The Japanese-style white rice took a mere 29 minutes. The brown rice had a perfectly firm texture, a beautifully nutty flavor and no trace of stickiness — all cooked in just 43 minutes.

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PHENOLIC COMPOUNDS IN RICE . Several phenolic compounds have already been identified in rice. While grains with light brown pericarp color present mainly low molecular weight phenolics (approximately ...

The brown planthopper (BPH) is the most serious pest causing yield losses in rice. MicroRNAs (miRNAs) are emerging as key modulators of plant–pest interactions. In the study, we found that osa-miR162a ...