Lipid Deterioration Mitigation in Brown Rice Milled from Long-Term Stored Paddy by Microwave: A Lipidomic Perspective.

Senfan Luo, Beibei He, Li Wang, Luyao Zhao, Weiwei Wang

Abstract read

In one paragraph

Article in Biomolecules, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Senfan LuoSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Beibei HeKey Laboratory of Grain and Oil Biotechnology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.ORCID 0000-0001-9576-9493

Li WangKey Laboratory of Grain and Oil Biotechnology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

Luyao ZhaoKey Laboratory of Grain and Oil Biotechnology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.

Weiwei WangKey Laboratory of Grain and Oil Biotechnology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.ORCID 0000-0002-5398-6809

Funding

National Key Research and Development Program of China 2024YFD1300404Youth Talent Support Program of the National Food and Strategic Reserves Administration QN2024402

6 · The paper itself

Abstract

The utilization of brown rice from long-term stored paddy is severely limited by lipid deterioration, which is primarily characterized by a high free fatty acid value (FAV). Although microwave treatment shows promise in mitigating lipid deterioration, its underlying mechanism in degraded grains remains poorly understood. This study systematically investigated the efficacy and mechanism of microwave treatment using a multi-analytical approach. Brown rice from long-term stored paddy (

Indexed as

Lipid MetabolismLipidomicsLipidsMicrowavesOryzaSpectroscopy, Fourier Transform InfraredLipidsbrown ricefree fatty acid valuelipidomicslong-term stored paddymicrowave treatmentsynergistic degradation

Identifiers

PMID41897355

DOI10.3390/biom16030419

PMCPMC13024576

What OpenQuestion holds

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Registered trials

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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.