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3. Journal of Agricultural Food Chemistry V. Dewanto 50 4959 2002 10.1021/jf0255937 Dewanto, V., Wu, X., & Liu, R. H. (2002). Processed sweet corn has higher antioxidant activity. Journal of Agricultural Food Chemistry, 50, 4959-4964. 

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6. Green Chemistry A. R. F. C. Ferreira 13 2764 2011 10.1039/c1gc15500h Ferreira, A. R. F. C., Figueiredo, A. B., Evtuguin, D. V., & Saraiva, J. A. (2011). High pressure pretreatments promote higher rate and degree of enzymatic hydrolysis of cellulose. Green Chemistry, 13, 2764-2767. 

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8. LWT - Food Science and Technology P. Imsanguan 41 1417 2008 10.1016/j.lwt.2007.08.028 Imsanguan, P., Roaysubtawee, A., Borirak, R., Pongamphai, S., Douglas, S., & Douglas, P. L. (2008). Extraction of α-tocopherol and γ-oryzanol from rice bran. LWT - Food Science and Technology, 41, 1417-1424. 

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10. Korean Journal of Food Science and Technology M. Y. Kang 35 696 2003 Kang, M. Y., Lee, Y. R., & Nam, S. H. (2003). Characterization of the germinated rices to examine an application potentials as functional rice processed foods. Korean Journal of Food Science and Technology, 35, 696-701. 

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11. Journal of the Korean Society of Food Science and Nutrition H. Y. Kim 39 325 2010 10.3746/jkfn.2010.39.3.325 Kim, H. Y., Hwang, I. G., Joung, E. M., Kim, T. M., Kim, D. J., Park, D. S., Lee, J., & Jeong, H. S. (2010). Antiproliferation effects of germinated-Korean rough rice extract on human cancer cells. Journal of the Korean Society of Food Science and Nutrition, 39, 325-330. 

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12. Journal of the Korean Society of Food Science and Nutrition H. Y. Kim 40 1265 2011 10.3746/jkfn.2011.40.9.1265 Kim, H. Y., Hwang, I. G., Kim, T. M., Park, D. S., Kim, J. H., Kim, D. J., Lee, Y. R., Lee, J., & Jeong, H. S. (2011a). Changes in chemical composition of rough rice (Oryza sativa L.) according to germination period. Journal of the Korean Society of Food Science and Nutrition, 40, 1265-1270. 

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13. Journal of the Korean Society of Food Science and Nutrition H. Y. Kim 40 775 2011 10.3746/jkfn.2011.40.6.775 Kim, H. Y., Hwang, I. G., Kim, T. M., Park, D. S., Kim, J. H., Kim, D. J., Lee, J., & Jeong, H. S. (2011b). Antioxidant and angiotensin converting enzyme I inhibitory activity on different parts of germinated rough rice. Journal of the Korean Society of Food Science and Nutrition, 40, 775-780. 

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14. Food Chemistry H. Y. Kim 134 288 2012 10.1016/j.foodchem.2012.02.138 Kim, H. Y., Hwang, I. G., Kim, T. M., Woo, K. S., Park, D. S., Kim, J. H., Kim, D. J., Lee, S., Lee, Y. R., & Jeong, H. S. (2012a). Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 134, 288-293. 

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15. Journal of the Korean Society of Food Science and Nutrition I. S. Kim 26 1058 1997 Kim, I. S., Han, S. H., & Han, K. W. (1997). Study on the chemical change of amino acid and vitamin of rapeseed during germination. Journal of the Korean Society of Food Science and Nutrition, 26, 1058-1062. 

16. Journal of the Korean Society of Food Science and Nutrition M. Y. Kim 42 917 2013 10.3746/jkfn.2013.42.6.917 Kim, M. Y., Lee, S. H., Jang, G. Y., Park, H. J., Li, M. S., Kim, S. J., Lee, Y. R., Lee, J., & Jeong, H. S. (2013). Enzyme inhibition activities of ethanol extracts from germination rough rice (Oryza sativar L.). Journal of the Korean Society of Food Science and Nutrition, 42, 917-923. 

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17. Food Chemistry M. Y. Kim 166 86 2015 10.1016/j.foodchem.2014.05.150 Kim, M. Y., Lee, S. H., Jang, G. Y., Park, H. J., Li, M. S., Kim, S. J., Lee, Y. R., Noh, Y. H., Lee, J., & Jeong, H. S. (2015). Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.). Food Chemistry, 166, 86-92. 

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18. The Korean Journal of Food and Nutrition Y. G. Kim 25 499 2012 10.9799/ksfan.2012.25.3.499 Kim, Y. G., Ko, J. H., Kim, E. H., Nam, H. K., Jo, S. H., Kim, H. W., Kim, J. B., & Han, B. S. (2012b). Quantification of γ-oryzanol components and comparison its biological activity in brown rice. The Korean Journal of Food and Nutrition, 25, 499-504. 

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19. Journal of Food Engineering N. Komatsuzaki 78 556 2007 10.1016/j.jfoodeng.2005.10.036 Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N., & Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering, 78, 556-560. 

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20. International Journal of Food Microbiology S. Koseki 111 175 2006 10.1016/j.ijfoodmicro.2006.05.008 Koseki, S., & Yamamoto, K. (2006). pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes. International Journal of Food Microbiology, 111, 175-179. 

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21. Journal of the Science of Food and Agriculture H. S. Lee 91 1466 2011 10.1002/jsfa.4334 Lee, H. S., Lee, H. J., Yu, H. J., Ju, D. W., Kim, Y., Kim, C. T., Kim, C. J., Cho, Y. J., Kim, N., Choi, S. Y., & Suh, H. J. (2011). A comparison between high hydrostatic pressure extraction and heat extraction of ginsenosides from ginseng (Panax ginseng CA Meyer). Journal of the Science of Food and Agriculture, 91, 1466-1473. 

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22. LWT - Food Science and Technology G. Linsberger-Martin 51 331 2013 10.1016/j.lwt.2012.11.008 Linsberger-Martin, G., Weiglhofer, K., Phuong, T. P. T., & Berghofer, E. (2013). High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans. LWT - Food Science and Technology, 51, 331-336. 

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23. Proteins: Structure, Function, and Genetics V. V. Mozhaev 24 81 1996 10.1002/(SICI)1097-0134(199601)24:1<81::AID-PROT6>3.0.CO;2-R Mozhaev, V. V., Heremans, K., Frank, J., Mansson, P., & Balny, C. (1996). High pressure effects on protein structure and function. Proteins: Structure, Function, and Genetics, 24, 81-91. 

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24. Bioresource Technology S. C. T. Oliveira 107 530 2012 10.1016/j.biortech.2011.12.093 Oliveira, S. C. T., Figueiredo, A. B., Evtuguin, D. V., & Saraiva, J. A. (2012). High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres. Bioresource Technology, 107, 530-534. 

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25. Food Chemistry RP Queirós 147 209 2014 10.1016/j.foodchem.2013.09.124 Queirós, R. P., Santos, M. D., Fidalgo, L. G., Mota, M. J., Lopes, R. P., Inácio, R. S., Delgadillo, I., & Saraiva, J. A. (2014). Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration. Food Chemistry, 147, 209-214. 

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26. Journal of Agricultural Food Chemistry S. Ueno 58 1208 2010 10.1021/jf903102t Ueno, S., Shigematsu, T., Watanabe, T., Nakajima, K., Murakami, M., Hayashi, M., & Fujii, T. (2010). Generation of free amino acids and γ-aminobutyric acid in water-soaked soybean by high-hydrostatic pressure processing. Journal of Agricultural Food Chemistry, 58, 1208-1213. 

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27. Microbiology and Molecular Biology Reviews R. P. Vries 65 497 2001 10.1128/MMBR.65.4.497-522.2001 Vries, R. P., & Visser, J. (2001). Aspergillus enzymes involved in degradation of plant cell wall polysaccharides. Microbiology and Molecular Biology Reviews, 65, 497-522. 

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28. Food Chemistry H. F. Wang 96 648 2006 10.1016/j.foodchem.2005.02.046 Wang, H. F., Tsai, Y. S., Lin, M. L., & Ou, A. S. (2006). Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chemistry, 96, 648-653. 

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29. International Journal of Food Sciences and Nutrition F. Yang 52 319 2001 10.1080/09637480120057567 Yang, F., Basu, T. K., & Ooraikul, B. (2001). Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Sciences and Nutrition, 52, 319-330. 

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