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Rice (Dietary)

Known as: Rice, Rices 
National Institutes of Health

Related topics

Related topics

7 relations

Broader (3)

CerealsGrainsPoaceae
Oryza (plant)Oryza sativabrown rice preparation

Narrower (1)

brown rice

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2009
2009
Stock Prices and Exchange Rate Interactions in Nigeria: An Intra-Global Financial Crisis Maiden Investigation
This paper examined the long run and short run interactions between stock prices and exchange rate in Nigeria based on a sample… 
2002
2002
The Promise of Biotechnology in Addressing Current Nutritional Problems in Developing Countries
To meet the nutritional needs of a rapidly growing world population, which is likely to reach 8 billion by 2030, 50% more food… 
1991
1991
Field performance of anther-culture-derived lines from F1 crosses of Indica rices under saline and nonsaline conditions
SummaryField experiments were conducted to evaluate and compare the yield and agronomic characteristics of anther-culture-derived… 
1989
1989
Domestication and spread of the cultivated rices.
1982
1982
Colonisation and aflatoxin formation by Aspergillus spp. on brown rices differing in endosperm properties.
Aspergillus flavus Link and A. parasiticus Speare differed in sporulation and aflatoxin B1 formation on 15 brown rices differing… 
1976
1976
Aspects of nitrogen metabolism in the rice seedling.
The effects of nitrogen source NO(3) (-) or NH(4) (+) on nitrogen metabolism during the first 2 weeks of germination of the rice… 
1973
1973
Nitrogen balance in rats fed rices differing in protein content.
Nitrogen balance was studied in rats fed seven milled rice samples with 1.10 to 2.73% N dry basis. True digestibility (t.d.) of… 
1960
1960
Origins of cultivated rices.
1959
1959
Response of Rice to Small Differences in Length of Day
DORE1 has recently reported the response of a Malayan rice, an ‘indica’ variety of Oryza sativa L., to small differences in… 
1938
1938
Studies on quality in rice. 1. Effect of milling on the chemical composition and commercial qualities of raw and parboiled rices.
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