Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (<i>Oryza sativa</i> L.) Cultivars <i>Indica × Japonica</i>

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (Oryza sativa L.) Cultivars Indica × Japonica"
written by Laura Elizabeth Morales-Martínez, Luis Arturo Bello-Pérez, Mirna María Sánchez-Rivera, Elsa Ventura-Zapata, Antonio Ruperto Jiménez-Aparicio,
published by Food and Nutrition Sciences, Vol.5 No.3, 2014

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review
	Foods, 2022

[2]	Maize starch modifications and industrial uses
	Maize, 2022

[3]	Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review. Foods 2022, 11, 2994
	2022

[4]	Millets: Properties, Processing, and Health Benefits
	2021

[5]	Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content
	2021

[6]	Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications
	Carbohydrate …, 2021

[7]	Litchi (Litchi chinensis) seed starch: Structure, properties, and applications-A review
	Carbohydrate Polymer …, 2021

[8]	Functional properties and bioactive compounds of pigmented brown rice flour
	Bioactive Carbohydrates and Dietary Fibre, 2021

[9]	Current Research in Nutrition and Food Science
	2020

[10]	Dimensional and Physical Properties of Temperate Highland Rice Varieties
	2020

[11]	Functional and physicochemical properties of flours and starches from different tuber crops
	2020

[12]	Chemical and nutritional composition of traditional rice varieties of Karnataka
	2020

[13]	Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars
	2020

[14]	Physicochemical, Functional and Antioxidant Properties of Pigmented Rice
	2020

[15]	Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour
	2019

[16]	Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars
	2019

[17]	The Effects of Chemical Composition of Rice Flour on Physico-Chemical and Functional Properties
	Prawarun Agr. J., 2019

[18]	Physicochemical and functional properties of Thai organic rice flour
	Journal of Cereal Science, 2018

[19]	Rheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods
	Journal of Food Measurement and Characterization, 2018

[20]	Prevention and treatment of different health problems by common peopleâ€™ s diet (Haleem)
	African Journal of Food …, 2017

[21]	Prevention and treatment of different health problems by common peoples diet (Haleem)
	African Journal of Food Science, 2017

[22]	Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice
	Journal of Food Measurement and Characterization, 2016

[23]	STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
	Thesis, 2016

[24]	Carbohydrate Polymer Technologies and Applications

[1]	Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review Foods, 2022 DOI:10.3390/foods11192994

[2]	Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.117776

[3]	Functional properties and bioactive compounds of pigmented brown rice flour Bioactive Carbohydrates and Dietary Fibre, 2021 DOI:10.1016/j.bcdf.2021.100289

[4]	Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.117776

[5]	Functional properties and bioactive compounds of pigmented brown rice flour Bioactive Carbohydrates and Dietary Fibre, 2021 DOI:10.1016/j.bcdf.2021.100289

[6]	Litchi (Litchi chinensis) seed starch: Structure, properties, and applications - A review Carbohydrate Polymer Technologies and Applications, 2021 DOI:10.1016/j.carpta.2021.100080

[7]	Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars Journal of Crop Science and Biotechnology, 2020 DOI:10.1007/s12892-019-0370-0

[8]	Physicochemical, Functional and Antioxidant properties of Pigmented Rice Current Research in Nutrition and Food Science Journal, 2020 DOI:10.12944/CRNFSJ.8.3.15

[9]	Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars Food Chemistry, 2019 DOI:10.1016/j.foodchem.2018.12.064

[10]	Physicochemical and functional properties of Thai organic rice flour Journal of Cereal Science, 2018 DOI:10.1016/j.jcs.2017.10.015

[11]	Prevention and treatment of different health problems by common peoples diet (Haleem) African Journal of Food Science, 2017 DOI:10.5897/AJFS2016.1438

[12]	Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice Journal of Food Measurement and Characterization, 2016 DOI:10.1007/s11694-016-9344-x

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies