One of the most valuable traits in high-quality rice is aroma or fragrance, which is important
for consumer preference and global trade. Aromatic rice is unique and recognized as a …

Kernel elongation after cooking is an important character of fine rice and most rice
consumers prefer length‐wise elongation. Although improvement of aromatic rice began …

Low yield is a common phenomenon of aromatic rice and consequently rice breeders are
trying to develop the agronomic characters to gain a better grain yield. In this study, a total of …

Fragrance, which plays an important role in determining the economic value of rice to
growers and consumers, is known to be controlled by the Badh2 gene. This study evaluated …

Ageing can improve cooking quality of rice by influencing major cooking quality parameters
ie, kernel expansion, water absorption, alkali digestion value, and gelatinization temperature …

Aroma is an important grain quality trait of aromatic rice, controlled by a recessive gene
which increases the accumulation of numerous volatile compounds to produce it. The aroma …

Aroma of rice is controlled by the badh2 gene and its expression is highly influenced by the
environmental factors, genotypic condition and cultivation practice. The effects of …

To verify how different growing environments affect the aroma quality and production yield of
fragrant rice, two commercial Thai fragrant rice cultivars, Khao Dawk Mali 105 (KDML 105) …

An experiment was conducted to evaluate correlation between some traits and yield
components of six aromatic rice varieties and also to determine the most effective factors on …

Heat treatment could affect the structure and properties of rice varieties. The present study
was conducted in order to determine the effects of heat treatment on the physicochemical …