Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating

Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review

(2019) Lisa Y. W. Chua et al.   Food and Bioprocess Technology

Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran

(2019) Pia Silventoinen et al.   Food and Bioprocess Technology

Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

(2019) Qiang Xia et al.   FOOD CONTROL

Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process

(2018) Carolina A. Curti et al.   FOOD CHEMISTRY

Influence of infrared drying on storage characteristics of brown rice

(2018) Chao Ding et al.   FOOD CHEMISTRY

Lethal effects and mechanism of infrared radiation on Sitophilus zeamais and Tribolium castaneum in rough rice

(2018) Yongsheng Pei et al.   FOOD CONTROL

Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating

(2018) Maria Irakli et al.   JOURNAL OF CEREAL SCIENCE

Characterization of Antioxidants Extracted from Thai Riceberry Bran Using Ultrasonic-Assisted and Conventional Solvent Extraction Methods

(2017) Methavee Peanparkdee et al.   Food and Bioprocess Technology

Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating

(2017) Tianxin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

(2016) S. M. Zhu et al.   Food and Bioprocess Technology

Stabilization of rice bran using microwave: Process optimization and storage studies

(2016) Sharmila S. Patil et al.   FOOD AND BIOPRODUCTS PROCESSING

Lipid oxidation of brown rice stored at different temperatures

(2016) Kunlun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

(2016) Bo Li et al.   PLoS One

Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating

(2015) Chao Ding et al.   Food and Bioprocess Technology

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

(2015) Seda Yalcin et al.   FOOD CHEMISTRY

Marigold flower-powder exhibits significant potential to inhibit lipid oxidation in rice bran tea

(2015) Pitchaporn Wanyo et al.   Food & Function

Inactivating effect of pulsed electric field on lipase in brown rice

(2014) Jian-Ya Qian et al.   Innovative Food Science & Emerging Technologies

Effect of various heat treatments on rancidity and some bioactive compounds of rice bran

(2014) Sung-Min Kim et al.   JOURNAL OF CEREAL SCIENCE

Evaluating the potential of natural curcumin for oxidative stability of soybean oil

(2014) Naeeme Eshghi et al.   NATURAL PRODUCT RESEARCH

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction

(2013) Christoph Brunschwiler et al.   JOURNAL OF CEREAL SCIENCE

Infrared stabilization of rice bran and its effects onγ-oryzanol content, tocopherols and fatty acid composition

(2013) Neşe Yılmaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Degradation of acephate and its metabolite methamidophos in rice during processing and storage

(2011) Zhiqiang Kong et al.   FOOD CONTROL

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

(2009) Donludee Jaisut et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous rice bran oil stabilization and extraction using sub-critical water medium

(2009) Omid Pourali et al.   JOURNAL OF FOOD ENGINEERING

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY