Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice

Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose

(2016) Yohana Dwi Setyawati 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

Phenolic compounds and antioxidant properties of breeding lines between the white and black rice

(2015) Hongcheng Zhang et al.   FOOD CHEMISTRY

Effect of chemical modification on molecular structure and functional properties of Musa AAB starch

(2015) Chagam Koteswara Reddy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Morphology, physico-chemical and functional characteristics of starches from different banana cultivars

(2015) Chagam Koteswara Reddy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)

(2014) Byungrok Min et al.   FOOD CHEMISTRY

Functional and physico-chemical properties of flours and starches of African rice cultivars

(2013) Kolawole O. Falade et al.   FOOD HYDROCOLLOIDS

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

(2013) Chagam Koteswara Reddy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical compositions, and antioxidant and anti-inflammatory properties of twenty-two red rice samples grown in Zhejiang

(2013) Yuge Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment

(2012) Santhanee Puncha-arnon et al.   CARBOHYDRATE POLYMERS

Analytical Methods for Enzyme and DPPH Radical Scavenging Activities of Natural Pigments from Some Plants

(2012) Hee-Ock Boo et al.   Food Analytical Methods

Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties

(2012) Sangeeta Saikia et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity and Total Phenolic Content of Organically and Conventionally Grown Rice Cultivars Under Varying Seasons

(2012) Amit Kesarwani et al.   JOURNAL OF FOOD BIOCHEMISTRY

Rheology and functional properties of starches isolated from five improved rice varieties from West Africa

(2011) Olayide S. Lawal et al.   FOOD HYDROCOLLOIDS

Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka

(2011) Anil Gunaratne et al.   STARCH-STARKE

Health Benefits of Whole Grain Phytochemicals

(2010) Neal Okarter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

(2010) Shifeng Yu et al.   Food and Bioprocess Technology

Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

(2010) Anuchita Moongngarm et al.   FOOD CHEMISTRY

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

(2010) R. Sompong et al.   FOOD CHEMISTRY

EFFECTS OF PHOSPHATES ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NON-WAXY VARIETIES

(2010) W.S. WU et al.   JOURNAL OF TEXTURE STUDIES

Underlying reasons for waxy rice flours having different pasting properties

(2009) Li-Jia Zhu et al.   FOOD CHEMISTRY

Physicochemical changes of oat seeds during germination

(2009) Binqiang Tian et al.   FOOD CHEMISTRY

Antioxidants in milling fractions of black rice cultivars

(2009) Suhyun Kong et al.   FOOD CHEMISTRY

Physicochemical properties and structure of starches from Chinese rice cultivars

(2009) Lan Wang et al.   FOOD HYDROCOLLOIDS

Structure-viscosity relationships for starches from different rice varieties during heating

(2007) Yue Li et al.   FOOD CHEMISTRY

Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara

(2007) G. Deepa et al.   FOOD CHEMISTRY

Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

(2007) Lihong Xie et al.   JOURNAL OF CEREAL SCIENCE