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Journal Article
BMC Plant Biology, ISSN 1471-2229, 12/2012, Volume 12, Issue 1, pp. 230 - 230
Background: Understanding carbon partitioning in cereal seeds is of critical importance to develop cereal crops with enhanced starch yields for food security... 
Gene expression | Quantitative polymerase chain reaction (qPCR) | Waxy seeds | Suppression subtractive hybridization (SSH) | Carbon allocation | Rice (Oryza sativa) | OAT AVENA-SATIVA | SUGAR | PLANT SCIENCES | PHYSICOCHEMICAL PROPERTIES | EVOLUTION | METABOLISM | BIOSYNTHESIS | BARLEY | ADP-GLUCOSE PYROPHOSPHORYLASE | DIVERSITY | STARCH SYNTHASE-I | Carbon - metabolism | Nucleic Acid Hybridization | Reproducibility of Results | Amylose - deficiency | Seeds - genetics | Carbohydrate Metabolism - genetics | Gene Expression Profiling | Reverse Transcriptase Polymerase Chain Reaction | Promoter Regions, Genetic - genetics | Amylose - metabolism | Plant Proteins - genetics | Phenotype | Oryza - genetics | Genes, Plant - genetics | Starch Synthase - genetics | Gene Expression Regulation, Plant | Plant Oils - metabolism | Mutation | Amylopectin - metabolism | Amylose | Physiological aspects | Genetic aspects | Research | Carbon | Rice | Plant molecular biology | Crop yields | Polysaccharides | Seeds | Product enhancement | Functional foods | Biomass energy | Genetic research | Genetic engineering | Genetic transcription | Glucose | Dextrose | Rice hulls as fuel | Sucrose | Crops | Grain | Colleges & universities | Science | Biosynthesis | Hybridization | Kinases | Manuscripts | Proteins | Life sciences | Bioinformatics | Functional foods & nutraceuticals | Food
Journal Article
by Zhang, CQ and Zhu, JH and Chen, SJ and Fan, XL and Li, QF and Lu, Y and Wang, M and Yu, HX and Yi, CD and Tang, SZ and Gu, MH and Liu, QQ
MOLECULAR PLANT, ISSN 1674-2052, 08/2019, Volume 12, Issue 8, pp. 1157 - 1166
In rice grains, the Waxy (Wx) gene is responsible for the synthesis of amylose, the most important determinant for eating and cooking quality. The effects of... 
GLUTINOUS RICE | Waxy | WILD | BIOCHEMISTRY & MOLECULAR BIOLOGY | AMYLOSE CONTENT | eating and cooking quality | allelic variation | LOCUS | artificial selection | PLANT SCIENCES | Oryza sativa | SEGMENT SUBSTITUTION LINES | ORYZA-SATIVA | EVOLUTION | STARCH | SINGLE-NUCLEOTIDE POLYMORPHISMS | DOMESTICATION PROCESS
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 09/2018, Volume 66, Issue 37, pp. 9750 - 9760
Although soft rice, with low amylose content (AC), has high eating and cooking quality (ECQ), its appearance is poor due to the opaque endosperm. Here, a novel... 
soft rice | RNA interference | SSSII-2 | eating and cooking quality | transparent appearance | low amylose | GREEN-REVOLUTION | FOOD SCIENCE & TECHNOLOGY | SIZE | COOKING QUALITIES | ORYZA-SATIVA L | ENDOSPERM | BIOSYNTHESIS | AGRICULTURE, MULTIDISCIPLINARY | SOLUBLE STARCH SYNTHASE | CHEMISTRY, APPLIED | WAXY GENE | TRANSCRIPTION FACTOR | CHAIN-LENGTH
Journal Article
American Journal of Botany, ISSN 0002-9122, 10/2001, Volume 88, Issue 10, pp. 1888 - 1902
Journal Article
Molecular Plant, ISSN 1674-2052, 08/2019, Volume 12, Issue 8, pp. 1157 - 1166
In rice grains, the ( ) gene is responsible for the synthesis of amylose, the most important determinant for eating and cooking quality. The effects of several... 
Oryza sativa | Waxy | eating and cooking quality | allelic variation | artificial selection
Journal Article
Plant Breeding, ISSN 0179-9541, 10/2019, Volume 138, Issue 5, pp. 513 - 523
Waxy barley referred to as low‐amylose or amylose‐free has special advantages in nutrition composition and food processing. Waxy gene encoding granule–bound... 
β‐glucan | Waxy | kernel | GBSSI | amylose | barley | starch | β-glucan | Barley | Phenotypes | Nutrition | Starch | Waxy gene | Catalytic activity | Food processing | Polymerase chain reaction | Kernels | Glucan | Amylose | Primers | Granular materials | Morphology | Inbreeding | Granules | Starch synthase | Food composition | Mutation | Cultivars | Recombinant
Journal Article
Scientific Reports, ISSN 2045-2322, 12/2017, Volume 7, Issue 1, pp. 17203 - 10
Rice eating and cooking quality and protein content (PC) are important properties affecting consumers' preferences, nutrition and health. Linkage QTL mapping... 
QUANTITATIVE TRAIT LOCI | STARCH PHYSICOCHEMICAL PROPERTIES | SNP | TEMPERATURE | MULTIDISCIPLINARY SCIENCES | GRAIN QUALITY TRAITS | AMYLOSE CONTENT | AGRONOMIC TRAITS | VISCOSITY | WAXY GENE | NONWAXY RICE | Quantitative trait loci | Haplotypes | Amylose | Cooking | Genes | Phenotypic variations | Association analysis | Genomes | Single-nucleotide polymorphism | Gene mapping | Peptide mapping | Rice
Journal Article
Cereal Chemistry, ISSN 0009-0352, 03/2019, Volume 96, Issue 2, pp. 193 - 206
Background and objectives Durum wheat is used to make leavened bread; however, durum bread has inferior loaf volume, structure, and texture compared to bread... 
glutenin | durum wheat | gluten strength | leavened bread quality | gliadin | FOOD SCIENCE & TECHNOLOGY | DOUGH | STRENGTH | TECHNOLOGICAL QUALITY | WAXY DURUM | ALLELIC VARIATION | HMW | STORAGE PROTEINS | BREAD-MAKING QUALITY | WEIGHT GLUTENIN SUBUNITS | FLOUR | CHEMISTRY, APPLIED
Journal Article