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2 积分 2025-01-09 加入
Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics
26天前
已完结
Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree
26天前
已完结
Integrated HS-GC-IMS and E-nose analysis reveals aroma differentiation in representative Chinese high-quality rice varieties
27天前
已完结
A novel LOX3-null allele (lox3-b) originated in the aromatic Basmati rice cultivars imparts storage stability to rice bran
27天前
已完结
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics
28天前
已完结
The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction
28天前
已完结
Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS
28天前
已完结
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
28天前
已完结
Biosynthesis of 2-Acetyl-1-pyrroline in Fragrant Rice: Recent Insights into Agro-management, Environmental Factors, and Functional Genomics
30天前
已完结
Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS
30天前
已完结
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