Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities-Reference-Cited by-同舟云学术

Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities

Published:2017-03-13 Issue:suppl 1 Volume:37 Page:83-93
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHAIYASUT Chaiyavat¹,SIVAMARUTHI Bhagavathi Sundaram¹,PENGKUMSRI Noppawat²,SAELEE Manee¹,KESIKA Periyanaina¹,SIRILUN Sasithorn¹,FUKNGOEN Pranom¹,JAMPATIP Korawee¹,KHONGTAN Suchanat³,PEERAJAN Sartjin³

Affiliation:

1. Chiang Mai University, Thailand

2. Chiang Mai University, Thailand; Huachiew Chalermprakiet University, Thailand

3. Health Innovation Institute, Thailand

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37s1/0101-2061-cta-1678-457X33416.pdf

Reference31 articles.

1. Effect of parboiling and bran removal on aflatoxin levels in Sri Lankan rice;Bandara J. M.;Mycopathologia,1991

2. Gamma-aminobutyrate: Defense against invertebrate pests?;Bown A. W.;Trends in Plant Science,2006

3. Some new three level designs for the study of quantitative variables;Box G. P.;Technometrics,1960

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

5. Differential accumulations of proline and flvonoids in Indica rice varieties against salinity;Chutipaijit S.;Pakistan Journal of Botany,2009

Cited by 18 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. Rice grain germination: A review of its impact on technological properties and development of new food products;Trends in Food Science & Technology;2024-08

2. Effect of milling and temperature of germination on nutrients, bioactive compounds and pasting properties of FARO 44, FARO 57 and NERICA-8 brown rice cultivars;Food Chemistry Advances;2024-06

3. The feasible screening of genuine fresh palmyrah toddy and sugar or rice toddy using near-infrared spectroscopy;Heliyon;2024-05

4. “Effect of bioprocessing through germination and hydrothermal treatment on nutrients, nutraceuticals, and antioxidant properties in red and black rice”;Journal of Food Measurement and Characterization;2024-02-05

5. Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice;Food Chemistry;2024-02