Your English writing platform
Discover LudwigSuggestions(5)
Exact(7)
The BRR related genes or QTLs identified in this study may be helpful for dissecting the genetic basis of grain yield and quality characteristics, which can facilitate the development of strategies to improve milling quality and grain yield.
Grain size and shape are associated with milling quality and yield in wheat.
Data analysis was carried out to identify the genes responsible for milling quality and eating quality.
Grain chalkiness is a complex trait adversely affecting appearance and milling quality, and therefore has been one of principal targets for rice improvement.
Two important measures of seed size in wheat are hectoliter weight (HW) and the weight of 1000 kernels (TKW) due to their impact on milling quality and yield.
We determined that light, temperature, and humidity significantly affected the milling quality and cooking quality overall the four areas.
Similar(53)
However, few studies simultaneously investigated the effects of solar radiation, temperature and humidity on rice milling quality, appearance quality, nutritional quality and cooking quality.
The authors state that end-use of the kernel is clearly influencing the physio-chemical kernel characteristics implying properties such as milling quality, kernel hardness, and kernel protein content.
Recently, SSR markers have been applied in trait and marker association of plants, such as kernel size and milling quality in wheat [ 26], oil, starch, and protein concentration in maize [ 27], submergence tolerance in perennial ryegrass [ 17].
Fig. 2 Locations of the QTLs for appearance and milling quality traits of rice grains.
These candidate genes are excellent starting materials for the development of molecular markers linked to milling quality in the US and eating quality in Korea for rice breeding.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com