Effect of pretreatments on the cooked-rice texture in rice (Oryza sativa L.);

Study on the relativity between characteristics of rice and quality of cooked rice

Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;

Research progress of the effect factors of quality and stalling mechanisms of cooked rice;

The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).

The effect of domestic microwave oven cooking on acrylamide in rice;

Influence of cooking treatments on digestion of rice carbohydrate;

Effects of cooking technologies on in vitro starch digestibility of cooked rice

In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.