Variation of resistant starch content in different processing types and their starch granules properties in rice

Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

Zhixi Tian, Qian Qian, Qiaoquan Liu et al. · Proceedings of the National Academy of Sciences · 2009 · 593 citations · Full text

Plant Genetics, Engineering, Cooking Qualities +18

Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines

Michael Frei, Perumal Siddhuraju, Karsten Becker · Food Chemistry · 2003 · 424 citations

Food Chemistry, Nutrition, Health Sciences +6

Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties

Takayuki Umemoto, Masahiro Yano, H. Satoh et al. · Theoretical and Applied Genetics · 2002 · 408 citations

Biology, Plant Molecular Biology, Plant Genetics +10

Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents

Peisong Hu, Haijun Zhao, Zhiying Duan et al. · Journal of Cereal Science · 2004 · 329 citations

Food Chemistry, Nutrition, In Vitro Fermentation +7

Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality between japonica and indica rice varieties

Yasunori Nakamura, Perigio B. Francisco, Yuko Hosaka et al. · Plant Molecular Biology · 2005 · 285 citations

Biosynthesis, Engineering, Biochemistry +10