Rice by-products are a potential source of various bioactive substances with great
processing potential, which are receiving increasing attention. Among them, rice bran is a by …

Rice is one of the most widely consumed cereals in the world. The husks of harvested,
unprocessed rice are not digested by humans and need to be removed to obtain edible …

Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod
Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with …

The field of metabolomics has undergone substantial growth, particularly in its application to
cereals and their derived products. This comprehensive analytical technique offers insights …

The antioxidant capacity and bioaccessibility of ferulic acid (FA) 1 in wheat are highly limited
by the lack of free ferulic acid (FFA). 2 However, many studies claim that wheat processing …

Pigmented rice has attracted considerable attention due to its nutritional value, which is in
large conferred by its abundant content of phenolic compounds, considerable micronutrient …

The objective of this study was to understand the effects of processing on metabolites,
flavonoids, black rice pigments and total antioxidant capacity of purple grains. The …

Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied.
This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of …

In this work, three pretreatment methods enzymatic hydrolysis, microwave treatment, and
soaking with soluble soybean polysaccharides (SSPS) were employed to improve the …

Milled rice of different rice varieties (waxy, low-, and high-amylose) were evaluated on the
impacts of amylose content on phenolic fortification with butterfly pea extract through …