Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Weizhuo, Hao"'
Autor:
Zhuanzhuan Chen, Yan Lu, Linhao Feng, Weizhuo Hao, Chuang Li, Yong Yang, Xiaolei Fan, Qianfeng Li, Changquan Zhang, Qiaoquan Liu
Publikováno v:
Rice, Vol 13, Iss 1, Pp 1-13 (2020)
Abstract Background ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsib
Externí odkaz:
https://doaj.org/article/acd05bf00d3d456c8dabe513d7d7bf3e
Autor:
Yan Lu, Weizhuo Hao, Xiaomin Zhang, Yue Zhao, Yang Xu, Jixun Luo, Qing Liu, Qiaoquan Liu, Li Wang, Changquan Zhang
Publikováno v:
Foods, Vol 10, Iss 8, p 1721 (2021)
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kern
Externí odkaz:
https://doaj.org/article/4ba54ae2645646f2a8583cb8369e0885
Autor:
Yan Lu, Dongjing Lv, Lian Zhou, Yong Yang, Weizhuo Hao, Lichun Huang, Xiaolei Fan, Dongsheng Zhao, Qianfeng Li, Changquan Zhang, Qiaoquan Liu
Publikováno v:
Carbohydrate Polymers. 308:120651
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1aeca8e249e15e22a15deccf029cd5f
https://doi.org/10.1016/j.carbpol.2023.120651
https://doi.org/10.1016/j.carbpol.2023.120651
Autor:
Qing Liu, Qiaoquan Liu, Yue Zhao, Yang Xu, Jixun Luo, Yan Lu, Li Wang, Changquan Zhang, Weizhuo Hao, Xiaomin Zhang
Publikováno v:
Foods, Vol 10, Iss 1721, p 1721 (2021)
Foods
Volume 10
Issue 8
Foods
Volume 10
Issue 8
Ginkgo biloba L. is an important economic tree species in China, and its kernels have been used as a popular food in Asian countries. Herein, the morphology, basic chemical components, starch granule structures, and physicochemical properties of kern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c236e71a43af2f2a4dfa7508d5557b28
https://www.mdpi.com/2304-8158/10/8/1721
https://www.mdpi.com/2304-8158/10/8/1721
Autor:
Weizhuo Hao, Yan Lu, Changquan Zhang, Qianfeng Li, Yong Yang, Linhao Feng, Xiaolei Fan, Chuang Li, Zhuanzhuan Chen, Qiaoquan Liu
Publikováno v:
Rice, Vol 13, Iss 1, Pp 1-13 (2020)
Background ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9977eecaf359788cd6bf5454091cc255
https://doi.org/10.1186/s12284-020-00393-5
https://doi.org/10.1186/s12284-020-00393-5
Autor:
Zhuanzhuan Chen, Lu, Yan, Linhao Feng, Weizhuo Hao, Li, Chuang, Yang, Yong, Xiaolei Fan, Qianfeng Li, Changquan Zhang, Liu, Qiaoquan
Additional file 1: Figure S1. Distribution of polymorphisms of the 4422 bp sequences from the start codon (ATG) to the termination codon (TGA) within ALK gene and association analysis between these sequence polymorphisms and initial gelatinization te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9780121b1c2b8a2d3361ce0823c6f18d
Autor:
Yong Yang, Weizhuo Hao, Yan Lu, Qiaoquan Liu, Jixun Luo, Zhuanzhuan Chen, Xiaolei Fan, Changquan Zhang, Qianfeng Li
Publikováno v:
Food Chemistry. 371:131205
Near-isogenic lines Nip(Wxb/SSIj), Nip(Wxb/SSIi), Nip(wx/SSIj) and Nip(wx/SSIi) in the japonica rice Nipponbare (Nip) background containing allelic variation in the starch synthase gene SSI and Wx were investigated for cooked rice grain quality, star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::902565a5fb8415a6d7d4c868f6887dc8
https://doi.org/10.1016/j.foodchem.2021.131205
https://doi.org/10.1016/j.foodchem.2021.131205
Autor:
Zhuanzhuan, Chen, Yan, Lu, Linhao, Feng, Weizhuo, Hao, Chuang, Li, Yong, Yang, Xiaolei, Fan, Qianfeng, Li, Changquan, Zhang, Qiaoquan, Liu
Publikováno v:
Rice
Background ALK is the key gene controlling rice gelatinization temperature (GT), which is closely associated with the eating and cooking quality (ECQ) in rice (Oryza sativa L.). To date, at least three ALK alleles are thought to be responsible for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dba618fe36b046a48191c6cc75741332
https://pubmed.ncbi.nlm.nih.gov/32529332
https://pubmed.ncbi.nlm.nih.gov/32529332
Autor:
Yong Yang, Qianfeng Li, Linhao Feng, Yan Lu, Weizhuo Hao, Qiaoquan Liu, Changquan Zhang, Lihui Zhou, Dongsheng Zhao, Xiaolei Fan
Publikováno v:
Carbohydrate polymers. 234
In rice production, pre-harvest sprouting (PHS) of late ripening seeds is one of the most serious quality defects in rice grain quality. In the present study, PHS impact was investigated by examining the physicochemical properties, eating and cooking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15227936e9d3e5d333c65a8d3036973f
https://pubmed.ncbi.nlm.nih.gov/32070513
https://pubmed.ncbi.nlm.nih.gov/32070513
Autor:
Qiaoquan Liu, Yong Yang, Yuping Ling, Li Wang, Xiaomin Zhang, Yan Lu, Yan Qi, Weizhuo Hao, Changquan Zhang
Publikováno v:
Food chemistry. 314
The structures and physicochemical properties of ginkgo starches from seven cultivars were investigated and their relationships analyzed. The ginkgo starches had oval or irregular shapes, size distributions with a unimodal peak, and an A-type crystal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a2a9d09c13bcca355a8bd7e1ef977e7
https://pubmed.ncbi.nlm.nih.gov/31982853
https://pubmed.ncbi.nlm.nih.gov/31982853