191 related articles for article (PubMed ID: 30955654)
1. Interactions between rice amylose and aroma compounds and their effect on rice fragrance release.
Ma R; Tian Y; Zhang H; Cai C; Chen L; Jin Z
Food Chem; 2019 Aug; 289():603-608. PubMed ID: 30955654
[TBL] [Abstract][Full Text] [Related]
2. Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes.
Ma R; Tian Y; Chen L; Cai C; Jin Z
Food Chem; 2019 Oct; 294():179-186. PubMed ID: 31126450
[TBL] [Abstract][Full Text] [Related]
3. High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
Griglione A; Liberto E; Cordero C; Bressanello D; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B
Food Chem; 2015 Apr; 172():305-13. PubMed ID: 25442558
[TBL] [Abstract][Full Text] [Related]
4. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.
Pozo-Bayon MA; Biais B; Rampon V; Cayot N; Le Bail P
J Agric Food Chem; 2008 Aug; 56(15):6640-7. PubMed ID: 18620405
[TBL] [Abstract][Full Text] [Related]
5. Starch-Flavor Complexation Applied to 2-Acetyl-1-pyrroline.
Hausch BJ; Little JA; Kenar JA; Cadwallader KR
J Agric Food Chem; 2018 Nov; 66(44):11718-11728. PubMed ID: 30350974
[TBL] [Abstract][Full Text] [Related]
6. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
Arvisenet G; Le Bail P; Voilley A; Cayot N
J Agric Food Chem; 2002 Nov; 50(24):7088-93. PubMed ID: 12428964
[TBL] [Abstract][Full Text] [Related]
7. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
Jinakot I; Jirapakkul W
J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S231-S234. PubMed ID: 31619638
[TBL] [Abstract][Full Text] [Related]
8. Evidence of starch inclusion complexation with lactones.
Heinemann C; Conde-Petit B; Nuessli J; Escher F
J Agric Food Chem; 2001 Mar; 49(3):1370-6. PubMed ID: 11312866
[TBL] [Abstract][Full Text] [Related]
9. Characterization of volatile aroma compounds in cooked black rice.
Yang DS; Lee KS; Jeong OY; Kim KJ; Kays SJ
J Agric Food Chem; 2008 Jan; 56(1):235-40. PubMed ID: 18081248
[TBL] [Abstract][Full Text] [Related]
10. The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice.
Sansenya S; Hua Y; Chumanee S
J Oleo Sci; 2018 Jul; 67(7):893-904. PubMed ID: 29877224
[TBL] [Abstract][Full Text] [Related]
11. Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method.
Wei H; Wei Y; Qiu X; Yang S; Chen F; Ni H; Li Q
Food Chem; 2023 Feb; 402():134015. PubMed ID: 36137382
[TBL] [Abstract][Full Text] [Related]
12. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.
Bi S; Wang A; Wang Y; Xu X; Luo D; Shen Q; Wu J
Food Chem; 2019 Aug; 289():680-692. PubMed ID: 30955665
[TBL] [Abstract][Full Text] [Related]
13. Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds.
Yang DS; Lee KS; Kays SJ
J Sci Food Agric; 2010 Dec; 90(15):2595-601. PubMed ID: 20718024
[TBL] [Abstract][Full Text] [Related]
14. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
Mahattanatawee K; Rouseff RL
Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
[TBL] [Abstract][Full Text] [Related]
15. Volatile flavor components of rice cakes.
Buttery RG; Orts WJ; Takeoka GR; Nam Y
J Agric Food Chem; 1999 Oct; 47(10):4353-6. PubMed ID: 10552815
[TBL] [Abstract][Full Text] [Related]
16. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
Xia Q; Mei J; Yu W; Li Y
Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
[TBL] [Abstract][Full Text] [Related]
17. Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage.
Gu F; Gong B; Gilbert RG; Yu W; Li E; Li C
Food Chem; 2019 Oct; 295():484-492. PubMed ID: 31174785
[TBL] [Abstract][Full Text] [Related]
18. The role of phenolic compounds on olive oil aroma release.
Genovese A; Yang N; Linforth R; Sacchi R; Fisk I
Food Res Int; 2018 Oct; 112():319-327. PubMed ID: 30131143
[TBL] [Abstract][Full Text] [Related]
19. Effect of cooling rate on long-term recrystallized crystal of rice starch in the presence of flavor compounds.
Ma R; Zhan J; Jiang Z; Tian Y
Food Chem; 2021 May; 345():128763. PubMed ID: 33302102
[TBL] [Abstract][Full Text] [Related]
20. Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Arvisenet G; Voilley A; Cayot N
J Agric Food Chem; 2002 Dec; 50(25):7345-9. PubMed ID: 12452656
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
