Consumers’ attitude towards rice cooking processes in Korea, Japan, Thailand and France
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference64 articles.
1. Magical food and health beliefs: a portrait of believers and functions of the beliefs;Aarnio;Appetite,2004
2. Attitudes and beliefs directed towards ready-meal consumption;Ahlgren;Food Service Technol.,2004
3. High pressure induced water uptake characteristics of Thai glutinous rice;Ahromrit;Journal of Food Engineering,2006
4. Semantic facilitation with pictures and words;Bajo;Journal of Experimental Psychology. Learning, Memory, and Cognition,1988
5. Influence of water to rice ratio on cooked rice flavour and texture;Bett-Garber;Cereal Chemistry,2007
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice;Food Chemistry;2024-09
2. Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies;Rice Science;2024-07
3. Social comparison of home appliance ownership and use and heterogeneous impact on electricity consumption: a case of apartment households in Korea;Energy Efficiency;2024-04-29
4. Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index;Foods;2024-01-17
5. Method validation, household cooking effect on pesticide residues, and evaluation of processing factors in rice;Journal of Stored Products Research;2023-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3