ArticleFoods (Basel, Switzerland)2021
Comprehensive Evaluation of 17 Qualities of 84 Types of Rice Based on Principal Component Analysis.
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 20 papers.
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Who cites it
20 citing papers in PubMed.
- Metabolic acclimation of rice cultivars via cold stress-induced carbohydrate accumulation.Protoplasma · 2026Article
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- Exploring the functional food potential of wild rice (Food chemistry: X · 2026Article
- Effects of Licorice Stem and Leaf Semi-Dry Silage Instead of Alfalfa Hay on In Vitro Rumen Fermentation Characteristics and Dynamic Changes of Rumen Microbial Community in Holstein Cows.Veterinary sciences · 2026Article
- The relationship of rice yield and quality with the utilization of temperature and light resources in regions at different altitudes.Frontiers in plant science · 2026Article
- Comprehensive evaluation of agronomic, processing, nutritional and functional properties of 22 main-cultivated adzuki bean varieties in China and identification of elite varieties for different applications.Frontiers in plant science · 2026Article
- Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.Food science & nutrition · 2025Article
- Maximizing japonica rice quality by high-pressure steam: Insights into improvement.Food chemistry: X · 2025Article
- Differences in Physiological and Agronomic Traits and Evaluation of Adaptation of Seven Maize Varieties.Biology · 2024Article
- Construction and evaluation of a model for efficient identification of photothermal sensitivity of tobacco cultivars based on agronomic traits.Scientific reports · 2024Article
- Comprehensive Evaluation and Selection of 192 Maize Accessions from Different Sources.Plants (Basel, Switzerland) · 2024Article
- Enhancement of Nutritional Substance, Trace Elements, and Pigments in Waxy Maize Grains through Foliar Application of Selenite.Foods (Basel, Switzerland) · 2024Article
- Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review.Foods (Basel, Switzerland) · 2023Review
- Comprehensive Evaluation of Rice Qualities under Different Nitrogen Levels in South China.Foods (Basel, Switzerland) · 2023Article
- Effect of nitrogen application on enhancing high-temperature stress tolerance of tomato plants during the flowering and fruiting stage.Frontiers in plant science · 2023Article
- Fatty acids and nutritional components of the seed oil from Wangmo red ball Camellia oleifera grown in the low-heat valley of Guizhou, China.Scientific reports · 2022Article
- Genetic Diversity and Environmental Influence on Yield and Yield-Related Traits of Adzuki Bean (Plants (Basel, Switzerland) · 2022Article
- Field irrigation using magnetized brackish water affects the growth and water consumption ofFrontiers in plant science · 2022Article
- Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice.Current research in food science · 2022Article
- Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.Frontiers in nutrition · 2021Article
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Authors and funding
7 authors.
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Abstract
Rice quality is a complex indicator, and people are paying more and more attention to the quality of rice. Therefore, we used seven rice varieties for twelve nitrogen fertilizer treatments and obtained eighty-four rice types with seventeen qualities. It was found that 17 quality traits had different coefficients of variation. Among them, the coefficient of variation of chalkiness and protein content was the largest, 44.60% and 17.89% respectively. The cluster analysis method was used to define four categories of different rice qualities. The principal component analysis method was used to comprehensively evaluate 17 qualities of 84 rice. It was found that rice quality was better under low nitrogen conditions, Huanghuazhan and Lvyinzhan were easier to obtain better comprehensive rice quality during cultivation. Future rice research should focus on reducing protein content and increasing peak viscosity.
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