{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T12:08:48Z","timestamp":1790856528752,"version":"4.1.0"},"reference-count":12,"publisher":"Center for Academic Publications Japan","issue":"Supplement","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Nutr Sci Vitaminol","JNSV","Journal of Nutritional Science and Vitaminology, J Nutr Sci Vitaminol","Journal of Nutritional Science and Vitaminology"],"published-print":{"date-parts":[[2019,10,11]]},"DOI":"10.3177\/jnsv.65.s231","type":"journal-article","created":{"date-parts":[[2019,10,15]],"date-time":"2019-10-15T22:10:35Z","timestamp":1571177435000},"page":"S231-S234","source":"Crossref","is-referenced-by-count":16,"title":["Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling"],"prefix":"10.3177","volume":"65","author":[{"given":"Issaraporn","family":"JINAKOT","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wannee","family":"JIRAPAKKUL","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University"},{"name":"Center of Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1759","reference":[{"key":"1","doi-asserted-by":"crossref","unstructured":"1) Paule CM, Powers JJ. 1989.Sensory and chemical examination of aromatic and nonaromatic rices. J Food Sci 54: 343-346.","DOI":"10.1111\/j.1365-2621.1989.tb03076.x"},{"key":"2","doi-asserted-by":"crossref","unstructured":"2) Tsugita T, Kurata T, Kato H. 1980. Volatile components after cooking rice milled to different degrees. Agric Biol Chem 44: 835-840.","DOI":"10.1080\/00021369.1980.10864036"},{"key":"3","doi-asserted-by":"crossref","unstructured":"3) Zhou Z, Robards K, Helliwell S, Blanchard C. 2002. Composition and functional properties of rice. Int J Food Sci Technol 37: 849-868.","DOI":"10.1046\/j.1365-2621.2002.00625.x"},{"key":"4","doi-asserted-by":"crossref","unstructured":"4) Lamberts L, Bie DL, Vandeputte EG, Veraverbeke SW, Derycke V, Man DW, Delcour AJ. 2007. Effect of milling on colour and nutritional properties of rice. Food Chem 100: 1496-1503.","DOI":"10.1016\/j.foodchem.2005.11.042"},{"key":"5","unstructured":"5) Horwitz W. 2000. Official Methods of Analysis. In: AOAC International (Horwitz W, ed), Vol 17. Gaithersburg, MD, USA."},{"key":"6","doi-asserted-by":"crossref","unstructured":"6) Cho IH, Choi HK, Kim YS. 2006. Difference in the volatile composition of pine-mushrooms (<i>Tricholoma matsut matsutake<\/i> Sing.) according to their grades. J Agric Food Chem 54: 4820-4825.","DOI":"10.1021\/jf0601416"},{"key":"7","doi-asserted-by":"crossref","unstructured":"7) Litman I, Numrych S. 1978.The role lipids play in the positive and negative flavors of food. In: Lipids as a Source of Flavor (Supran MK, ed), Vol 45, p 1-17. American Chemical Society, Washington DC.","DOI":"10.1021\/bk-1978-0075.ch001"},{"key":"8","doi-asserted-by":"crossref","unstructured":"8) Champagne ET, Wood D, Juliano BO, Bechtel DB. 2004. Chapter 4: The rice grain and its gross composition. In: Rice: Chemistry and Technology (Champagne ET, ed), p 77-107. American Association of Cereal Chemists Press, Minneapolis, MN.","DOI":"10.1094\/1891127349.004"},{"key":"9","doi-asserted-by":"crossref","unstructured":"9) Yanagimoto K, Lee GK, Ochi H. Shibamoto T. 2002. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. J Agric Food Chem 54: 4820-4825.","DOI":"10.1021\/jf025616h"},{"key":"10","unstructured":"10) Harada K M, Tanaka K, Fukuda Y, Hashimoto W, Murata K. 2005. Degradation of rice bran hemicellulose by Paenibacillus spp. strain HC1: gene cloning, characterization and function of \u03b2-D-glucosidase as an enzyme involved in degradation. Arch Microbiol 184: 215-221."},{"key":"11","doi-asserted-by":"crossref","unstructured":"11) Lee K G, Mitchell A, Shibamoto T. 2000. Antioxidative activities of aroma extracts isolated from natural plants. Biofactors 13: 173-178.","DOI":"10.1002\/biof.5520130128"},{"key":"12","unstructured":"12) Leffingwell CJ. 2004. GRAS &amp; EC Flavor Chemicals Report. Flavor Base Professional Software Version 2004. Serial Number: FLAVBASE2004; Copyright 19892004. Canton, GA, USA."}],"container-title":["Journal of Nutritional Science and Vitaminology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jnsv\/65\/Supplement\/65_S231\/_pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,10,1]],"date-time":"2022-10-01T21:27:21Z","timestamp":1664659641000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jnsv\/65\/Supplement\/65_S231\/_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,10,11]]},"references-count":12,"journal-issue":{"issue":"Supplement","published-print":{"date-parts":[[2019]]}},"URL":"https:\/\/doi.org\/10.3177\/jnsv.65.s231","relation":{},"ISSN":["0301-4800","1881-7742"],"issn-type":[{"value":"0301-4800","type":"print"},{"value":"1881-7742","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,10,11]]}}}