R. Cuevas

发表

Prospects of breeding high-quality rice using post-genomic tools

R. Henry, N. Sreenivasulu, R. Henry, 2015, Theoretical and Applied Genetics.

Differences in physicochemical properties of commercial rice from urban markets in West Africa

J. Manful, A. Mauromoustakos, R. Cuevas, 2019, Journal of Food Science and Technology.

Melting the secrets of gelatinisation temperature in rice

M. Fitzgerald, R. Reinke, R. Cuevas, 2010 .

Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.)

M. Fitzgerald, R. Gilbert, R. Cuevas, 2010 .

Determination of Macronutrient and Micronutrient Content in Rice Grains Using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES).

N. Sreenivasulu, R. Cuevas, Lilia Molina, 2018, Methods in molecular biology.

Deciphering the Genetic Architecture of Cooked Rice Texture

N. Sreenivasulu, Gopal Misra, C. Domingo, 2018, Front. Plant Sci..

Determination of Cadmium Concentration in Milled and Brown Rice Grains Using Graphite Furnace Atomic Absorption Spectrometry.

N. Sreenivasulu, R. Cuevas, Lilia Molina, 2018, Methods in molecular biology.

Rice Grain Quality and Consumer Preferences: A Case Study of Two Rural Towns in the Philippines

M. Demont, V. Pede, R. Cuevas, 2016, PloS one.

Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?

M. Demont, A. Laborte, R. Cuevas, 2019, Trends in food science & technology.

Developing a framework of gastronomic systems research to unravel drivers of food choice

M. Demont, R. Cuevas, Annalyn H. de Guia, 2017, International journal of gastronomy and food science.

Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice

N. Sreenivasulu, M. Morell, A. Bird, 2019, Plant biotechnology journal.

Biomolecular analyses of starch and starch granule proteins in the high-amylose rice mutant Goami 2.

P. M. Campbell, M. Fitzgerald, I. Tetlow, 2012, Journal of agricultural and food chemistry.

Using chain-length distributions to diagnose genetic diversity in starch biosynthesis

M. Fitzgerald, M. Morell, R. Gilbert, 2010 .

Designing climate-resilient rice with ideal grain quality suited for high-temperature stress.

N. Sreenivasulu, Gopal Misra, R. Anacleto, 2015, Journal of experimental botany.

Genetic Diversity of Rice Grain Quality

M. Fitzgerald, R. Cuevas, 2012 .

A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency

M. Fitzgerald, R. Cuevas, A. Resurreccion, 2011, Theoretical and Applied Genetics.

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

N. Sreenivasulu, C. Domingo, R. Cuevas, 2018, Rice.

Yield and quality of traditional and improved Lao varieties of rice.

M. Fitzgerald, M. Calingacion, C. Boualaphanh, 2011 .

Measurement of Rice Grain Dimensions and Chalkiness, and Rice Grain Elongation Using Image Analysis.

N. Sreenivasulu, R. Cuevas, Lilia Molina, 2018, Methods in molecular biology.

CONSUMER VALUATION OF CULTURAL HERITAGE: ESTIMATING THE VALUE OF CORDILLERAN “HEIRLOOM RICE” THROUGH THE GASTRONOMIC SYSTEMS RESEARCH (GSR) APPROACH

M. Demont, R. Cuevas, A. D. Guia, 2018 .

New tools for understanding starch synthesis.

M. Fitzgerald, B. Hardy, R. Gilbert, 2005 .

Gastronomic systems research

M. Demont, R. Cuevas, Jhoanne Ynion, 2021 .

Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

N. Sreenivasulu, C. Domingo, R. Cuevas, 2018, Rice.

Capturing diversity and cultural drivers of food choice in eastern India

M. Demont, R. Cuevas, Suva Kanta Mohanty, 2020, International journal of gastronomy and food science.

Method Development of Near-Infrared Spectroscopy Approaches for Nondestructive and Rapid Estimation of Total Protein in Brown Rice Flour.

N. Sreenivasulu, Iman Zarei, R. Cuevas, 2018, Methods in molecular biology.

Multi-Dimensional Cooking Quality Classification Using Routine Quality Evaluation Methods.

Nese Sreenivasulu, Lilia Molina, Rosario Jimenez, 2018, Methods in molecular biology.

Prospects of breeding high-quality rice using post-genomic tools

R. Henry, N. Sreenivasulu, R. Anacleto, 2015, Theoretical and Applied Genetics.

Characterization of Mechanical Texture Attributes of Cooked Milled Rice by Texture Profile Analyses and Unraveling Viscoelasticity Properties Through Rheometry.

N. Sreenivasulu, R. Cuevas, P. Takhar, 2018, Methods in molecular biology.

Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice

N. Sreenivasulu, M. Morell, A. Bird, 2019, Plant biotechnology journal.

Measuring Head Rice Recovery in Rice.

N. Sreenivasulu, R. Cuevas, Jennine Rose Lapis, 2018, Methods in molecular biology.