Papers mentioning basmati rice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study employed a novel approach combining GC × GC-O-MS-based volatilomics and UHPLC-MS/MS-based metabolomics to track the dynamic changes of volatile and non-volatile compound... Read full abstract on PubMed →
BACKGROUND: Yield improvement in Basmati rice is important to meet the growing demand of Basmati and pivotal to world food security. Yield in rice is a complex quantitative trait c... Read full abstract on PubMed →
The present study utilized methylotrophic actinobacteria and bacteria isolated from rice rhizosphere soil, differentiated based on their methanol carbon use efficiency, as a sustai... Read full abstract on PubMed →
This study investigated the dynamic evolution of volatile aroma compounds in cooked glutinous rice during frozen storage, aiming to elucidate the flavor degradation mechanism and p... Read full abstract on PubMed →
Introduction Pigmented rice is fascinated by consumers for its abundant phytochemicals and unique aroma. Methods In this study, GC–MS-based metabolomics of Yangxian colored rice va... Read full abstract on PubMed →
The captivating aroma of basmati rice is highly favoured by consumers across the globe. Unfortunately, the aroma of basmati rice has been gradually diminishing over time due to the... Read full abstract on PubMed →
Arsenic (As) toxicity severely restricts rice growth, particularly in flooded paddies, while carbon quantum dots (CQDs) have recently gained increasing attention for their ability... Read full abstract on PubMed →
Rice (<i>Oryza sativa</i> L [...]. Read full abstract on PubMed →
The consumption of white rice－an important component of diets in many regions, especially in Asia－has been linked to an increased risk of type 2 diabetes mellitus (T2DM). The high... Read full abstract on PubMed →
Aroma is a crucial determinant of rice taste quality, with volatile organic compounds (VOCs) playing a key role in defining this characteristic. However, limited research has explo... Read full abstract on PubMed →
Basmati rice is a premium aromatic rice that consumers choose primarily because of its distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects... Read full abstract on PubMed →
With-ever increasing demand food grains for the increasing population, it has also increased the importance of quality rice with nutritional and therapeutic properties. The quality... Read full abstract on PubMed →
As a vegetable crop, sponge gourd is widely consumed worldwide due to its health promoting and nutraceutical value. This study describes genetics of an aromatic genotype VRSG-7-17... Read full abstract on PubMed →
Demand for high quality Basmati rice has increased significantly in the last decade. This commodity is highly vulnerable to fraud, especially in the post COVID-19 era. A unique two... Read full abstract on PubMed →
Rice grain shape and nutritional quality traits have high economic value for commercial production of rice and largely determine the market price, besides influencing the global fo... Read full abstract on PubMed →
Abstract Rice bran is one of the most valuable nutritional byproducts of rice milling. It is known to have an unacceptable flavor to consumers, so the development of reliable analy... Read full abstract on PubMed →
Herein, optimized headspace solid phase microextraction with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in... Read full abstract on PubMed →
This study reports results of total arsenic (Astot) and various As species in 75 samples of cereals and cereal products bought on the Belgian market. In addition to rice, the sampl... Read full abstract on PubMed →
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF met... Read full abstract on PubMed →
Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product. This paper demonst... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.