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Research article

First published 2014-7

Reduction of aflatoxin in rice by different cooking methods

Ali Mohamadi Sani, Eisa Gholampour Azizi, Esmaeel Ataye Salehi [...]

Toxicology and Industrial Health

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Research article

First published 2012-6

Impact of milling and water-to-rice ratio on cooked rice and wastewater properties

MC Altheide, RO Morawicki, TJ Hager

Food Science and Technology International

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Research article

First published 2025

Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences

Suzan Tireki, Hazal Dagistan, Dilaycan Cam [...]

Food Science and Technology International

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Research article

First published 2006-08

Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties

N. Khatoon, J. Prakash

Food Science and Technology International

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Research article

First published 1998-1

Determination of Degree of Retrogradation of Cooked Rice by near Infrared Reflectance Spectroscopy

Seung-Yong Cho, Sung-Gil Choi, Chul Rhee

Journal of Near Infrared Spectroscopy

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Research article

First published 2010-8

Characterization of the Potential of Soda Cooking to Extract Fibrous Residues from Rice Hulls

Bwire S. Ndazi, Sigbritt Karlsson

Polymers from Renewable Resources

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Research article

First published 2007-10

Relationship between Sensory Textural Attributes and near Infrared Spectra of Cooked Rice

Weena Srisawas, Vinod K. Jindal, Warunee Thanapase

Journal of Near Infrared Spectroscopy

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Research article

First published 2021-10

Instant rice-based composite pasta requiring no cooking

Porinita Devi, Sweety Kalita, Mridula Saikia Barooah [...]

Food Science and Technology International

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Research article

First published 2014-02

Effect of Temperatures on the Growth,Toxin Production,and Heat Resistance of Bacillus cereus in Cooked Rice

Jun Wang, Tian Ding, Deog-Hwan Oh

Foodborne Pathogens and Disease

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Research article

First published 2024-3

Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice ( Oryza sativa L.)

Md. Kawser Alam Kanan, Towrin Nahar, Nazmul Islam [...]

Food Science and Technology International

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