Analysis of minor quantitative trait loci for eating and cooking quality traits in rice using a recombinant inbred line population derived from two indica cultivars with similar amylose content

Association Mapping of Starch Physicochemical Properties with Starch Biosynthesizing Genes in Waxy Rice (Oryza sativa L.)

(2013) Feifei Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving cooking and eating quality of Xieyou57, an elite indica hybrid rice, by marker-assisted selection of the Wx locus

(2011) Dahu Ni et al.   EUPHYTICA

Ideotype breeding for submergence tolerance and cooking quality by marker-assisted selection in rice

(2011) J. Jantaboon et al.   FIELD CROPS RESEARCH

Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

(2011) Xiaolu Liu et al.   GENOME

Identification of QTL Affecting Protein and Amino Acid Contents in Rice

(2011) Ming ZHONG et al.   Rice Science

Genetic analysis of starch paste viscosity parameters in glutinous rice (Oryza sativa L.)

(2010) Chang-Jie Yan et al.   THEORETICAL AND APPLIED GENETICS

Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities

(2009) Z. Tian et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

QTLNetwork: mapping and visualizing genetic architecture of complex traits in experimental populations

(2008) J. Yang et al.   BIOINFORMATICS