Improving the baking quality of bread wheat by genomic selection in early generations-Reference-Cited by-同舟云学术

Improving the baking quality of bread wheat by genomic selection in early generations

Published:2017-10-23 Issue:2 Volume:131 Page:477-493
ISSN:0040-5752
Container-title:Theoretical and Applied Genetics
language:en
Short-container-title:Theor Appl Genet

Author:

Michel Sebastian,Kummer Christian,Gallee Martin,Hellinger Jakob,Ametz Christian,Akgöl Batuhan,Epure Doru,Löschenberger Franziska,Buerstmayr Hermann

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Link

http://link.springer.com/article/10.1007/s00122-017-2998-x/fulltext.html

Reference76 articles.

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3. Arruda MP, Lipka AE, Brown PJ et al (2016) Comparing genomic selection and marker-assisted selection for Fusarium head blight resistance in wheat (Triticum aestivum L.). Mol Breed 36:84. doi: 10.1007/s11032-016-0508-5

4. Auinger H-J, Schönleben M, Lehermeier C et al (2016) Model training across multiple breeding cycles significantly improves genomic prediction accuracy in rye (Secale cereale L.). Theor Appl Genet. doi: 10.1007/s00122-016-2756-5

5. Battenfield SD, Guzmán C, Gaynor RC et al (2016) Genomic selection for processing and end-use quality traits in the CIMMYT spring bread wheat breeding program. Plant Genome. doi: 10.3835/plantgenome2016.01.0005

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