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Similar Items: Cooked Rice Aroma and 2-Acetyl-1-Pyrroline

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Enhancement of the aroma compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by rhizobacteria under salt stress
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Deficiency in the amino aldehyde dehydrogenase encoded by GmAMADH2, the homologue of rice Os2AP, enhances 2-acetyl-1-pyrroline biosynthesis in soybeans (Glycine max L.)
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Quantitation of Selected Volatiles from Leaves and Rhizomes of Shell Ginger (Alpinia zerumbet)
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An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
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Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
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Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
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Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India
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Screening for aroma in rice genotypes with African and Asian backgrounds
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Characterization of the major fragance gene from an aromatic japonica rice and analysis of its diversity in Asian cultivated rice
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Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy
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Mapping the distribution of bioactive compounds and aroma/flavour precursors in green coffee beans with an integrated mass spectrometry-based approach
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Measuring hardness distribution of cooked rice by single-grain puncture
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Kinetic Studies on Cooking of Tropical Milled Rice
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Variability of quality indices in aromatic rice germplasm
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Cooking dependent loss of metabolites in potato breeding lines and their wild and landrace relatives
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Consumer Preference and Properties of Raw and Cooked Milled Rice
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Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
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Hardness of Cooked Milled Rice By Instrumental and Sensory Methods
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Properties of Thai Cooked Rice and Noodles Differing in Glycemic Index in Noninsulin-Dependent Diabetics: Erratum
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Effect of Extrusion Cooking on Nutritional Value of Rice Flour
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Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
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Influences of farming practices on soil properties and the 2-Acetyl-1-pyrroline content of Khao Dawk Mali 105 rice grains
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Let's cook about it!
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Viscosity and Flow Properties of Cooked Milled Rice Slurries

Author: Buttery, Ron G.

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Cooked Rice Aroma and 2-Acetyl-1-Pyrroline

Author: Ling, Louisa C.

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Cooked Rice Aroma and 2-Acetyl-1-Pyrroline