ArticleFood science & nutrition2026
Fermentation Efficiency of Rice Bran, Rice Polish, and De-Oiled Rice Bran for Nutritional Upgrading and Bioethanol Production.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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
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Who cites it
5 citing papers in PubMed.
- Feasibility of rice bran-based diet for the performance of laying hens.Veterinary and animal science · 2026Article
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Fermentation Efficiency of Rice Bran, Rice Polish, and De-Oiled Rice Bran for Nutritional Upgrading and Bioethanol Production.Food science & nutrition · 2026Article
- Effect of yeast fermentation on nutrient utilization and growth performance of broilers fed commercial and hand-mixed diets.Journal of advanced veterinary and animal research · 2026Article
- Yeast (Journal of advanced veterinary and animal research · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice Bran (RB) and Rice Polish (RP) are by-products of the rice milling industry where further oil extraction from RB produces De-oiled Rice Bran (DORB). These by-products are often underused because they contain anti-nutritional factors (ANFs), have a high fiber content, and limited nutrient availability. This study aimed to improve the nutritional potentiality through yeast fermentation. RB, RP and DORB were employed in a 2 × 3 × 9 factorial experiment with Baker's yeast (
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Registered trials
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