Parboiled rice (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Parboiled rice" in English language version.

refsWebsite

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10doi.org

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5nih.gov

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4web.archive.org

1^st place

2researchgate.net

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2worldcat.org

5^th place

2fda.gov

447^th place

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1riceassociation.org.uk

low place

1books.google.com

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1handle.net

102^nd place

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1espacenet.com

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1wojast.org

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1harvard.edu

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1semanticscholar.org

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1creativecommons.org

1,010^th place

612^th place

1phys.org

1,283^rd place

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books.google.com

Kik, M.C.; Williams, R.R. (June 1945). "The Nutritional Improvement of White Rice". Bulletin of the National Research Council. 112: 61–.

creativecommons.org

Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment. 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Available under CC-BY 4.0.

doi.org

Miah, M. A. Kaddus; Haque, Anwarul; Douglass, M. Paul; Clarke, Brian (2002). "Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization". International Journal of Food Science and Technology. 37 (5): 539–545. doi:10.1046/j.1365-2621.2002.00611.x.
Kyritsi, A.; Tzia, C.; Karathanos, V.T. (January 2011). "Vitamin fortified rice grain using spraying and soaking methods". LWT – Food Science and Technology. 44 (1): 312–320. doi:10.1016/j.lwt.2010.06.001.
Hermansson, Anne-Marie; Svegmark, Karin (November 1996). "Developments in the understanding of starch functionality". Trends in Food Science & Technology. 7 (11): 345–353. doi:10.1016/S0924-2244(96)10036-4.
Eliasson, A.-C. (1986). "Viscoelastic behaviour during the gelatinization of starch". Journal of Texture Studies. 17 (3): 253–265. doi:10.1111/j.1745-4603.1986.tb00551.x.
Bal, S.; Ojha, T.P. (1975). "Determination of biological maturity and effect of harvesting and drying conditions on milling quality of paddy". Journal of Agricultural Engineering Research. 20 (4): 353–361. doi:10.1016/0021-8634(75)90072-4.
Muchlisyiyah, J.; Shamsudin, R. (2023). "Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review". Agriculture. 13 (7): 353–361. doi:10.3390/agriculture13071390. hdl:20.500.11850/659912.
Müller-Fischer, Nadina (2013). "Nutrient-focused Processing of Rice". Agricultural sustainability: progress and prospects in crop research. Academic Press. pp. 197–220. doi:10.1016/B978-0-12-404560-6.00010-1. ISBN 978-0-12-404560-6.
Arendt, Elke K.; Zannini, Emanuele (2013). "Rice processing". Cereal grains for the food and beverage industries. Woodhead Pub. doi:10.1533/9780857098924.114. ISBN 978-0-85709-413-1.
Rahman, Habibur; Carey, Manus; Hossain, Mahmud; Savage, Laurie; Islam, M. Rafiqul; Meharg, Andrew A. (2019). "Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium". Environmental Science & Technology. 53 (9): 5249–5255. Bibcode:2019EnST...53.5249R. doi:10.1021/acs.est.8b06548. PMID 30993982. S2CID 119559479.
Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment. 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Available under CC-BY 4.0.

espacenet.com

worldwide.espacenet.com

US patent 2358251, Huzenlaub Erich GustavRogers Francis Heron, "Process for the treatment of rice and other cereals", issued 1944-09-12

fda.gov

accessdata.fda.gov

"CFR - Code of Federal Regulations Title 21". www.accessdata.fda.gov.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

handle.net

hdl.handle.net

Muchlisyiyah, J.; Shamsudin, R. (2023). "Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review". Agriculture. 13 (7): 353–361. doi:10.3390/agriculture13071390. hdl:20.500.11850/659912.

harvard.edu

ui.adsabs.harvard.edu

Rahman, Habibur; Carey, Manus; Hossain, Mahmud; Savage, Laurie; Islam, M. Rafiqul; Meharg, Andrew A. (2019). "Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium". Environmental Science & Technology. 53 (9): 5249–5255. Bibcode:2019EnST...53.5249R. doi:10.1021/acs.est.8b06548. PMID 30993982. S2CID 119559479.

nih.gov

pubmed.ncbi.nlm.nih.gov

Helbig E, Días AR, Tavares RA, Schirmer MA, Elias MC (June 2008). "Arroz parboilizado efeito na glicemia de ratos Wistar" [The effect of parboiled rice on glycemia in Wistar rats]. Archivos Latinoamericanos de Nutricion (in Portuguese). 58 (2): 149–55. PMID 18833992.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
Rahman, Habibur; Carey, Manus; Hossain, Mahmud; Savage, Laurie; Islam, M. Rafiqul; Meharg, Andrew A. (2019). "Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium". Environmental Science & Technology. 53 (9): 5249–5255. Bibcode:2019EnST...53.5249R. doi:10.1021/acs.est.8b06548. PMID 30993982. S2CID 119559479.
Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment. 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Available under CC-BY 4.0.

ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

phys.org

"New way of cooking rice removes arsenic and retains mineral nutrients, study shows". phys.org. Retrieved 10 November 2020.

researchgate.net

Kyritsi, A.; Tzia, C.; Karathanos, V.T. (January 2011). "Vitamin fortified rice grain using spraying and soaking methods". LWT – Food Science and Technology. 44 (1): 312–320. doi:10.1016/j.lwt.2010.06.001.
Helbig E, Días AR, Tavares RA, Schirmer MA, Elias MC (June 2008). "Arroz parboilizado efeito na glicemia de ratos Wistar" [The effect of parboiled rice on glycemia in Wistar rats]. Archivos Latinoamericanos de Nutricion (in Portuguese). 58 (2): 149–55. PMID 18833992.

riceassociation.org.uk

"Types of rice – Rice Association". www.riceassociation.org.uk. Archived from the original on 25 November 2020.

semanticscholar.org

api.semanticscholar.org

Rahman, Habibur; Carey, Manus; Hossain, Mahmud; Savage, Laurie; Islam, M. Rafiqul; Meharg, Andrew A. (2019). "Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium". Environmental Science & Technology. 53 (9): 5249–5255. Bibcode:2019EnST...53.5249R. doi:10.1021/acs.est.8b06548. PMID 30993982. S2CID 119559479.

web.archive.org

"Types of rice – Rice Association". www.riceassociation.org.uk. Archived from the original on 25 November 2020.
Ituen, E.U.U.; Ukpakha, A.C. (2011). "Improved method of parboiling paddy for better quality rice" (PDF). World Journal of Applied Science and Technology. 3 (1): 31–40. ISSN 2141-3290. Archived from the original (PDF) on June 17, 2020.
United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

wojast.org

Ituen, E.U.U.; Ukpakha, A.C. (2011). "Improved method of parboiling paddy for better quality rice" (PDF). World Journal of Applied Science and Technology. 3 (1): 31–40. ISSN 2141-3290. Archived from the original (PDF) on June 17, 2020.

worldcat.org

search.worldcat.org

Ituen, E.U.U.; Ukpakha, A.C. (2011). "Improved method of parboiling paddy for better quality rice" (PDF). World Journal of Applied Science and Technology. 3 (1): 31–40. ISSN 2141-3290. Archived from the original (PDF) on June 17, 2020.
Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment. 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Available under CC-BY 4.0.