Extraction and in vitro antioxidant capacity evaluation of phenolic compounds from pigmented aromatic rice (Oryzae sativa L.) cultivars

Insoluble-Bound Phenolics in Food

(2016) Fereidoon Shahidi et al.   MOLECULES

Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

(2015) Shabir Ahmad Mir et al.   Journal of Food Measurement and Characterization

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

Antioxidant, lipid peroxidation inhibition and free radical scavenging efficacy of a diterpenoid compound sugiol isolated from Metasequoia glyptostroboides

(2014) Vivek K. Bajpai et al.   Asian Pacific Journal of Tropical Medicine

Antioxidant mediated protective effect of Parthenium hysterophorus against oxidative damage using in vitro models

(2013) Shashank Kumar et al.   BMC Complementary and Alternative Medicine

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

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

Assessment of in vitro antioxidant activity of essential oil of Eucalyptus citriodora (lemon-scented Eucalypt; Myrtaceae) and its major constituents

(2012) Harminder Pal Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

(2010) Kanitha Tananuwong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype

(2009) F. Finocchiaro et al.   JOURNAL OF CEREAL SCIENCE

Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts

(2009) Bushra Sultana et al.   MOLECULES

Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC-MS

(2008) Zhi Zeng et al.   CEREAL CHEMISTRY

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

(2008) Yun Shen et al.   JOURNAL OF CEREAL SCIENCE