This study revealed that soaking and germination significantly reduced (P< 0.05) the
glycemic index of purple rice (72.64±0.75–61.52±3.11%) and lowest value was observed …

The influence of phenolic compound extracts from three colored rice cultivars on the gut
microbiota was investigated. The results revealed that protocatechuic acid, chlorogenic acid …

The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and
antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High …

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy
and improvement of residents' nutrient status. However, the undesirable cooking properties …

The constituents of germinated brown rice (GBR), brown rice (BRR), and white rice (WHR)
and their impact on metabolism, inflammation, and gut microbiota in high fat (HF) diet-fed …

Riceberry rice, a gluten-free grain, contains many nutrient components, including
carbohydrates, proteins, certain fatty acids, and micronutrients, as well as bioactive non …

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting
its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity …

The consumption of rice bran has been shown to have a positive effect on nutritional status
and prevention of chronic diseases related to hundreds of metabolites with bioactivity …

The untargeted metabolomic profile of five pigmented whole rice varieties, namely Ermes,
Orange, Nerone, Venere, and Violet, was investigated. Samples were cooked to a …

This study aims to investigate the effects of fermentation on the phenolic components and
their bioaccessibility in extruded brown rice (EBR). The saccharified solution of EBR (SS …