Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice

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Agriculture, Food Science, Analytical Chemistry +16

Characterization of Volatile Aroma Compounds in Cooked Black Rice

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Agriculture, Food Science, Food Analysis +16

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

Sehun Choi, Han‐Seok Seo, Kwang Rag Lee et al. · Food Chemistry · 2018 · 91 citations

Agriculture, Agronomy, Plant Sciences +17

Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts

Weng Chan Vong, Shao‐Quan Liu · Journal of the Science of Food and Agriculture · 2016 · 72 citations

Agriculture, Food Science, Microbiology +17

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

Yi Shi, Lingling Wang, Yong Fang et al. · LWT · 2018 · 56 citations

Agriculture, Agronomy, Food Science +17