Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

(2021) Zekun Xu et al.   JOURNAL OF CEREAL SCIENCE

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking

(2020) Ling Zhu et al.   FOOD CHEMISTRY

Impact of cooling rates on the flavor of cooked rice during storage

(2020) Rongrong Ma et al.   Food Bioscience

Using SPME-GC/REMPI-TOFMS to Measure the Volatile Odor-Active Compounds in Freshly Cooked Rice

(2020) Ryo Shinoda et al.   ACS Omega

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing

(2019) Min Gong et al.   JOURNAL OF CEREAL SCIENCE

Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars

(2018) Rubrinder Singh Sandhu et al.   FOOD CHEMISTRY

Relationship between physicochemical characteristics and in vitro digestibility of chestnut ( Castanea mollissima ) starch

(2018) Henan Hao et al.   FOOD HYDROCOLLOIDS

Research progress on the brewing techniques of new-type rice wine

(2017) Aiquan Jiao et al.   FOOD CHEMISTRY

Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

(2017) Xiao Lu Wei et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars

(2017) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

(2016) Flávia Fernandes Paiva et al.   FOOD CHEMISTRY

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

(2015) Jasim Ahmed et al.   FOOD HYDROCOLLOIDS

Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions

(2015) Haeng-Ran Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characteristics of starch obtained at different stages of purification during commercial wet milling of maize

(2014) Narpinder Singh et al.   STARCH-STARKE

Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

(2013) Jander Luis Fernandes Monks et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS