Author:
Malegori Cristina,Buratti Susanna,Benedetti Simona,Oliveri Paolo,Ratti Simona,Cappa Carola,Lucisano Mara
Reference34 articles.
1. Chemical compositions, phytochemicals, and antioxidant capacity of rice bran, rice bran layer, and rice germ;Moongngarm;APCBEE Procedia,2012
2. Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking;Sharma;Int. J. Food Prop.,2004
3. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.);Thanonkaew;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2012
4. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition;Yilmaz;J. Sci. Food Agric.,2014
5. Stabilization of rice bran using microwave: process optimization and storage studies;Patil;Food Bioprod. Process.,2016
Cited by
39 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