IC4R  Rice Literature Database

The effects of entanglement concentration on the hydrodynamic properties of cereal starches.

Guo, L; Zhang, J; Hu, J; Du, X; Cui, B

Journal of the science of food and agriculture 2016

Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion.

Detchewa, P; Thongngam, M; Jane, JL; Naivikul, O

Journal of food science and technology 2016 9

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

Itthivadhanapong, P; Jantathai, S; Schleining, G

Journal of food science and technology 2016 6

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars.

Kaur, A; Ghumman, A; Singh, N; Kaur, S; Virdi, AS; Riar, GS; Mahajan, G

Journal of food science and technology 2016 5

Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long grain rice (Oryza sativa L.).

Donlao, N; Ogawa, Y

Journal of the science of food and agriculture 2016

Production of an in Vitro Low-Digestible Starch via Hydrothermal Treatment of Amylosucrase-Modified Normal and Waxy Rice Starches and Its Structural Properties.

Kim, JH; Kim, HR; Choi, SJ; Park, CS; Moon, TW

Journal of agricultural and food chemistry 2016 24

A (1)H HR-MAS NMR-Based Metabolomic Study for Metabolic Characterization of Rice Grain from Various Oryza sativa L. Cultivars.

Song, EH; Kim, HJ; Jeong, J; Chung, HJ; Kim, HY; Bang, E; Hong, YS

Journal of agricultural and food chemistry 2016 15

Germinated Waxy Black Rice Suppresses Weight Gain in High-Fat Diet-Induced Obese Mice.

Lim, WC; Ho, JN; Lee, HS; Cho, HY

Journal of medicinal food 2016 4

Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE).

Tian, Y; Chen, H; Zhang, X; Zhan, J; Jin, Z; Wang, J

Food chemistry 2016

Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre.

Bortnowska, G; Krudos, A; Schube, V; Krawczyńska, W; Krzemińska, N; Mojka, K

Food chemistry 2016

Effects of waxy rice starch and short chain amylose (SCA) on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system.

Yu, D; Yu, SJ

Food & function 2016 3

Small differences in amylopectin fine structure may explain large functional differences of starch.

Bertoft, E; Annor, GA; Shen, X; Rumpagaporn, P; Seetharaman, K; Hamaker, BR

Carbohydrate polymers 2016

A Defect in DNA Ligase4 Enhances the Frequency of TALEN-Mediated Targeted Mutagenesis in Rice.

Nishizawa-Yokoi, A; Cermak, T; Hoshino, T; Sugimoto, K; Saika, H; Mori, A; Osakabe, K; Hamada, M; Katayose, Y; Starker, C; Voytas, DF; Toki, S

Plant physiology 2016 2

Status in physical properties of coloured rice varieties before and after inducing retro-gradation.

Itagi, HN; Singh, V

Journal of food science and technology 2015 12

Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice.

You, SY; Oh, SG; Han, HM; Jun, W; Hong, YS; Chung, HJ

International journal of biological macromolecules 2016

Structural properties and digestibility of pulsed electric field treated waxy rice starch.

Zeng, F; Gao, QY; Han, Z; Zeng, XA; Yu, SJ

Food chemistry 2016

Changes in the activities of starch metabolism enzymes in rice grains in response to elevated CO2 concentration.

Xie, LY; Lin, ED; Zhao, HL; Feng, YX

International journal of biometeorology 2016 5

DEVELOPMENT OF PCR-BASED SNP MARKER OF RICE Waxy GENE WITH CONFRONTING TWO-PAIR PRIMERS.

Cai, H; Xu, D; Zhou, L; Cheng, J; Zhang, Z; Wu, J; You, A

Genetika 2015 7

Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.

Woo, HD; We, GJ; Kang, TY; Shon, KH; Chung, HW; Yoon, MR; Lee, JS; Ko, S

Journal of food science 2015 10

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Dutta, H; Mahanta, CL; Singh, V; Das, BB; Rahman, N

Food chemistry 2016