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

Elementomics combined with dd-SIMCA and K-NN to identify the geographical origin of rice samples from China, India, and Vietnam

(2022) Brian Quinn et al.   FOOD CHEMISTRY

Formation and release of cooked rice aroma

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

Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

(2021) Sehun Choi et al.   FOOD RESEARCH INTERNATIONAL

Electronic nose for volatile organic compounds analysis in rice aging

(2021) Jinyong Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of temperature on storage characteristics of different rice varieties

(2021) Qingyu Zhao et al.   CEREAL CHEMISTRY

New perspective to guide rice breeding: Evaluating the eating quality of japonica rice

(2021) Sixuan Li et al.   CEREAL CHEMISTRY

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C

(2021) Tiantian Fu et al.   FOOD CHEMISTRY

Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

(2021) Shanshan Yu 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

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

(2020) Tong-Xin Dou et al.   SCIENTIA HORTICULTURAE

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

Influence of Gene Regulation on Rice Quality: Impact of Storage Temperature and Humidity on Flavor Profile

(2019) Yuan Biao et al.   FOOD CHEMISTRY

An innovative metabolomic approach for golden rums classification combining ultra-high performance liquid chromatography-Orbitrap mass spectrometry and chemometric strategies

(2019) José Raul Belmonte Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Non-destructive profiling of volatile organic compounds using HS-SPME/GC–MS and its application for the geographical discrimination of white rice

(2018) Dong Kyu Lim et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

(2017) Lihua Gao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

(2016) Sumiko Nakamura et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective

(2016) Aadil Bajoub et al.   JOURNAL OF CHROMATOGRAPHY A

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

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading

(2015) Manuela Baietto et al.   SENSORS

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity

(2010) Ankit Patras et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)

(2009) Liang Jin et al.   JOURNAL OF CEREAL SCIENCE