Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Genetic Basis Dissection for Eating and Cooking Qualities of Japonica Rice in Northeast China

(2020) Yaolong Yang et al.   Agronomy-Basel

Genetic Dissection and Functional Differentiation of ALKa and ALKb, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice

(2020) Zhuanzhuan Chen et al.   Rice

The origin of Wx la provides new insights into the improvement of grain quality in rice

(2020) Hao Zhou et al.   Journal of Integrative Plant Biology

Identification and verification of quantitative trait loci for eating and cooking quality of rice ( Oryza sativa )

(2019) Hui Zhang et al.   PLANT BREEDING

TASUKE+: a web-based platform for exploring genome-wide association studies results and large-scale resequencing data

(2019) Masahiko Kumagai et al.   DNA RESEARCH

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

(2019) Seul-Gi Park et al.   Rice

IR64: a high-quality and high-yielding mega variety

(2018) David J. Mackill et al.   Rice

Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan

(2018) Asako Kobayashi et al.   Rice

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities

(2018) Bowen Yang et al.   Frontiers in Plant Science

Genomic variation in 3,010 diverse accessions of Asian cultivated rice

(2018) Wensheng Wang et al.   NATURE

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

(2018) Ken Iijima et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.)

(2016) Feifei Xu et al.   BMC GENOMICS

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

(2016) Kiyosumi Hori et al.   BREEDING SCIENCE

A practical, rapid generation-advancement system for rice breeding using simplified biotron breeding system

(2016) Junichi Tanaka et al.   BREEDING SCIENCE

Mutants that have shorter amylopectin chains are promising materials for slow-hardening rice bread

(2015) Noriaki Aoki et al.   JOURNAL OF CEREAL SCIENCE

qAC2, a novel QTL that interacts with Wx and controls the low amylose content in rice (Oryza sativa L.)

(2015) Yoko Takemoto-Kuno et al.   THEORETICAL AND APPLIED GENETICS

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

(2015) Li-jie ZHOU et al.   Journal of Integrative Agriculture

Genetic mechanisms underlying yield potential in the rice high-yielding cultivar Takanari, based on reciprocal chromosome segment substitution lines

(2014) Toshiyuki Takai et al.   BMC PLANT BIOLOGY

Genetic factors responsible for eating and cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross

(2014) Yu-Chia Hsu et al.   MOLECULAR BREEDING

Diversity of Global Rice Markets and the Science Required for Consumer-Targeted Rice Breeding

(2014) Mariafe Calingacion et al.   PLoS One

Rice Annotation Project Database (RAP-DB): An Integrative and Interactive Database for Rice Genomics

(2013) Hiroaki Sakai et al.   PLANT AND CELL PHYSIOLOGY

Variation in heading date conceals quantitative trait loci for other traits of importance in breeding selection of rice

(2012) Kiyosumi Hori et al.   BREEDING SCIENCE

Hokuriku 193: A New High-yielding Indica Rice Cultivar Bred in Japan

(2012) Akitoshi GOTO et al.   JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY

Identification of quantitative trait loci associated with rice eating quality traits using a population of recombinant inbred lines derived from a cross between two temperate japonica cultivars

(2011) Soon-Wook Kwon et al.   MOLECULES AND CELLS

Map-based cloning proves qGC-6, a major QTL for gel consistency of japonica/indica cross, responds by Waxy in rice (Oryza sativa L.)

(2011) Yan Su et al.   THEORETICAL AND APPLIED GENETICS

QTL detection for stickiness of cooked rice using recombinant inbred lines derived from crosses between japonica rice cultivars

(2008) Asako Kobayashi et al.   BREEDING SCIENCE

Mapping of QTLs for eating quality and physicochemical properties of the japonica rice ‘Koshihikari’

(2008) Takuya Wada et al.   BREEDING SCIENCE

Major QTLs for eating quality of an elite Japanese rice cultivar, Koshihikari, on the short arm of chromosome 3

(2008) Yoshinobu Takeuchi et al.   BREEDING SCIENCE