Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran

Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes

The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran

Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures