Improving the nutritional quality of rice grains through modulation of bioactive compounds
and micronutrients represents an efficient means of addressing nutritional security in …

Starch is a vital energy source for living organisms and is a key raw material and additive in
the food and non-food industries. Starch has received continuous attention in multiple …

Abstract GWAS Atlas (https://ngdc. cncb. ac. cn/gwas/) is a manually curated resource of
genome-wide genotype-to-phenotype associations for a wide range of species. Here, we …

Crop production is the primary goal of agricultural activities, which is always taken into
consideration. However, global agricultural systems are coming under increasing pressure …

Several crops with enormous nutritional values were once largely consumed by mankind.
However, due to selective domestication, most of them had become marginally cultivated in …

Background The global shift in food consumption patterns accompanied by a sedentary
lifestyle has been driving the upsurge of non-communicable diseases, projected to remain …

Rice is cooked and consumed after a short-term cooling which is associated with the short-
term starch retrogradation. The two most important textural attributes (hardness & stickiness) …

Nutritional stress is making over two billion world population malnourished. Either our
commercially cultivated varieties of cereals, pulses, and oilseed crops are deficient in …

The eating and cooking quality (ECQ) of rice is critical for determining its economic value in
the marketplace and promoting consumer acceptance. It has therefore been of paramount …

The Waxy (Wx) gene that governs amylose synthesis is an old but widely used target in
improving the quality of starchy crops. New genome-editing strategies are being deployed to …