| A simplified assay for milled-rice amylose BO Juliano Cereal Sci. Today 12, 334-360, 1971 | 2459 | 1971 |
| Rice: Chemistry and Technology 2nd Ed BO Juliano (ed) American Association of Cereal Chemists, 1985 | 1062* | 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 | 931 | 1973 |
| The rice grain and its gross composition BO Juliano, DB Bechtel Rice: chemistry and technology 2nd ed, 17-57, 1985 | 834* | 1985 |
| Rice in human nutrition BO Juliano Food and Agriculture Organization, Rome, Italy - Internationa Rice Research …, 1993 | 779 | 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 | 774 | 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 | 724 | 1986 |
| 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 | 519 | 1981 |
| Polysaccharides, proteins and lipids of rice BO Juliano Rice: chemistry and technology 2nd ed, 59-174, 1985 | 459 | 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 | 381 | 1993 |
| The rice grain and its gross composition E Champagne, D Wood, BO Juliano, D Bechtel Rice: Chemistry and Technology 3rd ed, 77-108, 2004 | 371* | 2004 |
| Purification and structure of amylose from rice starch Y Takeda, S Hizukuri, BO Juliano Carbohydrate research 148 (2), 299-308, 1986 | 368 | 1986 |
| Arroz precocido.[Capitulo 8].[Parboiling of rice]. KR Bhattacharya, BO Juliano (ed) Rice: Chemistry and Technology 2nd ed, 1985 | 366* | 1985 |
| 2-Acetyl-1-pyrroline: an important aroma component of cooked rice RG Buttery, LC Ling, BO Juliano Chemistry and Industry, 958-959, 1982 | 348 | 1982 |
| Chemical Aspects of Rice Grain Quality BO Juliano (ed) International Rice Research Institute, 1979 | 338* | 1979 |
| Studies on the extraction and composition of rice proteins. GB Cagampang, LJ Cruz, SG Espiritu, RG Santiago, BO Juliano | 318 | 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 | 316* | 1985 |
| Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans LN Panlasigui, LU Thompson, BO Juliano, CM Perez, SH Yiu, ... The American journal of clinical nutrition 54 (5), 871-877, 1991 | 295 | 1991 |
Gurdev KhushIRRI, Philippines and UC DavisVerified email at khush.org