Research Topic · Peer-Reviewed

Rice

Rice is an important cereal grain, and a staple food for over half the world's population. It is rich in vitamins, minerals, fiber, and essential amino acids. Rice can be used in a variety of dishes and forms, including boiled, fried, and steamed. It is often served as a side dish or as a base for dishes such as sou…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 84× across the literature 🔖 ISSN 2998-1506 🗓 Reviewed June 2026

Overview

Rice is an important cereal grain, and a staple food for over half the world's population. It is rich in vitamins, minerals, fiber, and essential amino acids. Rice can be used in a variety of dishes and forms, including boiled, fried, and steamed. It is often served as a side dish or as a base for dishes such as soups, salads, and stir-fries, and is also used in desserts, such as puddings and cakes. Rice's nutrition, versatility, and affordability make it a popular choice in home cooking and in restaurants around the world. It is also widely used in commercial food production, particularly in developing countries.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 12 articles above have been cited 84 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Rice, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Precision Agriculture (ISSN 2998-1506).

This page summarises published research for orientation; it is not medical or professional advice.