Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination-Reference-Cited by-同舟云学术

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Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination

Published:2024-11 Issue: Volume:135 Page:106668
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Hu Xianqiao,Lu Lin,Li Shuimei,Zhang Weixing,He Yuntao,Chen Mingxue

Funder

Earmarked Fund for China Agriculture Research System

Agricultural Science and Technology Innovation Program

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Elsevier BV

Reference35 articles.

1. Fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from Northeast China;Asimi;Foods,2022

2. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food;Bano;Crit. Rev. Food Sci. Nutr.,1988

3. A gel consistency test for eating quality of rice;Cagampang;J. Sci. Food Agric.,1973

4. Recent applications of multivariate data analysis methods in the authentication of rice and the most analyzed parameters: a review;Camila;Crit. Rev. Food Sci. Nutr.,2019

5. Discrimination of geographical origin of rice (Oryza sativa L.) by multielement analysis using inductively coupled plasma atomic emission spectroscopy and multivariate analysis;Chung;J. Cereal Sci.,2015

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