Formation and release of cooked rice aroma

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

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

(2021) Jian Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Contribution of starch to the flavor of rice-based instant foods

(2021) Rongrong Ma et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Protein structural properties and proteomic analysis of rice during storage at different temperatures

(2021) Qingyu Zhao et al.   FOOD CHEMISTRY

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

(2020) Xianqiao Hu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Rice Aroma: A Natural Gift Comes with Price and the Way Forward

(2020) Zakaria Hossain Prodhan et al.   Rice Science

Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin

(2020) Vaidhyanathan Anantharamkrishnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model

(2020) Waranya Temthawee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amylose crystal seeds: Preparation and their effect on starch retrogradation

(2020) Bihua Zhu et al.   FOOD HYDROCOLLOIDS

Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice

(2020) Ling Meng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of cooling rate on long-term recrystallized crystal of rice starch in the presence of flavor compounds

(2020) Rongrong Ma et al.   FOOD CHEMISTRY

Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds

(2019) Zhong Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of high pressure steam on the eating quality of cooked rice

(2019) Dangping Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions

(2019) Sencer Buzrul   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice

(2018) Sompong Sansenya et al.   Journal of Oleo Science

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

(2018) Ali Ammari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

(2018) Yi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Review of the effects of different processing technologies on cooked and convenience rice quality

(2017) L. Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

(2016) Kun Wang et al.   FOOD CHEMISTRY

Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches

(2016) Jeesuda Keatkrai et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars

(2016) Vidya R. Hinge et al.   Rice

Reactivity and stability of selected flavor compounds

(2015) Monthana Weerawatanakorn et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

The application of starch-based ingredients in flavor encapsulation

(2015) Xiaoyuan Wang et al.   STARCH-STARKE

Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose

(2014) Lingyan Kong et al.   CARBOHYDRATE POLYMERS

Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions

(2012) Inthawoot Suppavorasatit et al.   JOURNAL OF AGRICULTURAL AND 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

Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch

(2007) Onanong Tapanapunnitikul 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