Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities-Reference-Cited by-同舟云学术

Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities

Published:2014-09 Issue:5 Volume:91 Page:513-521
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Goufo Piebiep¹,Falco Virgilio²,Brites Carla³,Wessel Dulcineia F.⁴,Kratz Sylvia⁵,Rosa Eduardo A. S.¹,Carranca Corina³,Trindade Henrique¹⁶

Affiliation:

1. CITAB – Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.

2. CQVR – Centro de Quimica Vila Real, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.

3. Instituto Nacional de Investigação Agrária e Veterinária, Av. República, Nova Oeiras, 2784-505 Oeiras, Portugal.

4. Department of Food Industries, ESAV, Polytechnic Institute of Viseu, CI&DETS, 3500-606 Viseu, Portugal.

5. Institut für Pflanzenbau und Bodenkunde, Julius Kühn-Institut, Bundesforschungsinstitut für Kulturpflanzen, Bundesallee 50, D-38116 Braunschweig, Germany.

6. Corresponding author. Phone: +351 259 350 751. Fax: +351 259 350 327.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-12-13-0256-R

Reference34 articles.

1. Relaxation and immunity enhancement effects of γ-Aminobutyric acid (GABA) administration in humans

2. Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice

3. Carbon Dioxide Enrichment Inhibits Nitrate Assimilation in Wheat and Arabidopsis

4. Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color

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