Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities-Reference-Cited by-同舟云学术

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Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities

Published:2013-04-30 Issue:4 Volume:42 Page:534-541
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kwak Jieun,Oh Sea-Kwan,Kim Dae-Jung,Lee Jeong-Heui,Yoon Mi-Ra,Kim Hye-Won,Lee Jeom-Sig

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201314358627977.pdf

Reference33 articles.

1. Cross-linking of cell wall phenolic arabinoxylans in graminaceous plants

2. Antioxidants and disease: More questions than answers

3. The Change in Biological Activities of Brown Rice and Germinated Brown Rice

4. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Cited by 7 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. Optimization of Hydrothermal Treatment Conditions for Pear Puree Using the Response Surface Methodology;Journal of the Korean Society of Food Science and Nutrition;2022-11-30

2. Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system;Korean Journal of Food Preservation;2021-08

3. Optimization of Ultrasound-Assisted Extraction of Antioxidant from Cirsium setidens Using Response Surface Methodology;Journal of the Korean Society of Food Science and Nutrition;2021-03-31

4. Physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures;Korean Journal of Food Preservation;2018-06-30

5. Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea;Korean Journal of Food Preservation;2016-10

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