Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

(2019) L.G. Dias et al.   FOOD RESEARCH INTERNATIONAL

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

(2018) Sehun Choi et al.   Applied Biological Chemistry

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

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

(2017) Sehun Choi et al.   Applied Biological Chemistry

Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties

(2016) Daniela Sumczynski et al.   FOOD CHEMISTRY

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

(2016) Farhan M. Bhat et al.   JOURNAL OF TEXTURE STUDIES

Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativaL.): a status review

(2016) Kantilal Wakte et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of Physical, Thermal, Pasting Characteristics and Mineral Profile of Pigmented and Nonpigmented Rice Cultivars

(2015) Duyi Samyor et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

(2015) Tuba Esatbeyoglu et al.   Food & Function

Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

(2014) Jihyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India

(2013) Sarika V. Mathure et al.   FOOD CHEMISTRY

Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

(2012) Hyun-Il Jun et al.   JOURNAL OF FOOD SCIENCE

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

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

Antioxidants in milling fractions of black rice cultivars

(2009) Suhyun Kong et al.   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

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY