Fine‐tuning the amylose content of rice by precise base editing of the Wx gene

Revolutions in agriculture chart a course for targeted breeding of old and new crops

(2019) Yuval Eshed et al.   SCIENCE

Starch molecular structure: The basis for an improved understanding of cooked rice texture

(2018) Hongyan Li et al.   CARBOHYDRATE POLYMERS

Generation of new glutinous rice by CRISPR/Cas9-targeted mutagenesis of the Waxy gene in elite rice varieties

(2018) Jinshan Zhang et al.   Journal of Integrative Plant Biology

Down-Regulation of SSSII-2 Gene Expression Results in Novel Low-Amylose Rice with Soft, Transparent Grains

(2018) Qian-Feng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Precise base editing in rice, wheat and maize with a Cas9-cytidine deaminase fusion

(2017) Yuan Zong et al.   NATURE BIOTECHNOLOGY

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

(2016) Hongyan Li et al.   FOOD CHEMISTRY

A Robust CRISPR/Cas9 System for Convenient, High-Efficiency Multiplex Genome Editing in Monocot and Dicot Plants

(2015) Xingliang Ma et al.   Molecular Plant

Interdomain Disulfide Bridge in the Rice Granule Bound Starch Synthase I Catalytic Domain as Elucidated by X-Ray Structure Analysis

(2012) Mitsuru MOMMA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Detection of allelic variation at the Wx locus with single-segment substitution lines in rice (Oryza sativa L.)

(2011) Bin Teng et al.   MOLECULAR BREEDING