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.
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research... Read full abstract on PubMed →
This experiment evaluated the use of Mitragyna speciosa Korth leaf pellets (MSLP) on feed intake and nutrient digestibility in Thai native beef cattle. Four Thai native beef cattle... Read full abstract on PubMed →
was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation. Read full abstract on PubMed →
Vaccinium bracteatum Thunb. (VBT) is widely distributed in the mountainous areas in eastern and southern China. VBT leaves have great medical value and can be used to stain rice to... Read full abstract on PubMed →
The aim of this study was to investigate the effect of Terminalia chebula meal (TCM) supplementation on digestibility, rumen fermentation, nitrogen utilization, and protozoal popul... Read full abstract on PubMed →
= 0.983, and Accuracy = 1.0) for rice samples from Heilongjiang, Liaoning, and Jilin. Moreover, K-nearest neighbors showed good specificity (100%) and accuracy (100%) in identifyin... Read full abstract on PubMed →
Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion a... Read full abstract on PubMed →
This experiment was conducted to investigate the effects of replacing rice bran with mao pomace meal on feed intake, digestibility, and rumen fermentation in beef cattle. Four cros... Read full abstract on PubMed →
. Fermented rice bran was methanol extracted and analyzed by UPLC-MS/MS. The metabolome of the two fermentation types was deeply modified when compared with non-fermented rice bran... Read full abstract on PubMed →
), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optima... Read full abstract on PubMed →
Exploring suitable alternatives for high-cost concentrate feeds is a critical factor for successful livestock production. The present experiment aimed to evaluate the dietary inclu... Read full abstract on PubMed →
The study sought to investigate the potentials of axenic cultures of Pleurotus ostreatus, Phanerochaete chrysosporium and their coculture (P. chrysosporium and P. ostreatus) to bre... Read full abstract on PubMed →
aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupl... Read full abstract on PubMed →
disappeared and C=O, C=N and C-N increased. Determination of free -SH residues suggested mutual conversion between disulfide bonds and sulfhydryl groups occurred during Maillard re... Read full abstract on PubMed →
sp. ORF15-23 could be a promising PGPR isolate in promoting aroma level of Thai jasmine rice KDML105 under salt stress. Read full abstract on PubMed →
fruiting body melanin (IHFM) extraction process and solid-state fermentation conditions. The results showed that the best way to extract IHFM is the compound enzymatic method, with... Read full abstract on PubMed →
cultivars might be desirable as the raw materials for generating and selecting GBR food products for health-conscious consumers. Read full abstract on PubMed →
resource by producing a kind of nutritious and healthy pyracantha rice wine. Read full abstract on PubMed →
Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Th... Read full abstract on PubMed →
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic.... 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.