Ageing of Stored Rice: Changes in Chemical and Physical Attributes

Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids

Tester Rf, Morrison Wr · Europe PMC (PubMed Central) · 1990 · 1.5K citations

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Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

Michael N. Clifford · Journal of the Science of Food and Agriculture · 1999 · 1.3K citations

Agriculture, Chemistry, Food Science +10

A simplified assay for milled-rice amylose

B. O. Juliano · 1971 · 1.2K citations

Agriculture, Agricultural Biotechnology, Food Science +12

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

Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

F. Sosulski, K. Krygier, Lawrence Hogge · Journal of Agricultural and Food Chemistry · 1982 · 470 citations

Agriculture, Food Science, Cereal Science +14