Evidence map›Paper›PMID 39758724›Full record

ArticleFood science and biotechnology2025

Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.

Meimei He, Tianwei Guo, Dandan Li, Chong Xie, Pei Wang, Runqiang Yang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Meimei HeCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Tianwei GuoCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Dandan LiCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Chong XieCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Pei WangCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Runqiang YangCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content. The total soluble sugar content increased significantly, while the soluble protein content decreased initially and then slightly increased. Roasting also resulted in a decrease in γ-aminobutyric acid (GABA) content. However, the content of total phenolics increased significantly. Phenolic acids content increased and then decreased with the roasting time. The volatile components of GBR were found to be mainly organic sulfides and furans after roasting, 1-pentene-3-alcohol and 2-butanone (dimer) were the most differentiating components contributing to the distinguish of roasting times. Correlation analysis showed that total soluble sugar and GABA were important flavor precursors. These findings provide a theoretical basis for development of GBR-based products. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01655-4.

Indexed as

Flavor substancesGerminated brown riceNutrientsPhenolic contentRoasting timeγ-aminobutyric acid

Identifiers

PMID39758724
PMCPMC11695666

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.