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Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice.
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- Theoretical & Applied Genetics, 2011, v. 122, n. 5, p. 1005, doi. 10.1007/s00122-010-1505-4
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- Article
Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice.
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- Molecules, 2022, v. 27, n. 14, p. N.PAG, doi. 10.3390/molecules27144647
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- Article
Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice.
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- Cereal Chemistry, 2022, v. 99, n. 4, p. 873, doi. 10.1002/cche.10543
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- Article
Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 811, doi. 10.1094/CCHEM-04-17-0076-R
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- Article
Analysis of Genotype, Environment, and Their Interaction Effects on the Phytochemicals and Antioxidant Capacities of Red Rice (Oryza sativa L.).
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 204, doi. 10.1094/CCHEM-06-14-0126-R
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- Article
Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1898, doi. 10.1007/s11694-019-00108-5
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- Article
Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents.
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- Foods, 2023, v. 12, n. 19, p. 3535, doi. 10.3390/foods12193535
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- Article
The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.).
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- Foods, 2023, v. 12, n. 16, p. 3108, doi. 10.3390/foods12163108
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- Article
Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 2077, doi. 10.1002/jsfa.12275
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- Article