Ejemplares similares: Deciphering the genetic architecture of cooked rice texture
- Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm
- International Cooperative Test on Texture of Cooked Rice
- Whole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture
- QTL identification for cooking and eating quality in indica rice using multi-parent advanced generation intercross (MAGIC) population
Autor: Misra, Gopal
- What happens at night? Physiological mechanisms related to maintaining grain yield under high night temperature in rice
- Genome-wide association coupled gene to gene interaction studies unveil novel epistatic targets among major effect loci impacting rice grain chalkiness
- Dissecting the genome-wide genetic variants of milling and appearance quality traits in rice
- Whole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
- Multiomics of a rice population identifies genes and genomic regions that bestow low glycemic index and high protein content
- Balancing the double‐edged sword effect of increased resistant starch content and its impact on rice texture: its genetics and molecular physiological mechanisms
Autor: Badoni, Saurabh
- Genome-wide association coupled gene to gene interaction studies unveil novel epistatic targets among major effect loci impacting rice grain chalkiness
- Dissecting the genome-wide genetic variants of milling and appearance quality traits in rice
- Whole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
- Multiomics of a rice population identifies genes and genomic regions that bestow low glycemic index and high protein content
- OsTPR boosts the superior grains through increase in upper secondary rachis branches without incurring a grain quality penalty
- Integrating a genome‐wide association study with a large‐scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice