Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage

(2023) Xianqiao Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii

(2023) Ya-Hui Ge et al.   FOOD RESEARCH INTERNATIONAL

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry ( GC‐IMS )

(2022) Tong Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form

(2022) Qiyan Zhao et al.   FOOD CHEMISTRY

Fingerprinting of Volatile Organic Compounds for the Geographical Discrimination of Rice Samples from Northeast China

(2022) Sailimuhan Asimi et al.   Foods

Formation and release of cooked rice aroma

(2022) Guan Lina et al.   JOURNAL OF CEREAL SCIENCE

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

(2022) Zichen Zheng et al.   Rice

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

(2022) Xin Ren et al.   CEREAL CHEMISTRY

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

(2021) Chen Gao et al.   JOURNAL OF CEREAL SCIENCE

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

(2020) Sílvia Petronilho et al.   MOLECULES

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health

(2020) Deepak Kumar Verma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Rongrong Ma et al.   Food Bioscience

Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India

(2020) Ratnasekhar Ch et al.   FOOD CHEMISTRY

Sensory Characterization of Cooked Brown Rice Using Quantitative Descriptive Analysis (QDA®)

(2019) Inori Honma et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Effect of fragmentation degree on sensory and texture attributes of cooked rice

(2019) Ziyuan Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

(2019) Deepak Kumar Verma et al.   FOOD RESEARCH INTERNATIONAL

Unveiling the lager beer volatile terpenic compounds

(2018) Cátia Martins et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

(2017) Qing Xiao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Determination of Rice Storage Time with Colorimetric Sensor Array

(2016) Binbin Guan et al.   Food Analytical Methods

Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

(2016) Hatsuho Takemitsu et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry and electronic nose

(2016) Huaixiang Tian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Biochemical, Genetic and Molecular Advances of Fragrance Characteristics in Rice

(2013) F. S. Golestan Hashemi et al.   CRITICAL REVIEWS IN PLANT SCIENCES

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

(2013) Sungeun Cho et al.   FOOD RESEARCH INTERNATIONAL

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

Potent aroma-active compounds of cooked Korean non-aromatic rice

(2010) Jae Sung Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types

(2010) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types

(2008) M. Limpawattana et al.   JOURNAL OF FOOD SCIENCE

Determination of volatile compounds in San Daniele ham using headspace GC–MS

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE