Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice‐
consuming regions of the world might be associated with the antioxidant compound contents …

Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As
cereals are inexpensive and consumed in large quantities, attempts are being made to …

Two pigmented and two non-pigmented aromatic rice varieties were analysed for physical
dimensions, physicochemical properties, colour, viscosity changes while cooking …

The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum,
Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila …

The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are
reported. The total phenolic contents of BR ranged from 72.45 to 120.13 mg of gallic acid …

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate
highly prevalent diseases providing nutrients and biologically active compounds. In this …

Rice is consumed in the form of different products. The present study reported the
extractable and free form of phenolic acids and flavonoid profile from different processed …

Two rice cultivars with different pericarp colors were selected for investigating the effect of
storage on the concentration of rice phenolic compounds and antioxidant activity (AOA). The …

The phytochemical contents, peroxyl radical scavenging capacities (PSCs) and cellular
antioxidant activities (CAAs) of free and bound fractions of rice were reported. Black rice had …