Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake

Published:2023-03 Issue: Volume:404 Page:134709
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan

Funder

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

Postdoctoral Research Foundation of China

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC. (2000). In: Approved Methods of the American Association of Cereal Chemists, tenth ed. The association, St. Paul, Minnesota.

2. Volatile flavor components of rice cake;Buttery;Journal of Agricultural and Food Chemistry,1999

3. Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake;Cao;Journal of Cereal Science,2021

4. An improved process for high nutrition of germinated brown rice production: Low-pressure plasma;Chen;Food Chemistry,2016

5. Germinated brown rice and its bio-functional compounds;Cho;Food Chemistry,2016

Cited by 13 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. Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment;Food Chemistry;2025-01

2. Combined physicochemical and transcriptomic analyses reveal the effect of the OsGA20ox1 gene on the starch properties of germinated brown rice;International Journal of Biological Macromolecules;2024-10

3. Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles;Foods;2024-07-08

4. Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice;Journal of Cereal Science;2024-05

5. Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges;Journal of Stored Products Research;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3