Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes
Author:
Funder
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
1. Parboiled rice and parboiling process;Balbinoti;Food Eng. Rev.,2018
2. Aroma-active compounds of wild rice (Zizania palustris L.);Cho;Food Res. Int.,2013
3. Dynamics of antioxidant activities, metabolites, phenolic acids, flavonoids, and phenolic biosynthetic genes in germinating Chinese wild rice (Zizania latifolia);Chu;Food Chem.,2020
4. iTRAQ-based proteomic analysis reveals the accumulation of bioactive compounds in Chinese wild rice (Zizania latifolia) during germination;Chu;Food Chem.,2019
5. Extraction of proanthocyanidins from Chinese wild rice (Zizania latifolia) and analyses of structural composition and potential bioactivities of different fractions;Chu;Molecules,2019
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