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Rice (Dietary)
Known as:
Rice
, Rices
National Institutes of Health
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Related topics
Related topics
7 relations
Broader (3)
Cereals
Grains
Poaceae
Oryza (plant)
Oryza sativa
brown rice preparation
Narrower (1)
brown rice
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2016
Highly Cited
2016
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.
Hongyan Li
,
S. Prakash
,
T. Nicholson
,
M. Fitzgerald
,
R. Gilbert
Food Chemistry
2016
Corpus ID: 33707107
Highly Cited
2006
Highly Cited
2006
Anthocyanin composition in black, blue, pink, purple, and red cereal grains.
E. Abdel‐Aal
,
J. Young
,
I. Rabalski
Journal of Agricultural and Food Chemistry
2006
Corpus ID: 12393952
Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn…
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Highly Cited
2004
Highly Cited
2004
The origin, evolution, cultivation, dissemination, and diversification of Asian and African rices
T. Chang
Euphytica
2004
Corpus ID: 6738135
SummaryAvailable evidences drawn from biosystematics, evolutionary biology, biogeography, archaeology, history, anthropology…
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Highly Cited
2003
Highly Cited
2003
Food Chain Aspects of Arsenic Contamination in Bangladesh: Effects on Quality and Productivity of Rice
J. Duxbury
,
A. B. Mayer
,
J. Lauren
,
N. Hassan
Journal of Environmental Science and Health. Part…
2003
Corpus ID: 20649935
Abstract The total arsenic content of 150 paddy rice samples collected from Barisal, Comilla, Dinajpur, Kaunia, and Rajshahi…
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Highly Cited
2002
Highly Cited
2002
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
M. Jezussek
,
B. O. Juliano
,
P. Schieberle
Journal of Agricultural and Food Chemistry
2002
Corpus ID: 5771868
The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370…
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Highly Cited
1997
Highly Cited
1997
Origin, dispersal, cultivation and variation of rice
G. Khush
Plant Molecular Biology
1997
Corpus ID: 19243706
There are two cultivated and twenty-one wild species of genus Oryza. O. sativa, the Asian cultivated rice is grown all over the…
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Highly Cited
1992
Highly Cited
1992
Rice: a high or low glycemic index food?
J. Miller
,
E. Pang
,
L. Bramall
American Journal of Clinical Nutrition
1992
Corpus ID: 44694627
We determined the glycemic (GI) and insulin-index (II) values for 12 rice products, using eight healthy subjects. The products…
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Review
1987
Review
1987
Isozymes and classification of Asian rice varieties
J. Glaszmann
Theoretical and Applied Genetics
1987
Corpus ID: 22829122
SummaryEnzyme variation detected by starch gel electrophoresis was used to investigate the genetic structure of Oryza sativa L…
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Highly Cited
1984
Highly Cited
1984
The effect of amylose content on insulin and glucose responses to ingested rice.
M. Goddard
,
G. Young
,
R. Marcus
American Journal of Clinical Nutrition
1984
Corpus ID: 4455935
We evaluated the effect of amylose and amylopectin content on the glucose and insulin responses to rice. Thirty-three normal…
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Review
1969
Review
1969
The primary role of functional matrices in facial growth.
M. Moss
,
L. Salentijn
American Journal of Orthodontics
1969
Corpus ID: 32726631
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