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

Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice

(2017) Orranuch Norkaew et al.   FOOD CHEMISTRY

Effects of High-Pressure Treatment on Functional, Rheological, Thermal and Structural Properties of Thai Jasmine Rice Flour Dispersion

(2016) Jasim Ahmed et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Portable x-ray fluorescence for assessing trace elements in rice and rice products: Comparison with inductively coupled plasma-mass spectrometry

(2015) David E.B. Fleming et al.   APPLIED RADIATION AND ISOTOPES

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

Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples

(2015) Pornarree Siriphollakul et al.   Journal of Innovative Optical Health Sciences

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

Adulterations in Basmati rice detected quantitatively by combined use of microsatellite and fragrance typing with High Resolution Melting (HRM) analysis

(2011) Ioannis Ganopoulos et al.   FOOD CHEMISTRY

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

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

Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb.

(2009) Kantilal V. Wakte et al.   FOOD CHEMISTRY

Elemental fingerprint of wines from the protected designation of origin Valencia

(2008) A. Gonzálvez et al.   FOOD CHEMISTRY

Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat

(2008) Noureddine El Barbri et al.   SENSORS