1.
Development of Near Isogenic Lines of Starch Synthesis Related Genes and the Investigation of the Effect of the Genes on Cooking Quality in Rice (Oryza Sativa L.);
淀粉合成相关基因近等基因系的构建及其对稻米蒸煮品质影响的初步研究
2.
Rice--Determination of cooking test quality
GB/T15682-1995稻米蒸煮试验品质评定
3.
QTL Mapping for Cooking and Nutrient Quality Traits of Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的QTL定位
4.
Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;
粳稻稻米蛋白质与蒸煮食味品质的关系
5.
The QTL Mapping on Maternal and Endosperm Genome for Cooking and Nutrition Quality Traits in Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的胚乳和母体QTL定位
6.
Studies on the Developmental Genetics for Cooking and Nutrient Quality Traits in Indica-Japonica Hybrid Rice;
籼粳杂交稻稻米蒸煮和营养品质性状的发育遗传研究
7.
Functional Analysis of Starch-synthesis Genes in Determining Rice Eating and Cooking Qualities;
水稻淀粉合成相关基因在决定稻米蒸煮和食味品质中的功能分析
8.
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
不同品种类型稻米蒸煮食味品质及其对施氮量响应的研究
9.
Mapping Quantitative Trait Loci Underlying the Texture and Cooking Quality of Rice Using a RIL Population;
米饭蒸煮品质以及质构的QTL定位研究
10.
Cooking Quality Assessment and Diversity Analysis of RVA Profiles of Aromatic Rice
香稻品种蒸煮品质评价及RVA谱多样性分析
11.
Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene;
稻米蒸煮与食味品质，米饭特性相关性状的QTL定位及香味基因的精细定位
12.
Studies on the Genetic Relationship between Rice Cooking Quality and Yield Traits;
水稻蒸煮品质与产量性状遗传关系的研究
13.
Investigate the Effects of Starch Synthesis Related Genes on Cooking and Eating Quality of Rice (Oryza Sativa L.) Using Near Isogenic Lines;
应用近等基因系研究淀粉合成相关基因对稻米蒸煮食味品质的影响
14.
Effect of Soaking Process on Edible Quality of Germinated Brown Rice
浸泡处理对发芽糙米蒸煮食用品质的影响
15.
Studies on the Quality for the Grains at Different Positions Within a Panicle and the Relationships of Enzymatic Activities in the Grains with Cooking Quality of Rice;
水稻穗上不同粒位籽粒品质及籽粒中酶活性与蒸煮品质关系的研究
16.
The effect of cooking additives on potassium sulfite straw cooking
蒸煮助剂对稻麦草亚硫酸钾蒸煮的作用
17.
Study on Quality Changes of Tuna during Steam Cooking Processes
金枪鱼肉在蒸煮过程中品质特性变化的研究
18.
Effect of Free-air CO_2 Enrichment (FACE) on Grain Quality of Different Varieties
FACE对不同水稻品种稻米品质的影响