Phenolic profiles and bioactivities of different milling fractions of rice bran from black rice

Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice

(2021) Zhiying Feng et al.   FOOD CHEMISTRY

Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase

(2020) Yuxue Zheng et al.   FOOD CHEMISTRY

Decreased Spikelets 4 Encoding a Novel Tetratricopeptide Repeat Domain-Containing Protein Is Involved in DNA Repair and Spikelet Number Determination in Rice

(2019) Shen Ni et al.   Genes

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

Influence of milling on the nutritional composition of bran from different rice varieties

(2018) C. Kalpanadevi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

(2018) Guanghe Zhao 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

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices ( Zizania aquatica L.)

(2017) Daniela Sumczynski 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

Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts

(2016) Stephen M. Boue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Constituents of Muehlenbeckia tamnifolia (Kunth) Meisn (Polygonaceae) and Its In Vitro α-Amilase and α-Glucosidase Inhibitory Activities

(2016) María Torres-Naranjo et al.   MOLECULES

Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects

(2016) Jonna C. Sandberg et al.   PLoS One

Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice

(2015) Lei Liu et al.   FOOD CHEMISTRY

Anti-α-glucosidase and Anti-dipeptidyl Peptidase-IV Activities of Extracts and Purified Compounds from Vitis thunbergii var. taiwaniana

(2015) Yin-Shiou Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation

(2013) Jayendra K. Amamcharla et al.   INTERNATIONAL DAIRY JOURNAL

Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

(2012) M.A. Billiris et al.   JOURNAL OF FOOD ENGINEERING

Black rice (Oryza sativa L.) extract attenuates hepatic steatosis in C57BL/6 J mice fed a high-fat diet via fatty acid oxidation

(2012) Hwan-Hee Jang et al.   Nutrition & Metabolism

Evaluation of the effects of anthocyanins in type 2 diabetes

(2011) Renata A. Soriano Sancho et al.   FOOD RESEARCH INTERNATIONAL

White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women

(2010) Qi Sun   ARCHIVES OF INTERNAL MEDICINE

Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

(2010) Sarinya Akkarachiyasit et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

A calorimetric and equilibrium investigation of the reaction {methyl ferulate(aq)+H2O(l)=methanol(aq)+ferulic acid(aq)}

(2010) Robert N. Goldberg et al.   JOURNAL OF CHEMICAL THERMODYNAMICS

α-Amylase and Lipase Inhibitory Activity and Structural Characterization of Acacia Bark Proanthocyanidins

(2010) Rie Kusano et al.   JOURNAL OF NATURAL PRODUCTS

Anthocyanins: Are They Beneficial in Treating Ethanol Neurotoxicity?

(2009) Gang Chen et al.   NEUROTOXICITY RESEARCH

Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids

(2008) Xiangjiu He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Life cycle inventory (LCI) of different forms of rice consumed in households in Japan

(2008) Poritosh Roy et al.   JOURNAL OF FOOD ENGINEERING