The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63.
about
Review of functional markers for improving cooking, eating, and the nutritional qualities of rice.Application of microRNA gene resources in the improvement of agronomic traits in riceStrategies for developing Green Super RiceDeep sequencing reveals the complex and coordinated transcriptional regulation of genes related to grain quality in rice cultivars.OsAAP6 functions as an important regulator of grain protein content and nutritional quality in rice.Discovery and mapping of genomic regions governing economically important traits of Basmati riceFine mapping of stable QTLs related to eating quality in rice (Oryza sativa L.) by CSSLs harboring small target chromosomal segments.GRAIN INCOMPLETE FILLING 2 regulates grain filling and starch synthesis during rice caryopsis development.Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties.Development of a platform for breeding by design of CMS restorer lines based on an SSSL library in rice (Oryza sativa L.).Variation in cooking and eating quality traits in Japanese rice germplasm accessionsOsbZIP58, a basic leucine zipper transcription factor, regulates starch biosynthesis in rice endosperm.QTL Mapping of Grain Quality Traits Using Introgression Lines Carrying Oryza rufipogon Chromosome Segments in Japonica Rice.Identification of quantitative trait loci associated with rice eating quality traits using a population of recombinant inbred lines derived from a cross between two temperate japonica cultivars.Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualitiesAssociation Analysis of Markers Derived from Starch Biosynthesis Related Genes with Starch Physicochemical Properties in the USDA Rice Mini-Core Collection.Genetic controls on starch amylose content in wheat and rice grains.Advances to improve the eating and cooking qualities of rice by marker-assisted breeding.Genetic Dissection of Seedling Stage Salinity Tolerance in Rice Using Introgression Lines of a Salt Tolerant Landrace Nona Bokra.Evidence for selection on gene expression in cultivated rice (Oryza sativa).Prospects of breeding high-quality rice using post-genomic tools.Genetic analysis for rice grain quality traits in the YVB stable variant line using RAD-seq.Association mapping for yield and grain quality traits in rice (Oryza sativa L.).Chalk5 encodes a vacuolar H(+)-translocating pyrophosphatase influencing grain chalkiness in rice.Mapping quantitative trait loci underlying triploid endosperm traits.Changes in Rice Grain Quality of Indica and Japonica Type Varieties Released in China from 2000 to 2014.Genetic control of a transition from black to straw-white seed hull in rice domestication.Duplication of an upstream silencer of FZP increases grain yield in rice.Deciphering the Environmental Impacts on Rice Quality for Different Rice Cultivated Areas.Spatial and temporal expression modes of MicroRNAs in an elite rice hybrid and its parental lines.Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.Genomic profile of the plants with pharmaceutical value.Modulation of amylose content by structure-based modification of OsGBSS1 activity in rice (Oryza sativa L.).Genetic analysis and molecular mapping of low amylose gene du12(t) in rice (Oryza sativa L.).The WRKY transcription factor OsWRKY78 regulates stem elongation and seed development in rice.Identification of quantitative trait loci associated with germination using chromosome segment substitution lines of rice (Oryza sativa L.).Sequence variations in OsAGPase significantly associated with amylose content and viscosity properties in rice (Oryza sativa L.).Shanyou 63: an elite mega rice hybrid in China.Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities.Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing.
P2860
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P2860
The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63.
description
1999 nî lūn-bûn
@nan
1999年の論文
@ja
1999年学术文章
@wuu
1999年学术文章
@zh-cn
1999年学术文章
@zh-hans
1999年学术文章
@zh-my
1999年学术文章
@zh-sg
1999年學術文章
@yue
1999年學術文章
@zh
1999年學術文章
@zh-hant
name
The three important traits for ...... elite rice hybrid, Shanyou 63.
@en
type
label
The three important traits for ...... elite rice hybrid, Shanyou 63.
@en
prefLabel
The three important traits for ...... elite rice hybrid, Shanyou 63.
@en
P2093
P356
P1476
The three important traits for ...... elite rice hybrid, Shanyou 63.
@en
P2093
P2888
P304
P356
10.1007/S001220051279
P407
P577
1999-08-01T00:00:00Z