Determination of flavor components of rice bran by GC-MS and chemometrics-Reference-Cited by-同舟云学术

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Determination of flavor components of rice bran by GC-MS and chemometrics

Published:2012 Issue:2 Volume:4 Page:539
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Zeng Maomao,Zhang Liangxiao,He Zhiyong,Qin Fang,Tang Xueyan,Huang Xiaolin,Qu Honghong,Chen Jie

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2012/AY/C2AY05671B

Reference33 articles.

1. Rice functional properties and rice food products

2. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

3. Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review.

4. Rice Bran Oil and Cholesterol Metabolism

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1. Effect of airflow impact milling on the physicochemical properties, microstructure, and flavor of defatted rice bran;Journal of Cereal Science;2024-07

2. Flavor profiling and gene expression studies of indigenous aromatic rice variety (Mushk Budiji) grown at different altitudes of Highland Himalayan regions;Scientific Reports;2024-01-10

3. Dietary supplementation of black rice bran to colon carcinogen-induced mice: Examining the development of colorectal cancer by improving environmental colon conditions;Heliyon;2023-08

4. High Production of Cellulase and Xylanase in Solid-State Fermentation by Trichoderma reesei Using Spent Copra and Wheat Bran in Rotary Bioreactor;Industrial & Engineering Chemistry Research;2023-02-07

5. Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage;LWT;2023-01

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