Analysis of key aroma attributes and characteristic volatile compounds in multiple rice varieties

This publication has 37 references indexed in Scilit:

• Contrasting starch digestion and physiochemical characteristics between japonica and indica rice varieties with comparable high-amylose content
  Current Research in Food Science, 2025
• Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review
  Food and Bioprocess Technology, 2024
• Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis
  Flavour and Fragrance Journal, 2023
• Determination of furan and alkylfuran in breakfast cereals from the European market and their correlation with acrylamide levels
  European Food Research and Technology, 2023
• Conventional and Scientific uses of Rice-washed water: A Systematic Review
  Journal of Food Science and Technology, 2023
• The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast
  Food Bioscience, 2020
• A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice
  Cereal Chemistry, 2020
• Rice-duck co-culture benefits grain 2-acetyl-1-pyrroline accumulation and quality and yield enhancement of fragrant rice
  The Crop Journal, 2019
• Thirty‐three years of 2‐acetyl‐1‐pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review
  Journal of the Science of Food and Agriculture, 2016
• Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach
  Food Chemistry, 2014