Keywords: برنج سیاه; Chiffon cake; Black rice; Antioxidant activity; Sensory evaluation;
مقالات ISI برنج سیاه (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: برنج سیاه; Black rice; Dyeing; Supercritical fluid; Anthocyanins; Titanium dioxide; Dye-sensitized; DSSCs;
Keywords: برنج سیاه; Purple rice; Red rice; Black rice; Proanthocyanidins; Tannins; Flavonoids; Rice bran
Keywords: برنج سیاه; Red rice; Black rice; Structure; Proximate composition; Free and bound phenolics; Cooking quality;
Keywords: برنج سیاه; Purple rice; Red rice; Black rice; Proanthocyanidins; Tannins; Flavonoids; Rice bran
Keywords: برنج سیاه; Black rice; Thermal processing; Phenolic compounds; Anthocyanin; Cyanidin-3-glucoside; Antioxidants; Condensed tannin/proanthocyanidin (PubChem CID: 108065); Anthocyanin (PubChem CID: 145858); Anthocyanin 3â²-O-beta-d-glucoside (PubChem CID: 56928084); C
Keywords: برنج سیاه; Black rice; Extrusion; Phenolic content; Anthocyanin content; Antioxidant activity;
Keywords: برنج سیاه; Anthocyanin; Antioxidant activity; Black rice; Phenolic acid; Phenolic dehydrodimers;
Thermal degradation kinetics of bioactive compounds from black rice flour (Oryza sativa L.) extracts
Keywords: برنج سیاه; Black rice; Anthocyanins; Thermal treatment; Degradation kineticsTPC, total phenolic content; TAC, total anthocyanin content; TFC, total flavonoidic content; DPPH RSA, free radical scavenging activity; k, rate constant; Ea, activation energy; CGE, equival
Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities
Keywords: برنج سیاه; Black rice; Anthocyanin; UPLC/Q-TOF-MS; Antioxidant
Novel oxidation products of cyanidin 3-O-glucoside with 2,2â²-azobis-(2,4-dimethyl)valeronitrile and evaluation of anthocyanin content and its oxidation in black rice
Keywords: برنج سیاه; Anthocyanin; Cyanidin 3-O-glucoside; Radical oxidation; 2,2â²-Azobis-(2,4-dimethyl)valeronitrile (AMVN); Black rice;
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)
Keywords: برنج سیاه; Oryza sativa L; Anthocyanins; Black rice; Flavan-3-ol; Pyrogallol; DPPH;
Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)
Keywords: برنج سیاه; Parboil; Wet-cook; Antioxidant; Antioxidant capacity; Vitamin E; Anthocyanins; Proanthocyanidins; Purple rice; Black rice; Red rice;
Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution
Keywords: برنج سیاه; DI; deionized water; C; concentration of cyanidin-3-glucoside or cyanidin-3-rutinoside at time t; k; degradation rate constant (sâ1); C0; initial concentration of cyanidin-3-glucoside or cyanidin-3-rutinoside in samples; CI; confidence interval; SE; sta
Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics
Keywords: برنج سیاه; Anthocyanins; HPLC/DAD/MS; Black rice; Degradation kinetics;
Assessment of aflatoxins in pigmented rice using a validated immunoaffinity column method with fluorescence HPLC
Keywords: برنج سیاه; Oryza sativa L.; Rice; Black rice; Red yeast rice; Monascus fermented rice; Monascus purpureus; Aflatoxin; Immunoaffinity column; Fluorescence; High-performance liquid chromatography (HPLC); Tween surfactant; Method validation; Food safety; Food analysis
Metabolite profiling of colored rice (Oryza sativa L.) grains
Keywords: برنج سیاه; Red rice; Black rice; Colored seeds; Anthocyanins; Metabolite profiling; Gas chromatography
Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
Keywords: برنج سیاه; Coloured rice; Black rice; Red rice; Physicochemical properties; Anthocyanins; Phenolic compounds; Antioxidant capacity
Antioxidants in milling fractions of black rice cultivars
Keywords: برنج سیاه; Antioxidant; Black rice; Polyphenols; Oryzanol; Tocopherol; Tocotrienol
Anti-inflammatory effects of black rice, cyanidin-3-O-β-d-glycoside, and its metabolites, cyanidin and protocatechuic acid
Keywords: برنج سیاه; Black rice; Cyanidin-3-O-β-d-glycoside; Cyanidin; Protocatechuic acid; Anti-inflammation; Metabolism
Meal replacement with mixed rice is more effective than white rice in weight control, while improving antioxidant enzyme activity in obese women
Keywords: برنج سیاه; Brown rice; Black rice; Low calorie meal replacement; Weight reduction; Blood lipid levels; Antioxidant enzyme activities; WomenALT, alanine aminotransferase; AST, aspartate aminotransferase; BMI, body mass index; GPx, glutathione peroxidase; GR, glutathi
Color enhancing effect of carboxylic acids on anthocyanins
Keywords: برنج سیاه; Anthocyanin-rich fraction; Carboxylic acids; Bathochromic shift; Hyperchromic effect; Vinylpyranoanthocyanins; Color enhancement and stability; Black rice
Natural dyes as photosensitizers for dye-sensitized solar cell
Keywords: برنج سیاه; Dye-sensitized solar cell; Natural dye; Photosensitizer; Black rice; Anthocyanin; Nanocrystalline TiO2 porous film; Fill factor; Natural pigment