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Original Articles

Quality Traits and Popping Performance Considerations for Popcorn (Zea mays Everta)

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Pages 157-177 | Published online: 13 Mar 2013

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Read on this site (3)

Marcus Vinicius de Assis Silva, Leda Rita D’Antonino Faroni, Ernandes Rodrigues de Alencar, Adalberto Hipólito de Sousa, Paulo Roberto Cecon, João Vitor Felício Nogueira & Vivaldo Mason Filho. (2022) Ozone Injection at Low Pressure: Decomposition Kinetics, Control of Sitophilus zeamais, and Popcorn Kernel Quality. Ozone: Science & Engineering 44:1, pages 66-78.
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Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Gabriela Cáez-Ramírez, Evangelina García-Armenta & Liliana Alamilla-Beltrán. (2020) Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content. Drying Technology 39:1, pages 77-89.
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Antonio Teixeira do Amaral Junior, Ismael Lourenço de Jesus Freitas, Amanda Gonçalves Guimarães, Carlos Maldonado, Osvin Arriagada & Freddy Mora. (2016) Bayesian analysis of quantitative traits in popcorn (Zea mays L.) through four cycles of recurrent selection. Plant Production Science 19:4, pages 574-578.
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Articles from other publishers (39)

Leonardo Fioravante Gotardi, José Marcelo Soriano Viana, Matheus Pereira Ribeiro, Raissa Barbosa de Castro, Humberto Josué de Oliveira Ramos & Juliana Lopes Rangel Fietto. (2023) Characterization of temperate and tropical popcorn populations and GWAS for zeins and starch contents. Plant Breeding.
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Mahvash Rezaey, Jim Heitholt, Carol Miles & Girish M. Ganjyal. (2023) Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations. Cereal Chemistry.
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Yongbin Dong, Fei Deng, Long Zhang, Xinyu Li, Qilei Wang & Yuling Li. (2022) Unveiling the characteristics of popcorn by genome re-sequencing and integrating the ESTs and proteome data. Cereal Research Communications 51:3, pages 557-566.
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Shivani Thakur, Rahul Kumar, Baldeep Singh, Yogesh Vikal, H. S. Dhaliwal, Vikrant Tyagi & Imran Sheikh. (2023) Development of southern corn leaf blight (SCLB) resistant and high-popping volume composite popcorn using phenotypic and marker-assisted selection (MAS). Cereal Research Communications.
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Ikkurti Gopinath, Vignesh Muthusamy, Ashvinkumar Katral, Rajkumar U. Zunjare, Jayanthi Madhavan, Kondajji Rangappa Yathish, Javaji C. Sekhar & Firoz Hossain. (2023) Meta-QTL analysis and identification of candidate genes governing popping quality attributes in maize. South African Journal of Botany 159, pages 461-471.
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Oyeyemi A. Dada, Sydney Mavengahama & Funso R. Kutu. (2023) Nutritional Quality and Popability of Popcorn (Zea mays L. var. everta) in Response to Compost and NPK 20-7-3 Application under Dryland Condition of South Africa. International Journal of Food Science 2023, pages 1-10.
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Tianheng Jiang, Xiaoxun Li, Tenglong Li, Gungun Lin, Huan Liu, Dayong Jin & Lei Jiang. (2023) Ultra‐Fast Wetting of the Fresh Popcorn. Advanced Functional Materials 33:14.
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Hameeda Itagi, Kristel June D. Sartagoda, Vipin Pratap, Priyabrata Roy, Rhowell N. Tiozon, Ahmed Regina & Nese Sreenivasulu. (2023) Popped rice with distinct nutraceutical properties. LWT 173, pages 114346.
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Gloria G. Vázquez-Sosa, Angel H. Cabrera-Ramírez, María L. Reyes-Vega, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez & Lucia B. Vega-Vázquez. (2022) Alternative technologies for the production of popped sorghum: a comparative study. Journal of Food Science and Technology 60:1, pages 103-113.
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Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Firoz Hossain, Rajkumar U. Zunjare, Vignesh Muthusamy, Ashwani Kumar, Jayanthi Madhavan, Gopinath Ikkurti, Ashvinkumar Katral, Zahirul A. Talukder, Rashmi Chhabra, Gulab Chand, Vinay Bhatt, Irum Gul, Subhra J. Mishra, Hriipulou Duo, Suman Dutta, Nisrita Gain, Priyanka Chauhan, Shalma Maman, Shashidhar B. Reddappa & Ravindra Kumar Kasana. 2023. Maize Improvement. Maize Improvement 235 257 .
Ajay Kumar Swarnakar, Minati Mohapatra & Susanta Kumar Das. (2022) A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains. Journal of Food Processing and Preservation 46:10.
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Clério Valentin Damasceno Junior, Samantha Godoy, Adriana Gonela, Carlos Alberto Scapim, Adriana Grandis, Wanderley D. dos Santos, Claudete Aparecida Mangolin, Marcos S. Buckeridge & Maria de Fátima P.S. Machado. (2022) Biochemical composition of the pericarp cell wall of popcorn inbred lines with different popping expansion. Current Research in Food Science 5, pages 102-106.
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Sedigheh Ganjizadeh Zavareh, Majid Javanmard Dakheli & Behjat Tajeddin. (2021) Optimization of biodegradable paper cup packaging coated with whey protein isolate and rice bran wax as potential popcorn package. Food Science & Nutrition 9:12, pages 6762-6775.
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Leandra Parsons, Oscar Rodriguez & David R. Holding. (2021) Improved taste and texture in novel popcorn varieties compared to conventional lines. Journal of Sensory Studies 36:5.
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Shivani Thakur, Rahul Kumar, Yogesh Vikal, Pritesh Vyas, Imran Sheikh & H. S. Dhaliwal. (2021) Molecular mapping of popping volume QTL in popcorn (Zea maize L.). Journal of Plant Biochemistry and Biotechnology 30:3, pages 496-503.
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Diansi Yu, Hui Wang, Wei Gu, Tao Qin, Pingdong Sun, Youlin Lu, Biao Shi & Hongjian Zheng. (2021) Genetic diversity and population structure of popcorn germplasm resources using genome-wide SNPs through genotyping-by-sequencing. Genetic Resources and Crop Evolution 68:6, pages 2379-2389.
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F.G. Castro-Campos, A.H. Cabrera-Ramírez, E. Morales-Sánchez, M.E. Rodríguez-García, M. Villamiel, M. Ramos-López & M. Gaytán-Martínez. (2021) Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench). Food Chemistry 348, pages 129092.
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Marcelo Akira Saito, Alex Viana Alves, Danilo de Paula Kuritza, Yure Pequeno Souza, Maria Fernanda de Souza Dias Maioli, Antônio Teixeira do Amaral Júnior, Antônio Carlos Bento, Carlos Alberto Scapim & Ronald José Barth Pinto. (2021) Influence of agronomic and kernel‐related properties on popping expansion in popcorn. Agronomy Journal 113:3, pages 2260-2272.
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Kshirod Kumar Dash & Sushant Kumar Das. (2020) Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm. Journal of Food Process Engineering 44:1.
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Natalia Manousi & George A. Zachariadis. (2020) Development and Application of an ICP-AES Method for the Determination of Nutrient and Toxic Elements in Savory Snack Products after Autoclave Dissolution. Separations 7:4, pages 66.
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Deepak Subramani, Sharmila Tamilselvan, Maheswari Murugesan & Shivaswamy M S. (2020) Optimization of Sand Puffing Characteristics of Quinoa using Response Surface Methodology. Current Research in Nutrition and Food Science Journal, pages 504-515.
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Florencia Tissot & Ignacio Machado. (2020) Evaluation of essential and potentially toxic elements in popcorn: study of cooking effect and in vitro bioaccessibility. Journal of Food Measurement and Characterization 14:4, pages 1842-1849.
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Ahmet ÖZTÜRK, Şekip ERDAL, Mehmet PAMUKCU, Erkan ÖZATA & Yalçın COŞKUNER. (2020) Performances of Popcorn Hybrids in Three Geographical Regions of Turkey Based on Yield and Quality Traits. International Journal of Life Sciences and Biotechnology 3:1, pages 27-40.
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Ana Izabella Freire, Elisa de Melo Castro, Ariana Mota Pereira, Renata Ranielly Pedroza Cruz, Filipe Bittencourt Machado de Souza, Wantuir Filipe Teixeira Chagas & João Cândido de Souza. (2020) Amylose content and micromorphology of popcorn progenies with different popping expansion volumes. Ciência Rural 50:2.
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Gustavo Hugo Ferreira de Oliveira, Seth C. Murray, Luis Carlos Cunha Júnior, Kássio Michell Gomes de Lima, Camilo de Lelis Medeiros de Morais, Gustavo Henrique de Almeida Teixeira & Gustavo Vitti Môro. (2020) Estimation and classification of popping expansion capacity in popcorn breeding programs using NIR spectroscopy. Journal of Cereal Science 91, pages 102861.
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Ricardo S. Pohndorf, Gustavo H. Lang, Cristiano D. Ferreira, Valmor Ziegler, Jorge T. Goebel & Maurcio Oliveira. (2019) Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content. Journal of Food Process Engineering 42:6.
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Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, José Joel González-Barbosa, Evangelina García-Armenta, Liliana Alamilla-Beltrán & Lidia Dorantes-Álvarez. (2019) 2-Dimension hot-air popcorn morphology development. Journal of Food Engineering 259, pages 29-33.
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Henrique José Camargo Senhorinho, Marlon Matias Dacal Coan, Thiago Pablo Marino, Mauricio Carlos Kuki, Ronald José Barth Pinto, Carlos Alberto Scapim & James Brendan Holland. (2019) Genomic‐Wide Association Study of Popping Expansion in Tropical Popcorn and Field Corn Germplasm. Crop Science 59:5, pages 2007-2019.
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María Gricelda Vázquez-Carrillo, David Santiago-Ramos & Juan de Dios Figueroa-Cárdenas. (2019) Kernel properties and popping potential of Chapalote, a Mexican ancient native maize. Journal of Cereal Science 86, pages 69-76.
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Paul Scott, Richard C. Pratt, Nicholas Hoffman & Randall Montgomery. 2019. Corn. Corn 289 303 .
Ying Ren, Abou Yobi, Leandra Marshall, Ruthie Angelovici, Oscar Rodriguez & David R. Holding. (2018) Generation and Evaluation of Modified Opaque-2 Popcorn Suggests a Route to Quality Protein Popcorn. Frontiers in Plant Science 9.
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R.G.M. van der Sman & J.R. Bows. (2017) Critical factors in microwave expansion of starchy snacks. Journal of Food Engineering 211, pages 69-84.
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N. Ace Pugh, Raul Rodriguez‐Herrera, Robert R. Klein, Patricia E. Klein & William L. Rooney. (2017) Identification of Quantitative Trait Loci for Popping Traits and Kernel Characteristics in Sorghum Grain. Crop Science 57:4, pages 1999-2006.
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N. Ace Pugh, Joseph M. Awika & William L. Rooney. (2017) Heritability of Popping Characteristics in Sorghum Grain. Crop Science 57:1, pages 71-77.
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Ricardo Tadeu Paraginski, Nelisa Lamas de Souza, Gabriela Hornke Alves, Valmor Ziegler, Maurício de Oliveira & Moacir Cardoso Elias. (2016) Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways. Journal of Cereal Science 69, pages 383-391.
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Geísa Pinheiro Paes, José Marcelo Soriano Viana, Fabyano Fonseca e Silva & Gabriel Borges Mundim. (2016) Linkage disequilibrium, SNP frequency change due to selection, and association mapping in popcorn chromosome regions containing QTLs for quality traits. Genetics and Molecular Biology 39:1, pages 97-110.
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Soumi Paul Mukhopadhyay, Jennifer A. Wood, Anthony J. Saliba, Christopher L. Blanchard, B. Thomas Carr & Paul D. Prenzler. (2015) Evaluation of puffing quality of Australian desi chickpeas by different physical attributes. LWT - Food Science and Technology 64:2, pages 959-965.
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D Mendoza, C B Flores & R Y Sato Berrú. (2015) Graphene-like carbon synthesized from popcorn flakes. Journal of Physics: Conference Series 582:1, pages 012032.
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