Combined effects ofWxandSSIIahaplotypes on rice starch physicochemical properties

Roles of GBSSI and SSIIa in determining amylose fine structure

(2015) Kai Wang et al.   CARBOHYDRATE POLYMERS

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

(2015) Xiangli Kong et al.   FOOD CHEMISTRY

Discovery of polymorphisms in starch-related genes in rice germplasm by amplification of pooled DNA and deeply parallel sequencing†

(2011) Ardashir Kharabian-Masouleh et al.   PLANT BIOTECHNOLOGY JOURNAL

A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency

(2011) N. A. Tran et al.   THEORETICAL AND APPLIED GENETICS

Melting the secrets of gelatinisation temperature in rice

(2010) Rosa P. Cuevas et al.   FUNCTIONAL PLANT BIOLOGY

Polymorphism in the GBSS gene affects amylose content in US and European rice germplasm

(2010) Macaire Dobo et al.   JOURNAL OF CEREAL SCIENCE

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

Granule-bound SSIIa Protein Content and its Relationship with Amylopectin Structure and Gelatinization Temperature of Rice Starch

(2009) Jinsong Bao et al.   STARCH-STARKE

Allelic diversification at the wx locus in landraces of Asian rice

(2008) I. Mikami et al.   THEORETICAL AND APPLIED GENETICS

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser: a Case Study Using Rice Flour

(2008) Jin-song BAO   Rice Science

Waxy gene haplotypes: Associations with apparent amylose content and the effect by the environment in an international rice germplasm collection

(2007) Ming-Hsuan Chen et al.   JOURNAL OF CEREAL SCIENCE