A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

Current trends and recent advances on food authenticity technologies and chemometric approaches

(2019) Sonia Medina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Postharvest Operations on Rice Grain Quality: A Review

(2019) Chuan Tong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage

(2019) Zeinab Mohammadi Shad et al.   CEREAL CHEMISTRY

Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey

(2018) Natalie Gerhardt et al.   ANALYTICAL CHEMISTRY

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

(2018) Virginia C. Resconi et al.   FOOD CHEMISTRY

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Non-destructive profiling of volatile organic compounds using HS-SPME/GC–MS and its application for the geographical discrimination of white rice

(2018) Dong Kyu Lim et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Impacts of storage temperature and rice moisture content on color characteristics of rice from fields with different disease management practices

(2018) Soraya Shafiekhani et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

A Kinetic Study on the Formation of 2- and 3-Methylbutanal

(2016) Yarong Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

Comparison of the variable importance in projection (VIP) and of the selectivity ratio (SR) methods for variable selection and interpretation

(2015) Mireia Farrés et al.   JOURNAL OF CHEMOMETRICS

TALEN-Based Mutagenesis of Lipoxygenase LOX3 Enhances the Storage Tolerance of Rice (Oryza sativa) Seeds

(2015) Lei Ma et al.   PLoS One

RNAi mediated silencing of lipoxygenase gene to maintain rice grain quality and viability during storage

(2014) Dipak Gayen et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Effects of Postharvest Elevated-Temperature Exposure on Rice Quality and Functionality

(2012) Amogh A. Ambardekar et al.   CEREAL CHEMISTRY

The effect of induced yellowing on the physicochemical properties of specialty rice

(2012) Rolfe J Bryant et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Relationships between volatile and non-volatile metabolites and attributes of processed potato flavour

(2010) Wayne L. Morris et al.   PHYTOCHEMISTRY

Rice Aroma and Flavor: A Literature Review

(2008) Elaine T. Champagne   CEREAL CHEMISTRY

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY