Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings by Ning ZHANG, Lina XU, Zhan WANG, Wangyang SHEN, Guoyan YANG

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Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage by Shuang Qiu, Alireza Abbaspourrad, Olga I. Padilla-Zakour

Subjects: “…glutinous rice grain…”
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Identification of alcoholic compounds in fermented glutinous rice (tapai) by Abdul Hamid, N. H., Mat Hashim, Dzulkifly, Mustafa, Shuhaimi, Che Man, Yaakob

“…Fermented glutinous rice (tapai) is a popular dessert amongst Malaysian consumers. …”
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Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough by DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao

Subjects: “…glutinous rice dough; staphylococcus aureus; primary model; secondary model; growth kinetics…”
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Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan by Hisashi TANNO, Tohru YOSHIMURA, Yuji HIRAYAMA

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Drying kinetics of glutinous rice using an infrared irradiation technique by Watcharin Dongbang, Weerapon Nuantong

“…This study investigates the drying kinetics of glutinous rice using an infrared irradiation technique. …”
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Microbial Diversity of Liquan’s Laozao, Sweet Fermented Glutinous Rice by DANG Hui, CHEN Pei

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Composition and Digestion Characteristics of Starch in Endosperm of Glutinous Rice Varieties by CHEN Shuangqin, GU Xue, HUANG Juyuan, LI Dandan, LI Juan, MA Yangyongjie, PU Shihuang, LI Jizhang, YANG Guoming, WEN Jiancheng

Subjects: “…glutinous rice varieties; starch components; digestive characteristics in vitro; expected glycemic index; digestible sugar content…”
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Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. by Yang Qin, Chengzhen Liu, Suisui Jiang, Jinmiao Cao, Liu Xiong, Qingjie Sun

“…Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. …”
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Genome wide association study on development and evolution of glutinous rice by Conghui Jiang, Muhammad Abdul Rehman Rashid, Yanhong Zhang, Yan Zhao, Yinghua Pan

Subjects: “…Glutinous rice…”
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Physicochemical Properties of Eight Popular Glutinous Rice Varieties in Korea by Mi-Young Kang, Catherine Rico, Sang-Chul Lee

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Effect of different cooking temperature and time of glutinous rice flakes by Noordin, Mohd Ikram, Mohd Dom, Zanariah, Shamsudin, Rosnah, Hashim, Norhashila

“…Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. …”
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Effect of different cooking temperature and time of glutinous rice flakes by Mohd Dom, Zanariah, Noordin, Mohd Ikram, Shamsudin, Rosnah, Hashim, Norhashila

“…Since glutinous rice flake is a traditional food, the farmers are more comfortable producing it by conventional cooking. …”
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Optimization of computational intelligence approach for the prediction of glutinous rice dehydration by Jimoh, Kabiru Ayobami, Hashim, Norhashila, Shamsudin, Rosnah, Che Man, Hasfalina, Jahari, Mahirah

“…CONCLUSION: Therefore, the computational intelligence models, especially GPR, can be applied for an effective description of moisture evolution during small-scale and industrial dehydration of glutinous rice. © 2024 Society of Chemical Industry. © 2024 Society of Chemical Industry.…”

Slowing down of starch hydrolysis of glutinous rice and non-glutinous rice flours by black soybean extracts: Cooperation between cyanidin 3-O-glucoside and procyanidins by Umeo Takahama, Ji-Woo Park, Toshihiro Ansai, Sachiko Hirota

“…The BSB extracts slowed down pancreatin-induced reducing sugar formation and starch hydrolysis more significantly in non-glutinous rice flour (joshin-ko) than glutinous rice flour (mochi-ko), suggesting that BSB components inhibited amylose digestion more effectively than amylopectin digestion. …”
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A comparative proteomic study of white and black glutinous rice leaves by Wipada Phonsakhan, Kanlaya Kong-Ngern

“…Background: Black glutinous rice contains remarkable levels of anthocyanins, which possess anti-oxidative properties and thus have health benefits. …”
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Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice by Ouling Zhang, Cheng Liang, Bowen Yang, Hui You, Liang Xu, Yongjun Chen, Xunchao Xiang

Subjects: “…glutinous rice (Oryza sativa L.)…”
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Production of Two Elite Glutinous Rice Varieties by Editing Wx Gene by Fei Yunyan, Yang Jie, Wang Fangquan, Fan Fangjun, Li Wenqi, Wang Jun, Xu Yang, Zhu Jinyan, Zhong Weigong

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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking by Iva Burešová, Libor Červenka, Romana Šebestíková, Monika Augustová, Alžbeta Jarošová

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Drying Kinetics of Steamed Glutinous Rice with a Free Convective Solar Dryer by Kongdej LIMPAIBOON, Songchai WIRIYAUMPAIWONG

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