Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

Agriculture, Agronomy, Food Science +16

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

The gene for fragrance in rice

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Life Sciences, Genetics, Plant Sciences +13

Starch in Food: Structure, Function and Applications

Narpinder Singh · International Journal of Food Science & Technology · 2005 · 349 citations

Agriculture, Biochemistry, Food Science +10

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

Louis Mt Bradbury, Susan A Gillies, Donald J. Brushett et al. · Plant Molecular Biology · 2008 · 256 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +14