Cargando…

A Genome-Wide Association Study Reveals a Rich Genetic Architecture of Flour Color-Related Traits in Bread Wheat

Flour color-related traits, including brightness (L(*)), redness (a(*)), yellowness (b(*)) and yellow pigment content (YPC), are very important for end-use quality of wheat. Uncovering the genetic architecture of these traits is necessary for improving wheat quality by marker-assisted selection (MAS...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhai, Shengnan, Liu, Jindong, Xu, Dengan, Wen, Weie, Yan, Jun, Zhang, Pingzhi, Wan, Yingxiu, Cao, Shuanghe, Hao, Yuanfeng, Xia, Xianchun, Ma, Wujun, He, Zhonghu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Plant Science
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6085589/ https://www.ncbi.nlm.nih.gov/pubmed/30123234 http://dx.doi.org/10.3389/fpls.2018.01136

Ejemplares similares

Genetic architecture of grain yield in bread wheat based on genome-wide association studies
por: Li, Faji, et al.
Publicado: (2019)

Molecular Mapping of Reduced Plant Height Gene Rht24 in Bread Wheat
por: Tian, Xiuling, et al.
Publicado: (2017)

Genome-wide association mapping of black point reaction in common wheat (Triticum aestivum L.)
por: Liu, Jindong, et al.
Publicado: (2017)

Rapid identification and characterization of genetic loci for defective kernel in bread wheat
por: Fu, Chao, et al.
Publicado: (2019)

Genome-Wide Association of Stem Water Soluble Carbohydrates in Bread Wheat
por: Dong, Yan, et al.
Publicado: (2016)

QTL Mapping for Grain Zinc and Iron Concentrations in Bread Wheat
por: Wang, Yue, et al.
Publicado: (2021)

A High-Density Consensus Map of Common Wheat Integrating Four Mapping Populations Scanned by the 90K SNP Array
por: Wen, Weie, et al.
Publicado: (2017)

Genome-Wide QTL Mapping for Wheat Processing Quality Parameters in a Gaocheng 8901/Zhoumai 16 Recombinant Inbred Line Population
por: Jin, Hui, et al.
Publicado: (2016)

Impact of “Green Revolution” gene Rht-B1b on coleoptile length of wheat
por: Xu, Dengan, et al.
Publicado: (2023)

Genome-Wide Linkage Mapping of QTL for Yield Components, Plant Height and Yield-Related Physiological Traits in the Chinese Wheat Cross Zhou 8425B/Chinese Spring
por: Gao, Fengmei, et al.
Publicado: (2015)

Genome-Wide Linkage Mapping of QTL for Adult-Plant Resistance to Stripe Rust in a Chinese Wheat Population Linmai 2 × Zhong 892
por: Liu, Jindong, et al.
Publicado: (2015)

Genotypic Variation in Wheat Flour Lysophospholipids
por: Liu, Lei, et al.
Publicado: (2017)

Efficient proteome‐wide identification of transcription factors targeting Glu‐1: A case study for functional validation of TaB3‐2A1 in wheat
por: Xie, Lina, et al.
Publicado: (2023)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Genome-Wide Linkage Mapping for Preharvest Sprouting Resistance in Wheat Using 15K Single-Nucleotide Polymorphism Arrays
por: Li, Lingli, et al.
Publicado: (2021)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
por: Yu, Lilei, et al.
Publicado: (2013)

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
por: Almoraie, Noha M.
Publicado: (2019)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Functional analysis of polyphenol oxidase 1 gene in common wheat
por: Zhai, Shengnan, et al.
Publicado: (2023)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Dissection of Molecular Processes and Genetic Architecture Underlying Iron and Zinc Homeostasis for Biofortification: From Model Plants to Common Wheat
por: Tong, Jingyang, et al.
Publicado: (2020)

High Resolution Genome Wide Association Studies Reveal Rich Genetic Architectures of Grain Zinc and Iron in Common Wheat (Triticum aestivum L.)
por: Tong, Jingyang, et al.
Publicado: (2022)

Fine Flour Bread
Publicado: (1875)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
por: Ciudad-Mulero, María, et al.
Publicado: (2020)

Sustainable plant-based ingredients as wheat flour substitutes in bread making
por: Wang, Yaqin, et al.
Publicado: (2022)

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
por: Hernández-López, Israel, et al.
Publicado: (2023)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread
por: Ayo-Omogie, Helen Nwakego, et al.
Publicado: (2023)

Accuracy assessment of plant height using an unmanned aerial vehicle for quantitative genomic analysis in bread wheat
por: Hassan, Muhammad Adeel, et al.
Publicado: (2019)

Quantifying senescence in bread wheat using multispectral imaging from an unmanned aerial vehicle and QTL mapping
por: Hassan, Muhammad Adeel, et al.
Publicado: (2021)

Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat
por: Zhang, Xiaofei, et al.
Publicado: (2012)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_cuijnaiojapdj0nl02tr0rjn27