Analysis of volatile compounds and antioxidant activity in rice extracts ( <i>Oryza sativa</i> L.) extracted by various conditions-Reference-Cited by-同舟云学术

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Analysis of volatile compounds and antioxidant activity in rice extracts ( Oryza sativa L.) extracted by various conditions

Published:2022-05-31 Issue:8 Volume:57 Page:5289-5296
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Lee Hana¹,Lee Gaeun¹,Kim Yuri¹²,Ahn Hyunwoo¹,Lee Kwang‐Geun¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology Dongguk University‐Seoul 32, Dongguk‐ro, Ilsandong‐gu Goyang‐si Gyeonggi‐do 10326 Korea

2. Food Certification Support Centre Korea Food Research Institute 245, Nongsaengmyeong‐ro, Iseo‐myeon Wanju‐gun Jeollabuk‐do 55365 Korea

Funder

Dongguk University

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15858

Reference22 articles.

1. Influence of Water-to-Rice Ratio on Cooked Rice Flavor and Texture

2. Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol

3. Rice Aroma and Flavor: A Literature Review

4. Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor

5. Impact of Storage of Freshly Harvested Paddy Rice on Milled White Rice Flavor

Cited by 3 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. Chemical Structure Diversity and Extensive Biological Functions of Specialized Metabolites in Rice;International Journal of Molecular Sciences;2023-12-02

2. Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction;Chemical and Biological Technologies in Agriculture;2022-12-09

3. Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure-continuous liquid–liquid extraction and hot water extraction;2022-09-27

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