Papers mentioning 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.
became the dominant species as natural fermentation progressed. Metabolic pathway analysis revealed that energy production and conversion, carbohydrate transport, amino acid transp... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
) are traditional Thai supplements known for their antioxidant and anti-inflammatory properties. This study aimed to evaluate the phytochemical composition, biological activities,... Read full abstract on PubMed →
A large number of non-volatile metabolites are produced during the growth of rice; however, few studies have focused on the changes in these metabolites at different harvest times.... Read full abstract on PubMed →
, reaching decreases of 7.68 and 8.06 Log CFU at 72 h, respectively. Both gelatin/chitosan and chitosan films prevented the color changes in meat during storage, preventing the pal... Read full abstract on PubMed →
abundance = 241,660.954 were the predominant fungal genera in the fermentation process from the beginning (A0) to the end (A43) of SFR fermentation. The results of the diversity an... Read full abstract on PubMed →
inhibition), and good antioxidative properties (up to 43% DPPH radical scavenging) were observed. These bioactive properties and the inherent moisture barrier property of the packa... Read full abstract on PubMed →
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purp... Read full abstract on PubMed →
The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by g... Read full abstract on PubMed →
). The PLA/PHB film with no extract prevented changes in the instrumental color of meat during storage. However, the antioxidant effect of the PLA/PHB films on fresh pork was negli... Read full abstract on PubMed →
The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combinat... Read full abstract on PubMed →
, which integrated at the rDNA region of strain HJ03, and generated strain HJ06, HJ07, and HJ08. Subsequently, the highest resveratrol titer (34.22 ± 3.62 mg/L) was obtained by opt... Read full abstract on PubMed →
. It is inferred that citric acid and malic acid could influence fermentation quality by inhibiting harmful bacteria and improve aerobic stability, while sucrose influenced ferment... Read full abstract on PubMed →
Plant polyphenols enjoy an ever-increasing recognition because their regular consumption 23 has been claimed to be beneficial for human health (1). Plant polyphenols are present an... Read full abstract on PubMed →
cv. Fubaiju, a traditional tea in southern China with high nutritional and health functions was used in this study. Optimized production conditions of a novel chrysanthemum rice wi... Read full abstract on PubMed →
). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biod... Read full abstract on PubMed →
. No citrinin was detected in any of the batches of fermentation products. The results will be useful for the large-scale production of high-quality red yeast rice with health bene... Read full abstract on PubMed →
, thereby improving the flavor and quality of the silage. However, because rice bran contained butyric acid spore bacteria, it can multiply in an anaerobic environment, led to buty... Read full abstract on PubMed →
BACKGROUND: Medical plants confer various benefits to human health and their bioconversion through microbial fermentation can increase efficacy, reduce toxicity, conserve resources... Read full abstract on PubMed →
, high density: the row spacing of rice plants was 10 cm × 30 cm). The rice quality indexes, including the processing quality, amylose content, and taste value, were compared under... 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.