A5090623476- GABA and Rice Research
- Food composition and properties
- Rice Cultivation and Yield Improvement
- Wheat and Barley Genetics and Pathology
- Edible Oils Quality and Analysis
- Phytase and its Applications
- Antioxidant Activity and Oxidative Stress
- Microbial Metabolites in Food Biotechnology
- Genetic Mapping and Diversity in Plants and Animals
- Genetics and Plant Breeding
- Phytochemicals and Antioxidant Activities
- Potato Plant Research
- Food Quality and Safety Studies
- Folate and B Vitamins Research
- Consumer Retail Behavior Studies
- Customer Service Quality and Loyalty
- Nutrition, Genetics, and Disease
- Phytoestrogen effects and research
- Polysaccharides Composition and Applications
- Obesity, Physical Activity, Diet
- Nutrition and Health in Aging
- Wine Industry and Tourism
- Agriculture, Soil, Plant Science
- Animal and Plant Science Education
- Heavy Metals in Plants
University of Nevada, Las Vegas
2016-2025
International Rice Research Institute
2009
Agricultural Research Service
1997-2006
United States Department of Agriculture
1997-2006
University of Nevada, Reno
2004
Zhejiang University
2004
Southern Regional Research Center
2000
Dale Bumpers National Rice Research Center
2000
Texas A&M University
1998-2000
University of Minnesota
1999
Kernel morphology and texture influence the value of wheat ( Triticum aestivum L.). The objectives this study were to determine associations between kernel traits molecular markers identify quantitative trait loci (QTLs) affecting in a soft × hard white cross. Seventy eight F 2:5 ‐derived recombinant inbred lines (RILs) from cross NY6432‐18 (NY18) ‘Clark's Cream’ (CC) developed by single seed descent. was measured near infrared reflectance (NIR) on RIL grain samples six environments. Digital...
ABSTRACT Important rice grain quality characteristics such as percentage of chalky kernels are affected by both high and low night temperatures different day day/night temperature combinations. High nighttime have also been suspected reducing milling including head yields. Experiments to confirm or refute this not reported. A controlled climate experiment was conducted. Conditions in the chambers were identical except between 2400 0500 hours (midnight 5 am). For those times, two treatments...
ABSTRACT Rice bran contains phytochemicals such as E vitamers (i.e., tocopherols and tocotrienols) the γoryzanol fraction that reportedly may have positive effects on human health. Brown rice, rice bran, extracts are therefore attractive candidates for use in development of functional foods. The objectives this project were to quantify genetics versus environment tocopherol, tocotrienol, γ‐oryzanol contents Southern U.S. determine associations between levels these phytochemicals. Seven...
ABSTRACT Amylose content is a parameter that correlates with the cooking behavior of rice. It measured at earliest possible stages rice improvement programs to enable breeders build foundations appropriate grain quality during cultivar development. usually quantified by absorbance amylose‐iodine complex. The International Network for Quality Rice (INQR) conducted survey determine ways amylose measured, reproducibility between laboratories, and sources variation. Each laboratory set 17...
ABSTRACT The aroma of rice plays a role in its consumer acceptability. popcorn‐like smell aromatic stemming primarily from 2‐ acetyl‐1‐pyrroline (2‐AP) content is considered desirable by many consumers. Conversely, hexanal has been correlated with off odors that develop lipid oxidation. A rapid method for 2‐AP and quantification suitable use breeding programs, large‐scale research efforts, quality assurance programs needed. While developing such method, sample preparation (degree milling,...
Solid phase microextraction (SPME) is used to collect and concentrate the compounds in headspace of rice. This research describes optimization parameters temperature, moisture, sampling time. Optimization was based upon recovered levels 2-acetyl-1-pyrroline (2-AP), popcorn aroma aromatic The method uses a temperature 80 degrees C adds 100 microL water 0.75 g sample rice preheated for 25 min, carboxen/DVB/PDMS SPME fiber exposed 15 subsequent GC-MS analysis took 35 min. Samples can be...
Interclass hybridization between soft and hard wheat ( Triticum aestivum L.) results in new genetic combinations of potential value. We investigated whether interclass could improve end‐use quality both classes. Our objectives were to analyze traits a population recombinant inbred lines (RILs) derived from cross the good white NY6432‐18 (NY18), Clark's Cream (CC), identify quantitative trait loci (QTLs) for those traits, use linkage analysis determine which parent was contributing favorable...
Abstract Rice ( Oryza sativa L.) bran contains valuable nutritional constituents, which include lipids with health benefits. A germplasm collection consisting of 204 genetically diverse rice accessions was grown under field conditions and evaluated for total oil content fatty acid (FA) composition. Genotype effects were highly statistically significant lipid FA profile P <0.001). Environment (year) significantly affected <0.05), as well stearic, oleic, linoleic, linolenic acids (all...
It is internationally accepted that malnutrition and chronic diseases in developing countries are key limitations to achieving the Millennium Development Goals. In many countries, rice primary source of nutrition. those major forms Fe-induced anaemia, Zn deficiency Vitamin A deficiency, whereas disease challenges Type II diabetes, cardiovascular some cancers. There a growing corpus evidence regarding both opportunities as how could be an effective vehicle by which tackle nutrition health...
ABSTRACT An understanding of how genetic, preharvest, and postharvest factors affect the sensory characteristics rice will help producers processors meet needs specific customers foster development a diversified market. In this study, differences in texture flavor 17 diverse cultivars related to genetic were characterized stability their from one crop year next was determined. Sensory attributes cooked measured by panelists using descriptive analysis methodology. Cooked varied widely...
Purpose As a service segment, the food and beverage industry has great potential for intensive interface between consumer provider back of house staff. Given significance perception provision to consumer, it is important study every aspect interaction. With this in mind, purpose examine relationships emotional labor, quality, consumption, satisfaction customer loyalty as seen through perceptions consumer. Design/methodology/approach Survey data were collected from 400 respondents using an...
Research published about the restaurant industry has experienced consistent growth over past few decades. Yet, a comprehensive bibliometric review of this research not been performed. This study aimed to perform such by examining peer-reviewed articles (n = 792) focused on business in Scopus and Web Science databases. Articles related health or food science were examined study. categorized as focusing one five types restaurants (i.e., fast food, casual, casual dining, fine general...