Changes in flavor of fragrant rice during storage under different conditions

Influence of Gene Regulation on Rice Quality: Impact of Storage Temperature and Humidity on Flavor Profile

(2019) Yuan Biao et al.   FOOD CHEMISTRY

Identification of aroma compounds in pea protein UHT beverages

(2019) Mariana Trikusuma et al.   FOOD CHEMISTRY

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

(2018) L. Kuuliala et al.   FOOD CONTROL

The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage

(2018) Patchimaporn Udomkun et al.   Journal of Food Measurement and Characterization

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab (Lithodes santolla Molina, 1782) Meat

(2017) Susana J. Risso et al.   Journal of Aquatic Food Product Technology

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

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

(2014) Maryam Asnaashari et al.   FOOD CHEMISTRY

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

Aroma-active compounds of wild rice (Zizania palustris L.)

(2013) Sungeun Cho et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography–olfactometry–mass spectrometry

(2012) Paula Vera et al.   ANALYTICA CHIMICA ACTA

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative dissection of lipid degradation in rice seeds during accelerated aging

(2011) Fawei Wang et al.   PLANT GROWTH REGULATION

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

(2010) Kanitha Tananuwong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Truffle volatiles: from chemical ecology to aroma biosynthesis

(2010) Richard Splivallo et al.   NEW PHYTOLOGIST

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Accelerated aging of jasmine brown rice by high-temperature fluidization technique

(2009) Donludee Jaisut et al.   FOOD RESEARCH INTERNATIONAL

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

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

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

(2008) Isabelle Maraval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY