Physiological and transcriptomic analysis provides novel insight into growth in Kam sweet rice under different nitrogen supplies
Sign Up to like & getrecommendations! Published in 2024 at "Physiologia Plantarum"
DOI: 10.1111/ppl.14162
Abstract: Kam Sweet Rice (KSR) is a rice cultivar cultivated for thousands of years in China. Proper and balanced use of nitrogen sources is essential for achieving optimal growth and yield in KSR. This study was… read more here.
Keywords: different nitrogen; nitrogen; sweet rice; kam sweet ... See more keywords
Blocking of awn development-related gene OsGAD1 coordinately boosts yield and quality of Kam Sweet Rice.
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DOI: 10.1111/ppl.14229
Abstract: Kam Sweet Rice is a high-quality local variety of Guizhou province in China, but most varieties have awns on lemma. In this study, we aimed to obtain awnless varieties of Kam Sweet Rice by blocking… read more here.
Keywords: yield; rice; sweet rice; awn development ... See more keywords
Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
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DOI: 10.3390/foods14091582
Abstract: This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including… read more here.
Keywords: quality; rice bran; rice; wine ... See more keywords
Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics
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DOI: 10.7717/peerj.18826
Abstract: Sweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. Osmanthus flower petals contain various nutrients and have good medicinal value. However, the dynamics of… read more here.
Keywords: fermentation; microbial community; rice wine; sweet rice ... See more keywords