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LWT, ISSN 0023-6438, 09/2019, Volume 112, p. 108262
Craft beers and beers aimed at consumers with specific health requirements, e.g. celiac disease are attractive markets. Rice is an alternative to barley in the... 
Gibberellic acid | Gluten-free beer | Foam stability | Beer turbidity | γ-aminobutyric acid | BETA-AMYLASE | FOOD SCIENCE & TECHNOLOGY | gamma-aminobutyric acid
Journal Article
by Locke, A.E and Kahali, B and Berndt, S.I and Justice, A.E and Pers, T.H and Day, F.R and Powell, C and Vedantam, S and Buchkovich, M.L and Yang, J and Croteau-Chonka, D.C and Esko, T and Fall, T and Ferreira, T and Gustafsson, S and Kutalik, Z and Luan, J and Magi, R and Randall, J.C and Winkler, T.W and Wood, A.R and Workalemahu, T and Faul, J.D and Smith, J.A and Zhao, J and Zhao, W and Chen, J and Fehrmann, R and Hedman, A.K and Karjalainen, J and Schmidt, E.M and Absher, D and Amin, N and Anderson, D and Beekman, M and Bolton, J.L and Bragg-Gresham, J.L and Buyske, S and Demirkan, A and Deng, G and Ehret, G.B and Feenstra, B and Feitosa, M.F and Fischer, K and Goel, A and Gong, J and Jackson, A.U and Kanoni, S and Kleber, M.E and Kristiansson, K and Lim, U and Lotay, V and Mangino, M and Leach, I. Mateo and Medina-Gomez, C and Medland, S.E and Nalls, M.A and Palmer, C.D and Pasko, D and Pechlivanis, S and Peters, M.J.W and Prokopenko, I and Shungin, D and Stancakova, A and Strawbridge, R.J and Sung, Y. Ju and Tanaka, T and Teumer, A and Trompet, S and Laan, S.W. van der and Setten, J. van and Vliet-Ostaptchouk, J.V. Van and Wang, Z and Yengo, L and Zhang, W and Isaacs, A and Albrecht, E and Arnlov, J and Arscott, G.M and Attwood, A.P and Bandinelli, S and Barrett, A and Bas, I.N and Bellis, C and Bennett, A.J and Berne, C and Blagieva, R and Bluher, M and Bohringer, S and Bonnycastle, L.L and Bottcher, Y and Boyd, H.A and Bruinenberg, M and Caspersen, I.H and Chen, Y.D and Clarke, R and Daw, E.W and Craen, A.J. de and Delgado, G and Dimitriou, M and ... and ADIPOGen Consortium and PAGE Consortium and LifeLines Cohort Study and MIGen Consortium and CARDIOGRAMplusC4D Consortium and MuTHER Consortium and ICBP and CKDGen Consortium and Int Endogene Consortium and GENIE Consortium and MAGIC Investigators and ReproGen Consortium and AGEN-BMI Working Grp and GLGC and International Endogene Consortium and AGEN-BMI Working Group and The PAGE Consortium and The International Endogene Consortium and The MAGIC Investigators and The ReproGen Consortium and The CKDGen Consortium and The ADIPOGen Consortium and The ICBP and The CARDIOGRAMplusC4D Consortium and The GLGC and The GENIE Consortium and The AGEN-BMI Working Group and The MIGen Consortium and The MuTHER Consortium and The LifeLines Cohort Study and Medicinska fakulteten and Science for Life Laboratory, SciLifeLab and Medicinska och farmaceutiska vetenskapsområdet and Medicinsk genetik och genomik and Geriatrik and Uppsala universitet and Klinisk diabetologi och metabolism and Institutionen för immunologi, genetik och patologi and Molekylär medicin and Kardiovaskulär epidemiologi and Institutionen för medicinska vetenskaper and Molekylär epidemiologi and Institutionen för folkhälso- och vårdvetenskap
Nature, ISSN 0028-0836, 2015, Volume 518, Issue 7538, pp. 197 - 206
Journal Article
2015, First edition., ISBN 0062394037, xv, 327 pages
"An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider... 
Goulding, Matt Travel | Food tourism | Food habits
Book
Food Chemistry, ISSN 0308-8146, 01/2016, Volume 191, pp. 105 - 112
•Red rice presented higher protein migration during parboiling than black rice.•Parboiling reduced the ash content of red rice.•Parboiling allowed the partial... 
Proximate composition | Red rice | Free and bound phenolics | Cooking quality | Structure | Black rice | ANTIOXIDANT ACTIVITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | RAW | PURPLE | PHYSICOCHEMICAL PROPERTIES | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | BROWN | Starch - chemistry | Phenols - analysis | Cooking | Oryza - genetics | Color | Genotype | Oryza - chemistry | Hot Temperature | Hardness
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 09/2018, Volume 42, Issue 9, pp. e13758 - n/a
Effects of rice amylose content (6.1%, 17.7%, and 23.1%), moisture content of raw formulations (18% and 22%) and the maximum extrusion barrel temperature (100... 
ANTIOXIDANT ACTIVITY | PHYSICOCHEMICAL PROPERTIES | CAPACITY | SODIUM-BICARBONATE | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | EXTRUSION-COOKING | BROWN RICE | PURPLE POTATO | MECHANICAL-PROPERTIES | SNACKS | Hardness | Raw materials
Journal Article
REMOTE SENSING, ISSN 2072-4292, 02/2017, Volume 9, Issue 2, pp. 119 - 119
Assessment and monitoring of rice agriculture over large areas has been limited by cloud cover, optical sensor spatial and temporal resolutions, and lack of... 
Myanmar | MAPPING PADDY RICE | SAR | Sentinel-1 | CHINA | MEKONG DELTA | random forest | rice | classification | MULTITEMPORAL MODIS IMAGES | PLANTING AREA | time series phenology | FOREST | Landsat-8 | REMOTE SENSING | food security | CROPPING SYSTEMS | PALSAR-2 | VEGETATION | PHENOLOGY | Governments | Cloud cover | Time series | Agriculture | Land cover | Synthetic aperture radar | Monitoring | Rice
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 03/2014, Volume 103, Issue 1, pp. 405 - 413
•Low-amylose rice starch was more susceptible to acetylation.•Acetylated starches presented hydrophobic characteristics.•The crystallinity and viscosity... 
Amylose | Acetylation | Degree of substitution | Rice starch | Acetyl groups | SUBSTITUTION | POLYMER SCIENCE | POTATO | WAXY | CHEMISTRY, ORGANIC | THERMAL-PROPERTIES | GRANULE | CORN | MAIZE | CHEMISTRY, APPLIED | PASTING PROPERTIES
Journal Article