Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice

Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Yuehan Pang, Sulaiman Ahmed, Yanjie Xu et al. · Food Chemistry · 2017 · 339 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of soaking and gaseous treatment on GABA content in germinated brown rice

Noriko Komatsuzaki, Kikuichi Tsukahara, Hidechika TOYOSHIMA et al. · Journal of Food Engineering · 2005 · 327 citations

Agriculture, Agronomy, Crop Sciences +10

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

Baojun Xu, Sam K. C. Chang · Journal of Agricultural and Food Chemistry · 2008 · 326 citations

Agriculture, Food Science, Plant Sciences +17

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Ahmed S.M. Saleh, Peng Wang, Na Wang et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 309 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Influence of Cooking on Anthocyanins in Black Rice (<i>Oryza sativa</i> L. <i>japonica</i> var. SBR)

Miki HIEMORI, Alyson E. Mitchell · Journal of Agricultural and Food Chemistry · 2009 · 184 citations

Agriculture, Food Science, Plant Sciences +13