Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105).

DNA research : an international journal for rapid publication of reports on genes and genomes - 28 Apr 2000

Lanceras J C, Huang Z L, Naivikul O, Vanavichit A, Ruanjaichon V, Tragoonrung S

Abstract excerpt

Thai jasmine rice, KDML 105, is known as the best quality rice. It is known not only for its aroma but also for its good cooking and eating qualities. Amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) are important traits determining rice quality. A population of recombinant inbred lines (RIL) derived from KDML105 x CT9993 cross was used to study the genetic control of AC, GC and GT...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Amylose
Share to Chromosome Mapping

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Crosses, Genetic

Share to Genetic Markers

Share to Microsatellite Repeats

Share to Polymorphism, Restriction Fragment Length

Share to Quantitative Trait, Heritable

Source

Identifiers

PMID: 10819324
DOI: 10.1093/dnares/7.2.93

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Mapping of genes for cooking and eating qualities in Thai jasmine rice (KDML105).PMID 10819324Read ↗

Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content.Semantic proximity Read ↗

The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population.Semantic proximity Read ↗

Genome-wide association study (GWAS) and transcription analysis of candidate genes for rice grain eating and cooking quality (ECQ) traits.Semantic proximity Read ↗

Allelic diversities in rice starch biosynthesis lead to a diverse array of rice eating and cooking qualities.Semantic proximity Read ↗

Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain.Semantic proximity Read ↗

Minor QTLs and the temperature during the grain filling stage contributed to the considerable variation in rice eating and cooking quality.Semantic proximity Read ↗

Advances to improve the eating and cooking qualities of rice by marker-assisted breeding.Semantic proximity Read ↗

ALK, the key gene for gelatinization temperature, is a modifier gene for gel consistency in rice.Semantic proximity Read ↗

Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing.Semantic proximity Read ↗

QTL mapping and QxE interactions of grain cooking and nutrient qualities in rice under upland and lowland environments.Semantic proximity Read ↗

Rational design for rice eating and cooking quality via combination of the Waxy and ALK haplotypes.Semantic proximity Read ↗

Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.).Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.