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Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.
Mann G, Diffey S, Cullis B, Azanza F, Martin D, Kelly A, McIntyre L, Schmidt A, Ma W, Nath Z, Kutty I, Leyne PE, Rampling L, Quail KJ, Morell MK. Mann G, et al. Among authors: morell mk. Theor Appl Genet. 2009 May;118(8):1519-37. doi: 10.1007/s00122-009-1000-y. Epub 2009 Mar 13. Theor Appl Genet. 2009. PMID: 19283360
Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.
Cavanagh CR, Taylor J, Larroque O, Coombes N, Verbyla AP, Nath Z, Kutty I, Rampling L, Butow B, Ral JP, Tomoskozi S, Balazs G, Békés F, Mann G, Quail KJ, Southan M, Morell MK, Newberry M. Cavanagh CR, et al. Among authors: morell mk. Theor Appl Genet. 2010 Sep;121(5):815-28. doi: 10.1007/s00122-010-1352-3. Epub 2010 May 22. Theor Appl Genet. 2010. PMID: 20495901
The different effects of starch synthase IIa mutations or variation on endosperm amylose content of barley, wheat and rice are determined by the distribution of starch synthase I and starch branching enzyme IIb between the starch granule and amyloplast stroma.
Luo J, Ahmed R, Kosar-Hashemi B, Larroque O, Butardo VM Jr, Tanner GJ, Colgrave ML, Upadhyaya NM, Tetlow IJ, Emes MJ, Millar A, Jobling SA, Morell MK, Li Z. Luo J, et al. Among authors: morell mk. Theor Appl Genet. 2015 Jul;128(7):1407-19. doi: 10.1007/s00122-015-2515-z. Epub 2015 Apr 19. Theor Appl Genet. 2015. PMID: 25893467
104 results