Dietary and socio-economic factors associated with beriberi in breastfed Lao infants. by Soukaloun, D, Kounnavong, S, Pengdy, B, Boupha, B, Durondej, S, Olness, K, Newton, P, White, N

“…Compared with control mothers, mothers of infants with beriberi had significantly less diet diversity (p <0.001), soaked glutinous rice for significantly longer or were more likely to pour off excess water from non-glutinous rice (p =0.006), had fewer years of schooling (p <0.05), were more likely to report that income was inadequate for basic needs (p <0.001), to perform hard physical labour (p <0.01) and to be married to farmers (p <0.01). …”

Dietary and socio-economic factors associated with beriberi in breastfed Lao infants by Soukaloun, D, Kounnavong, S, Pengdy, B, Boupha, B, Durondej, S, Olness, K, Newton, P, White, N

“…Compared with control mothers, mothers of infants with beriberi had significantly less diet diversity (p < 0.001), soaked glutinous rice for significantly longer or were more likely to pour off excess water from non-glutinous rice (p = 0.006), had fewer years of schooling (p < 0.05), were more likely to report that income was inadequate for basic needs (p < 0.001), to perform hard physical labour (p < 0.01) and to be married to farmers (p < 0.01). …”

POTENSI BUBUK TAPE KETAN (Oryza sativa glutinosa) PROBIOTIK SEBAGAI BAHAN MINUMAN FUNGSIONAL by , ASRI NURSIWI, , Prof.Dr.Ir Endang S. Rahayu, M.S.

“…Tape ketan was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107 CFU/g glutinous rice) and than incubated at room temperature for three days. …”

Optimasi formula dan karakterisasi dodol buah salak dengan tepung singkong termodifikasi sebagai bahan pengisi by Santi Dwi Astuti, Indah Nuraeni, Bela Iji Pamungkas, Nur Wijayanti, Warsono El Kiyat

“…Dodol is generally produced using glutinous rice flour. In this study, another alternative was found, namely the use of modified cassava flour as a substitute for glutinous rice flour. …”
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Discrepancy of Effective Water Diffusivities Determined from Dynamic Vapor Sorption Measurements with Different Relative Humidity Step Sizes: Observations from Cereal Materials by Xuewei Zhao, Xiaoxiao Wei, Hongwei Wang, Xingli Liu, Yanyan Zhang, Hua Zhang

“…Water vapor sorption kinetics of glutinous rice grains, glutinous rice flour and wheat flour dough films were measured using the DVS system to verify if varying RH step sizes can obtain identical diffusivities within the same range. …”
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Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flower Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage St... by Ramli, Muhammad Ezzudin

“…MRQ 74 showed linear model with maximum TFC of 3150.0 μg/g, while MRQ 76 and glutinous rice showed quadratic model with maximum TFC of 4466.7μg/g and 6111.1 μg/g, respectively at optimum soaking condition of 70 °C and 30 minutes. …”
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Evaluation of the Chemical Composition, Bioactive Substance, Gas Production, and Rumen Fermentation Parameters of Four Types of Distiller’s Grains by Qi Lu, Qingyuan Luo, Jiaxuan Li, Xu Wang, Chao Ban, Jixiao Qin, Yayuan Tian, Xingzhou Tian, Xiang Chen

“…The results indicated that red distiller’s grain and glutinous rice distiller’s grain had higher (<i>p</i> < 0.05) levels of crude protein than the other two types. …”
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Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectro... by LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo

“…Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. …”
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Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage by Jing Zou, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, Xuedong Chang

“…In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). …”
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RANCANG BANGUN SISTEM MONITORING GAS ALKOHOL PADA FERMENTASI KETAN BERBASIS SENSOR TGS 2620 by Maulana Kussuma Negara, Rahadi Wirawan, Nurul Qomariyah

“…ABSTRACT This study aims to design a monitoring system for alcohol gas in the glutinous rice fermentation process based on the TGS 2620 sensor. …”
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Generation of a New Glutinous Photothermosensitive Genic-Male-Sterile (PTGMS) Line by CRISPR/Cas9-Directed Mutagenesis of Wx in Rice (<i>Oryza sativa</i> L.) by Kaichong Teng, Xin Wang, Xinying Guo, Yaoguang Liu, Rongbai Li

“…Once put into use, waxy hybrid rice will greatly improve the yield of glutinous rice and increase social benefits.…”
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Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chrom... by Haiyan Yu, Qiaowei Li, Wei Guo, Lianzhong Ai, Chen Chen, Huaixiang Tian

“…The sensory results showed that the intensity of astringency and post-bitterness in the Huangjiu fermented with glutinous rice was weaker while ester and alcoholic aroma were more prominent than the one fermented with japonica rice. …”
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PENGARUH SUBSTITUSI PATI GANYONG (Canna edulis Ker.) PADA TEPUNG BERAS KETAN TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK DODOL SUSU by , ANISA RIDHAWATI, , Ir. R.A. Rihastuti, MS.

“…This research was aimed to observe the effect of substitution glutinous rice flour with canna starch (Canna edulis Ker.) on the chemical and organoleptical quality of milkâ��s sweety pastry. …”

Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study by Gunthawan Apinanthanuwong, Thiraphong Aumasa, Yukiharu Ogawa, Jaspreet Singh, Worawan Panpipat, Natthawuddhi Donlao

“…In addition, due to its highly porous structure, glutinous rice showed a higher starch hydrolysis rate and glycemic index than jasmine rice. …”
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Preparation and Quality Analysis of Rice Cake Contained Green Tea by Zhixin LI, Xueye XU, Xinzhen ZHANG, Yang GAO, Feilong JU, Yue SUN, Xueling LI, Jin LIANG

“…In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula. …”
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The formation of higher alcohols in rice wine fermentation using different rice cultivars by Chunxiao Wang, Guoyi Yuan, Guoyi Yuan, Yulin He, Jiadai Tang, Hongxiang Zhou, Shuyi Qiu

“…Rice wine made from Yashui rice, the long-grain non-glutinous rice from Guizhou, produced the highest yields of higher alcohols (487.45 mg/L), and rice wine made from five glutinous rice cultivars produced the lowest yields of higher alcohols (327.45–344.16 mg/L). …”
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Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes by Fenglian CHEN, Guiyao SUN, Ran AN, Linlin LIU, Yinyuan HE, Jing FAN, Yang YANG, Yuning JI, Yinmei GUO, Na ZHANG

“…In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively. …”
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A study of dietetic on the diarrhea by Tae-Hyeun Baek

“…Frequently used materials were sesame oil, honey, ear mushroom, shiitake mushroom, kelp, walnut seed, hemp seed, groundnut, glutinous rice, apricot stone, yellow bean peel, radish, potato, spinage, and spring onion. …”
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Pembuatan dan Makna Kue Keranjang Sebagai Kelengkapan Perayaan Imlek di Kalangan Masyarakat Tionghoa Yogyakarta by , IKRAMAN WIDYADHARMA, , Eritrina Putri E, S.Hum, M.A

“…New year cake is a typical food made from rice flour, glutinous rice and sugar, and has a chewy texture and sticky. …”

Effect of mixing period, water and sugar on the sesame cracker dough stickiness by Tan, S. B., Shamsudin, Rosnah, Mohammed, M. A., Rahman, N. A.

“…The simplest formulation of Sesame Cracker dough includes glutinous rice flour, sugar, and water. In order to reduce the negative effect caused by dough stickiness, the effect of mixing period (3 to 7 minutes), water (41.6 to 45.6%) and sugar (1 to 9%) on dough stickiness of sesame cracker dough were studied using Texture Analyzer and Chen-Hoseney methodologies (i.e. …”
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