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.
KCCM 12698 was investigated. Brown rice, rice bran, nitrogen, and ascorbic acid are key components of the synthetic medium used in liquid-state fermentation. To determine the optim... Read full abstract on PubMed →
. Read full abstract on PubMed →
INTRODUCTION: Fragrance is an important economic and quality trait in rice. The trait is controlled by the recessive gene betaine aldehyde dehydrogenase 2 (BADH2) via the productio... Read full abstract on PubMed →
BACKGROUND: Non-small-cell lung cancer (NSCLC) accounts more than 80% of the lung cancer cases. Polysaccharides in rice bran and its fermentation products have been proven to suppr... Read full abstract on PubMed →
-cinnamaldehyde in cinnamon oil, and terpinen-4-ol in tea tree and marjoram oils were identified as the major active components. Although cinnamon oil seemed promising in the lab-s... Read full abstract on PubMed →
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production o... Read full abstract on PubMed →
Rice straw was substituted for sawdust at five different ratios of 0, 20%, 40%, 60%, and 80% (Control, RS20, RS40, RS60 and RS80, respectively) to obtain five kinds of Lentinula ed... Read full abstract on PubMed →
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the fi... Read full abstract on PubMed →
Secondary peat swamp forest (PSF) arise by degradation of primary PSF as a result of fire and human activities. Yeasts diversity of Kuan Kreng (KK) and Rayong Botanical Garden (RBG... Read full abstract on PubMed →
Fragrance in rice grains is a key quality trait determining its acceptability and marketability. Intensive research on rice aroma identified mutations in betaine aldehyde dehydroge... Read full abstract on PubMed →
Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non... Read full abstract on PubMed →
) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addit... Read full abstract on PubMed →
was a choice for the future production of rice wine with good flavor and quality. Read full abstract on PubMed →
(RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be... Read full abstract on PubMed →
BACKGROUND: Lignocellulosic hydrolysates contain a mixture of hexose (C6)/pentose (C5) sugars and pretreatment-generated inhibitors (furans, weak acids and phenolics). Therefore, r... Read full abstract on PubMed →
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-ind... Read full abstract on PubMed →
Rice blast disease, caused by the fungus Magnaporthe oryzae, is the most devastating disease of rice. In our ongoing characterization of the defence mechanisms of rice plants again... Read full abstract on PubMed →
mycelia produced by solid-state fermentation in rice canbe used to obtain active compounds with the ability to inhibittumor-cell proliferation. Read full abstract on PubMed →
46 could be a potential target gene to be employed for improving the resistance of plants to aphids. Read full abstract on PubMed →
Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight m... Read full abstract on PubMed →
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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.