Results 291 to 300 of about 162,873 (311)

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Food Chemistry, 2011
E Berghöfer
exaly  

Characteristics of Red Rice in Louisiana.

2022
openaire   +1 more source

Red Rice (Oryza sativa) Status after 5 Years of Imidazolinone-Resistant Rice Technology in Arkansas

Weed Technology, 2008
Nilda R Burgos, Jason K Norsworthy, Robert C Scott   +2 more
exaly  

Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin

International Journal of Food Microbiology, 2005
Fusheng Chen, Xiaoqing Hu
exaly  

Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts

Journal of Agricultural and Food Chemistry, 2016
Stephen M BOUE, Ming-Hsuan Chen, Heping Cao   +2 more
exaly  

Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

Molecular Nutrition and Food Research, 2007
Alberto Gianinetti, Chiara Dall’Asta, Gianni Galaverna   +2 more
exaly  

Diversity of weedy red rice (Oryza sativa L.) in Arkansas, U.S.A. in relation to weed management

Crop Protection, 2010
Vinod K Shivrain, Nilda R Burgos, Robert C Scott   +2 more
exaly  

Spread of herbicide‐resistant weedy rice (red rice, Oryza sativa L.) after 5 years of Clearfield rice cultivation in Italy

Plant Biology, 2012
Daniela Rossi, C Fogher
exaly  

Red Yeast Rice

2012
openaire   +1 more source

Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins

Food Chemistry, 2013
Anil Gunaratne, Kao Wu, Harold Corke
exaly