Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

Debabandya Mohapatra, Satish Bal · Journal of Food Engineering · 2005 · 227 citations

Agriculture, Food Science, Cereal Science +13

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa et al. · Food Research International · 2009 · 204 citations

Agriculture, Food Science, Cereal Science +13

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Flávia Fernandes Paiva, Nathan Levien Vanier, José De J. Berrios et al. · Food Chemistry · 2015 · 181 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour

Chaitanya Sarangapani, Rohit Thirumdas, Yamuna Devi et al. · LWT · 2016 · 153 citations

Agriculture, Food Science, Physics +16

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