Effect of processing methods and storage on the bioactive compounds of black rice (<i>Oryza sativa</i> L.): a review

Obadi, Mohammed; Xu, Bin

doi:10.1039/d3fo02977h

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Cited by 3 publications

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Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications

Aalim,

Islam Shishir,

Yosri

et al. 2025

Trends in Food Science & Technology

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Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications

Aalim,

Islam Shishir,

Yosri

et al. 2025

Trends in Food Science & Technology

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Germinated brown rice research: bibliometric analysis of progress, hotspots and trends

Zhang,

Niu,

Zhao

et al. 2024

Preprint

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To gain a deeper understanding of global research trends and focal points in germinated brown rice, this article takes the relevant literature on germinated brown rice in the core database of Web of Science as the research object. By using bibliometric analysis, the literature on germinated brown rice published from 2003 to 2023 is deeply analyzed, and the global research progress, hotspots and future development trend of germinated brown rice are summarized. Since 2018, research on germinated brown rice has been rapidly developing, with a significant surge in interest since 2020. China leads in the number of publications, institutions, and core authors in this research area. The primary research topics include the nutritional value, physiological active components, and industrial applications of germinated brown rice. Current research frontiers involve identifying, evaluating, and enhancing bioactive substances in germinated brown rice for food applications. Research in this field remains active, and application scenarios are becoming increasingly diverse. Future studies may explore new directions in related equipment and ingredients.

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흑미 첨가량을 달리하여 제조한 구운 유과의 품질 특성

김,

노

2023

Korean J. Food Cook. Sci

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Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

Abstract: Compared to brown and white rice, black rice is rich in bioactive components, including γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use.

Cited by 3 publications

References 167 publications

Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications

Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications

Germinated brown rice research: bibliometric analysis of progress, hotspots and trends

흑미 첨가량을 달리하여 제조한 구운 유과의 품질 특성

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