Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Jinna Hou"'
Autor:
Jinna Hou, Hui Deng, Fuxin Xu, Shenghui Geng, Congcong Liu, Wenxu Li, Xia Shi, Zhengqing Wu, Zhensheng Lei, Zhengfu Zhou
Publikováno v:
Current Plant Biology, Vol 40, Iss , Pp 100391- (2024)
The color of flour products has an important influence on consumer acceptance. Flour color is largely determined and measured by the index of flour whiteness (FW) in China. In this study, an association population comprising 207 wheat (Triticum aesti
Externí odkaz:
https://doaj.org/article/627c00fe1df04056a6b70aae4fe7232b
Autor:
Zhengqing Wu, Hongxia Qiu, Zhaoran Tian, Congcong Liu, Maomao Qin, Wenxu Li, Pan Yang, Yao Wen, Baoming Tian, Fang Wei, Zhengfu Zhou, Zhensheng Lei, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-11 (2022)
Abstract Background Numerous studies have shown that gluten aggregation properties directly affect the processing quality of wheat, however, the genetic basis of gluten aggregation properties were rarely reported. Results To explore the genetic basis
Externí odkaz:
https://doaj.org/article/bca1c51d9699442cab7917ec3065de71
Autor:
Xia Shi, Zhengfu Zhou, Wenxu Li, Maomao Qin, Pan Yang, Jinna Hou, Fangfang Huang, Zhensheng Lei, Zhengqing Wu, Jiansheng Wang
Publikováno v:
BMC Plant Biology, Vol 22, Iss 1, Pp 1-14 (2022)
Abstract Background Hexaploid wheat (Triticum aestivum L.) is a leading cereal crop worldwide. Understanding the mechanism of calcium (Ca) accumulation in wheat is important to reduce the risk of human micronutrient deficiencies. However, the mechani
Externí odkaz:
https://doaj.org/article/d49b2cedd8244d18b840aa1fbd8bcf44
Autor:
Zhengfu Zhou, Congcong Liu, Maomao Qin, Wenxu Li, Jinna Hou, Xia Shi, Ziju Dai, Wen Yao, Baoming Tian, Zhensheng Lei, Yang Li, Zhengqing Wu
Publikováno v:
Journal of Advanced Research, Vol 36, Iss , Pp 163-173 (2022)
Introduction: Gliadins are the major components of gluten proteins with vital roles on properties of end-use wheat product and health-relate quality of wheat. However, the function and regulation mechanisms of γ-gliadin genes remain unclear. Objecti
Externí odkaz:
https://doaj.org/article/8b8f1a46432742a68be1925f2f2b74b7
Autor:
Zhengfu Zhou, Huiyue Guan, Congcong Liu, Ziwei Zhang, Shenghui Geng, Maomao Qin, Wenxu Li, Xia Shi, Ziju Dai, Zhensheng Lei, Zhengqing Wu, Baoming Tian, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background Peroxidase (POD) activity plays an important role in flour-based product quality, which is mainly associated with browning and bleaching effects of flour. Here, we performed a genome-wide association study (GWAS) on POD activity u
Externí odkaz:
https://doaj.org/article/90bb8c7cc830412581f97eed345e89c4
Autor:
Zhengfu Zhou, Ziwei Zhang, Annaliese S. Mason, Lingzhi Chen, Congcong Liu, Maomao Qin, Wenxu Li, Baoming Tian, Zhengqing Wu, Zhensheng Lei, Jinna Hou
Publikováno v:
BMC Plant Biology, Vol 21, Iss 1, Pp 1-13 (2021)
Abstract Background Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glute
Externí odkaz:
https://doaj.org/article/21367654a35e4a0fb81fc58ede93bfda
Autor:
Shutao Dai, Jinna Hou, Maomao Qin, Ziju Dai, Xiaojie Jin, Shilei Zhao, Yanhua Dong, Yongxia Wang, Zhengqing Wu, Zhensheng Lei
Publikováno v:
Oil Crop Science, Vol 6, Iss 1, Pp 28-34 (2021)
Abatract: Miniature inverted-repeat transposable elements (MITEs) are a group of DNA transposable element (TE) which preferentially distributed with gene associated regions. Tens of MITEs families have been revealed in Brassica napus genome, they sca
Externí odkaz:
https://doaj.org/article/e1bf72e9e33546fa840e838ea6e7a139
Autor:
Zhengfu Zhou, Shenghui Geng, Huiyue Guan, Congcong Liu, Maomao Qin, Wenxu Li, Xia Shi, Ziju Dai, Wen Yao, Zhensheng Lei, Zhengqing Wu, Jinna Hou
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Gliadin is a group of grain storage proteins that confers extensibility/viscosity to the dough and are vital to end-use quality in wheat. Moreover, gliadins are one of the important components for nutritional quality because they contain the nutritio
Externí odkaz:
https://doaj.org/article/9496659fcc6445dfb713dad574e2c3a8
Autor:
Jinna Hou, Hui Deng, Yingdong Wang, Congcong Liu, Shenghui Geng, Wenxu Li, Maomao Qin, Ziju Dai, Xia Shi, Pan Yang, Baoming Tian, Wen Yao, Zhengqing Wu, Zhensheng Lei, Zhengfu Zhou
Publikováno v:
Agronomy, Vol 12, Iss 12, p 2967 (2022)
Resistant starch (RS) is a special group of starches which are slowly degraded and rarely digested in the gastrointestinal tract. It was recognized as a new type of dietary fiber that improved cardiovascular, cerebrovascular, and intestinal health. B
Externí odkaz:
https://doaj.org/article/324f549e16944c1187849e5c2ce386d1
Publikováno v:
Foods, Vol 11, Iss 5, p 736 (2022)
This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in ferment
Externí odkaz:
https://doaj.org/article/5b68a585543d446eb0bcb175bbdda262