Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability.
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| Title: | Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability. |
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| Authors: | Ha M; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea., Cho DH; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea., Chung HJ; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea. Electronic address: hchung@jnu.ac.kr. |
| Source: | Carbohydrate polymers [Carbohydr Polym] 2026 Jun 01; Vol. 381, pp. 125187. Date of Electronic Publication: 2026 Mar 07. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41943298 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Ha+M%22">Ha M</searchLink>; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea.<br /><searchLink fieldCode="AU" term="%22Cho+DH%22">Cho DH</searchLink>; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea.<br /><searchLink fieldCode="AU" term="%22Chung+HJ%22">Chung HJ</searchLink>; Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, South Korea. Electronic address: hchung@jnu.ac.kr. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%228307156%22">Carbohydrate polymers</searchLink> [Carbohydr Polym] 2026 Jun 01; Vol. 381, pp. 125187. <i>Date of Electronic Publication: </i>2026 Mar 07. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>8307156 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1879-1344 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2201448617%22">01448617 </searchLink><i>NLM ISO Abbreviation: </i>Carbohydr Polym <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41943298 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.carbpol.2026.125187 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 125187 Titles: – TitleFull: Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ha M – PersonEntity: Name: NameFull: Cho DH – PersonEntity: Name: NameFull: Chung HJ IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: 2026 Jun 01 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1879-1344 Numbering: – Type: volume Value: 381 Titles: – TitleFull: Carbohydrate polymers Type: main |
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