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Updated: Jun 20, 2026

Transverse Sectioning of Mature Rice (Oryza sativa L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice (Oryza sativa L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

Infrared radiation-assisted drying stabilizes rice flavor by modulating volatile composition and lipid metabolism

Miaomiao Ying1, Lisong Huang1, Xihua Ding2

  • 1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.

Food Chemistry
|June 18, 2026
PubMed
Abstract

Keywords:
Flavor stabilityInfrared radiation dryingLipid metabolismRice storageVolatile compounds

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