Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain (Q80531036)

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1 January 2020

title

Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain (English)

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1 January 2020

8

Qifa Zhang

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author name string

L Q Wang

1

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1 January 2020

W J Liu

2

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Y Xu

3

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Y Q He

4

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L J Luo

5

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Y Z Xing

6

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C G Xu

7

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publication date

26 June 2007

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Theoretical and Applied Genetics

1 January 2020

published in

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volume

115

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issue

4

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page(s)

463-476

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https://scigraph.springernature.com/pub.10.1007/s00122-007-0580-7

1 January 2020

exact match

0 references

cites work

The genetic basis of stay-green in rice analyzed in a population of doubled haploid lines derived from an indica by japonica cross

1 reference

12 December 2020

RFLP analysis of genomic regions associated with cooked-kernel elongation in rice

1 reference

12 December 2020

QTL mapping of grain quality traits from the interspecific cross Oryza sativa x O. glaberrima

1 reference

12 December 2020

Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105)

1 reference

12 December 2020

Computational and experimental analysis of microsatellites in rice (Oryza sativa L.): frequency, length variation, transposon associations, and genetic marker potential

1 reference

12 December 2020

Identification of quantitative trait loci for grain quality in an advanced backcross population derived from the Oryza sativa variety IR64 and the wild relative O. rufipogon

1 reference

12 December 2020

A high-density rice genetic linkage map with 2275 markers using a single F2 population.

1 reference

12 December 2020

A gel consistency test for eating quality of rice

1 reference

12 December 2020

The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population

1 reference

12 December 2020

Precision mapping of quantitative trait loci

1 reference

12 December 2020

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.

1 reference

12 December 2020

Mapping of a gene responsible for the difference in amylopectin structure between japonica-type and indica-type rice varieties

1 reference

12 December 2020

Development and mapping of 2240 new SSR markers for rice (Oryza sativa L.).

1 reference

12 December 2020

10.1007/S00122-007-0580-7

Identifiers

DOI

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