Eating and cooking quality - Globe Thesis

Keyword [Eating and cooking quality] Result: 1 - 16 \| Page: 1 of 1
1.	Mapping Of QTLs Underlying Traits Related To Quality Using A Recombinant Inbred Line Population In Rice
2.	The QTL Analysis Of Rice Grain Weight And Quality
3.	Rice Quality Related Gene Polymorphism Analysis In Huang Huazhan Series Of Varieties
4.	Genotypic Variation In Grain Quality Tralts Among Mutants Of Japonica Rice Cultivar Wuyujing3
5.	Effects Of Starch Synthesis-related Genes Polymorphism On Glutinous Rice Quality
6.	Characteristics And Genome-wide Association Study Of Starch Fine Structure And Digestibility In The Endosperm Of Rice(Oryza Sativa L.)
7.	Fine-tuning Of Wx And SSII Expression To Improve Rice Eating And Cooking Quality
8.	Improved Eating And Cooking Quality Of Indica Rice Cultivar YK17 Via Adenine Base Editing Of The Waxy~a Allele Of Granule-bound Starch Synthase I(GBSS I)
9.	Evolutionary Analysis Of The Main Grain Quality Traits In Indica Hybrid Rice Restorer Lines
10.	QTL Analysis For Yield Related And Cooking Quality Traits Based On Progenies Of Glutinous × Non-glutinous Rice Cross
11.	The Effects Of SLG7 Variation On Rice Grain Quality
12.	Editing Of Waxy Gene In Rice To Regulate Rice Quality
13.	Fine-Tuning Rice Amylose Content Via CRISPR/Cas9-Based Genome Editing Technology
14.	Allelic Variations Of The Waxy Locus In Popular Guangxi Rice (Oryza Sativa L.) Cultivars And Development Of PARMS Markers For Waxy Alleles
15.	Analysis On Eating And Cooking Quality And Its Main Gene Sequences Of The Elite Parents In Hybrid Rice
16.	Reduction Of Rice Amylose Content By Editing The 5’UTR Of The Wx Gene Via Crispr/Cas9 Technology
<<First <Prev Next> Last>> Jump to