Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition-Reference-Cited by-同舟云学术

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Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition

Published:2024-10 Issue: Volume:194 Page:114906
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Colasanto Antonio,Travaglia Fabiano,Bordiga Matteo^ORCID,Coïsson Jean Daniel,Arlorio Marco,Locatelli Monica^ORCID

Funder

Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma

University of Eastern Piedmont

Fondazione Diabete Ricerca

Dipartimento di Biologia, Università degli Studi di Padova

Regione Piemonte

European Regional Development Fund

Publisher

Elsevier BV

Reference35 articles.

1. AOAC (1990) Official Method of Analysis of the Association of Official Analytical Chemists. No. 934.06, AOAC, Arlington.

2. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019

3. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

4. Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy);Bordiga;Food Research International,2014

5. Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’);Catena;European Food Research and Technology,2019

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