Results 201 to 210 of about 59,838 (344)

ConvCGP: A convolutional neural network to predict genetic values of agronomic traits from compressed genome‐wide polymorphisms

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract The growing size of genome‐wide polymorphism data in animal and plant breeding has raised concerns regarding computational load and time, particularly when predicting genetic values for target traits using genomic prediction. Several deep learning and conventional methods, including dimensionality reduction techniques such as principal ...
Tanzila Raihan, Chyon Hae Kim, Hiroyuki Shimono, Akio Kimura, Hiroyoshi Iwata   +4 more
wiley   +1 more source

Genome-Wide Identification and Expression Analysis of Starch Biosynthesis-Related Gene Families in Wheat. [PDF]

Int J Mol Sci
Zhao Q, Hu L, Wu X, Ma B, Song W, Nie X, Lv S.   +6 more
europepmc   +1 more source

The SD1 locus affects primary seed dormancy in winter malting barley

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Preharvest sprouting (PHS) resistance and seed dormancy are key targets for malting barley (Hordeum vulgare L.) in environments with a high probability of rain events at harvest. Characterization has been limited in winter malting barley compared to spring malting barley in the United States.
Karl H. Kunze, Travis E. Rooney, Daniel Sweeney, Mark E. Sorrells   +3 more
wiley   +1 more source

Extrusion-Assisted Formation of Rice Starch-Propyl Gallate Complexes: Structural Characteristics, Antioxidant Activity, and In Vitro Digestibility. [PDF]

Foods
Ma S, Wang Z, Fan H, He H.
europepmc   +1 more source

Advances in gene cloning and functional genomics approaches for wheat (Triticum aestivum L.) improvement

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Wheat (Triticum aestivum L.) is a globally important cereal crop which provides ∼20% calories in human diet. Identifying genes and elucidating their functions is still challenging in wheat due to its large genome (∼16 Gb) with significant amount of repetitive elements.
Santosh Gudi, Khizar Razzaq, Jatinder Singh, Luis Del Rio Mendoza, Mohamed Khan, Rajeev Gupta, Upinder Gill   +6 more
wiley   +1 more source

Physicochemical, Pasting and Thermal Properties of the Starch of Three Varieties of Yam (<i>Dioscorea</i> spp.) as Potential Food Ingredients. [PDF]

Polymers (Basel)
Cordero-Herrera M, Benítez-Lobo J, De Paula C, Andrade-Pizarro R, Montero-Castillo P, Acevedo-Correa D, Rodríguez-Meza J, Durango-Villadiego A.   +7 more
europepmc   +1 more source

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains.

Food Chemistry, 2016
Hongyan Li, S. Prakash, T. Nicholson, M. Fitzgerald, R. Gilbert   +4 more
semanticscholar   +1 more source

Peptide binding at the gasdermin D exosite reveals the structural basis for targeting the site

Acta Crystallographica Section D, Volume 82, Issue 6, Page 615-625, June 2026.
We describe the first structure of gasdermin D with a putative caspase inhibitor peptide analog at 1.6 Å resolution. This work suggests potential druggability of gasdermin D at the exosite by leveraging structure‐based computational design with biochemical characterization.Gasdermin D (GSDMD) has been identified as a critical component of the ...
Renjing Wang, Thu Ho, Aimie Ogawa, Kartika Widjaja, Zachary Brown, Song Yang, Pei Huo, Michael C. Gregory, Aman Singh, Senthil Perumal, Songnian Lin, Alan C. Cheng, Lindsay S. Garrenton, James Mu, Anthony Ogawa, Jill E. Chrencik   +15 more
wiley   +1 more source

Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value. [PDF]

Foods
Li Y, Li M, Chang J, Gu K, Yu J, Zhang X, Bao J.   +6 more
europepmc   +1 more source

Peanut Shell Valorization: Effects of Particle Size on Techno‐Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış, Fundagül Erem, Nazlı Şahin   +2 more
wiley   +1 more source