Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China 

Relationship between eating quality (EQ) andphysico-chemical properties of 78 high grainquality rice varieties, 45 indica and 33 japoni-ca, were studied in ...
《Chinese Rice Research Newsletter》  1997年 第01期 下载次数(12)| 被引次数(5)

水稻蒸煮食味及营养品质的QTL定位 

水稻(Oryza sativa L.)是世界上主要的粮食作物,世界上一半以上的人口以水稻为每日主食。近年来,稻米的蒸煮食味品质受到持续关注。为揭示其遗传机理,利用粳稻品种日本晴(NIP)和籼稻品种中嘉早17(YK17)构建的重组自交系(RIL)群体为研究材料,分别种植于杭州、海南等三种环境下,分析了控制直链淀粉含量(A...
中国农业科学院  博士论文  2019年 下载次数(83)| 被引次数()

Genetic variation and molecular improvement of cooking and eating properties of rice grains 

Rice(Oryza sativa L.) is not only as a model plant but also as the staple food for more than half of the world s population.The grain cooking and eating qual...
江苏省遗传学会第八届会员代表大会暨学术研讨会论文集  2010-09-11 下载次数(1)| 被引次数(0)

Molecular Aspect of Good Eating Quality Formation in Japonica Rice 

Rice(Oryza sativa L.)is the staple food for more than half of the world s population.Each year lots of new rice varieties are being developed and released wi...
2014年中国作物学会学术年会论文集  2014-10-29 下载次数(11)| 被引次数(0)

Effects of nitrogen level on yield and quality of japonica soft super rice 

Although studies on the balance between yield and quality of japonica soft super rice are limited, they are crucial for super rice cultivation. In order to inve...
《Journal of Integrative Agriculture》  2017年 第05期 下载次数(63)| 被引次数(4)

Effects of planting methods on yield and quality of different types of japonica rice in northern Jiangsu plain, China 

Mechanical transplanting with carpet seedlings(MC) and mechanical direct seeding(MD) are newly developed planting methods, which increase in popularity and plan...
《Journal of Integrative Agriculture》  2018年 第12期 下载次数(37)| 被引次数()

Correlation Between Physicochemical Properties and Eating Qualities of Rice 

Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid c...
《Journal of Northeast Agricultural University(English…》  2014年 第03期 下载次数(40)| 被引次数(3)

Relationship between the eating quality and the physico-chemical properties of high grain quality rice in China 

Relationship between eating quality(EQ)andphysico-chemical properties of 78 high grainquality rice varieties,45 indica and 33 japoni-ca,were studied in 1995...
《Chinese Rice Research Newsletter》  1997年 第01期 下载次数(29)| 被引次数(6)

中国鲜食甜、糯玉米品种试验产量与品质评价体系的建设 

本文以2003~2006年国家鲜食甜、糯玉米品种试验东南区参试种为材料,以我国近几年各生态区品种试验数据作依据,分析了甜、糯玉米品种试验产量评价影响因素,明确了甜、糯玉米不同品种品质的差异和影响品质的主要因素,在此基础上制定了鲜食甜、糯玉米品种试验产量与品质评价指标和方法,并得到了征询专家的认同。主要...
扬州大学  博士论文  2007年 下载次数(1436)| 被引次数(45)

Improving eating and cooking qualities of rice grain by molecular marker-assisted breeding 

Rice(Oryza sativa L.),one of the important cereal crops,is the major stable food for more than 50% population in the world. Increasing rice grain yield is a cru...
2016年全国植物生物学大会摘要集  2016-10-09 下载次数(6)| 被引次数(0)

Characterization of traits related to eating and cooking qualities in 6 indica-japonica hybrid rice cultivars 

The cooked rice texture and physicochemical properties of starches,including hardness,adhesiveness,cohesiveness,amylose content,granule size,swelling power,wate...
2018中国作物学会学术年会论文摘要集  2018-10-14 下载次数(4)| 被引次数()

Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice 

Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amyl...
《Rice Science》  2006年 第01期 下载次数(41)| 被引次数(2)

粳稻栽培品种遗传多样性及食味品质性状的关联分析(英文) 

Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diversity...
全国农业生物化学与分子生物学第十五届学术研讨会会议文…  2016-09-01 下载次数(13)| 被引次数(0)

稻米淀粉理化特性及分子结构与食味品质的关系 

稻米品质评价指标主要包括碾米品质、外观品质、蒸煮食味品质和营养品质,其中蒸煮食味品质是最重要的指标之一。目前,国内外对于稻米营养成分与食味品质的关系已有一些研究,但尚未能揭示稻米食味品质的形成基础。淀粉是稻米胚乳的主要成分,在含水量14%的精米中淀粉占77-78%,探明其与食味品质的关系,将对稻米品质改良具有指导意义。...
南京农业大学  硕士论文  2010年 下载次数(692)| 被引次数(9)

粳稻米蒸煮食味品质与其他品质性状的典型相关分析 

为探明粳稻米蒸煮食味品质性状与其他品质性状间的相互关系,选用2种穗型水稻,以其穗部位置不同的稻谷粒为试验材料,测定粳稻米蒸煮食味品质与其他品质性状进行典型相关分析。结果表明,粳稻米的蒸煮食味品质与粒形特征、垩白性状、碾磨品质、营养品质和淀粉RVA谱特征值显著相关。典型相关分析表明,蒸煮食味品质与淀粉RVA谱特征值和碾米...
《西北农业学报》  2015年 第01期 下载次数(457)| 被引次数(25)

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