1.
Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;
粳稻稻米蛋白质与蒸煮食味品质的关系
2.
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
不同品种类型稻米蒸煮食味品质及其对施氮量响应的研究
3.
Investigate the Effects of Starch Synthesis Related Genes on Cooking and Eating Quality of Rice (Oryza Sativa L.) Using Near Isogenic Lines;
应用近等基因系研究淀粉合成相关基因对稻米蒸煮食味品质的影响
4.
Functional Analysis of Starch-synthesis Genes in Determining Rice Eating and Cooking Qualities;
水稻淀粉合成相关基因在决定稻米蒸煮和食味品质中的功能分析
5.
Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene;
稻米蒸煮与食味品质，米饭特性相关性状的QTL定位及香味基因的精细定位
6.
Effect of Soaking Process on Edible Quality of Germinated Brown Rice
浸泡处理对发芽糙米蒸煮食用品质的影响
7.
pudding(sweet or savoury dish usu made with flour and cooked by baking,boiling or steaming)
布丁（通常用面粉经烘烤或蒸煮做成的美味甜食品）
8.
Mapping Quantitative Trait Loci Underlying the Texture and Cooking Quality of Rice Using a RIL Population;
米饭蒸煮品质以及质构的QTL定位研究
9.
Rice--Determination of cooking test quality
GB/T15682-1995稻米蒸煮试验品质评定
10.
QTL Mapping for Cooking and Nutrient Quality Traits of Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的QTL定位
11.
Sensory Evaluation and Taste Components Analysis of Fermented Mussel Juice Seasoning
贻贝蒸煮液发酵调味品的感官评价及呈味成分的分析
12.
Cooking Quality Assessment and Diversity Analysis of RVA Profiles of Aromatic Rice
香稻品种蒸煮品质评价及RVA谱多样性分析
13.
Studies on Extruding in Using High Moisture Content Flour and Its Application in Hot Food;
高水分蒸煮挤压面类食品及在麻辣食品中的应用
14.
Quick-frozen food with original taste is easy to prepare and cook, and availaBle for four seasons' enjoyment.
速冻食品，原汤原味，烧煮方便，可供四季享用。
15.
The QTL Mapping on Maternal and Endosperm Genome for Cooking and Nutrition Quality Traits in Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的胚乳和母体QTL定位
16.
Studies on the Genetic Relationship between Rice Cooking Quality and Yield Traits;
水稻蒸煮品质与产量性状遗传关系的研究
17.
Study on Quality Changes of Tuna during Steam Cooking Processes
金枪鱼肉在蒸煮过程中品质特性变化的研究
18.
Aroma Compounds and Fermenting Process of Mussel Juice Condiment;
贻贝蒸煮液调味品香气成分及其酿造工艺的研究