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438 related items for PubMed ID: 30460692

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  • 2. The interaction between amylose and amylopectin synthesis in rice endosperm grown at high temperature.
    Fan X, Li Y, Lu Y, Zhang C, Li E, Li Q, Tao K, Yu W, Wang J, Chen Z, Zhu Y, Liu Q.
    Food Chem; 2019 Dec 15; 301():125258. PubMed ID: 31374534
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  • 3. Characterization of Grain Quality and Starch Fine Structure of Two Japonica Rice (Oryza Sativa) Cultivars with Good Sensory Properties at Different Temperatures during the Filling Stage.
    Zhang C, Zhou L, Zhu Z, Lu H, Zhou X, Qian Y, Li Q, Lu Y, Gu M, Liu Q.
    J Agric Food Chem; 2016 May 25; 64(20):4048-57. PubMed ID: 27128366
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  • 4. Effects of late-stage nitrogen fertilizer application on the starch structure and cooking quality of rice.
    Cao X, Sun H, Wang C, Ren X, Liu H, Zhang Z.
    J Sci Food Agric; 2018 Apr 25; 98(6):2332-2340. PubMed ID: 28991369
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  • 6. Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents.
    Zhang L, Zhang C, Yan Y, Hu Z, Wang K, Zhou J, Zhou Y, Cao L, Wu S.
    J Sci Food Agric; 2021 Jul 25; 101(9):3811-3818. PubMed ID: 33314139
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  • 10. Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch.
    Yao D, Wu J, Luo Q, Li J, Zhuang W, Xiao G, Deng Q, Lei D, Bai B.
    Food Chem; 2020 Apr 25; 310():125817. PubMed ID: 31734010
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  • 11. Structures and physicochemical properties of six wild rice starches.
    Wang L, Wang YJ, Porter R.
    J Agric Food Chem; 2002 Apr 24; 50(9):2695-9. PubMed ID: 11958643
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  • 13. Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme.
    Jiang H, Dian W, Wu P.
    Phytochemistry; 2003 May 24; 63(1):53-9. PubMed ID: 12657298
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  • 14. Structure and digestibility changes of Indica and japonica waxy rice starch during in vitro pre-digestion.
    Deng C, Geng H, Shi S, Jin Y, Sheng T, Wu Y, Yu Z, Zhou Y.
    Int J Biol Macromol; 2024 Nov 24; 279(Pt 3):135504. PubMed ID: 39255884
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  • 17. Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS).
    Xie LH, Tang SQ, Wei XJ, Sheng ZH, Shao GN, Jiao GA, Hu SK, Wang-Lin, Hu PS.
    Food Chem; 2022 Sep 15; 388():132944. PubMed ID: 35468460
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  • 18. Effects of short-term high temperature on grain quality and starch granules of rice (Oryza sativa L.) at post-anthesis stage.
    Chen J, Tang L, Shi P, Yang B, Sun T, Cao W, Zhu Y.
    Protoplasma; 2017 Mar 15; 254(2):935-943. PubMed ID: 27447698
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  • 20. Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches.
    Li C, Gong B.
    Int J Biol Macromol; 2020 Jul 15; 155():721-729. PubMed ID: 32259539
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