Comparison of Antioxidant Activities by Different Extraction Temperatures of Some Commercially Available Cultivars of Rice Bran in Korea
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Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201310837320140.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein;Food Science and Biotechnology;2021-05
2. Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar;Korean Journal of Food Preservation;2018-10-30
3. Tricin and Tricin 4'-O-(Threo-β-Guaiacylglyceryl) Ether Contents of Rice Hull (Oryza sativa L.) with Heat Treatment and Germination;Journal of the Korean Society of Food Science and Nutrition;2016-05-31
4. Isolation and characterization of phenolic compound from Allium hookeri root for potential use as antioxidant in foods;Food Science and Biotechnology;2015-12
5. Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion;Journal of the Korean Society of Food Science and Nutrition;2015-08-31
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