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Publications by Timothy M. Nicholson
The Molecular Structural Features Controlling Stickiness in Cooked Rice, a Major Palatability Determinant
Scientific Reports
Multidisciplinary
Related publications
Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.
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Effects of Fumigation With Phosphine Generated From Aluminum Phosphide on Quality of Brown Rice and Palatability of Cooked Rice
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Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice
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Characteristics of Rice Cooked With Lysolecithin.
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Relationships Between Pork Loin Palatability Traits and Physical Characteristics of Cooked Chops.
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