Talk about the nascence,harm and cure of red rice during winter;

Study on American rice grading standards and inspective technology;

Surveying Analysis of Pesticide Residue Quantity of Rice in Tongliao Area;

Study on the viscosity property of rice starch with different amylose content;

According to the agriculture industry standard NY/T593-2002,eleven quality traits of milled rice of 282 indica hybrid rice varieties involved early-season,mid-season and late-season collected from Fujian regional test of cultivars from 2003 to 2005 were analyzed and appraised.

Three spectrum regions (6100-4250 cm -1, 61 00 -5450 cm -1 and 4600-4250 cm -1, 7500-5450 cm -1and 4600-4250 cm -1) and four pretreatment methods (straight line subtraction, multiplicati ve scattering correction, vector normalization; first derivation ) were compare d to form a model for testing fat content in milled rice by using near infrared reflectance spectroscopy (NIRS).

Analysis on the variation of rice grain taste meter value and RVA profile during grain filling and ripening stage;

Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;

Studies on the method of amylose content determination in rice grain;

The ratio of rice kernel is one of the most important features in classification of rice kernel.

The results show significant correlations between source-sink characteristics of rice plant and rice kernel chalkiness.

An image processing system was developed which was specially used for the detection of the quality indexes of chalkiness and percentage of chalky rice kernels listed in the national standard GB/T 17891 1999.