Red rice - Open Access .click

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Duodecim; laaketieteellinen aikakauskirja, 2010
Red colored rice, i.e., red rice has been utilized for centuries as food and medicine in Asia. Due to its method of preparation, red rice may contain statins. Products containing it are currently marketed for lowering of blood cholesterol in Western countries. Since at least some red rice preparations contain about 5 to 10 mg of lovastatin in the daily
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Weedy (Red) Rice

2015
Lewis H. Ziska +19 more
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Red yeast rice

Reactions Weekly, 2008
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Nano/Submicrometer Milled Red Rice Particles-Stabilized Pickering Emulsions and Their Antioxidative Properties

Journal of Agricultural and Food Chemistry, 2020
Xuanxuan Lu, Qingrong Huang
exaly

Red rice competition and control in cultivated rice

2022
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Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis

Carbohydrate Polymers, 2022
Raphaël Lucas Jacinto Almeida +2 more
exaly

Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes

Food Research International, 2023
Haibin Zhu, Liyuan Rong, Mingyue Shen
exaly