-
2
-
-
79959470978
-
Development of new rice varities and techniques improving the palatability of cooked rice to increase the consumption of rice
-
Rural Development Administration Press, Suwon, Korea
-
Park SJ, Choi HC, Heu MH, Koh HJ. Development of new rice varities and techniques improving the palatability of cooked rice to increase the consumption of rice. RDA special research report. pp. 88-143. Rural Development Administration Press, Suwon, Korea. (1993)
-
(1993)
RDA Special Research Report
, pp. 88-143
-
-
Park, S.J.1
Choi, H.C.2
Heu, M.H.3
Koh, H.J.4
-
3
-
-
49749086907
-
Trend and further research of rice quality evaluation
-
Son JL, Kim JH, Lee JI, Yoon YH, Kim JG, Hwang HG, Moon HP. Trend and further research of rice quality evaluation. Korean J. Crop Sci. 47: 33-54 (2002)
-
(2002)
Korean J. Crop Sci
, vol.47
, pp. 33-54
-
-
Son, J.L.1
Kim, J.H.2
Lee, J.I.3
Yoon, Y.H.4
Kim, J.G.5
Hwang, H.G.6
Moon, H.P.7
-
4
-
-
79959416774
-
Rice varieties Kerala's special
-
Kumary SL. Rice varieties Kerala's special. Kerala Calling 27: 16-18 (2007)
-
(2007)
Kerala Calling
, vol.27
, pp. 16-18
-
-
Kumary, S.L.1
-
5
-
-
79959451991
-
Changes of volatile components of cooked rice during stroage at 70
-
Lee BY, Son JR, Ushio M, Keiji K, Akio M. Changes of volatile components of cooked rice during stroage at 70. J. Korean Soc. Food Sci. Technol. 23: 610-613 (1991)
-
(1991)
J. Korean Soc. Food Sci. Technol
, vol.23
, pp. 610-613
-
-
Lee, B.Y.1
Son, J.R.2
Ushio, M.3
Keiji, K.4
Akio, M.5
-
6
-
-
0002174834
-
Influence of pre- and post-harvest conditions on 2-acetyl-1-pyrroline cocnetration in aromatic rice
-
Ishitani K, Fushimi C. Influence of pre- and post-harvest conditions on 2-acetyl-1-pyrroline cocnetration in aromatic rice. The Koryo 183: 73-80 (1994)
-
(1994)
The Koryo
, vol.183
, pp. 73-80
-
-
Ishitani, K.1
Fushimi, C.2
-
7
-
-
0008592022
-
Measurement of volatile carbonyl compounds in the vapor of cooked rice
-
Endo I, Chikubu S, Tano T. Measurement of volatile carbonyl compounds in the vapor of cooked rice. J. Jpn. Soc. Food Technol. 24: 142-144 (1977)
-
(1977)
J. Jpn. Soc. Food Technol
, vol.24
, pp. 142-144
-
-
Endo, I.1
Chikubu, S.2
Tano, T.3
-
8
-
-
0000747071
-
Volatile flavor components of cooked Kaorimai-(Scented rice, O. sativa japonica)
-
Yajima, I, Yanai T, Nakamura M, Sakakibara H, Hayashi K. Volatile flavor components of cooked Kaorimai-(Scented rice, O. sativa japonica). Agr. Biol. Chem. 43: 2425-2429 (1979)
-
(1979)
Agr. Biol. Chem
, vol.43
, pp. 2425-2429
-
-
Yajima, I.1
Yanai, T.2
Nakamura, M.3
Sakakibara, H.4
Hayashi, K.5
-
9
-
-
33745988278
-
Sensory test for aroma and quantitative analysis of 2-acetyl-1-pyrroline in Asian aromatic rice varieties
-
DOI 10.1626/pps.9.294
-
Hien NL, Yoshihashi T, Sarhadi WA, Hirata Y. Sensory test for aroma and quantitative analysis of 2-acetyl-1-pyrroline inasian aromatic rice varieties. Plant Prod. Sci. 9: 294-297 (2006) (Pubitemid 44065683)
-
(2006)
Plant Production Science
, vol.9
, Issue.3
, pp. 294-297
-
-
Hien, N.L.1
Yoshihashi, T.2
Sarhadi, W.A.3
Hirata, Y.4
-
10
-
-
0000060185
-
Synthesis of 2-a cetyl-1-pyrroline, the principal rice flavor component
-
De Kimpe NG, Stevens CV, Keppens MA. Synthesis of 2-a cetyl-1-pyrroline, the principal rice flavor component. J. Agr. Food Chem. 41: 1458-1461 (1993)
-
(1993)
J. Agr. Food Chem
, vol.41
, pp. 1458-1461
-
-
De Kimpe, N.G.1
Stevens, C.V.2
Keppens, M.A.3
-
11
-
-
0000514765
-
Quantitative analysis of 2-acetyl-1-pyrroline in rice
-
Buttery RG, Ling LC, Mon TR. Quantitative analysis of 2-acetyl-1-pyrroline in rice. J. Agr. Food Chem. 34: 112-114 (1986)
-
(1986)
J. Agr. Food Chem
, vol.34
, pp. 112-114
-
-
Buttery, R.G.1
Ling, L.C.2
Mon, T.R.3
-
12
-
-
79959480869
-
Development of SEMI-quantitative methods to analyse rice aroma
-
October 20-21, Nong Lam Univ. Ho Chi Minh, Vietnam. International Rice Research Institute, Manila, Philippine
-
Gay F, Mestres C, Hien PP, Laguerre M, Ringuet J. Development of SEMI-quantitative methods to analyse rice aroma. pp. 178-18. In: Proceedings of International Workshop on Biotechnology in Agriculture. October 20-21, Nong Lam Univ. Ho Chi Minh, Vietnam. International Rice Research Institute, Manila, Philippine (2006)
-
(2006)
Proceedings of International Workshop on Biotechnology in Agriculture
, pp. 178-118
-
-
Gay, F.1
Mestres, C.2
Hien, P.P.3
Laguerre, M.4
Ringuet, J.5
-
13
-
-
0035132609
-
Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS
-
DOI 10.1021/jf0008902
-
Grimm CC, Bergman C, Delgado JT, Bryant R. Screeing for 2-acetyl- 1-pyrroline in the headspace of rice using SPME/GC-MS. J. Agr. Food Chem. 49: 245-249 (2001) (Pubitemid 32104517)
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, Issue.1
, pp. 245-249
-
-
Grimm, C.C.1
Bergman, C.2
Delgado, J.T.3
Bryant, R.4
-
14
-
-
79959404625
-
Estimation of physico-chemical characteristics of domestic aroma rice and foreign aroma rice
-
Kim JS, Ahn SN, Kang HK, Cho YH, Gwag JG, Lee SY. Estimation of physico-chemical characteristics of domestic aroma rice and foreign aroma rice. Korean J. Crop Sci. 53(2):203-216 (2008)
-
(2008)
Korean J. Crop Sci
, vol.53
, Issue.2
, pp. 203-216
-
-
Kim, J.S.1
Ahn, S.N.2
Kang, H.K.3
Cho, Y.H.4
Gwag, J.G.5
Lee, S.Y.6
-
15
-
-
84985280156
-
Identification and quantification of the 'popcor-like' aroma in Louisiana aromatic 'Della' rice (Oryza sativa L.)
-
Lin CF, Hsieh TC, Hoff and BJ. Identification and quantification of the 'popcor-like' aroma in Louisiana aromatic 'Della' rice (Oryza sativa L.). J. Agr. Food Chem. 55: 1466-1467 (1990)
-
(1990)
J. Agr. Food Chem
, vol.55
, pp. 1466-1467
-
-
Lin, C.F.1
Hsieh, T.C.2
Hoff, B.J.3
-
16
-
-
0036213679
-
Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking
-
Yoshihashi T. Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking. J. Food Sci. 67: 619-622 (2002) (Pubitemid 34294153)
-
(2002)
Journal of Food Science
, vol.67
, Issue.2
, pp. 619-622
-
-
Yoshihashi, T.1
-
17
-
-
13844254375
-
Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, khao dawk mali 105
-
Yoshihashi T, Huong NTT, Surojanametakul V, Tungtrakul P, Varanyanond W. Effect of stroage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, 'Khao Dawk Mali 105'. J. Food Sci. 70: S34-S37 (2005) (Pubitemid 40252913)
-
(2005)
Journal of Food Science
, vol.70
, Issue.1
-
-
Yoshihashi, T.1
Huong, N.T.T.2
Surojanametakul, V.3
Tungtrakul, P.4
Varanyanond, W.5
-
18
-
-
3042644342
-
Variation of 2-acetyl-1-pyrroline concentration in aromatic rice grains collected in the same region in Japan and factors affecting its concentration
-
DOI 10.1626/pps.7.178
-
Itani T, Tamaki M, Hayata Y, Fushimi T, Hashizume K. Variation of 2-acetyl-1-pyrroline concentration in aromatic rice grains collected in the same region in Japan and factors affecting its concentration. Plant Prod. Sci. 7: 178-183 (2004) (Pubitemid 38809898)
-
(2004)
Plant Production Science
, vol.7
, Issue.2
, pp. 178-183
-
-
Itani, T.1
Tamaki, M.2
Hayata, Y.3
Fushimi, T.4
Hashizume, K.5
-
19
-
-
50849135294
-
Breeding strategy for improvement and diversification of grain quality in rice
-
Kim KH, Cho SY, Moon HP, Choi HC. Breeding strategy for improvement and diversification of grain quality in rice. Korean J. Breed. Sci. 26: 3-19 (1994)
-
(1994)
Korean J. Breed. Sci
, vol.26
, pp. 3-19
-
-
Kim, K.H.1
Cho, S.Y.2
Moon, H.P.3
Choi, H.C.4
-
20
-
-
79959381292
-
Volatile flavor components of aromatic versus non-aromatic rice varieties
-
Jeong OY, Lee JH, Hong HC, Kim SL, Paek JS, Lee KS, Yang SJ, Lee YT, Yang DS, Kays SJ. Volatile flavor components of aromatic versus non-aromatic rice varieties. Korean J. Crop Sci. 47: 284-285 (2002)
-
(2002)
Korean J. Crop Sci
, vol.47
, pp. 284-285
-
-
Jeong, O.Y.1
Lee, J.H.2
Hong, H.C.3
Kim, S.L.4
Paek, J.S.5
Lee, K.S.6
Yang, S.J.7
Lee, Y.T.8
Yang, D.S.9
Kays, S.J.10
-
21
-
-
79957658594
-
Comparison of volatile flavor components of Korean aromatic rice and nonaromatic rice
-
Lee JC, Kim YH. Comparison of volatile flavor components of Korean aromatic rice and nonaromatic rice. J. Korean Soc. Food Sci.Nutr. 28 : 299-304 (1999)
-
(1999)
J. Korean Soc. Food Sci.Nutr
, vol.28
, pp. 299-304
-
-
Lee, J.C.1
Kim, Y.H.2
-
22
-
-
79959405570
-
An aromatic semi-dwarf lodging resistant rice variety 'Hyangmibyeo1ho'
-
Rural Development Administration Press, Suwon, Korea
-
Choi YG, Kim MK, Jung KH, Cho SY, Moon HP, Jun BT, Choi HC, Park NG, Kim GW, Hwang KH, Kim YS, Park RK, Cho JY. An aromatic semi-dwarf lodging resistant rice variety 'Hyangmibyeo1ho'. Agricultural Science Reports of RDA 37: 67-74. Rural Development Administration Press, Suwon, Korea (1995)
-
(1995)
Agricultural Science Reports of RDA
, vol.37
, pp. 67-74
-
-
Choi, Y.G.1
Kim, M.K.2
Jung, K.H.3
Cho, S.Y.4
Moon, H.P.5
Jun, B.T.6
Choi, H.C.7
Park, N.G.8
Kim, G.W.9
Hwang, K.H.10
Kim, Y.S.11
Park, R.K.12
Cho, J.Y.13
-
24
-
-
79957666574
-
Volitile flavor components of scent, colored, and common rice cultivars in Korea
-
Kim CY, Lee JC, Kim YH, Pyon JY, Lee SG. Volitile flavor components of scent, colored, and common rice cultivars in Korea. Korean J. Crop Sci. 44: 181-185 (1999)
-
(1999)
Korean J. Crop Sci
, vol.44
, pp. 181-185
-
-
Kim, C.Y.1
Lee, J.C.2
Kim, Y.H.3
Pyon, J.Y.4
Lee, S.G.5
-
25
-
-
36749013710
-
A rapid construction of a physical contig across a 4.5 cM region for rice grain aroma facilitates marker enrichment for positional cloning
-
Wanchana S, Kamolsukyunyong W, Ruengphayak S, Toojinda T, Tragoonrung S, Vanavichii A. A rapid construction of a physical contig across a 4.5 cM region for rice grain aroma facilitates marker enrichment for positional cloning. Science Asia 31 : 299-306 (2005)
-
(2005)
Science Asia
, vol.31
, pp. 299-306
-
-
Wanchana, S.1
Kamolsukyunyong, W.2
Ruengphayak, S.3
Toojinda, T.4
Tragoonrung, S.5
Vanavichii, A.6
-
26
-
-
46649096488
-
Quality evaluation of 'Khao Dawk Mali 105', an aromatic rice variety of northeast Thailand
-
Yoshihashi T, Huong NTT, Kabaki N. Quality evaluation of 'Khao Dawk Mali 105', an aromatic rice variety of northeast Thailand. Jpn. Agr. Res. Quart. 30: 151-160 (2004)
-
(2004)
Jpn. Agr. Res. Quart
, vol.30
, pp. 151-160
-
-
Yoshihashi, T.1
Ntt, H.2
Kabaki, N.3
|