Rice is consumed as a staple food by more than half of the world's population. Due to a
higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the …

Twenty‐one rice samples covering examples of aromatic, long and medium grain, instant,
and parboiled products were evaluated by a group of 120 Asian consumers, currently living …

Even though rice forms a major part of the Ghanaian diet, locally produced rice is not
patronized as it should. A survey of 390 rice consumers was conducted in Accra, Ghana to …

Parboiled rice produced in Ghana is of poor quality and is being overtaken by imported rice.
This study sought to investigate consumer preference and relate sensory attributes with …

In rice-consuming countries, specific varieties are recognized as premium,“gold standard”
varieties, while others are recognized as being superior but second best, despite being …

Australian wild rices are genetically distinct from commercially cultivated rices and present
new opportunities for the development of improved rice cultivars. Before use in rice …

Physicochemical properties and descriptive profiles of four rice samples including white rice
(RD31 and KDML105), brown rice (BKDML) and a brown/red rice mix (BR+ HMD) were …

More rice is eaten nowadays in traditionally nonrice‐eating countries. This study
investigated consumer eating quality preferences among consumers in target rice export …

The demand for rice Oryza sativa in Uganda has exceeded local supply resulting into
importation of several other rice varieties and brands to meet the deficit. Lack of information …

Consumption of whole grains, such as brown rice, compared to white rice can decrease the
risk of type 2 diabetes mellitus. This qualitative study conducted in 2009 sought to identify …