A5022181415- Food composition and properties
- GABA and Rice Research
- Rice Cultivation and Yield Improvement
- Genetic Mapping and Diversity in Plants and Animals
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Proteins in Food Systems
- Biofuel production and bioconversion
- Nitrogen and Sulfur Effects on Brassica
- Medicinal Plants and Neuroprotection
- Phytase and its Applications
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Plant Micronutrient Interactions and Effects
- Metabolomics and Mass Spectrometry Studies
- Selenium in Biological Systems
- Seed and Plant Biochemistry
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Genomics and Phylogenetic Studies
- Plant Disease Resistance and Genetics
- Cassava research and cyanide
- Polysaccharides and Plant Cell Walls
- Plant Molecular Biology Research
The University of Queensland
2016-2025
Agriculture and Food
2016-2025
University of Sharjah
2024
University of Al Dhaid
2024
University of Nevada, Las Vegas
2019
Purdue University Northwest
2018
Charles Sturt University
2017
International Rice Research Institute
2007-2016
Health Service Executive
2015
Hertfordshire Community NHS Trust
2008
Abstract Increasing food production is essential to meet the demands of a growing human population, with its rising income levels and nutritional expectations. To address demand, plant breeders seek new sources genetic variation enhance productivity, sustainability resilience crop varieties. Here we launch high-resolution, open-access research platform facilitate genome-wide association mapping in rice, staple crop. The provides an immortal collection diverse germplasm, high-density...
Fragrance in the grain is one of most highly valued quality traits rice, yet origin and evolution betaine aldehyde dehydrogenase gene (BADH2) underlying this trait remains unclear. In study, we identify eight putatively nonfunctional alleles BADH2 show that these have distinct geographic genetic origins. Despite multiple origins fragrance trait, a single allele, badh2.1, predominant allele virtually all fragrant rice varieties today, including widely recognized Basmati Jasmine types....
With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better importance of different traits that make up grain obtain full picture demographics. Rice is by no means 'one size fits all' crop. Regional preferences are not only striking, they drive market hence major economic any breeding / improvement strategy. In this analysis, engaged experts across world perform assessment all trait...
ABSTRACT Chalk is an important quality characteristic in rice and occurs most commonly when high temperatures are experienced during grain development. The aims of this report to determine whether chalk affects cooking attempt explain the effects on basis starch protein chalky translucent grains. Three cultivars were grown glasshouse at either 38/21°C or 26/15°C (day/night temperatures). Rice higher temperature contained more Grains inferior position susceptible forming than those superior...
Journal Article The Epidemiology of Invasive Pneumococcal Disease in Alaska, 1986-1990 Ethnic Differences and Opportunities for Prevention Get access Michael Davidson, Davidson Arctic Investigations Program, National Center Infectious Diseases, Centers Control PreventionAnchorage Search other works by this author on: Oxford Academic PubMed Google Scholar Alan J. Parkinson, Parkinson Reprints or correspondence: Dr. 225 Eagle St. Anchorage. AK 99501 Lisa R. Bulkow, Bulkow Mary Anne Fitzgerald,...
The inactivation of starch branching IIb (SBEIIb) in rice is traditionally associated with elevated apparent amylose content, increased peak gelatinization temperature, and a decreased proportion short amylopectin branches. To elucidate further the structural functional role this enzyme, phenotypic effects down-regulating SBEIIb expression endosperm were characterized by artificial microRNA (amiRNA) hairpin RNA (hp-RNA) gene silencing. results showed that silencing grains did not affect...
Summary The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes low GT have probably been selected for their by humans during domestication. We now report polymorphisms in synthase IIa (SSIIa) that explain variation GT. Sequence analysis eight exons SSIIa identified significant polymorphism only exon 8. These single nucleotide (SNPs) were determined 70 diverse rice. Two SNPs could classify all into either high or types which differed 8 °C....
Hybrid vigour may help overcome the negative effects of climate change in rice. A popular rice hybrid (IR75217H), a heat-tolerant check (N22), and mega-variety (IR64) were tested for tolerance seed-set grain quality to high-temperature stress at anthesis ambient elevated [CO2]. Under an air temperature 29 °C (tissue 28.3 °C), [CO2] increased vegetative reproductive growth, including seed yield all three genotypes. Seed-set was reduced by high genotypes, with IR64 equally affected twice as...
Global warming affects not only rice yield but also grain quality. A better understanding of the effects climate factors on quality provides information for new breeding strategies to develop varieties adapted a changing world. Chalkiness is key trait physical quality, and along with head yield, used determine price in all markets. In present study, we show that every ∼1% decrease chalkiness, an increase follows, illustrating dual impact chalk amount marketable its value. Previous studies...
Abstract The stickiness of cooked rice is important for eating quality and consumer acceptance. first molecular understanding obtained from leaching structural characteristics during cooking. Starch a highly branched glucose polymer. We find (i) the size leached amylopectin 30 times smaller than that native while (ii) amylose 5 amylose, (iii) chain-length distribution (CLD: number monomer units in chain on polymer) similar to (iv) CLD much narrower (v) mainly amylopectin, not leaches out...
Abstract Type II diabetes is a major chronic disease. In developing countries, the prevalence of type increasing enormously. Much research indicates that choice carbohydrates, particularly those with low glycaemic index (GI) able to assist in management or prevention diabetes. Most countries consume rice as staple. The objectives this study were determine variability GI popular improved and traditional varieties find genetic basis GI. A method predict using an vitro system was compared vivo...
This study investigated a new gum sourced from Acacia cambagei, Gidyea gum, by comparative characterisation with Arabic. The polysaccharide compositional analysis of via Fourier transfer infrared and nuclear magnetic resonance spectroscopies was conducted, showing common structural features to Arabic, minor differences in polymer branching. Microstructural imaging using transmission electron microscopy revealed the typical globular arabinogalactan glycoprotein structures ∼10 nm diameter for...
Rice breeders frequently use rapid visco analysis (RVA) as in index of rice quality. Potentially, viscosity curves could also be used to predict the sensory properties a sample or processing when an ingredient. The aim this study is determine contribution main components flourstarch and protein polymers lipidsto curve, accounting for biological rheological contributions, interactions with water. By deconstructing flour, resistance shear generally primary factor that affects processes RVA,...
High temperature increases the amount of chalk in rice (Oryza sativa L.) grains, which causes grains to break during polishing, lowering for consumption. Here, we examined effect elevated on substrate supply panicle, capacity panicle produce edible and underlying factors affecting yield grain two varieties. During grain-filling, followed a bell shaped curve, high significantly shortened time. The rate grain-filling did not change paddy fell both In temperature, loss IR8 was due lighter...
Summary Aromatic rice is highly prized by most consumers, and many countries cultivate traditional improved aromatic varieties. 2‐Acetyl‐1‐pyrroline (2AP) the major compound in rice, believed to accumulate because of an eight‐base‐pair (8‐bp) deletion allele at fragrance locus. In this study, 2AP was quantified presence or absence ( fgr ) determined 464 samples varieties from T.T. Chang Genetic Resources Centre International Rice Research Institute. It shown that a number varieties,...
ABSTRACT Amylose content is a parameter that correlates with the cooking behavior of rice. It measured at earliest possible stages rice improvement programs to enable breeders build foundations appropriate grain quality during cultivar development. usually quantified by absorbance amylose‐iodine complex. The International Network for Quality Rice (INQR) conducted survey determine ways amylose measured, reproducibility between laboratories, and sources variation. Each laboratory set 17...
Abstract In rice-consuming countries, specific varieties are recognized as premium, “gold standard” varieties, while others being superior but second best, despite identical using the current suite of tools to evaluate quality. The objectives this study were determine if there distinguishable differences in sensory properties premium and best whether these common varieties. Color, an important property, was determined on raw cooked rice a colorimeter. As rice, some whiter than their...