Effect of the iron biofortification on enzymes activities and antioxidant properties in germinated brown rice
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of the iron biofortification on enzymes activities and antioxidant properties in germinated brown rice
Authors
Keywords
-
Journal
Journal of Food Measurement and Characterization
Volume 12, Issue 2, Pages 789-799
Publisher
Springer Nature
Online
2018-01-02
DOI
10.1007/s11694-017-9693-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Optimization of ultrasound, microwave and Soxhlet extraction of flavonoids from Millettia speciosa Champ. and evaluation of antioxidant activities in vitro
- (2017) Zhenyu Zhao et al. Journal of Food Measurement and Characterization
- Effect of puffing on physical and antioxidant properties of brown rice
- (2016) Shabir Ahmad Mir et al. FOOD CHEMISTRY
- Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination
- (2016) Zhijie Chen et al. FOOD CHEMISTRY
- Evaluation of Safety of Iron-Fortified Soybean Sprouts, a Potential Component of Functional Food, in Rat
- (2016) Małgorzata Kujawska et al. PLANT FOODS FOR HUMAN NUTRITION
- Iron biofortification and its impact on antioxidant system, yield and biomass in common bean
- (2016) Sida-Arreola JP et al. PLANT SOIL AND ENVIRONMENT
- Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice
- (2016) Chagam Koteswara Reddy et al. Journal of Food Measurement and Characterization
- Effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in germinated brown millet
- (2015) Xingfeng Li et al. FOOD CHEMISTRY
- 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
- 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
- Biofortification of soybean sprouts with zinc and bioaccessibility of zinc in the sprouts
- (2014) Tao Zou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Changes of Tocopherols, Tocotrienols, γ-Oryzanol, and γ-Aminobutyric Acid Levels in the Germinated Brown Rice of Pigmented and Nonpigmented Cultivars
- (2013) Lean-Teik Ng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of elevated accumulation of iron in ferritin on the antioxidants content in soybean sprouts
- (2012) Magdalena Zielińska-Dawidziak et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability
- (2012) Yanyan Wei et al. FOOD CHEMISTRY
- Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti
- (2012) H. Singh Gujral et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice
- (2010) Anuchita Moongngarm et al. FOOD CHEMISTRY
- Biofortification of crops with seven mineral elements often lacking in human diets - iron, zinc, copper, calcium, magnesium, selenium and iodine
- (2009) Philip J. White et al. NEW PHYTOLOGIST
- Iron-fortified parboiled rice – A novel solution to high iron density in rice-based diets
- (2008) Chanakan Prom-u-thai et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now