Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure

Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan

Shahid Iqbal, Muhammad Iqbal Bhanger, Farooq Anwar · Food Chemistry · 2005 · 486 citations

Food Chemistry, Food Analysis, Antioxidant Properties +6

Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

Carlos Aguilar-García, Grace Gavino, Mercedes Baragaño-Mosqueda et al. · Food Chemistry · 2006 · 206 citations

Food Chemistry, Total Polyphenol Content, Food Bioactive Compound +5

Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk

Pitchaporn Wanyo, Naret Meeso, Sirithon Siriamornpun · Food Chemistry · 2014 · 171 citations

Food Chemistry, Rice Husk, Agricultural Chemistry +5

Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)

Amonrat Thanonkaew, Surapote Wongyai, David Julian McClements et al. · LWT · 2012 · 170 citations

Food Chemistry, Domestic Heating, Food Analysis +9

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

Thuan‐Chew Tan, Lai‐Hoong Cheng, Rajeev Bhat et al. · Food Chemistry · 2013 · 165 citations

Food Chemistry, Agricultural Chemistry, Engineering +8