Results 31 to 40 of about 2,399,036 (293)
, 2021 Red color in red rice kernels is because of anthocyanins, making red rice to have high health values. Mycorrhizas are reported to affect anthocyanin contents of other crops.
W. Wangiyana, I. Aryana, N. W. D. Dulur
semanticscholar +1 more source
Red Yeast Rice for Hypercholesterolemia
Methodist DeBakey Cardiovascular Journal, 2019 The extract of red yeast rice (RYR) is the most effective cholesterol-lowering nutraceutical on the market. In particular, its effectiveness is directly related to the amount of monacolin K within the extract (up to 10 mg/day). Consuming monacolin K on a daily basis reduces low-density lipoprotein (LDL) cholesterol plasma levels between 15% and 25 ...
Cicero AF, Fogacci F, Banach M
openaire +3 more sources
Reduction of seed production of red rice escapes in clearfield rice [PDF]
Planta Daninha, 2013 Roguing is a practice used to reduce the seed source of red rice escapes to control in Clearfield-rice areas. However, there is great difficulty in performing it in large and heavily infested rice fields.
V.G. Menezes +4 more
doaj +1 more source
Food Chemistry, 2020 The formation of fungal colonies, mycotoxins, phenolic compounds, cooking quality and color properties were evaluated in freshly-harvested brown, black, and red rice grains and then subjected to ultraviolet radiation (UV-C) for 1 and 3 h.
C. D. Ferreira +6 more
semanticscholar +1 more source
International Journal of Molecular Sciences, 2023 The purpose of this study is to determine the effects of red and blue lights on the photomorphogenesis and photosynthetic traits of rice seedlings. The rice seedlings were cultured with red light (R), blue light (B), combined red and blue lights (R3B1 ...
Maofei Ren +7 more
semanticscholar +1 more source
Histopathology of Red Stripe of Rice [PDF]
Plant Disease, 2004 A histological study of red stripe of rice was conducted to elucidate the mode of infection of the causal bacterium Microbacterium sp. When pin-point-sized spots first appeared at 3 days after inoculation, the bacterial cells had entered through stomata and multiplied in the intercellular spaces of substomatal parenchymatous tissues.
openaire +2 more sources
Grain processing, adaptability, and stability of red rice cultivars
Ciência Rural, 2022 : Red rice is consumed in whole grain form due to its beneficial nutritional attributes and has become an option for crop diversification. Several factors during plant development can affect the crop’syield.
Rafael Hydalgo Passeri Lima +5 more
doaj +1 more source
Sensitivity of imidazolinone-resistant red rice (Oryza sativa L.) to glyphosate and glufosinate
Ciência Rural, 2015 Dose-response experiments were carried out to evaluate the sensitivity of imidazolinone-resistant red rice to nonselective herbicides currently used in rice-soybean rotation in Rio Grande do Sul.
Guilherme Vestena Cassol +5 more
doaj +1 more source
Scientific Opinion on the substantiation of a health claim related to monacolin K in SYLVAN BIO red yeast rice and maintenance of normal blood LDL-cholesterol concentrations pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [PDF]
EFSA Journal, 2013 Following an application from Sylvan Bio Europe BV, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of the Netherlands, the Panel on Dietetic Products, Nutrition and ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
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Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour [PDF]
Food Technology Research JournalThis study aimed to evaluate gluten-free cupcakes made from white rice flour and formulations in which white rice flour was partially substituted with brown rice flour and red bean flour.
Eman, Sh. A. Ghoname +1 more
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