Not just a grain of rice: the quest for quality.

By M. Fitzgerald, Susan McCouch, R. Hall. Trends in Plant Science, 2009

839 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/040c99ae8e967b92e3ab187c350622bb4463c6a7

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Citations in the corpus

Metabolomics for functional genomics, systems biology, and biotechnology. (2010, background): “, a breeding of novel tasty cultivars and improvements in food processing procedures (53).”
Distribution of proteins and amino acids in milled and brown rice as affected by nitrogen fertilization and genotype (2010, background): “The cooking and eating quality of rice has long been ascribed to starch, partially because starch accounts for up to 95% of the dry matter in a milled rice grain (Fitzgerald et al., 2009).”
Impact of field-scale nighttime air temperatures during kernel development on rice milling quality (2011, neutral): “) is the single most important food crop in terms of human food consumption, providing over 21% of the world’s caloric needs (Fitzgerald et al., 2009).”
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin (2011, background): “The quality of rice is determined by its physicochemical properties which are themselves influenced greatly by genotype and environmental factors such as location, cultural practices and postharvest management (Fitzgerald et al., 2009).”
Important Sensory Properties Differentiating Premium Rice Varieties (2010, background): “Many of the varieties famed for their quality were selected/released many decades ago (Fitzgerald et al. 2009).”
Genome-wide association mapping reveals a rich genetic architecture of complex traits in Oryza sativa (2011, background): “In the case of rice grain, morphological and cooking-quality traits are key to varietal identity and have been under strong diversifying selection by humans in different parts of the worl”
Consequences of high temperature under changing climate optima for rice pollen characteristics-concepts and perspectives (2018, background): “35–75% of daily calories intake, globally (Fitzgerald et al. 2009).”
Breeding high-yield superior quality hybrid super rice by rational design (2016, neutral): “) is one of the most important food crops in the world, supporting 21% of the total calorie intake of the world population and up to 76% of that of Southeast Asia [1,2].”
Melting the secrets of gelatinisation temperature in rice (2010, background): “Given the number of times that rice is cooked each day around the world, a validated method to enable breeders to select for shorter cooking time represents huge potential savings in fuel and carbon stocks (Fitzgerald et al. 2009), indicating the importance of a clear understanding of this trait.”
Grain quality changes and responses to nitrogen fertilizer of japonica rice cultivars released in the Yangtze River Basin from the 1950s to 2000s (2015, methodology): “, the Rapid Visco Analyzer [43], and human sensory panels [1, 25] have been employed to associate measures of starch characteristics in rice to cooking and”
Application of Nitrogen Fertilizer at Heading Stage Improves Rice Quality under Elevated Temperature during Grain-Filling Stage (2017, background): “crop science, vol. 57, july–august 2017 www.crops.org 2183 Temperature, as one of the most important environmental factors, can greatly affect rice (Oryza sativa L.) quality (Fitzgerald et al., 2009).”