Search Results - "Juliano, BO"

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses by Jezussek, Magnus, Juliano, Bienvenido O., Schieberle, Peter

“…The aroma compounds present in cooked brown rice of the three varieties Improved Malagkit Sungsong (IMS), Basmati 370 (B 370), and Khaskhani (KK), and of the…”
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Short-Chain-Length Distribution in Debranched Rice Starches Differing in Gelatinization Temperature or Cooked Rice Hardness by Nakamura, Yasunori, Sato, Aya, Juliano, Bienvenido O.

“…Tropical nonwaxy and waxy rice starches differing in gelatinization temperature and previously characterized by high‐performance gel permeation chromatography…”
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Bioavailability of Zinc from Cooked Philippine Milled, Undermilled, and Brown Rice, as Assessed in Rats by Using Growth, Bone Zinc, and Zinc-65 Retention by Hunt, Janet R, Johnson, LuAnn K, Juliano, Bienvenido O

“…The nutritional bioavailability of zinc from cooked milled, undermilled, and brown Philippine rice (variety PSB Rc14) was evaluated in rats, comparing results…”
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Effects of late nitrogen fertilizer application on head rice yield, protein content, and grain quality of rice by Perez, C.M. (International Rice Research Institute, Laguna, Philippines.), Juliano, B.O, Liboon, S.P, Alcantara, J.M, Cassman, K.G

“…Rice yields of 10 and 6 t/ha can be achieved in the humid tropics during the dry and wet seasons, respectively. At these high yield levels, late nitrogen (N)…”
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Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans by Panlasigui, LN, Thompson, LU, Juliano, BO, Perez, CM, Yiu, SH, Greenberg, GR

“…Three high-amylose rice varieties, IR42, IR36, and IR62, with similar chemical composition including amylose content (26.7–27.0%), were cooked under the same…”
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Comparative nutritive value of various staple foods by Juliano, B.O

“…A population successful in an ecological niche must have a dietary pattern that provides the minimum requirements of all 40-45 essential nutrients, in addition…”
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Molecular and Gelatinization Properties of Rice Starches from IR24 and Sinandomeng Cultivars by Lai, Vivian M. F., Shen, Mei‐Ching, Yeh, An‐I, Juliano, Bienvenido O., Lii, Cheng‐yi

“…ABSTRACT The differences in pasting properties involving gelatinization and retrogradation of rice starches from IR24 and Sinandomeng cultivars during…”
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Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices by Boisen, Sigurd, Duldulao, Joy Bartolome A., Mendoza, Evelyn Mae T., Juliano, Bienvenido O.

“…College,Laguna, Philippines.Received 1 ABSTRACT Eight indica and japonica milled rices with low amylose content and low starch gelatinisation temperature were…”
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Amylopectin staling of cooked milled rices and properties of amylopectin and amylose by Villareal, C.P. (International Rice Research Institute, Los Banos, Laguna, Philippines.), Hizukuri, S, Juliano, B.O

“…Starches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high-amylose content (AC) rices…”
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Thermophysical properties of milled rice starch as influenced by variety and parboiling method by Biliaderis, C.G, Tonogai, J.R, Perez, C.M, Juliano, B.O

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Rice amylose analysis by near-infrared transmittance spectroscopy by Villareal, C.P, Cruz, N.M. de la, Juliano, B.O

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Cooked rice aroma and 2-acetyl-1-pyrroline by Buttery, Ron G, Ling, Louisa C, Juliano, Bienvenido O, Turnbaugh, Jean G

“…The concentration of 2-acetyl-1-pyrroline has been determined in the steam volatile oils of 10 different varieties of rice. From these data the amount present…”
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Varietal differences in amylopectin staling of cooked waxy milled rices by Villareal, C.P, Juliano, B.O, Hizukuri, S

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Properties and protein quality in growing rats of a low-glutelin content rice mutant by Eggum, B.O, Juliano, B.O

“…Protein quality of cooked milled rice of low-glutelin (high-prolamin) content 1 mutant was compared with that of japonica parent Nihonmasari in growing rats…”
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Amylopectin-staling of cooked nonwaxy milled rices and starch gels by Perez, C.M, Villareal, C.P, Juliano, B.O, Biliaderis, C.G

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Critical moisture content for fissures in rough rice by Juliano, B.O, Perez, C.M

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Nutrient content and retention during milling of brown rices from the International Rice Research Institute by Villareal, C.P. (International Rice Research Institute, Manila, Philippines), Maranville, J.W, Juliano, B.O

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Laboratory parboiling procedures and properties of parboiled rice from varieties differing in starch properties by BISWAS, S. K, JULIANO, B. O

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Protein quality evaluation of cooked rice for protein mutants in growing rats by Eggum, B.O, Satoh, H, Juliano, B.O

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Screening for stable high head rice yields in rough rice by Juliano, B.O, Perez, C.M, Cuevas-Perez, F

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