Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination-Reference-Cited by-同舟云学术

Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination

Published:2020-02 Issue: Volume:108 Page:106827
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Xia Qiang,Tao Hong,Li Yunfei,Pan Daodong^ORCID,Cao Jinxuan^ORCID,Liu Lianliang,Zhou Xiaowei,Barba Francisco J.

Funder

National Key Technology Research & Development Program of China

UK-China Joint Research and Innovation Partnership

Ningbo University

Ministry of Science and Technology of the People's Republic of China

British Council China

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

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3. Ultrasound effects on the antioxidative defense systems of Porphyridium cruentum;Chen;Colloids and Surfaces B: Biointerfaces,2008

4. Effects of germination on the nutritive value and bioactive compounds of brown rice breads;Cornejo;Food Chemistry,2015

5. Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication;Ding;Ultrasonics Sonochemistry,2018

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