Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.) - Bergman, C. J.; Delgado, J. T.; Bryant, R.; Grimm, C.; Cadwallader, K. R.; Webb, B. D. (Cereal Chem, 2000)

Cooked rice aroma and 2-acetyl-1-pyrroline - Buttery, R.; Ling, L. C.; Juliano, B. O.; Turnbaugh, J. G. (J Agric Food Chem, 1983)

Effects of drying conditions, final moisture content, and degree of milling on rice flavour - Champagne, E. T.; Bett, K. L.; Vinyard, B. T.; Webb, B. D.; McClung, A. M.; Barton, F. E.; Lyon, B. G.; Moldenhauer, K.; Linscombe, S.; Kohlwey, D. (Cereal Chem, 1997)

Correlation between cooked rice texture and rapid visco analyser measurements - Champagne, E. T.; Bett, K. L.; Vinyard, B. T.; McClung, A. M.; Barton, F. E.; Moldenhauer, K.; Linscombe, S.; McKenzie, K. (Cereal Chem, 1999)

Impact of storage of freshly harvested paddy rice on milled rice flavor - Champagne, E. T.; Thompson, J. F.; Bett-Garber, K. L.; Mutters, R.; Miller, J. A.; Tan, E. (Cereal Chem, 2004)

Sensory characteristics of diverse rice varieties as influenced by genetic and environmental factors - Champagne, E. T.; Bett-Garber, K. L.; McClung, A. M.; Bergman, C. (Cereal Chem, 2004)

Effects of organic fertility management on physicochemical properties and sensory quality of diverse rice varieties - Champagne, E. T.; Bett-Garber, K. L.; Grimm, C. C.; McClung, A. M. (Cereal Chem, 2007)

Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture - Champagne, E. T.; Bett-Garber, K. L.; Thomson, J. L.; Fitzgerald, M. A. (Cereal Chem, 2009)

Not just a grain of rice: the quest for quality - Fitzgerald, M. A.; McCouch, S. R.; Hall, R. D. (Trends Plant Sci, 2009)

Developing a common language for the U.S. rice industry: linkages among breeders, producers, processors, and consumers. TAMRC Report - Goodwin, H. L.; Koop, L. A.; Rister, M. E.; Miller, R. K.; Maca, J. V.; Chambers, E.; Hollingsworth, M.; Bett, K.; Webb, B. D.; McClung, A. M. (M University, 1996)

A simplified assay for milled-rice amylose - Juliano, B. O. (Cereal Sci Today, 1971)

Effects of degree of milling, drying conditions, and final moisture content on sensory texture of cooked rice - Lyon, B. G.; Champagne, E. T.; Vinyard, B. T.; Windham, W. R.; Barton, F. E.; Webb, B. D.; McClung, A. M.; Moldenhauer, K. A.; Linscombe, S.; McKenzie, K. S.; Kohlwey, D. E. (Cereal Chem, 1999)

Sensory evaluation techniques - Meilgaard, M.; Civille, G. V.; Carr, B. T. (CRC Press, 2007)

Effects of rough rice drying and storage conditions on sensory profiles of cooked rice - Meullenet, J. F.; Marks, B. P.; Griffin, K.; Daniels, M. J. (Cereal Chem, 1999)

Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration - Meullenet, J. -. F.; Marks, B. P.; Hankins, J. -. A.; Griffin, V. K.; Daniels, M. J. (Cereal Chem, 2000)

Primary odorants of popcorn - Schieberle, P. (J Agric Food Chem, 1991)

Preference mapping of domestic/imported Jasmine rice for U.S.–Asian consumers - Suwansri, S.; Meullenet, J. -. F.; Hankins, J. A.; Griffin, K. (J Food Sci, 2002)

Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa, L.) cv Khao Dawk Mali 105 - Wongpornchai, S.; Dumri, K.; Jongkaewwattana, S.; Siri, B. (Food Chem, 2004)