The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.
Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities
Open accessAbstract
More than half of the world's population uses rice as a source of carbon intake every day. Improving grain quality is thus essential to rice consumers. The three main properties that determine rice eating and cooking quality—amylose content, gel consistency, and gelatinization temperature—correlate with one another, but the underlying mechanism of these properties remains unclear. Through an association analysis approach, we found that genes related to starch synthesis cooperate with each other to form a fine regulating network that controls the eating and cooking quality and defines the correlation among these three properties. Genetic transformation results verified the association findings and also suggested the possibility of developing elite cultivars through modification with selected major and/or minor starch synthesis-related genes.
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Cites
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Cited by
Zhang, X., Wang, J., Huang, J., Lan, H., Wang, C., Yin, C., Wu, Y., Tang, H., Qian, Q., Li, J., et al. (2012) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1219776110 · Cited by 472
Self-citationStarch biosynthesis in cereal endosperms: An updated review over the last decade
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Self-citationSchreiber, L., Nader-Nieto, A. C., Schönhals, E. M., Walkemeier, B., & Gebhardt, C. (2014) · G3 Genes|Genomes|Genetics · doi:10.1534/g3.114.012377 · Cited by 81
Metadata
- Authors
- Tian, Z., Qian, Q., Liu, Q., Yan, M., Liu, X., Yan, C., Liu, G., Gao, Z., Tang, S., Zeng, D., Wang, Y., Yu, J., Gu, M., & Li, J.
- Venue
- Proceedings of the National Academy of Sciences
- Published
- 2009-12-22
- Volume
- 106
- Issue
- 51
- Pages
- 21760-21765
- ISSN
- 0027-8424 (ISSN-L)
- 1091-6490
- OpenAlex
- W2126927919
- Cited by
- 586
- References
- 31
- FWCI
- 10.16
- Type
- journal article
- Language
- en
- Open access
- green
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- Tian, Z., Qian, Q., Liu, Q., Yan, M., Liu, X., Yan, C., Liu, G., Gao, Z., Tang, S., Zeng, D., Wang, Y., Yu, J., Gu, M., & Li, J. (2009). Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.0912396106
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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