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

QTL mapping for quantities of protein fractions in bread wheat (Triticum aestivum L.).

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Mar 2011

Zhang Yong, Tang Jianwei, Zhang Yelun, Yan Jun, Xiao Yonggui, Zhang Yan, Xia Xianchun, He Zhonghu

Abstract excerpt

One of the key targets of breeding programs in bread wheat is to improve the end-use quality. The relationships between quantities of protein fractions and dough rheological characters have been well established, but there is little information on the genetic control of quantities of protein frac...

Read the complete abstract on PubMed

Topics

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

Share to Analysis of Variance
Share to Breeding
Share to Epistasis, Genetic

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Genetic Loci

Share to Genome, Plant

Share to Glutens

Share to Regression Analysis

Share to Triticum

Source

Identifiers

PMID: 21161501
DOI: 10.1007/s00122-010-1503-6

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-21161501-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

QTL mapping for quantities of protein fractions in bread wheat (Triticum aestivum L.).PMID 21161501Read ↗

QTL mapping for quality traits using a high-density genetic map of wheat.Semantic proximity Read ↗

Genetic control of protein content and sedimentation volume in European winter wheat cultivars.Semantic proximity Read ↗

Mapping of main and epistatic effect QTLs associated to grain protein and gluten strength using a RIL population of durum wheat.Semantic proximity Read ↗

Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.Semantic proximity Read ↗

Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based productsSemantic proximity Read ↗

Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.).Semantic proximity Read ↗

Multi-locus genome-wide association study on the rheological traits in wheat flour dough.Semantic proximity Read ↗

Fine mapping of QGPC.caas-7AL for grain protein content in bread wheat.Semantic proximity Read ↗

Detection of QTLs for grain protein content in durum wheat.Semantic proximity Read ↗

Genetic control of wheat flour end-use quality and rheology by genome-wide association studies.Semantic proximity Read ↗

Genome-wide association analysis and KASP markers development for protein quality traits in winter wheatSemantic proximity Read ↗

Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).Semantic proximity Read ↗

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