Investigation of Properties of Long-grain Brown Rice Treated by Low-pressure Plasma

Evaluation of physicochemical properties of plasma treated brown rice

(2012) Hua Han Chen et al.   FOOD CHEMISTRY

Treatment of Raw Poultry with Nonthermal Dielectric Barrier Discharge Plasma To Reduce Campylobacter jejuni and Salmonella enterica

(2011) Brian P. Dirks et al.   JOURNAL OF FOOD PROTECTION

Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality

(2010) Lu Cui et al.   CEREAL CHEMISTRY

Modification of Food-Contacting Surfaces by Plasma Polymerization Technique: Reducing the Biofouling of Microorganisms on Stainless Steel Surface

(2009) Yasin Şen et al.   Food and Bioprocess Technology

Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes

(2009) U. Uthumporn et al.   FOOD AND BIOPRODUCTS PROCESSING

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

(2009) Shifeng Yu et al.   JOURNAL OF CEREAL SCIENCE

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

(2009) E. GHASEMI et al.   Rice Science

Effect of Variable Parboiling on Crystallinity of Rice Samples

(2008) J. T. Manful et al.   CEREAL CHEMISTRY

Enzymatic polishing of rice – A new processing technology

(2008) Mithu Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of physicochemical properties of enzyme treated brown rice (Part B)

(2007) Mithu Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY