Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes
Authors
Keywords
-
Journal
CEREAL CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-08-16
DOI
10.1002/cche.10336
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase
- (2018) Na-Na Wu et al. JOURNAL OF CEREAL SCIENCE
- Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice ( Oryza sativa L.)
- (2018) Yue Gao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice
- (2018) Ruifen Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice
- (2018) Supaporn Yamuangmorn et al. Rice Science
- Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice
- (2017) G.M. Somaratne et al. FOOD CHEMISTRY
- Phytochemical profiles and antioxidant activity of processed brown rice products
- (2017) Er Sheng Gong et al. FOOD CHEMISTRY
- Phytochemical profiles and antioxidant activity of brown rice varieties
- (2017) Er Sheng Gong et al. FOOD CHEMISTRY
- Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice
- (2017) Sehun Choi et al. Applied Biological Chemistry
- Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains
- (2016) Júlia Nickel et al. FOOD CHEMISTRY
- Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
- (2016) Flávia Fernandes Paiva et al. FOOD CHEMISTRY
- Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
- (2016) Daniela Sumczynski et al. FOOD CHEMISTRY
- Effects of aleurone layer on rice cooking: A histological investigation
- (2016) Jianyong Wu et al. FOOD CHEMISTRY
- Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice
- (2015) Lei Liu et al. FOOD CHEMISTRY
- Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia
- (2015) P.M. Pradeep et al. FOOD CHEMISTRY
- Effect of extrusion on phytochemical profiles in milled fractions of black rice
- (2015) Huihui Ti et al. FOOD CHEMISTRY
- Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains
- (2015) W. Setyaningsih et al. FOOD CHEMISTRY
- Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees
- (2015) Wen Xia et al. STARCH-STARKE
- Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China
- (2014) Huihui Ti et al. FOOD CHEMISTRY
- 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
- Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)
- (2014) Yafang Shao et al. JOURNAL OF CEREAL SCIENCE
- Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling
- (2014) Flávia Fernandes Paiva et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice
- (2014) Jeonghee Surh et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice
- (2013) Jander Luis Fernandes Monks et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity
- (2012) El-Sayed M. Abdel-Aal et al. CEREAL CHEMISTRY
- Phenolic Compounds and Bioactivities of Pigmented Rice
- (2012) Gui-Fang Deng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours
- (2012) Byungrok Min et al. FOOD CHEMISTRY
- Chemical Constituents, Dietary Fiber, and γ-Oryzanol in Six Commercial Varieties of Brown Rice from Taiwan
- (2011) Ting-Jang Lu et al. CEREAL CHEMISTRY
- Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions
- (2011) N. Barış Tuncel et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
- (2011) Melissa Walter et al. FOOD RESEARCH INTERNATIONAL
- Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing
- (2011) S Shobana et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Comparison of in vitro antioxidant activities and bioactive components of green tea extracts by different extraction methods
- (2011) Xi Jun et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling
- (2011) Y.S. Savitha et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity
- (2010) Anoma Chandrasekara et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
- (2009) Sunan Butsat et al. FOOD CHEMISTRY
- Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids
- (2009) Yang Qiu et al. FOOD CHEMISTRY
- Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes
- (2008) Nádia Valéria Mussi de Mira et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More