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Andressa Fernandes Leal, Paulo Carteri Coradi, Rosana dos Santos Moraes, Edson Müller, Paulo Eduardo Teodoro, Larissa Pereira Ribeiro Teodoro & Dágila Melo Rodrigues. (2023) Tempering time and air temperature relationships for real-scale paddy drying and their effects on the physical, physicochemical, and morphological qualities of polished rice. Drying Technology 41:11, pages 1878-1892.
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Hongchao Wang, Gang Che, Lin Wan & Hao Tang. (2023) Effects of drying approaches combined with variable temperature and tempering on the physicochemical quality of rice. Drying Technology 41:7, pages 1199-1213.
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Qi Song, Xinhua Wei, Weihong Sun & Dong Li. (2022) Model predictive control strategy of head rice yield in paddy rice intermittent drying. Drying Technology 40:14, pages 2941-2951.
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Qianqian Guan, Hua Li, Yuting Qi, Wenlong Zhang, Lina Liu, Bin Qiu, Wei Liu, Min Jia, Tongcheng Xu & Aizhen Zong. (2019) Changes in physicochemical properties and digestive characteristics of yam (Dioscorea opposita Thunb.) powder under different processing conditions using principal component analysis. Drying Technology 37:12, pages 1551-1562.
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Chen Pinglu, Xiong Zhipeng, Xu Jing & Liu Muhua. (2023) Simulation and parameter optimization of high moisture rice drying on combine harvester before threshing. Computers and Electronics in Agriculture 215, pages 108451.
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Merdin DANIŞMAZ. (2023) Investigation of the Effect of Duct Geometry on Drying Air Flow in Conventional Grain Dryers by Porous Media ApproachGeleneksel Tahıl Kurutuculardaki Kanal Geometrisinin Kurutma Havası Akışına Etkisinin Gözenekli Ortam Yaklaşımıyla İncelenmesi. Fırat Üniversitesi Mühendislik Bilimleri Dergisi.
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Samuel Martens, Paulo Carteri Coradi, Vanessa Maldaner, Letícia de Oliveira Carneiro, Paulo Eduardo Teodoro, Dágila Melo Rodrigues, Kellen Francine Anschau, Larissa Pereira Ribeiro Teodoro & Érico Marlon Moraes Flores. (2023) Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Food Chemistry: X 19, pages 100753.
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Bijendra Sahoo & Anupam Roy. (2022) Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains. Journal of Food Process Engineering 46:2.
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Zihang Cheng, Dongling Qiao, Siming Zhao, Binjia Zhang, Qinlu Lin & Fengwei Xie. (2022) Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3244-3273.
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Marcela Trojahn Nunes, Paulo Carteri Coradi, Amanda Müller, Letícia Oliveira Carneiro, Jonatas Ibagé Steinhaus, Kellen Francine Anschau, Guilherme Coelho Souza, Edson Irineu Müller, Paulo Eduardo Teodoro & Arthur Pozzobon Dutra. (2022) Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality. Journal of Food Processing and Preservation 46:5.
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Amanda Müller, Marcela Trojahn Nunes, Vanessa Maldaner, Paulo Carteri Coradi, Rosana Santos de Moraes, Samuel Martens, Andressa Fernandes Leal, Vladison Fogliato Pereira & Cristielle König Marin. (2022) Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality. Rice Science 29:1, pages 16-30.
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Vanessa Maldaner, Paulo Carteri Coradi, Marcela Trojahn Nunes, Amanda Müller, Letícia Oliveira Carneiro, Paulo Eduardo Teodoro, Larissa Pereira Ribeiro Teodoro, Joseane Bressiani, Kellen Francine Anschau & Edson Irineu Müller. (2021) Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice. LWT 152, pages 112334.
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Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding & Yukiharu Ogawa. (2021) Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties. Journal of Future Foods 1:2, pages 179-186.
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Katherine M. Phillips, Ryan C. McGinty, Garret Couture, Pamela R. Pehrsson, Kyle McKillop & Naomi K. Fukagawa. (2021) Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market. PLOS ONE 16:7, pages e0253366.
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Ding Yi, Wang Maike, Shen Yi, Shu Xiaoli, Wu Dianxing & Song Wenjian. (2021) Physiochemical Properties of Resistant Starch and Its Enhancement Approaches in Rice. Rice Science 28:1, pages 31-42.
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Nasuha BUNYAMEEN, Asia PERIN & Natthawuddhi DONLAO. (2020) Utilization of Banana Agricultural Waste. Engineering in Agriculture, Environment and Food 13:4, pages 129-138.
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Sukanya Thuengtung, Yoshitaka Matsushita & Yukiharu Ogawa. (2019) Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice. Journal of Food Process Engineering 42:6.
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Ramachandran Chelliah, Sangeeta Chandrashekar, Kandasamy Saravanakumar, Sudha Rani Ramakrishnan, Momna Rubab, Eric Banan-Mwine Daliri, Kaliyan Barathikannan, Akanksha Tyagi, Fred Kwame Ofosu, Xiuqin Chen, Se-Hun Kim, Fazle Elahi, Han NaKyeong, Myeong-Hyeon Wang, Vijaykumar Raman, Usha Antony & Deog-Hwan Oh. (2019) Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients. Nutrients 11:7, pages 1497.
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Hodaka Saito, Masatsugu Tamura & Yukiharu Ogawa. (2019) Starch digestibility of various Japanese commercial noodles made from different starch sources. Food Chemistry 283, pages 390-396.
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