Factors influencing antioxidant compounds in rice-Reference-Cited by-同舟云学术

Factors influencing antioxidant compounds in rice

Published:2016-12-28 Issue:5 Volume:57 Page:893-922
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Goufo Piebiep¹,Trindade Henrique¹

Affiliation:

1. Universidade de Trás os Montes e Alto Douro (UTAD), Centre for the Research and Technology of Agro-Environment and Biological Sciences (CITAB), Vila Real, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.922046

Reference188 articles.

1. Influence of Variety, Location, Growing Year, and Storage on the Total Phosphorus, Phytate-Phosphorus, and Phytate-Phosphorus to Total Phosphorus Ratio in Rice

2. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

3. Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

4. Ethyl acetate extract of germinated brown rice attenuates hydrogen peroxide-induced oxidative stress in human SH-SY5Y neuroblastoma cells: role of anti-apoptotic, pro-survival and antioxidant genes

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