Rice is the staple food of around 3 billion people, most of them in Asia which accounts for
90% of global rice consumption. Aromatic rices have been preferred over non‐aromatic rice …

Vast germplasm collections are accessible but their use for crop improvement is limited—
efficiently accessing genetic diversity is still a challenge. Molecular markers have clarified …

Aroma is a key grain quality trait that directly influences the market price of rice globally.
Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis …

Fragrance in the grain is one of the most highly valued grain quality traits in rice, yet the
origin and evolution of the betaine aldehyde dehydrogenase gene (BADH2) underlying this …

A mutation is a sudden heritable change in the DNA in a living cell, not caused by genetic
segregation or genetic recombination. Mutation breeding is the purposeful application of …

Aromatic rice belongs to a small but important sub-group of rice, which is highly regarded for
its excellent aroma and superior grain quality. Aromatic rice, especially Basmati-and …

Enormous sequence information is available in public databases as a result of sequencing
of diverse crop genomes. It is important to use this genomic information for the identification …

Fragrance or aroma in rice is considered as a special trait with huge economic importance
that determines the premium price in global trade. With the availability of molecular maps …

Acetyl-1-pyrroline is an aroma compound that gives aromatic rice its characteristic flavor.
This compound either is present naturally in various food sources or is generated during …

The present diversity of the olive (crop) and oleaster (wild) tree was investigated with
nuclear and cytoplasm markers. Patterns of diversity of the wild form inferred eleven …