1Lahteenmaki L, Tuorila H (1998) Predicting the intention to use juice or milk in three contexts. Food Qual Preference 9: 231-236.

3USA Rice Federation (2008) USA Rice Daily. May 8 2008. p1-3

4Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, et al. (2005) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng 78: 556–560.

5Kim S, Park H, Byun S (2007) Methods for preparing germinated brown rice having improved texture and cook ability without microbial contamination and germinated brown rice obtained therefrom. U. S. Patent 7217436

6Palmiano EP, Juliano, BO (1971) Biochemical changes in the rice grain during germination. Plant Physiol 49: 751-756.

7Zhang H, Yao H, Chen F (2006) Accumulation of γ-aminobutyric acid in rice germ using protease. Biosci Biotechnol Biochem 70: 1160-1165.

8Okada T, Sugishita T, Murakami T, Murai H, Saikusa T, et al. (2000) Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. Nippon Shokuhin Kagaku Kaishi 47: 596-603.

9Hagiwara H, Seki T, Ariga T (2004) The effect of pre-germinated brown rice intake on blood glucose and PAI – 1 levels in Streptozotocin-induced diabetic rats. Biosci Biotechnol Biochem 68: 444-447.

10Kawabata K, Tanaka T, Murakami T, Okada T, Murai H, et al. (1999) Dietary prevention of azoxymethane-induced colon carcinogenesis with rice-germ in F344 rats. Carcinogenesis. 20: 2109-2115.

11Lim BO, Yamada K, Cho B, Jeon T, Hwang S, et al. (2004) Comparative study on the modulation of IgE and cytokine production by Phellinus linteus grown on germinated brown rice, Phellinus linteus and germinated brown rice in murine splenocytes. Biosci Biotechnol Biochem 68: 2391-2394.

12Lim BO, Jeon T, Hwang S, Moon JH, Park DK (2005) Phellinus linteus grown on germinated brown rice suppresses IgE production by the modulation of Th1/Th2 balance mesenteric lymph node lymphocytes. Biotechn Letters 27: 613-617.

13AACC International (2000) Approved Methods of the American Association of Cereal Chemists, 10th Ed. St. Paul: The Association.

14AACC (1990) Approved Methods of the American Association of Cereal Chemists, 8th Ed. St. Paul: The Association.

15AOAC International (2005) Official methods of analysis of AOAC International, 18th Ed. Gaithersburg: AOAC International.

16Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 227: 680-686.

17Hayakawa S, Nakai S (1985) Relationship of hydrophobicity and net charge to the solubility of milk and soy proteins. J Food Sci 50: 486-491.

18Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26: 716-723.

19Kato A, Osaka Y, Matsudomi N, Kobayashi K (1983) Changes in emulsifying and foaming properties of proteins during heat denaturation. Agric Biol Chem 47: 33-37.

20Hamad AM, Fields ML (1979) Evaluation of the protein quality and available lysine of germinated and fermented cereal. J Food Sci 44: 456.-459.

21Bewley JD, Black M (1978) Development, germination, and growth. In: Physiology and biochemistry of seeds in relations to germination v. 1. Berlin, New York: Springer-Verlag, p11-28.

22Bau M, Villaume C, Nicolas J, Mejean L (1997) Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds. J Sci Food Agric 73:1-9.

23Fernandez DE, Qu R, Huang AHC, Staehelin LA (1988) Immunogold localization of the L3 protein of maize lipid bodies during germination and seedling growth. Plant Physiol 86: 270-274.

24Gamel TH, Mesallam AS, Damir, AA, Shekib LA, Linssen JP (2007) Characterization of amaranth seed oils. J Food Lipids 14: 323-334.

25Kornberg HL, Beevers H (1957) The glycoxylate cycle as a stage in the conversion of fat to carbohydrate in castor beans. Biochem Biophys Acta 26: 517-531.

26Juliano BO (1985) The rice germination. In: Juliano BO, editor. Rice chemistry and technology, 2nd ed. St Paul: The American Association of Cereal Chemists. p774.

27Eggum BO, Juliano BO, Maningat CC (1982) Protein and energy utilization of rice milling fractions by rats. Qualitas Plantarum-Plant Foods Human Nutr 31: 371-376.

28Pedersen B, Eggum BO (1983) The influence of milling on the nutritive value of flour from cereal grains. 4. Rice. Plant Foods Hum Nutr 33: 267-278.

29Hell R (1997) Molecular physiology of plant sulfur metabolism. Planta 202: 138-148.

30Mothet J, Parent TA, Wolosker H, Brady OR, Linden JD, et al. (2000) D-serine is an endogenous ligand for the glycine site of the N-methyl-D-aspartate receptor. Proc Natl Acad Sci U.S.A. 97: 4926-4931.

31Lasztity R, Hidvegi M (1985) Amino Acid Composition and Biological Value of Cereal Proteins. Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins; Budapest, Hungary, May 31-June I, 1983. Dordrecht / Boston / Lancaster: D. Reidel Publishing Company.

32Juliano BO (1985) Factors affecting nutritional properties of rice protein. Trans Natl Acad Sci Technol (Philipp) 7: 205-216.

33Usui Y, Nakasa M, Hotta H, Urisu A, Aoki N, et al. (2001) A 33-kDa allergen from rice (Oryza sativa L. Japonica) cDNA cloning, expression, and identification as a novel glyxalase Ι. J Biol Chem 276: 11376-11381.

34Becher P (1965) Physical properties of emulsions. In: Emulsions, Theory and Practice 2nd ed., New York: Reinhold Publishing Co. p49-84.

35Das KP, Kinsella JE (1990) Stability of food emulsions: Physicochemical role of protein and nonprotein emulsifiers. Adv Food Nutr Res 34: 82-146.

36Kato A, Nakai S (1980) Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochem Biophys Acta 624: 13-20.

37Nakai S (1983) Structure-function relationship of food proteins with en emphases on the importance of protein hydrophobicity. J Agri Food Chem 31: 676-679.

38Voutsinas LP, Cheung E, Nakai S (1983) Relationships between hydrophobicity to emulsifying properties of heat denatured proteins. J Food Sci 48: 26-32.

39Aluko RE, Yada RY (1993) Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate. J Sci Food Agric 62: 331-335.

40Philips LG, Whitehead DM, Kinsella J (1994) Modification reactions and protein structure. In: Taylor SL, editor. Structure-function properties of food proteins. New York: Academic Press. p207-55.

41Petrucceli S, Anon MC (1995) Soy protein isolate components and their interactions. J Agri Food Chem 43: 1762-1767.

42Hettiarachchy NS, Griffin VK, Gnanasambandam R (1996) Preparation and functional properties of a protein isolate from defatted wheat germ. Cereal Chem 73: 363-367.