Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice

Yufeng He, Mingzhe Chen, Yunxuan Tang, Wenxuan Tui, Qi Gan, Ying Zhu, Jiayan Zhang, Yansheng Zhao, Xiangping Zhang, Xiang Xiao

Open source

DOI: 10.1039/d5fo05414a
Published: 2026
Container: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1039/d5fo05414a,
  title = {Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice},
  author = {Yufeng He and Mingzhe Chen and Yunxuan Tang and Wenxuan Tui and Qi Gan and Ying Zhu and Jiayan Zhang and Yansheng Zhao and Xiangping Zhang and Xiang Xiao},
  year = {2026},
  journal = {Food \&amp; Function},
  doi = {10.1039/d5fo05414a},
  url = {https://doi.org/10.1039/d5fo05414a}
}

RIS

TY  - JOUR
TI  - Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice
AU  - Yufeng He
AU  - Mingzhe Chen
AU  - Yunxuan Tang
AU  - Wenxuan Tui
AU  - Qi Gan
AU  - Ying Zhu
AU  - Jiayan Zhang
AU  - Yansheng Zhao
AU  - Xiangping Zhang
AU  - Xiang Xiao
PY  - 2026
JO  - Food &amp; Function
DO  - 10.1039/d5fo05414a
UR  - https://doi.org/10.1039/d5fo05414a
ER  -

APA

He, Y., Chen, M., Tang, Y., Tui, W., Gan, Q., Zhu, Y., Zhang, J., Zhao, Y., Zhang, X., & Xiao, X. (2026). Fermented barley bran addition improved the digestive properties, gastrointestinal phenol release and the antioxidant activities of extruded rice. Food & Function. https://doi.org/10.1039/d5fo05414a

Source records

crossref · retrieved 2026-09-26T18:15:03.590Z