-
1
-
-
0032858494
-
Correlation between cooked rice texture and rapid visco analyser measurements
-
Champagne, E. T., Bett, K. L, Vinyard, B. T., McClung, A. M., Barton, F. E., II, Moldenhauer, K., Linscombe, S., and McKenzie, K. 1999. Correlation between cooked rice texture and Rapid Visco Analyser measurements. Cereal Chem. 76:764-771.
-
(1999)
Cereal Chem.
, vol.76
, pp. 764-771
-
-
Champagne, E.T.1
Bett, K.L.2
Vinyard, B.T.3
McClung, A.M.4
Barton F.E. II5
Moldenhauer, K.6
Linscombe, S.7
McKenzie, K.8
-
2
-
-
84981383225
-
Modification and applications to foods of the general foods sensory texture profile technique
-
Civille, C. V., and Liska, I. H. 1975. Modification and applications to foods of the general foods sensory texture profile technique. J. Texture Stud. 6:19-32.
-
(1975)
J. Texture Stud.
, vol.6
, pp. 19-32
-
-
Civille, C.V.1
Liska, I.H.2
-
3
-
-
84981467446
-
Guidelines to training a texture profile panel
-
Civille, C. V., and Szezesniak, A. S. 1973. Guidelines to training a texture profile panel. J. Texture Stud. 4:204-223.
-
(1973)
J. Texture Stud.
, vol.4
, pp. 204-223
-
-
Civille, C.V.1
Szezesniak, A.S.2
-
4
-
-
0343739981
-
-
TAMRC Report. Texas A&M University: College Station, TX
-
Goodwin, H. L., Koop, L. A., Rister, M. E., Miller, R. K., Maca, J. V., Chambers, E., Hollingsworth, M., Bett, K., Webb, B. D., and McClung, A. 1996. Developing a common language for the U.S. rice industry: Linkages among breeders, producers, processors, and consumers. TAMRC Report. Texas A&M University: College Station, TX.
-
(1996)
Developing a Common Language for the U.s. Rice Industry: Linkages among Breeders, Producers, Processors, and Consumers
-
-
Goodwin, H.L.1
Koop, L.A.2
Rister, M.E.3
Miller, R.K.4
Maca, J.V.5
Chambers, E.6
Hollingsworth, M.7
Bett, K.8
Webb, B.D.9
McClung, A.10
-
5
-
-
0001622583
-
A simplified assay for milled rice amylose
-
Juliano, B. O. 1971. A simplified assay for milled rice amylose. Cereal Sci. Today 16:334-340, 360.
-
(1971)
Cereal Sci. Today
, vol.16
, pp. 334-340
-
-
Juliano, B.O.1
-
6
-
-
84981374806
-
International cooperative comparison of instrumental methods for cooked rice
-
Juliano, B. O., Perez, C. M., Barber, S., Blakenet, A. B., Iwasaki, T., Shibuya, N., Keneaster, K. K., Chung, S., Laignelet, B., Launay, B., Del Mundo, A. M., Suzuki, H., Shiki, J., Tsuji, S., Tokoyama, J., Tatsumi, K., and Webb, B. D. 1981. International cooperative comparison of instrumental methods for cooked rice. J. Texture Stud. 12:17-38.
-
(1981)
J. Texture Stud.
, vol.12
, pp. 17-38
-
-
Juliano, B.O.1
Perez, C.M.2
Barber, S.3
Blakenet, A.B.4
Iwasaki, T.5
Shibuya, N.6
Keneaster, K.K.7
Chung, S.8
Laignelet, B.9
Launay, B.10
Del Mundo, A.M.11
Suzuki, H.12
Shiki, J.13
Tsuji, S.14
Tokoyama, J.15
Tatsumi, K.16
Webb, B.D.17
-
7
-
-
84981414166
-
International cooperative test on texture of cooked rice
-
Juliano, B. O., Perez, C. M., Alyoshin, E. P., Romanov, V. B., Blakeney, A. B., Welsh, L. A., Choudhury, N. H., Delgado, L. L., Iwasaki, T., Shibuya, N., Mossman, A. P., Siwi, B., Damardjati, D. S., Suzuki, H., and Kimura, H. 1984. International cooperative test on texture of cooked rice. J. Texture Stud. 15:357-376.
-
(1984)
J. Texture Stud.
, vol.15
, pp. 357-376
-
-
Juliano, B.O.1
Perez, C.M.2
Alyoshin, E.P.3
Romanov, V.B.4
Blakeney, A.B.5
Welsh, L.A.6
Choudhury, N.H.7
Delgado, L.L.8
Iwasaki, T.9
Shibuya, N.10
Mossman, A.P.11
Siwi, B.12
Damardjati, D.S.13
Suzuki, H.14
Kimura, H.15
-
8
-
-
0001189774
-
Differential effect of dilute alkali on 25 varieties of milled white rice
-
Little, R. R., Hilder, G. B., and Dawson, E. H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35:111-126.
-
(1958)
Cereal Chem.
, vol.35
, pp. 111-126
-
-
Little, R.R.1
Hilder, G.B.2
Dawson, E.H.3
-
9
-
-
0032942808
-
Effects of drying conditions, final moisture content, and degree-of-milling on cooked rice texture
-
Lyon, B. G., Champagne, E. T., Vinyard, B. T., Windham, W. R., Barton, F. E., II, Webb, B. D., McClung, A. M., Moldenhauer, K. A., Linscombe, S., McKenzie, K. S., and Kohlwey, D. E. 1999. Effects of drying conditions, final moisture content, and degree-of-milling on cooked rice texture. Cereal Chem. 76:56-62.
-
(1999)
Cereal Chem.
, vol.76
, pp. 56-62
-
-
Lyon, B.G.1
Champagne, E.T.2
Vinyard, B.T.3
Windham, W.R.4
Barton F.E. II5
Webb, B.D.6
McClung, A.M.7
Moldenhauer, K.A.8
Linscombe, S.9
McKenzie, K.S.10
Kohlwey, D.E.11
-
10
-
-
0022675454
-
Near-infrared reflectance determination of sensory quality of peas
-
Martens, M., and Martens, H. 1986. Near-infrared reflectance determination of sensory quality of peas. Appl. Spectroscopy 40:303-310.
-
(1986)
Appl. Spectroscopy
, vol.40
, pp. 303-310
-
-
Martens, M.1
Martens, H.2
-
11
-
-
0031686216
-
Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell
-
Meullenet, J.-F., Gross, J., Marks, B. P., and Daniels, M. 1998. Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chem. 75:714-720.
-
(1998)
Cereal Chem.
, vol.75
, pp. 714-720
-
-
Meullenet, J.-F.1
Gross, J.2
Marks, B.P.3
Daniels, M.4
-
12
-
-
84981389566
-
Psychophysical measures of texture
-
Moskowitz, H. R., and Drake, B. 1972. Psychophysical measures of texture. J. Texture Stud. 3:135-145.
-
(1972)
J. Texture Stud.
, vol.3
, pp. 135-145
-
-
Moskowitz, H.R.1
Drake, B.2
-
13
-
-
84977708764
-
Development and application of texture reference scales
-
Munoz, A. M. 1986. Development and application of texture reference scales. J. Sensory Stud. 1:55-83.
-
(1986)
J. Sensory Stud.
, vol.1
, pp. 55-83
-
-
Munoz, A.M.1
-
14
-
-
84981433057
-
Texture measurement of cooked rice and its relationship to the eating quality
-
Okabe, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 10:131-152.
-
(1979)
J. Texture Stud.
, vol.10
, pp. 131-152
-
-
Okabe, M.1
-
15
-
-
84986865426
-
Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice
-
Rousset, S., Pons, B., and Pilandon, C. 1995. Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice. J. Texture Stud. 26:119-135.
-
(1995)
J. Texture Stud.
, vol.26
, pp. 119-135
-
-
Rousset, S.1
Pons, B.2
Pilandon, C.3
-
16
-
-
0002876528
-
The texture profile method
-
H. Moskowitz, ed. CRC Press: Boca Raton, FL
-
Skinner, E. Z. 1988. The texture profile method. Pages 89-107 in: Applied Sensory Analysis of Foods. H. Moskowitz, ed. CRC Press: Boca Raton, FL.
-
(1988)
Applied Sensory Analysis of Foods
, pp. 89-107
-
-
Skinner, E.Z.1
-
17
-
-
0001289790
-
Correlations between objective and sensory measurements
-
Szczesniak, A. S. 1968. Correlations between objective and sensory measurements. Food Technol. 22:50-54.
-
(1968)
Food Technol.
, vol.22
, pp. 50-54
-
-
Szczesniak, A.S.1
-
18
-
-
0000620089
-
Criteria of rice quality in the United States
-
B. O. Juliano, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
-
Webb, B. D. 1985. Criteria of rice quality in the United States. Pages 403-442 in: Rice Chemistry and Technology. B. O. Juliano, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
-
(1985)
Rice Chemistry and Technology
, pp. 403-442
-
-
Webb, B.D.1
|