ArticleFood science & nutrition2020
Improvement of germinated brown rice quality with autoclaving treatment.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 2 of them syntheses that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Effects of whole grains on glycemic control: a systematic review and dose-response meta-analysis of prospective cohort studies and randomized controlled trials.Nutrition journal · 2024Pooled it
- White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis.BMJ open · 2022Pooled it
- Unlocking the Nutritional Potential of Gamma Amino Butyric Acid (GABA) Rice: Towards a Sustainable Approach to Metabolic Disorder Remedies.Food science & nutrition · 2026Article
- Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality.Food science & nutrition · 2025Article
- Autoclaving-treated germinated brown rice relieves hyperlipidemia by modulating gut microbiota in humans.Frontiers in nutrition · 2024Article
- Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process.Foods (Basel, Switzerland) · 2023Article
- Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor.Food technology and biotechnology · 2021Article
- Influence of germinated brown rice-based flour modified by MAse on type 2 diabetic mice and HepG2 cell cytotoxic capacity.Food science & nutrition · 2021Article
- Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Frontiers in nutrition · 2021Article
- Improvement of germinated brown rice quality with autoclaving treatment.Food science & nutrition · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma-aminobutyric acid (GABA) and ferulic acid levels of AGBR (
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Registered trials
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