| A simplified assay for milled-rice amylose BO Juliano Cereal Sci. Today 12, 334-360, 1971 | 2399 | 1971 |
| Rice: Chemistry and Technology 2nd Ed BO Juliano (ed) American Association of Cereal Chemists, 1985 | 1021* | 1985 |
| A gel consistency test for eating quality of rice GB Cagampang, CM Perez, BO Juliano Journal of the Science of Food and Agriculture 24 (12), 1589-1594, 1973 | 916 | 1973 |
| The rice grain and its gross composition BO Juliano, DB Bechtel Rice: chemistry and technology 2nd ed, 17-57, 1985 | 813* | 1985 |
| Rice in human nutrition BO Juliano Food and Agriculture Organization, Rome, Italy - Internationa Rice Research …, 1993 | 772 | 1993 |
| Cooked rice aroma and 2-acetyl-1-pyrroline RG Buttery, LC Ling, BO Juliano, JG Turnbaugh Journal of agricultural and food chemistry 31 (4), 823-826, 1983 | 753 | 1983 |
| Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch CG Biliaderis, CM Page, TJ Maurice, BO Juliano Journal of agricultural and food chemistry 34 (1), 6-14, 1986 | 725 | 1986 |
| Criteria and tests for rice grain qualities BO Juliano Rice: chemistry and technology 2nd ed, 443-524, 1985 | 615* | 1985 |
| Structures of rice amylopectins with low and high affinities for iodine Y Takeda, S Hizukuri, BO Juliano Carbohydrate Research 168 (1), 79-88, 1987 | 527 | 1987 |
| International cooperative testing on the amylose content of milled rice BO Juliano, CM Perez, AB Blakeney, T Castillo, N Kongseree, B Laignelet, ... Starch? St rke 33 (5), 157-162, 1981 | 510 | 1981 |
| The rice grain and its gross composition E Champagne, D Wood, BO Juliano, D Bechtel Rice: Chemistry and Technology 3rd ed, 77-108, 2004 | 493* | 2004 |
| Polysaccharides, proteins and lipids of rice BO Juliano Rice: chemistry and technology 2nd ed, 59-174, 1985 | 461 | 1985 |
| Relation of starch composition, protein content and gelatinization temperature to cooking and eating qualities of milled rice BO Juliano, LU Onate, AM Del Mundo Food Tech 19, 1006-1011, 1965 | 383 | 1965 |
| Grain quality evaluation of world rices BO Juliano, CP Villareal International Rice Research Institute, 1993 | 375 | 1993 |
| Purification and structure of amylose from rice starch Y Takeda, S Hizukuri, BO Juliano Carbohydrate research 148 (2), 299-308, 1986 | 371 | 1986 |
| Arroz precocido.[Capitulo 8].[Parboiling of rice]. KR Bhattacharya, BO Juliano (ed) Rice: Chemistry and Technology 2nd ed, 1985 | 360* | 1985 |
| 2-Acetyl-1-pyrroline: an important aroma component of cooked rice RG Buttery, LC Ling, BO Juliano Chemistry and Industry, 958-959, 1982 | 346 | 1982 |
| Chemical Aspects of Rice Grain Quality BO Juliano (ed) International Rice Research Institute, 1979 | 324* | 1979 |
| Studies on the extraction and composition of rice proteins. GB Cagampang, LJ Cruz, SG Espiritu, RG Santiago, BO Juliano Cereal Chemistry 43, 145-155, 1966 | 316 | 1966 |
| El grano de arroz y su composicion bruta.[Capitulo 2].[The rice grain and its gross composition]. BO Juliano, DB Bechtel Rice: Chemistry and Technology 2nd ed, 1985 | 307* | 1985 |
Gurdev KhushIRRI, Philippines and UC DavisVerified email at khush.org
