ArticleFoods (Basel, Switzerland)2021
Consumer Acceptance of Brown and White Rice Varieties.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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.
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Who cites it
21 citing papers in PubMed.
- Effect of Mechanical Polishing on Rice Flavor: Comparison and Exploration of Key Aroma Characteristics Components.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice.Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2026Article
- Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan.Bioresources and bioprocessing · 2026Article
- Influence of consumer demographics on textural perception and hedonic liking of cooked rice: insights from a large-scale panel study using frequentist and Bayesian models.Food science and biotechnology · 2026Article
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Arsenic content and exposure in brown rice compared to white rice in the United States.Risk analysis : an official publication of the Society for Risk Analysis · 2025Article
- Exploring College Students' Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods.Foods (Basel, Switzerland) · 2025Article
- Advances and Future Prospects of Pigment Deposition in Pigmented Rice.Plants (Basel, Switzerland) · 2025Review
- The Impact of Sensory Perceptions and Country-of-Origin Practices on Consumer Preferences for Rice: A Comparative Study of China and Thailand.Foods (Basel, Switzerland) · 2025Article
- Moderate low-cost modifications in diet prevent a substantial number of deaths and mitigate environmental impacts in Brazil.European journal of nutrition · 2024Article
- Comparative Evaluation of the Sensory Qualities of Refined and Wholegrain Rice as Ingredients within Mixed Dishes.Nutrients · 2024Article
- Trends and Characteristics of Brown Rice Consumption among Adults in Japan: An Analysis of the National Health and Nutrition Surveys, 2012-2019.Nutrients · 2024Article
- Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index.Foods (Basel, Switzerland) · 2024Article
- Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice.Frontiers in nutrition · 2024Article
- Analysis of the Differences in Volatile Organic Compounds in Different Rice Varieties Based on GC-IMS Technology Combined with Multivariate Statistical Modelling.Molecules (Basel, Switzerland) · 2023Article
- Heterosis patterns and sources of self-compatibility, cross-compatibility and key nut traits within single and double hybrid crosses of kola [Cola nitida (Vent) Schott and Endl.].Scientific reports · 2023Article
- Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice.Foods (Basel, Switzerland) · 2023Article
- Deciphering the Genetic Architecture of Color Variation in Whole Grain Rice by Genome-Wide Association.Plants (Basel, Switzerland) · 2023Article
- Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model.Foods (Basel, Switzerland) · 2022Article
- Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice is consumed as a staple food by more than half of the world's population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (
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Registered trials
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