ArticleFoods (Basel, Switzerland)2025
Integrated Volatile Compounds and Transcriptional Gene Analysis Elucidate the Deterioration Mechanism of Embryo Rice During Storage.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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
2 citing papers in PubMed.
- Moderate Processing of Rice: Processing Technology, Quality Evaluation, and Reflections Precision.Foods (Basel, Switzerland) · 2026Review
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
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Authors and funding
10 authors.
Funding
Abstract
Embryo rice, as a product of processing rice, improves palatability and retains the nutritional characteristics of brown rice. However, the storage period of embryo rice is only 30 d at room temperature. To delay the deterioration in the quality of embryo rice during storage, this study used polyethylene terephthalate/aluminum foil/polyethylene (PET/AL/PE) to vacuum-package embryo rice, and analyzed the quality changes under 25 or 4 °C storage conditions. At the same time, volatile compound analysis and transcriptomic analysis were integrated to explore the quality deterioration mechanism of embryo rice during storage. The electronic nose results showed that the odor of embryo rice changed significantly during different storage periods (
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