ArticleFoods (Basel, Switzerland)2021
Characteristics of Physicochemical Properties of Chalky Grains of
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 7 papers.
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Who cites it
7 citing papers in PubMed.
- Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice.Foods (Basel, Switzerland) · 2025Article
- Characteristics of Wheat Noodle "Kitanokaori" Using Weakly Acidic Hard Water in Terms of Functional Qualities, Such as Inhibiting Postprandial Abrupt Increase in Blood Glucose.Foods (Basel, Switzerland) · 2025Article
- Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water.Foods (Basel, Switzerland) · 2024Article
- Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.Foods (Basel, Switzerland) · 2024Article
- Effects of Hard Water Boiling on Chalky Rice in Terms of Texture Improvement and Ca Fortification.Foods (Basel, Switzerland) · 2023Article
- Meta-QTL and haplo-pheno analysis reveal superior haplotype combinations associated with low grain chalkiness under high temperature in rice.Frontiers in plant science · 2023Article
- Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer ofFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkiness of 40
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Registered trials
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