ReviewFoods (Basel, Switzerland)2023
Stabilization of Rice Bran: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
19 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Rice Bran Consumption Improves Lipid Profiles: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.Nutrients · 2024Pooled it
- Recent advances in rice-derived heterogeneous catalysts for green organic synthesis.Molecular diversity · 2026Review
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Fermentation Efficiency of Rice Bran, Rice Polish, and De-Oiled Rice Bran for Nutritional Upgrading and Bioethanol Production.Food science & nutrition · 2026Article
- A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods.Foods (Basel, Switzerland) · 2025Article
- Fermented rice polishings dietary supplementation sustainably enhanced growth performance, gut morphology, immune response and antioxidant status of Nile tilapia.Scientific reports · 2025Article
- Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.Food chemistry: X · 2025Article
- Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications.Foods (Basel, Switzerland) · 2025Review
- Rice Bran Extraction and Stabilization Methods for Nutrient and Phytochemical Biofortification, Nutraceutical Development, and Dietary Supplementation.Nutrition reviews · 2025Review
- Enhancing Rice Bran Soluble Dietary Fiber Yield Through Sequential Ultrasound-Xylanase Treatment.Foods (Basel, Switzerland) · 2025Article
- Dietary supplementation with microbially fermented rice bran promotes lactation performance in dairy cows by increasing rumen fermentation performance and nutrient digestibility.Frontiers in veterinary science · 2025Article
- Optimizing Probiotic Low-Fat Yogurt: The Benefits of Incorporating Defatted Rice Bran for Enhanced Quality and Functionality.Food science & nutrition · 2024Article
- Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil.Foods (Basel, Switzerland) · 2024Review
- Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health.Foods (Basel, Switzerland) · 2024Review
- Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant.Pharmaceutics · 2024Article
- Design of a delivery vehicle chitosan-based self-assembling: controlled release, high hydrophobicity, and safe treatment of plant fungal diseases.Journal of nanobiotechnology · 2024Article
- Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions.Physiology and molecular biology of plants : an international journal of functional plant biology · 2023Review
- Modified rice bran arabinoxylan as a nutraceutical in health and disease-A scoping review with bibliometric analysis.PloS one · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.