Matrix characteristics modulate black rice phenolic compounds bioaccessibility and antioxidant activity during simulated gastrointestinal digestion
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Published:2024-04
Issue:
Volume:58
Page:103628
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ISSN:2212-4292
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Container-title:Food Bioscience
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language:en
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Short-container-title:Food Bioscience
Author:
Aalim HalahORCID,
Hashim Sulafa B.H.,
Zhou ChenguangORCID,
Zou Xiaobo,
Luo ZishengORCID
Reference28 articles.
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2. Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in-vitro antioxidant and antidiabetic activity using macroporous resins;Aalim;International Journal of Food Science and Technology,2019
3. Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties;Aalim;Food Bioscience,2021
4. Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes;Aalim;Food Research International,2021
5. The food matrix: Implications in processing, nutrition and health;Aguilera;Critical Reviews in Food Science and Nutrition,2019
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