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International Journal of Food Properties Volume 17, 2014 - Issue 4
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Original Articles

Effect of Extraction on Phenolic Antioxidant of Different Thai Rice (Oryza Sativa L.) Genotypes

Pitchaon Maisuthisakul Department of Food Business Management, School of Science and Technology, University of the Thai Chamber of Commerce, Bangkok, ThailandCorrespondence[email protected]
&
Laddawan Changchub Department of Food Business Management, School of Science and Technology, University of the Thai Chamber of Commerce, Bangkok, Thailand
Pages 855-865 | Received 25 Nov 2011, Accepted 13 Apr 2012, Published online: 21 Nov 2013

Citations (11)

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Eduardo Leonarski, Mayara Kuasnei, Karina Cesca, Débora de Oliveira & Acácio A. F. Zielinski. (2023) Black rice and its by-products: anthocyanin-rich extracts and their biological potential. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Articles from other publishers (10)

Md. Forshed Dewan, Md. Ahiduzzaman, Md. Nahidul Islam & Habibul Bari Shozib. (2023) Potential Benefits of Bioactive Compounds of Traditional Rice Grown in South and Southeast Asia: A Review. Rice Science 30:6, pages 537-551.
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Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Subramanian Thangaleela, Muruganantham Bharathi, Periyanaina Kesika & Chaiyavat Chaiyasut. (2023) Composition, Microbiota, Mechanisms, and Anti-Obesity Properties of Rice Bran. Foods 12:6, pages 1300.
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Khongsak Srikaeo. 2023. Pigmented Cereals and Millets. Pigmented Cereals and Millets 207 236 .
Tenzin Chhoden, Arashdeep Singh, Poonam Aggarwal & Savita Sharma. 2023. Functionality and Application of Colored Cereals. Functionality and Application of Colored Cereals 161 184 .
Yu Zhang, Junda Chen, Sen Li, Kai Huang & Xiao Guan. 2023. Science of Rice Chemistry and Nutrition. Science of Rice Chemistry and Nutrition 75 90 .
David Oppong, Worawan Panpipat & Manat Chaijan. (2021) Chemical, physical, and functional properties of Thai indigenous brown rice flours. PLOS ONE 16:8, pages e0255694.
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Supapohn Yamuangmorn & Chanakan Prom-u-Thai. (2021) The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health. Antioxidants 10:6, pages 833.
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Suekanya Jarupinthusophon & Oraphan Anurukvorakun. (2020) Development of Jasmine Rice Flour Properties as a Safe and Efficient Ingredient for Compact Powder. Applied Sciences 11:1, pages 248.
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Deepak Kumar Verma & Prem Prakash Srivastav. (2020) Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science & Technology 97, pages 355-365.
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Duyi Samyor, Amit Baran Das & Sankar Chandra Deka. (2017) Pigmented rice a potential source of bioactive compounds: a review. International Journal of Food Science & Technology 52:5, pages 1073-1081.
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