Results 291 to 300 of about 815,365 (308)

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
exaly  

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

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

Red Yeast Rice

2012
openaire   +1 more source

Gene flow between Clearfield™ rice and red rice

Crop Protection, 2007
Vinod K Shivrain, Nilda R Burgos
exaly  

Risk assessment of the transfer of imazethapyr herbicide tolerance from Clearfield rice to red rice (Oryza sativa)

Euphytica, 2006
Eric P Webster, James H Oard
exaly  

Red Yeast Rice (Cholestin)

2011
Chris Broussard, Scott Gardiner, Charles Fox, Adam M. Kaye   +3 more
openaire   +1 more source