In this study, we compared the physicochemical properties and starch structures of hybrid
rice varieties with similar apparent amylose content but different taste values. In addition to …

BACKGROUND Rice eating quality largely dictates consumer preference, and the demand
for new rice varieties with excellent eating quality from farmers is increasing. Identification of …

The difference between superior grains (SG) and inferior grains (IG) is an important factor
that directly determines rice yield and quality. In this study, four varieties with different …

Ratoon rice (RR) is characterized by higher production combined with enhanced rice
quality. However, limited information is available regarding the mechanism of quality …

Background and objectives In rice, amylose and protein are the main factors that influence
eating quality. The aim of this study was to determine the influence of the ranges in amylose …

Temperature during the growing season is a critical factor affecting grain quality. High
temperatures at grain filling affect kernel development, resulting in reduced yield, increased …

The difference in grain yield between superior grains (SG) on the upper part and inferior
grains (IG) on the lower part of the same panicle was widely reported. To date, variations in …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

The effect of ripening temperature on rice (Oryza sativa) grain quality was evaluated by
assessing starch structure and gelatinization, pasting, and cooking properties. As the …

Instant rice is increasingly popular around the world due to its convenience, while the
molecular mechanism how its texture is determined remains unclear. This study aimed to …