Grain appearance, one of the key determinants of rice quality, reflects the ability to attract
consumers, and is characterized by four major properties: grain shape, chalkiness …

In agricultural crop** systems, relatively large amounts of nitrogen (N) are applied for
plant growth and development, and to achieve high yields. However, with increasing N …

Rice (Oryza sativa L.) is the most important food crop for at least half of the world's
population. Due to improved living standards, the cultivation of high‐quality rice for different …

Heat stress results in misfolding and aggregation of cellular proteins. Heat shock proteins
(Hsp) enable the cells to maintain proper folding of proteins, both in unstressed as well as …

Grain chalkiness, an undesirable trait caused by complex factors, has great negative
impacts on the quality and economic value of rice. However, little is known about the …

Rice among other cereals is key to food security for at least half the world population. Since
the 1960s, productivity of rice has largely been improved during the G reen R evolution …

Starch and storage proteins are the main components of rice (Oryza sativa L.) grains.
Despite their importance, the molecular regulatory mechanisms of storage protein and …

Rice (Oryza sativa) seed storage proteins (SSPs) are synthesized and deposited in storage
organelles in the endosperm during seed maturation as a nitrogen source for germinating …

Binding protein (BiP) is the key chaperone involved in folding of secretory proteins such as
seed storage proteins in the ER lumen. To obtain functional information about BiP1, a gene …

The rice somaclonal mutant T3612 produces small grains with a floury endosperm, caused
by the loose packing of starch granules. The positional cloning of the mutation revealed a …