Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

Cooked rice aroma and 2-acetyl-1-pyrroline

Ron G. Buttery, Louisa C. Ling, Bienvenido O. Juliano et al. · Journal of Agricultural and Food Chemistry · 1983 · 482 citations

Agriculture, Agronomy, Food Science +13

Ageing of Stored Rice: Changes in Chemical and Physical Attributes

Ze Zhou, Kevin Robards, Stuart Helliwell et al. · Journal of Cereal Science · 2002 · 420 citations

Agriculture, Agronomy, Plant Sciences +14

Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety

Tadashi Yoshihashi, Nguyễn Thị Thu Hương, Hideo Inatomi · Journal of Agricultural and Food Chemistry · 2002 · 233 citations

Life Sciences, Agronomy, Plant Biology +13

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

Magnus Jezussek, Bienvenido O. Juliano, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2002 · 189 citations

Agriculture, Food Science, Food Analysis +16

2-Acetyl-1-pyrroline : An important aroma component of cooked rice

Rg Buttery, Ling Lc, Juliano Bo · Chemistry & Industry · 1982 · 163 citations

Agriculture, Chemistry, Food Science +14