Analysis of the aroma volatile compounds in different stabilized rice bran during storage

Effect of high‐pressure CO 2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran

(2022) Yuxuan Gao et al.   CEREAL CHEMISTRY

The effects of different temperatures on the storage characteristics of lotus (Nelumbo nucifera G.) root

(2021) Ting Min et al.   FOOD CHEMISTRY

Optimization of rice bran stabilization by infrared‐vacuum process and storage stability

(2021) Danchai Kreungngern et al.   JOURNAL OF FOOD PROCESS ENGINEERING

α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions

(2021) Cathrina H. Edwards et al.   CARBOHYDRATE POLYMERS

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

(2020) Cheng‐wei Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Wei Yan et al.   Food and Bioprocess Technology

Enzymatic determination of total starch and degree of starch gelatinization in various products

(2020) Keshun Liu et al.   FOOD HYDROCOLLOIDS

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

(2020) Yanlan Liu et al.   FOOD CHEMISTRY

Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers

(2020) Tara Duggan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products

(2020) Guozhong Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

(2020) Maria Irakli et al.   Foods

Key Aroma Compounds in Oats and Oat Cereals

(2019) Robert J. McGorrin   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrolytic rancidity and its association with phenolics in rice bran

(2019) Ming-Hsuan Chen et al.   FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Quality changes in perilla seed powder related to storage duration and temperature

(2019) Yejin Son et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation

(2019) Xinwen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

(2018) Bo Ling et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran

(2018) Yucheng Zou et al.   FOOD CONTROL

In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

(2016) Hang Liu et al.   CARBOHYDRATE POLYMERS

Functional Properties of Rice Bran Protein Isolate at Different pH Levels

(2016) Mahroo Esmaeili et al.   CEREAL CHEMISTRY

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

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

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

(2016) Qian Li et al.   FOOD CHEMISTRY

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

(2016) Ali Rafe et al.   Food Science & Nutrition

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran

(2014) P.M. Pradeep et al.   JOURNAL OF CEREAL SCIENCE

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Ultra high pressure (UHP)-assisted acetylation of corn starch

(2009) Hyun-Shik Choi et al.   CARBOHYDRATE POLYMERS

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY