Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Cailing Sun"'
Autor:
Yuchen Shi, Shangdong Liu, Sisi Shao, Yimu Ji, Fei Wu, Tiansheng Gu, Yulu Zheng, Yijun Nie, Zongkai Ji, Cailing Sun, Zeng Chen, Yawei Sun
Publikováno v:
IET Communications, Vol 18, Iss 17, Pp 1089-1106 (2024)
Abstract Turbo codes play a crucial role in wireless communication systems, and their compiled code structures are key factors affecting the performance of the entire communication system. As a result, the study of turbo compiled code structures has
Externí odkaz:
https://doaj.org/article/cdd0f86ab5cd4b11ade527e9fab971a9
Autor:
Yongxiang Zhang, Shouyi Wang, Cailing Sun, Jichun Tian, Wenqi Fang, G. F. Chen, Zhiying Deng, Fang Chen, Li Wenqian
Publikováno v:
The Journal of Agricultural Science. 155:544-555
SUMMARYFlour whiteness (FW) is an important factor in assessing flour quality and determining the end product quality. It is an integrated sensory indicator reflecting flour colour and is negatively correlated with protein content. In order to dissec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00822f2ae4bcee1bb636faa9e2c42649
https://doi.org/10.1017/s0021859616000563
https://doi.org/10.1017/s0021859616000563
Autor:
Shouyi Wang, Fang Chen, Feifei Zheng, Zhiying Deng, Cailing Sun, Jiansheng Chen, Cuilan Shi, Yongxiang Zhang, Jichun Tian, Li Wenjing
Publikováno v:
Euphytica. 203:221-235
Improvement of protein and starch quality is an important breeding objective for various wheat-based end products. The objectives of this study were to identify quantitative trait loci (QTLs) for flour protein content, wet gluten content, residue glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a79709583fda85ada669c0b2cac940a2
https://doi.org/10.1007/s10681-014-1318-7
https://doi.org/10.1007/s10681-014-1318-7
Publikováno v:
Euphytica. 179:265-276
Quantitative trait loci (QTLs) influencing textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience)of wheat for Chinese northern-style steamed bread were studied using a doubled haploid (DH) popula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5400ffece92efe5ab7d1bcd9bfc276b4
https://doi.org/10.1007/s10681-010-0304-y
https://doi.org/10.1007/s10681-010-0304-y
Publikováno v:
Cereal Research Communications. 38:395-405
The dwarf-male-sterile wheat is unique to China and has been improved by introducing good germplasm. In order to clear the subunits background of Dwarf-Male-Sterile wheat, sodium dodecyl sulphate polyacrylamide-gel electrophoresis (SDS-PAGE) was used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aaf1404408bcaeda10edea0e319418e
https://doi.org/10.1556/crc.38.2010.3.10
https://doi.org/10.1556/crc.38.2010.3.10
Publikováno v:
Frontiers of Agriculture in China. 3:274-278
The changes in the accumulation of lipoproteins, the relationship between lipoproteins and the dough mixing characteristics of Chinese winter wheat (Triticum aestivum L.) were investigated for six cultivars that differ in quality characteristics and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22633bd65b27af6f9484553598c096bc
https://doi.org/10.1007/s11703-009-0046-6
https://doi.org/10.1007/s11703-009-0046-6
Publikováno v:
Journal of Agronomy and Crop Science. 194:262-269
Post-anthesis temperature affects wheat flour quality, dough properties and end-use quality. In order to investigate the changes in high molecular weight glutenin subunit (HMW-GS) expression caused by elevated temperature and its influences on the te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ba78cbcc7f2ee011a1d859f09e59c42
https://doi.org/10.1111/j.1439-037x.2008.00318.x
https://doi.org/10.1111/j.1439-037x.2008.00318.x
Autor:
Shuna Hu, Zhiying Deng, Li Wenjing, Jiansheng Chen, Cailing Sun, Fang Chen, Shouyi Wang, Xuejiao Song, Jichun Tian, Yongxiang Zhang
Publikováno v:
Molecular Breeding. 35
Protein and starch are important factors in determining wheat end-use quality and yield. However, these two traits are negatively correlated. So in order to dissect the genetic relationship between grain protein content (GPC) and grain starch content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c4c89e1fd9c51b3cb470983e87c38e
https://doi.org/10.1007/s11032-015-0216-6
https://doi.org/10.1007/s11032-015-0216-6
Autor:
Cailing Sun, Xinye Zhang, Shuna Hu, Jiansheng Chen, Zhiying Deng, Shouyi Wang, Jichun Tian, Junnan Chen, Yongxiang Zhang, Feifei Zheng
Publikováno v:
Journal of genetics. 92(1)
The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be9a32de259a7a4860c235ec3d6da259
https://pubmed.ncbi.nlm.nih.gov/23640407
https://pubmed.ncbi.nlm.nih.gov/23640407
Publikováno v:
Acta Agronomica Sinica. 42:820
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::216abaee02f9c067abe0512eaed46cf0
https://doi.org/10.3724/sp.j.1006.2016.00820
https://doi.org/10.3724/sp.j.1006.2016.00820