Analysis of Ferulic andp-Coumaric Acids in Japanese Rice for Sake Brewing-Reference-Cited by-同舟云学术

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Analysis of Ferulic andp-Coumaric Acids in Japanese Rice for Sake Brewing

Published:2014-01 Issue:1 Volume:91 Page:45-49
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hashizume Katsumi¹²,Ito Toshihiko¹,Nakayama Airi¹,Okuda Masaki³

Affiliation:

1. Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan.

2. Corresponding author. Phone: +81-18-872-1584. Fax: +81-18-872-1676. E-mail: hashizume@akita-pu.ac.jp

3. National Research Institute of Brewing, Kagamiyama, Higashi-hiroshima 739-0046, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-13-0118-R

Reference25 articles.

1. Antioxidant Activity of Grains

2. Novel Effects of a Single Administration of Ferulic Acid on the Regulation of Blood Pressure and the Hepatic Lipid Metabolic Profile in Stroke-Prone Spontaneously Hypertensive Rats

3. Changes in Phenolic Acids and Antioxidant Activity in Thai Rice Husk at Five Growth Stages during Grain Development

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1. Solid-state cultivation of multiple industrial strains of koji mold on different Thai unpolished rice cultivars: biotransformation of phenolic compounds and their effects on antioxidant activity;Bioscience, Biotechnology, and Biochemistry;2024-06-22

2. Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice;International Journal of Food Engineering;2023-11-16

3. Phenolic Compounds and Phenolic Flavor in Sake;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2021

4. Relationship between flavor compounds in sake exhibited at the Annual Japan Sake Awards and meteorological conditions during grain filling and the properties of rice starch.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2021

5. Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.);International Journal of Food Science & Technology;2020-07-07

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