Colorectal cancer (CRC) is the third most common form of cancer and poses a critical public
health threat due to the global spread of westernized diets high in meat, cholesterol, and fat …

Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major
antioxidant compounds after a range of cooking processes was evaluated by measuring the …

Consumption of brown rice is associated with reduced risk of chronic diseases, which might
be attributed to the presence of unique phytochemicals. This study aimed to evaluate …

Glutinous rice or sticky rice (Oryza sativa L. var. glutinosa) is a special category of rice as it
contains no gluten and therefore, is used as an important, gluten-free carbohydrate. The …

This study examines the total lipid, policosanol (PC), tocols, and γ-oryzanol contents, and
fatty acid composition in rice bran (RB) obtained from 4 min-polished brown rice of 13 Thai …

Brown rice contains many nutrients such as carbohydrates, proteins and bioactive
compounds such as GABA and antioxidant compounds (eg anthocyanins and phenolic …

Interest in glutinous rice consumption has been expanding in East Asia. However, the extent
of metabolite variation between common and glutinous rice has not been fully explored to …

A comprehensive understanding of the genetic parameters and the interrelationship among
characters in the breeding population is crucial for selecting low amylose and high …

Ketan is a term for glutinous rice in Indonesia that is widely used as an ingredient in various
traditional dishes or desserts. However national production of this plant is low because most …

Importance of the work: Alternate wetting and drying (AWD) is a water-saving technique
essential for rice cultivation under the current climatic situations where high water …