Papers mentioning red rice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The brewing of Traditional Hakka Huangjiu (THHJ) is usually divided into saccharification and post-fermentation. Microbial succession during saccharification is the major factor in... Read full abstract on PubMed →
Hongqujiu, one of the three principal varieties of yellow wine, is a traditional fermented beverage originating from China that employs <i>Hongqu</i> as the fermentation agent. In... Read full abstract on PubMed →
In recent years, the consumers' demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were... Read full abstract on PubMed →
The utilization of alternative cereals for brewing beer has garnered significant interest in contemporary times. The utilization of alternative cereals as adjuncts has great potent... Read full abstract on PubMed →
Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of r... Read full abstract on PubMed →
Red rice, a variety of pigmented grain, serves dual purposes as both a food and medicinal resource. In recent years, we have witnessed an increasing interest in the dermatological... Read full abstract on PubMed →
Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. H... Read full abstract on PubMed →
Enzymes and their concentrations are crucial factors in improving the release of nutraceuticals bounded to rice bran's cell wall matrix. This study aims to investigate the optimal... Read full abstract on PubMed →
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of... Read full abstract on PubMed →
Rice is produced for consumption and traditional medicine. Rice is also used as an ingredient in cosmetic products. In this study, the author investigated the biological activity a... Read full abstract on PubMed →
The studies on natural compounds to diabetes mellitus treatment have been increasing in recent years. Research suggests that natural components can inhibit alpha-glucosidase activi... Read full abstract on PubMed →
BACKGROUND: Selenium is an indispensable trace element for humans and its deficiency can lead to serious health complications. Nearly 70% of the area of China faces selenium defici... Read full abstract on PubMed →
Colored rice is rich in nutrition and also a good source of valuable genes/quantitative trait loci (QTL) for nutrition, grain quality, and pest and disease resistance traits for us... Read full abstract on PubMed →
While the functionality and healthy food value of red rice have increased its popularity, such that market demand for it is expected to rise, most strains suffer from low grain yie... Read full abstract on PubMed →
Weedy forms of crop species infest agricultural fields worldwide and are a leading cause of crop losses, yet little is known about how these weeds evolve. Red rice (Oryza sativa),... Read full abstract on PubMed →
Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn, rice, and wild rice were identified and quantified... Read full abstract on PubMed →
Iron deficiency is probably the most widespread micronutrient deficiency in humans. Since rice is the main staple food for more than half of the global population, improving the ir... Read full abstract on PubMed →
Two field experiments were conducted in 1999 and 2000 at Zeme (Pavia, Italy) to determine the effects of water managements and herbicide treatments on red rice control. In the firs... Read full abstract on PubMed →
Syzygium polyanthum (Indonesian bay leaf) is widely consumed as a culinary spice and is traditionally used for health related purposes, yet chemical standardization of region speci... Read full abstract on PubMed →
Compounds useful for drugs, cosmetics, and food have been obtained directly or indirectly from living organisms over the years. However, there has been a renewed interest in gettin... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.