Rice storage proteins (RSPs) are plant proteins with high nutritional quality. As the second
largest type of storage substance in rice, it is the main source of protein intake for people …

Basmati rice is a premium aromatic rice that consumers choose primarily because of its
distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects …

Improving rice eating and cooking quality (ECQ) is one of the primary tasks in rice
production to meet the rising demands of consumers. However, improving grain ECQ …

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 …

Nanoemulsion technology offers a promising method to enhance the absorption and
effectiveness of various active compounds. This study specifically developed …

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 …

Quality assessment of rice genotypes involves physicochemical and sensory test. A
physicochemical test relies on the rice chemical composition, cooking quality, gelatinization …

Late‐season rice, a major contributor to the production of high‐quality rice in China, often
experiences low temperatures during the flowering period. The objective of this study was to …

Sexual incompatibility among kola genotypes accounted for over 50% yield loss.
Compatible and high yielding varieties are in demand to develop commercial orchards. The …

Field experiments were conducted to compare two hybrid rice cultivars—a recently released
high-quality cultivar (Jingliangyou 1468, JLY1468) and a relatively older cultivar …