Much is known about factors affecting rice texture, but the underlying molecular reasons for
the observations are less well understood. Cooked rice displays multiple textural attributes …

A better understanding of the factors that contribute to the overall grain quality of rice (Oryza
sativa) will lay the foundation for develo** new breeding and selection strategies for …

Agrivoltaic systems, comprising photovoltaic panels placed over agricultural crops, have
recently gained increasing attention. Emerging interest in these systems led us to investigate …

The current farming system is heavily reliant on chemical fertilizers, which negatively affect
soil health, the environment, and crop productivity. Improving crop production on a …

Grain protein content (GPC) affects rice nutrition quality. Here, we identify two stable
quantitative trait loci (QTLs), qGPC-1 and qGPC-10, controlling GPC in a map** …

The present work was undertaken to explore application of cowpea protein isolates in gluten-
free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated …

Rice storage proteins (RSPs) are plant proteins with high nutritional quality. As the second
largest type of storage substance in rice, it is the main source of protein intake for people …

The constitution and forms of rice determine its processing and cooking properties and
further control the cooked rice quality. As the two main components, starch and protein …

High yield and superior quality are the main objectives of rice breeding and research. While
innovations in rice breeding have increased production to meet growing demand, the …

Although the processing and eating qualities of noodles are largely related to the quality and
quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour …