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Genomic Bayesian Prediction Model for Count Data with Genotype × Environment Interaction.Genome-Wide Linkage and Association Mapping of Halo Blight Resistance in Common Bean to Race 6 of the Globally Important Bacterial PathogenSaturation of an intra-gene pool linkage map: towards a unified consensus linkage map for fine mapping and synteny analysis in common beanTranscriptome Characterization of Developing Bean (Phaseolus vulgaris L.) Pods from Two Genotypes with Contrasting Seed Zinc ConcentrationsTranscriptome analysis of two recombinant inbred lines of common bean contrasting for symbiotic nitrogen fixation.Prediction of canned black bean texture (Phaseolus vulgaris L.) from intact dry seeds using visible/near-infrared spectroscopy and hyperspectral imaging data.The Phaseolus vulgaris ZIP gene family: identification, characterization, mapping, and gene expression.Genetic diversity and genome-wide association analysis of cooking time in dry bean (Phaseolus vulgaris L.).Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).The cotyledon cell wall and intracellular matrix are factors that limit iron bioavailability of the common bean (Phaseolus vulgaris).Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.Meta-QTL analysis of seed iron and zinc concentration and content in common bean (Phaseolus vulgaris L.)Evaluation of Simple and Inexpensive High-Throughput Methods for Phytic Acid DeterminationNutritional composition and cooking characteristics of tepary bean (Phaseolus acutifolius Gray) in comparison with common bean (Phaseolus vulgaris L.)Barley (Hordeum vulgare L.) Low Phytic Acid 1-1: An Endosperm-Specific, Filial Determinant of Seed Total PhosphorusEvaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared SpectroscopyInduced mutants in common bean ( Phaseolus vulgaris ), and their potential use in nutrition quality breeding and gene discoverySingle Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer AcceptabilityReduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.).QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.).
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P50
description
hulumtuese
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researcher
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wetenschapper
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հետազոտող
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name
Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
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Karen A. Cichy
@sl
P106
P1153
22953062900
P21
P31
P496
0000-0002-4311-0774