Genome-wide association study of feruloyl arabinoxylan content in common wheat grain-Reference-Cited by-同舟云学术

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Genome-wide association study of feruloyl arabinoxylan content in common wheat grain

Published:2019-09 Issue: Volume:89 Page:102787
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhan Shuaishuai,Ren Yi,Liu Jindong,Fuerst E. Patrick,Xia Xianchun,Lv Wenjuan,Morris Craig F.,Geng Hongwei

Funder

National Natural Science Foundation of China

Xinjiang Uygur autonomous regional cooperative innovation project (Shanghai Cooperation Organization partnership for science and technology)

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

1. Relationships among grain hardness, pentosan fractions and end-use quality of wheat;Bettge;Cereal Chem.,2000

2. Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use quality;Bettge;Cereal Chem.,2007

3. Molecular and industrial aspects of glucose isomerase;Bhosale;Microbiol. Rev.,1996

4. Genome-wide association studies in plants: the missing heritability is in the field;Brachi;Genome Biol.,2011

5. Genetics of dietary fibre in bread wheat;Charmet;Euphytica,2009

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genome-wide association mapping of arabinoxylan and resistant starch concentration in common wheat (Triticum aestivum L.);Cereal Research Communications;2023-11-08

2. A high soluble-fibre allele in wheat encodes a defective cell wall peroxidase responsible for dimerization of ferulate moieties on arabinoxylan;2023-03-10

3. Screening and use of nutritional and health-related benefits of the main crops;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

4. Comprehensive evaluation of mapping complex traits in wheat using genome-wide association studies;Molecular Breeding;2021-12-22

5. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough;International Journal of Food Science;2020-12-30

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