Author: Sreenivasulu, Nese
- Balancing the double‐edged sword effect of increased resistant starch content and its impact on rice texture: its genetics and molecular physiological mechanisms
- Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
- Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice
- Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination
Author: Anacleto, Roslen
- Balancing the double‐edged sword effect of increased resistant starch content and its impact on rice texture: its genetics and molecular physiological mechanisms
- Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice
- Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination
Similar Items: Balancing the double‐edged sword effect of increased resistant starch content and its impact on rice texture: its genetics and molecular physiological mechanisms
- Diversity of content and composition of cell wall-derived dietary fibre in polished rice
- OsTPR boosts the superior grains through increase in upper secondary rachis branches without incurring a grain quality penalty
- Pesticides: a two-edged sword
- Economic growth is a double-edged sword for nutrition
- Dissecting the genome-wide genetic variants of milling and appearance quality traits in rice
- Improving rice dietary fibre content and composition for human health
Similar Items: Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
- Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination
- Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review
- Impact of ultrasonic treatment on rice starch and grain functional properties: A review
- Incorporating iron fortificant in ultrasonicated waxy rice led to its stickier and firmer characteristics
- Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran
- Comparative analysis of rice grain quality and climate change impacts in temperate production zones from an Australian rice industry perspective