| 1 |
New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
Yu L, Witt T, Bonilla MR, Tumer MS, Fitzgerald M, Stokes JR
Journal of Food Engineering, 240, 21, 2019 |
| 2 |
Arsenic in groundwater and its influence on exposure risks through traditionally cooked rice in Prey Veng Province, Cambodia
O'Neill A, Phillips DH, Kok S, Chea E, Seng B, Sen Gupta B
Journal of Hazardous Materials, 262, 1072, 2013 |
| 3 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water
Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A
Journal of Food Engineering, 113(4), 559, 2012 |
| 4 |
Impact of cooling rates on the staling behavior of cooked rice during storage
Yu SF, Ma Y, Liu TY, Menager L, Sun DW
Journal of Food Engineering, 96(3), 416, 2010 |
| 5 |
Assessing the arsenic-contaminated rice (Oryza sativa) associated children skin lesions
Liao CM, Lin TL, Hsieh NH, Chen WY
Journal of Hazardous Materials, 176(1-3), 239, 2010 |
| 6 |
Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice
Lu QY, Chen YM, Mikami T, Kawano M, Li ZG
Journal of Food Engineering, 79(4), 1445, 2007 |
| 7 |
Effects of cooling methods on the cooling efficiency and quality of cooked rice
Zhang ZH, Sun DW
Journal of Food Engineering, 77(2), 269, 2006 |
