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.
BACKGROUND: Basmati rice, originated in the foothills of Himalayas, commands a premium price in the domestic and international markets on account of its unique quality traits. The... Read full abstract on PubMed →
The integrated pest management (IPM) modules of pesticide schedule on Basmati rice were validated at field experiments conducted in Northern India for consecutive 3 years (2005-200... Read full abstract on PubMed →
Total arsenic and arsenic speciation was performed on different rice types (basmati, long-grain, polished ([white] and wholegrain [brown]) that had undergone various forms of cooki... Read full abstract on PubMed →
The glycaemic response to nine types of rice (white basmati, brown basmati, white and brown basmati, easy-cook basmati, basmati and wild rice, long-grain rice, easy-cook long-grain... Read full abstract on PubMed →
The elongation of the cooked grain determines the cooking and eating quality of Basmati rice. The identification of stable quantitative trait loci (QTLs), especially those from non... Read full abstract on PubMed →
Past experience with crisis-driven odor investigations has shown that there is an odor impact priority ranking which is definable for virtually every malodor issue; whether from na... Read full abstract on PubMed →
ORIGINAL ARTICLE Multi-platform metabolomics analyses of a broad collection of fragrant and non-fragrant rice varieties reveals the high complexity of grain quality characteristics... Read full abstract on PubMed →
The development of efficient catalysts for chlorinated volatile organic compound (CVOC) abatement remains challenging due to insufficient low-temperature activity, chlorine poisoni... Read full abstract on PubMed →
This study presents a sustainable approach utilizing activated carbon derived from hazelnut shells as an adsorbent for the simultaneous quantitative analysis of 48 different volati... Read full abstract on PubMed →
Starter cultures used during the fermentation of malt wort can increase the sensory characteristics of the resulting beverages. This study aimed to explore the aroma composition an... Read full abstract on PubMed →
Chronic exposure to low concentrations of volatile organic compounds (VOCs), such as chlorobenzene, is not being monitored in industrializing countries, although VOC exposure is as... Read full abstract on PubMed →
The reactions between chlorobenzene(CB) and ozone have been studied comprehensively in this paper. Chlorobenzene is a commonly found chlorinated aromatic volatile organic compound(... Read full abstract on PubMed →
Electronic waste (e-waste) dismantling is a significant source of atmospheric pollutants, including volatile organic compounds (VOCs) and heavy metals (HMs), which may have adverse... Read full abstract on PubMed →
The treatment of chlorinated volatile organic compounds faces challenges of secondary pollution and less-efficiency due to the substitution of chlorine. Microbial fuel cells (MFCs)... Read full abstract on PubMed →
The synergistic catalytic removal of NOx and chlorinated volatile organic compounds under low temperatures is still a big challenge. Generally, degradation of chlorinated organics... Read full abstract on PubMed →
Developing economic and applicable catalysts with elegant chlorine resistance and organic byproduct inhibition capability is of great significance for chlorinated volatile organic... Read full abstract on PubMed →
As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the... Read full abstract on PubMed →
The application of hydrophobic β-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stabil... Read full abstract on PubMed →
Coal tar industry has been reported to discharge 2-methylpyridine (2Mp) in concentrations up to 150 mg L-1. For removal of 2Mp, activated carbon was synthesized from blackboard tre... Read full abstract on PubMed →
Here we studied energy valorization of food waste by hydrothermal carbonization coupled with anaerobic digestion. Hydrothermal treatment was carried out at 200 °C and 230 °C for 1... 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.