Comparison of color techniques to measure the color of parboiled rice

A versatile and inexpensive technique for measuring color of foods

Spyros Papadakıs, Siti Abdul-Malek, Ricky Emery Kamdem et al. · Food technology · 2000 · 241 citations

Agriculture, Food Science, Food Analysis +11

A simplified colorimetric procedure for determination of amylose in maize starches

Clarence A. Knutson · Europe PMC (PubMed Central) · 1986 · 135 citations

Agriculture, Biochemistry, Food Science +12

Impact of Browning Reactions and Bran Pigments on Color of Parboiled Rice

Lieve Lamberts, Kristof Brijs, Rasty Mohamed et al. · Journal of Agricultural and Food Chemistry · 2006 · 132 citations

Agriculture, Agronomy, Food Science +17

Parboiling brown rice using super heated steam fluidization technique

Somchart Soponronnarit, Adisak Nathakaranakule, Athikom Jirajindalert et al. · Journal of Food Engineering · 2005 · 102 citations

Agriculture, Agronomy, Food Science +10

Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars

Lieve Lamberts, Ine Rombouts, Kristof Brijs et al. · Food Chemistry · 2008 · 99 citations

Agriculture, Agronomy, Plant Sciences +8