Results 81 to 90 of about 546 (149)

Additional file 4: Figure S2. of Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars

, 2016
Standard curves developed for badh2, P5CS, TPI, GAPDH and EF1α genes.
Altafhusain Nadaf (3550469), Hemant Patil (3550472), Vidya Hinge (3550466)   +2 more
core   +1 more source

Lipidomic analysis of grain quality variation in high quality aromatic japonica rice

Food Chemistry: X
To maintain the purity of the seeds and rice quality of the high-quality rice varieties, five lines with similar field and yield traits were selected from the Nanjing46 population in Liyang and used as study materials, and the original progeny were used ...
Qiang Shi, Wenjie Lu, Runnan Wang, Jinlong Hu, Jinyan Zhu, Hongcheng Zhang, Nianbin Zhou, Qiangqiang Xiong   +7 more
doaj   +1 more source

Analysis of BADh transcript and 2AP levels in rice (\u3cem\u3eOryza sativa\u3c/em\u3e)

, 2008
Despite not accumulating glycine betaine, rice (Oryza sativa) possesses two genes encoding betaine aldehyde dehydrogenase (BADH, EC 1.2.1.8) (BADH1 and BADH2).
Henry, Robert J, Waters, Daniel LE, Fitzgerald, Timothy L   +2 more
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Prosiding Seminar Hasil - Hasil Penelitian IPB 2010

, 2010
Marka-marka aromatik kodominan berbasis badh2 (badh2-based) yang tersedia pada saat ini tidak dapat membedakan padi aromatik Indonesia kelompok 2 dari varietas nonaromatik. Pandan Wangi termasuk dalam kelompok tersebut. Pandan Wangi hanya dapat dibedakan
Mas’ud, Zainal Alim, Akhmad Endang Zainal Hasan, Akhmad Endang Zainal, Santoso, Tri Joko, Kusbiantoro, Bram, Seno, Djarot Sasongko Hami   +4 more
core  

The origin and evolution of fragrance in rice (Oryza sativa L.)

, 2009
Fragrance in the grain is one of the most highly valued grain quality traits in rice, yet the origin and evolution of the betaine aldehyde dehydrogenase gene (BADH2) underlying this trait remains unclear.
Fitzgerald, Melissa A., Kovach, Michael J., Calingacion, Mariafe N., McCouch, Susan R.   +3 more
core   +1 more source

Enhancing rice aroma through innovative approaches [PDF]

Aromatic rice is used extensively in many different cuisines around the world for its wonderful aroma and cooking qualities. Aromatic rice varieties such as Basmati and non-Basmati fragrant rice have gained popularity in both domestic and foreign markets,
Sudhakar G, Venkatesan K, Jawahar Desigan, Geetharani P., Juliet Hepziba S., Parameswari C., Arumugam Pillai M., Kavitha M.P, Madhan Mohan M   +8 more
core   +1 more source

Association of Betaine Aldehyde Dehydrogenase 2.1 (Badh2.1) Gene Allele with aroma in popular traditional rice varieties in Tanzania

, 2016
A DISSERTATION SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN MOLECULAR BIOLOGY AND BIOTECHNOLOGY OF SOKOINE UNIVERSITY OF AGRICULTURE.
Moshi, W. E.
core   +2 more sources

Abiotic and Biotic Factors Controlling Grain Aroma along Value Chain of Fragrant Rice: A Review

Rice Science
The aroma of fragrant rice is one of the grain quality attributes that significantly influence consumer preferences and prices in world markets. The volatile compound 2-acetyl-1-pyrroline (2AP) is recognized as a key component of the aroma in fragrant ...
Ayut Kongpun, Tonapha Pusadee, Pennapa Jaksomsak, Kawiporn Chinachanta, Patcharin Tuiwong, Phukjira Chan-In, Sawika Konsaeng, Wasu Pathom-Aree, Suchila Utasee, Benjamaporn Wangkaew, Chanakan Prom-U-Thai   +10 more
doaj   +1 more source

BADH genes in wheat and their expression

, 2011
Betaine aldehyde dehydrogenase (BADH) is important enzyme which plays a dual role in cereals. It acts as an osmoprotectant and has an important role during abiotic stress. In addition it also influences the fragrance in rice.
Waters, Daniel LE, Rice, Nicole, Shrestha, Keshav N   +2 more
core  

Effects of temperature on morphoagronomic performance, aroma gene expression and volatile profile of aromatic rice / Md. Zakaria Hossain Prodhan [PDF]

, 2016
Production of aromatic rice with superior agronomic performance and excellent aroma is complicated due to the influences of environmental factors, cultural practice and genotypic condition.
Md. Zakaria , Hossain Prodhan
core