ReviewTrends in food science & technology2019
Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?
Review in Trends in food science & technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 84 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
84 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Meta-analysis reveals that grain quality is improved in ratoon season crop compared with main crop.Frontiers in plant science · 2025Pooled it
- Pooled it
- Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.Foods (Basel, Switzerland) · 2026Article
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
- Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value.Foods (Basel, Switzerland) · 2026Article
- Multi-year field evidence for minimum nighttime temperature thresholds in rice fatty acid composition during grain filling.Food chemistry: X · 2026Article
- Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation.Foods (Basel, Switzerland) · 2026Review
- Characterizing the long-term variation in grain quality of super hybrid rice under the interactive effects of nitrogen and climate.Frontiers in plant science · 2026Article
- Ectopic expression of maize gene ZmDUF1645 in rice affects rice grain traits and cold tolerance.BMC plant biology · 2025Article
- Differential Assembly of Rhizosphere Microbiome and Metabolome in Rice with Contrasting Resistance to Blast Disease.Microorganisms · 2025Article
- Phyllosphere microbes in foxtail millet primarily affect quality by modulating coloration and bitter compounds.Microbiome · 2025Article
- Zinc Oxide Nanoparticles Enhance Grain Yield and Nutritional Quality in Rice via Improved Photosynthesis and Zinc Bioavailability.Foods (Basel, Switzerland) · 2025Article
- Functional Analysis of the Autophagy-Related GenePlants (Basel, Switzerland) · 2025Article
- The Endosperm-Specific GenePlants (Basel, Switzerland) · 2025Article
- Natural variation of an E3 ubiquitin ligase encoding gene Chalk9 regulates grain chalkiness in rice.Nature communications · 2025Article
- TheInternational journal of molecular sciences · 2025Article
- Consumers' Perceived Value of Pork Meat: A Segmentation on Intrinsic and Extrinsic Cues.Foods (Basel, Switzerland) · 2025Article
- Article
- RNA-seq Analysis of the Mechanisms Underlying Chalky Grain and Characterization of Two IAA Receptor Proteins OsAFB3 and OsAFB5 in Chalkiness Formation in Oryza sativa.Rice (New York, N.Y.) · 2025Article
24 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundQuality is a powerful engine in rice value chain upgrading. However, there is no consensus on how "rice quality" should be defined and measured in the rice sector. SCOPE AND APPROACH: We adopt a Lancasterian definition of rice quality as a bundle of intrinsic and extrinsic attributes. We then review how rice quality is (i) perceived and defined by consumers and industry stakeholders in rice value chains in Southeast and South Asia; (ii) measured and defined by food technologists; and (iii) predicted through genetics. KEY FINDINGS AND
conclusionsConsumers are heterogeneous with respect to their perceived differentiation of rice quality among regions, countries, cities, and urbanization levels. Premium quality is defined by nutritional benefits, softness and aroma in Southeast Asia, and by the physical appearance of the grains (uniformity, whiteness, slenderness), satiety, and aroma in South Asia. These trends are found to be consistent with industry perceptions and have important implications for regional and national breeding programs in terms of tailoring germplasm to regions and rice varieties to specific local market segments. Because rice is traded internationally, there is a need to standardize definitions of rice quality. However, food technologists have not reached unanimity on quality classes and measurement; routine indicators need to be complemented by descriptive profiles elicited through sensory evaluation panels. Finally, because rice quality is controlled by multiple interacting genes expressed through environmental conditions, predicting grain quality requires associating genetic information with grain quality phenotypes in different environments.
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