PHARM Search Results

GRAMINEAE (POACEAE) Oryza sativa  L.

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ANTIOXIDANT ACTIVITY

1 - 20 of total 407 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง
1. FOOD CHEM 2017 Vol.214(),1-8  $66259 [Full]
    - LEI LIU,WEI WEN,RUIFEN ZHANG,ET AL.
    - COMPLEX ENZYME HYDROLYSIS RELEASES ANTIOXIDATIVE PHENOLICS FROM RICE BRAN.
2. FOOD CHEM 2017 Vol.214(),285-92  $66264 [Full]
    - ZHANQIANG HU,XIAOZHI TANG,JUNFEI LIU,ET AL.
    - EFFECT OF PARBOILING ON PHYTOCHEMICAL CONTENT, ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF GERMINATED RED RICE.
3. FOOD CHEM 2017 Vol.214(),533-42  $66916 [Full]
    - QIANG XIA,LIPING WANG,CONGCONG XU,ET AL.
    - EFFECTS OF GERMINATION AND HIGH HYDROSTATIC PRESSURE PROCESSING ON MINERAL ELEMENTS, AMINO ACIDS AND ANTIOXIDANTS IN VITRO BIOACCESSIBILITY, AS WELL AS STARCH DIGESTIBILITY IN BROWN RICE (ORYZA SATIVA L.).
4. LWT - FOOD SCI TECHNOL 2017 Vol.75(),93-9  $68091 [Full]
    - XIUMING WANG,HAIXIA CHEN,XUEGANG FU,ET AL.
    - A NOVEL ANTIOXIDANT AND ACE INHIBITORY PEPTIDE FROM RICE BRAN PROTEIN: BIOCHEMICAL CHARACTERIZATION AND MOLECULAR DOCKING STUDY.
5. LWT - FOOD SCI TECHNOL 2017 Vol.75(),434-9  $68093 [Full]
    - JENG-LEUN MAU,CHING-CHING LEE,YI-PING CHEN,ET AL.
    - PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORY CHARACTERISTICS OF CHIFFON CAKE PREPARED WITH BLACK RICE AS REPLACEMENT FOR WHEAT FLOUR.
6. FOOD CHEM 2017 Vol.223(),49-53  $68712 [Full]
    - QIAN LIU,XIUJUAN CAO,XUHUI ZHUANG,ET AL.
    - RICE BRAN POLYSACCHARIDES AND OLIGOSACCHARIDES MODIFIED BY GRIFOLA FRONDOSA FERMENTATION: ANTIOXIDANT ACTIVITIES AND EFFECTS ON THE PRODUCTION OF NO.
7. FOOD CHEM 2017 Vol.221(),636-43  $69050 [Full]
    - LEI LIU,RUIFEN ZHANG,YUANYUAN DENG,ET AL.
    - FERMENTATION AND COMPLEX ENZYME HYDROLYSIS ENHANCE TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF AQUEOUS SOLUTION FROM RICE BRAN PRETREATED BY STEAMING WITH [alpha]-AMYLASE.
8. FOOD CHEM 2017 Vol.226(),89-94  $69948 [Full]
    - QIN HUANG,HAO ZHANG,DAN XUE
    - ENHANCEMENT OF ANTIOXIDANT ACTIVITY OF RADIX PUERARIAE AND RED YEAST RICE BY MIXED FERMENTATION WITH MONASCUS PURPUREUS.
9. FOOD CHEM 2017 Vol.227(),432-43  $69958 [Full]
    - ER SHENG GONG,SHUN JING LUO,TONG LI,ET AL.
    - PHYTOCHEMICAL PROFILES AND ANTIOXIDANT ACTIVITY OF BROWN RICE VARIETIES.
10. FOOD CHEM 2017 Vol.232(),67-78  $71272 [Full]
    - ER SHENG GONG,SHUNJING LUO,TONG LI,ET AL.
    - PHYTOCHEMICAL PROFILES AND ANTIOXIDANT ACTIVITY OF PROCESSED BROWN RICE PRODUCTS.
11. FOOD CHEM 2016 Vol.192(),156-62  $58415 [Full]
    - LADDA WATTANASIRITHAM,CHOCKCHAI THEERAKULKAIT,SAMANTHI WICKRAMASEKARA,ET AL.
    - ISOLATION AND IDENTIFICATION OF ANTIOXIDANT PEPTIDES FROM ENZYMATICALLY HYDROLYZED RICE BRAN PROTEIN.
12. FOOD CHEM 2016 Vol.191(),12-20  $58510 [Full]
    - PEDRO,ALESSANDRA CRISTINA;GRANATO,DANIEL;ROSSO,NEIVA DELIBERALI.
    - EXTRACTION OF ANTHOCYANINS AND POLYPHENOLS FROM BLACK RICE (ORYZA SATIVA L.) BY MODELING AND ASSESSING THEIR REVERSIBILITY AND STABILITY.
13. LWT - FOOD SCI TECHNOL 2016 Vol.65(),589-96  $60106 [Full]
    - PANAGIOTIS E. IGOUMENIDIS, ELENI G. LEKKA, VAIOS T. KARATHANOS
    - FORTIFICATION OF WHITE MILLED RICE WITH PHYTOCHEMICALS DURING COOKING IN AQUEOUS EXTRACT OF MENTHA SPICATA LEAVES. AN ADSORPTION STUDY.
14. FOOD CHEM 2016 Vol.194(),671-9  $60120 [Full]
    - ZHENGZONG WU,ENBO XU,JIE LONG,ET AL.
    - COMPARISON BETWEEN ATR-IR, RAMAN, CONCATENATED ATR-IR AND RAMAN SPECTROSCOPY FOR THE DETERMINATION OF TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT OF CHINESE RICE WINE.
15. FOOD CHEM 2016 Vol.197(),114-23  $60559 [Full]
    - ENBO XU,ZHENGZONG WU,XIAOWEI PAN,ET AL.
    - EFFECT OF ENZYMATIC (THERMOSTABLE [alpha]-AMYLASE) TREATMENT ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF EXTRUDED RICE INCORPORATED WITH SOYBEAN FLOUR.
16. J NAT PROD 2016 Vol.79(),308-16  $63125 [Full]
    - DAN ZHU,ANTONI SANCHEZ-FERRER,LAURA NYSTROM
    - ANTIOXIDANT ACTIVITY OF INDIVIDUAL STERYL FERULATES FROM VARIOUS CEREAL GRAIN SOURCES.
17. FOOD CHEM 2016 Vol.206(),137-45  $64661 [Full]
    - ZHENGXUAN WANG,YE LIU,HUI LI,ET AL.
    - RICE PROTEINS, EXTRACTED BY ALKALI AND [alpha]-AMYLASE, DIFFERENTLY AFFECT IN VITRO ANTIOXIDANT ACTIVITY.
18. FOOD CHEM 2016 Vol.208(),279-87  $64696 [Full]
    - MING-HSUAN CHEN,ANNA M. MCCLUNG,CHRISTINE J. BERGMAN
    - CONCENTRATIONS OF OLIGOMERS AND POLYMERS OF PROANTHOCYANIDINS IN RED AND PURPLE RICE BRAN AND THEIR RELATIONSHIPS TO TOTAL PHENOLICS, FLAVONOIDS, ANTIOXIDANT CAPACITY AND WHOLE GRAIN COLOR.
19. FOOD CHEM 2016 Vol.211(),339-46  $65360 [Full]
    - DANIELA SUMCZYNSKI,EVA KOTASKOVA,HELENA DRUZBIKOVA,ET AL.
    - DETERMINATION OF CONTENTS AND ANTIOXIDANT ACTIVITY OF FREE AND BOUND PHENOLICS COMPOUNDS AND IN VITRO DIGESTIBILITY OF COMMERCIAL BLACK AND RED RICE (ORYZA SATIVA L.) VARIETIES.
20. J AGRIC FOOD CHEM 2016 Vol.64(),4695-703  $65697 [Full]
    - FEIFEI XU,JINSONG BAO,TAE-SUNG KIM,ET AL.
    - GENOME-WIDE ASSOCIATION MAPPING OF POLYPHENOL CONTENTS AND ANTIOXIDANT CAPACITY IN WHOLE-GRAIN RICE.