A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice-Reference-Cited by-同舟云学术

A Multidisciplinary Phenotyping and Genotyping Analysis of a Mapping Population Enables Quality to Be Combined with Yield in Rice

Published:2017-05-22 Issue: Volume:4 Page:
ISSN:2296-889X
Container-title:Frontiers in Molecular Biosciences
language:
Short-container-title:Front. Mol. Biosci.

Author:

Calingacion Mariafe,Mumm Roland,Tan Kevin,Quiatchon-Baeza Lenie,Concepcion Jeanaflor C. T.,Hageman Jos A.,Prakash Sangeeta,Fitzgerald Melissa,Hall Robert D.

Publisher

Frontiers Media SA

Subject

Biochemistry, Genetics and Molecular Biology (miscellaneous),Molecular Biology,Biochemistry

Reference76 articles.

1. Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties;Ajarayasiri;Kasetsart J. Nat. Sci.,2008

2. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.);Bergman;Cereal Chem.,2000

3. A large-effect QTL for grain yield under reproductive-stage drought stress in upland rice;Bernier;Crop Sci.,2007

4. The gene for fragrance in rice;Bradbury;Plant Biotechnol. J.,2005

5. TASSEL: software for association mapping of complex traits in diverse samples;Bradbury;Bioinformatics,2007

Cited by 8 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. Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS;International Journal of Food Science & Technology;2023-11-13

2. Systematic selection of competing metabolomics methods in a metabolite-sensory relationship study;Metabolomics;2021-08-25

3. Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars;Reviews in Analytical Chemistry;2021-01-01

4. Chemical and Sensory Characteristics of Soy Sauce: A Review;Journal of Agricultural and Food Chemistry;2020-09-03

5. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review;Food Research International;2020-04