Rice (Oryza sativa L.) is a staple food for more than half of the world's population. To meet
the ever-increasing demand for food, because of population growth and improved living …

The eating and cooking qualities of rice are heavily emphasized in breeding programs
because they determine market values and they are the appealing attributes sought by …

A total of 787 non-waxy rice lines–116 hybrids and 671 inbreds–were used to study the
apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer …

II-32B is a key maintainer line used for hybrid rice breeding in China. However, it is of poor
quality for most Chinese consumers because of its high apparent amylose content (AAC) …

The composition of amylopectin is the determinant of rice eating quality under certain
threshold of protein content and the ratio of amylose and amylopectin. In molecular biology …

Eating quality (EQ) of rice has a complex nature composed of physicochemical properties.
Nevertheless, breeding programs evaluating EQ through sensory test or taste-evaluation …

Background Rice is one of the few cereals consumed as a whole grain, and therefore the
appearance of the final milled product, both before and after cooking, strongly influences the …

The eating and cooking qualities of rice grains are the major determinants of consumer
preference and, consequently, the economic value of a specific rice variety. These two …

Improvement of rice eating quality is an important objective in current breeding programs. In
this study, 130 rice accessions of diverse origin were genotyped using 170 SSR markers to …

Granule-bound starch synthase 1 (GBSS1) is responsible for amylose synthesis in cereals,
and this enzyme is regulated at the transcriptional and post-transcriptional levels. In this …