foods

Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages

(2014) Huihui Ti et al.   FOOD CHEMISTRY

Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update

(2014) Bruno Burlando et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice

(2013) Fengfeng Wu et al.   CEREAL CHEMISTRY

Germinated Brown Rice and Its Role in Human Health

(2013) Fengfeng Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering

(2013) Yafang Shao et al.   FOOD CHEMISTRY

Changes of Tocopherols, Tocotrienols, γ-Oryzanol, and γ-Aminobutyric Acid Levels in the Germinated Brown Rice of Pigmented and Nonpigmented Cultivars

(2013) Lean-Teik Ng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

(2013) Fengfeng Wu et al.   JOURNAL OF CEREAL SCIENCE

Metabolic mediators of the effects of body-mass index, overweight, and obesity on coronary heart disease and stroke: a pooled analysis of 97 prospective cohorts with 1·8 million participants

(2013)   LANCET

Phenolic Compounds and Bioactivities of Pigmented Rice

(2012) Gui-Fang Deng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection

(2012) Maria N. Irakli et al.   JOURNAL OF SEPARATION SCIENCE

An improved high-performance liquid chromatographic method for simultaneous determination of tocopherols, tocotrienols and γ-oryzanol in rice

(2011) Shao-Hua Huang et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

(2010) Ming Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

(2010) Byungrok Min et al.   JOURNAL OF FOOD SCIENCE

Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids

(2009) Yang Qiu et al.   FOOD CHEMISTRY

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativaL.japonicavar. SBR)

(2009) Miki Hiemori et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

(2008) Yun Shen et al.   JOURNAL OF CEREAL SCIENCE