Background Rice aroma was a comprehensive result of numerous volatiles and human
sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by …

Rice grain quality encompasses complex interrelated traits that cover biochemical
composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is …

Rice starch properties of apparent amylose content (AAC), amylose content (AC), and
amylopectin content (AP) are considered as the most important factors influencing grain …

Accurate prediction of the eating and cooking quality (ECQ) of rice is of great importance.
Statistical and machine learning models were developed to predict the overall acceptability …

Background Cereals are globally consumed as staple food, providing essential nutrients to
the consumers. The emerging problems associated with cereals are mycotoxin outbreaks …

Terahertz (THz) fingerprint metasensing is an effective method to identify chemical
substances in a rapid and non-destructive way. Currently, two main principles are used in …

With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice
that meets the consumption patterns of contemporary young people has become popular in …

The world production of chestnuts has significantly grown in recent decades. Consumer
attitudes, increasingly turned towards healthy foods, show a greater interest in chestnuts due …

Grain quality of rice is more complex than other cereals, since it is mostly consumed as
whole grain in countries where it serves as a staple food. Quality characteristics are major …

The ability to estimate the sensory quality of intact tomatoes rapidly and non-destructively
using visible and near-infrared spectroscopy (Vis-NIRS) is important for the tomato industry …