Evidence map›Paper›PMID 40870725›Full record

ArticleFoods (Basel, Switzerland)2025

Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice.

Xiaomei Liu, Yi Zhang, Kai Zhu, Fan Xie, Haoyu Si, Songheng Wu, Bingjie Chen, Qi Zheng, Xiao Wang, Yong Zhao and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Xiaomei LiuCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
Yi ZhangCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.ORCID 0000-0002-5509-0758
Kai ZhuCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Fan XieSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Haoyu SiCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
Songheng WuCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Bingjie ChenCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Qi ZhengShanghai Shuneng Irradiation Technology Co., Ltd., Shanghai 201401, China.
Xiao WangCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Yong ZhaoCollege of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China.
Yongjin QiaoCrop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.

Funding

Yongjin Qiao Shanghai Agriculture Applied Technology Development Program, China, grant number I2023007; the Shanghai Agricultural Products Preservation and Processing Professional Technical Service Platform, grant number 21 DZ2292200; and the Shanghai Agricultural Pro
6 · The paper itself

Abstract

Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of brown rice (BR) and refined rice (RR). XRD and FT-IR spectroscopic data demonstrated that puffing under high temperature and pressure conditions triggered starch gelatinization, concurrently reducing starch crystallinity and inducing a V-type polymorphic structure. In addition, it substantially weakened hydrogen bonding networks in rice flour. In detail, 136 volatile compounds of raw and puffed rice were analyzed by HS-SPME-GC-MS, and the results showed that aldehydes, ketones, and pyrazines were the main volatile aroma compounds after puffing. By correlation analysis, benzaldehyde, 2-octenal, 2-methoxy-phenol, and furfural were identified as key contributors. The volatile components, especially ketones and alcohols, were higher in the BR as compared to those in the RR, with a significant difference observed between the two (

Indexed as

flavor compoundsphysicochemical propertiespuffing technologyrice

Identifiers

PMID40870725
PMCPMC12385426

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.