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)

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)

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)

Genetic Improvement of Japonica Rice Variety Wuyujing 3 for Stripe Disease Resistance and Eating Quality by Pyramiding Stv-b~i and Wx-mq 

Japonica rice variety Kanto 194 as the donor of resistance gene Stv-b~i and low-amylose content gene Wx-mq was used to improve the resistance and eating quality...
《Rice Science》  2016年 第02期 下载次数(20)| 被引次数(0)

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)

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)

Identification of QTLs for Cooking and Eating Quality of Rice Grain 

The BIL (backcross inbred line) population derived from the cross between Koshihikari (good eating and cooking quality, japonica) and Kasalath (poor quality, in...
《Rice Science》  2006年 第03期 下载次数(63)| 被引次数(5)

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)

金元帅苹果口感质量的测定方法(质量指标) 

  国外标准  1981年 下载次数(0)| 被引次数(0)

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)

Cluster Analysis on Japonica Rice(Oryza sativa L.) with Good Eating Quality Based on SSR Markers and Phenotypic Traits 

Diversity of 60 conventional japonica rice accessions with good eating quality at home and abroad was analyzed using SSR molecular markers,agronomic traits and ...
《Rice Science》  2010年 第02期 下载次数(52)| 被引次数(4)

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()

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()

Physicochemical Properties and Eating Quality of Lamp Meat of Dazu Black Goats 

The routine nutrients,mineral content,amino acid content and fatty acid content as well as the physicochemical properties and the heavy metal and pesticide resi...
《Animal Husbandry and Feed Science》  2010年 第Z1期 下载次数(10)| 被引次数(0)

粳稻蒸煮食味品质形成的理化基础研究 

我国有三分之二以上的人口以稻米为主食,是世界水稻生产、消费第一大国。随着经济和社会的快速发展,粳稻以其优良的品质,受到大量消费者的喜爱。改善稻米品质,加快品质优质化进程,制订新的稻米品质评价标准,满足人们生活消费水平的需要,是我国目前水稻品质育种面对的最迫切的任务之一。稻米品质包括碾磨品质、外观品质、营养品质及蒸煮食味...
南京农业大学  硕士论文  2016年 下载次数(335)| 被引次数(1)

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