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• Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

  作者：Xianqiao Hu *; Lin Lu ; Zhenling Guo ; Zhiwei Zhu *

  关键词：Rice Aroma; Volatile Compounds; 2-Acetyl-1-Pyrroline; Evaluation Methods; Affecting Factors

• Identification and quantitative determination of 2-acetyl-1-pyrroline using GC-TOF MS combined with HS and HS-SPME pretreatment

  作者：Zhenling Guo ; Siqi Huang ; Mingxue Chen ; Yanxia Ni ; Xianqiao Hu *; Nan Sun *

  关键词：Headspace (Hs); Headspace-Solid Phase Micro-Extraction (Hs-Spme); 2-Acetyl-1-Pyrroline (2-Ap); Gas Chromatography-Time-Of-Flight Mass Spectrometry (Gc-Tof Ms)

• Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents

  作者：Dawei Zhu ; Changyun Fang ; Zihui Qian ; Baowei Guo ; Zhongyang Huo *

  关键词：

• A visualization and quantification method to evaluate the water-absorbing characteristics of rice

  作者：Zhanqiang Hu (2); Hua Yang ; Mamoun Chaima ; Changyun Fang ; Lin Lu ; Xianqiao Hu ; Bai Du ; Zhiwei Zhu ; Jianying Huang *

  关键词：Rice; Image Analysis; Soaking; Expansion; Water Absorption

• Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice

  作者：Zhanqiang Hu *; Yafang Shao ; Lin Lu ; Changyun Fang ; Xianqiao Hu ; Zhiwei Zhu *

  关键词：

• Multivariate nanocomposites for electrochemical sensing in the application of food

  作者：Lin Lu ; Zhiwei Zhu ; Xianqiao Hu *

  关键词：

• One-component Model Approach for Sensing the Sweetness, Sourness and Astringency of Rice

  作者：Lin Lu ; Xianqiao Hu ; Zhiwei Zhu ; Shiyi Tian *; Zhongxiu Chen *

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