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Abbreviation : GC
Long Form : gel consistency
No. Year Title Co-occurring Abbreviation
2019 Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping. AC, ECQs, GT, GWAS
2018 Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities. AAC, ECQs, GBSS, RVA, SNPs
2018 Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing. GT, GWAS, MAF, PC, QTL, SLAF-seq, SNPs
2018 Rice Soluble Starch Synthase I: Allelic Variation, Expression, Function, and Interaction With Waxy. AAC, beta-GUS, LTF, NILs, NIP, RNAi, SSSs, TVA, Wx
2017 Combined effects of Wx and SSIIa haplotypes on rice starch physicochemical properties. AAC, ECQs, GT, RVA
2017 Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content. AC, GT, PC
2016 Advances to improve the eating and cooking qualities of rice by marker-assisted breeding. AC, GT, MAB
2011 A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency. Wx
2011 Map-based cloning proves qGC-6, a major QTL for gel consistency of japonica/indica cross, responds by Waxy in rice (Oryza sativa L.). CSSLs
10  2007 Correlation analysis of mineral element contents and quality traits in milled rice (Oryza stavia L.). AC, ASV, Ca, Mn, Zn
11  2007 Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain. AC, ASV, CRE, QTL
12  2007 QTL mapping and QxE interactions of grain cooking and nutrient qualities in rice under upland and lowland environments. AC, DH, GT, PC
13  2005 The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population. AC, DH, GT, QEs, SSR
14  2003 Simultaneous improvement for four quality traits of Zhenshan 97, an elite parent of hybrid rice, by molecular marker-assisted selection. AC, GT
15  2000 Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105). AC, GT, PVE, RIL
16  1999 The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63. AC, GT, QTL