Background Quality is a powerful engine in rice value chain upgrading. However, there is no
consensus on how “rice quality” should be defined and measured in the rice sector. Scope …

With the improvement of people's living standards and rice trade worldwide, the demand for
high-quality rice is increasing. Therefore, breeding high quality rice is critical to meet the …

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the
environment. It is a complex but necessary factor to accurately evaluate the taste quality of …

Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior
eating qualities. Molecular structural mechanisms for this inferior eating quality are found …

Biochar and inorganic fertilizer when co‐applied have been reported to increase crop yield
and enhance soil fertility. However, studies on this complementary effect on soil properties …

Rice grain as the staple food for more than half the global population provides 20% of global
human calorie requirements. Starch digestion rate is an important consideration for rice …

The sensory quality of cooked rice is an important factor in determining its market price, as
well as consumer acceptance and breeding efforts aimed at improvement of rice grain …

Increase in the nitrogen (N)‐use efficiency and optimization of N response in crop species
are urgently needed. Although transcription factor‐based genetic engineering is a promising …

With the continuous improvement of living standards, the preferences of consumers are
shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly …

Starch is a primary source of food energy for human beings. Its chain-length distribution
(CLD) is a major structural feature influencing physiologically-important properties, such as …