These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
133 related articles for article (PubMed ID: 38338606)
1. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor. Qu L; Zhao Y; Li Y; Lv H Foods; 2024 Feb; 13(3):. PubMed ID: 38338606 [TBL] [Abstract][Full Text] [Related]
2. Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures. Qu L; Zhao Y; Xu X; Li Y; Lv H Foods; 2023 Nov; 12(23):. PubMed ID: 38231596 [TBL] [Abstract][Full Text] [Related]
3. Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents. Zhu D; Wang T; Liu X; Bi J; Zhang W; Zeng X; Wang P; Shu Z Front Nutr; 2024; 11():1334809. PubMed ID: 38529194 [TBL] [Abstract][Full Text] [Related]
4. The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types ( Yu J; Zhu D; Zheng X; Shao L; Fang C; Yan Q; Zhang L; Qin Y; Shao Y Foods; 2023 Aug; 12(16):. PubMed ID: 37628107 [TBL] [Abstract][Full Text] [Related]
5. Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage. Yamashita K; Kato N; Sakakibara K; Seguchi A; Kobayashi A; Miyagawa S; Uchimura T ACS Omega; 2023 Apr; 8(16):14823-14829. PubMed ID: 37125109 [TBL] [Abstract][Full Text] [Related]
6. Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice. Zhu L; Yu C; Yin X; Wu G; Zhang H Foods; 2022 Nov; 11(22):. PubMed ID: 36429291 [TBL] [Abstract][Full Text] [Related]
7. Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling. Saleh M; Meullenet JF J Food Sci Technol; 2015 Mar; 52(3):1602-9. PubMed ID: 25745230 [TBL] [Abstract][Full Text] [Related]
8. Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice. Chao S; Mitchell J; Prakash S; Bhandari B; Fukai S J Texture Stud; 2022 Aug; 53(4):503-516. PubMed ID: 35312202 [TBL] [Abstract][Full Text] [Related]
9. Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea. Zhou L; Sui Y; Zhu Z; Li S; Xu R; Wen J; Shi J; Cai S; Xiong T; Cai F; Mei X Front Nutr; 2023; 10():1232251. PubMed ID: 37693252 [TBL] [Abstract][Full Text] [Related]
10. Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures. Wang T; She N; Wang M; Zhang B; Qin J; Dong J; Fang G; Wang S Foods; 2021 Nov; 10(11):. PubMed ID: 34828938 [TBL] [Abstract][Full Text] [Related]
11. Effects of limited moisture content and storing temperature on retrogradation of rice starch. Ding L; Zhang B; Tan CP; Fu X; Huang Q Int J Biol Macromol; 2019 Sep; 137():1068-1075. PubMed ID: 31260761 [TBL] [Abstract][Full Text] [Related]
12. Changes in the chemical, physical, and sensory properties of rice according to its germination rate. Kim DS; Kim QW; Kim H; Kim HJ Food Chem; 2022 Sep; 388():133060. PubMed ID: 35483295 [TBL] [Abstract][Full Text] [Related]
13. Impacts of degree of milling on the appearance and aroma characteristics of raw rice. Rodríguez-Arzuaga M; Cho S; Billiris MA; Siebenmorgen T; Seo HS J Sci Food Agric; 2016 Jul; 96(9):3017-22. PubMed ID: 26399552 [TBL] [Abstract][Full Text] [Related]
14. Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study. Ma Z; Zhai X; Zhang N; Tan B Foods; 2023 Apr; 12(7):. PubMed ID: 37048363 [TBL] [Abstract][Full Text] [Related]
15. Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor. Zheng Z; Zhang C; Liu K; Liu Q Rice (N Y); 2022 Oct; 15(1):53. PubMed ID: 36309628 [TBL] [Abstract][Full Text] [Related]
16. Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics. Asimi S; Xin R; Min Z; Sixuan L; Lv Q; Lingqi M J Food Sci; 2023 Jan; 88(1):133-146. PubMed ID: 36527317 [TBL] [Abstract][Full Text] [Related]
17. A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form. Zhao Q; Xi J; Xu D; Jin Y; Wu F; Tong Q; Yin Y; Xu X Food Chem; 2022 Aug; 385():132701. PubMed ID: 35320761 [TBL] [Abstract][Full Text] [Related]
18. Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice. You SY; Oh SG; Han HM; Jun W; Hong YS; Chung HJ Int J Biol Macromol; 2016 Jan; 82():863-70. PubMed ID: 26582341 [TBL] [Abstract][Full Text] [Related]
19. Influence of infrared drying on storage characteristics of brown rice. Ding C; Khir R; Pan Z; Wood DF; Venkitasamy C; Tu K; El-Mashad H; Berrios J Food Chem; 2018 Oct; 264():149-156. PubMed ID: 29853359 [TBL] [Abstract][Full Text] [Related]
20. Detection of changes in taste of japonica and indica brown and milled rice (Oryza sativa L.) during storage using physicochemical analyses and a taste sensing system. Tran TU; Suzuki K; Okadome H; Ikezaki H; Homma S; Ohtsubo K J Agric Food Chem; 2005 Feb; 53(4):1108-18. PubMed ID: 15713027 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]