[1]Ministry of Agriculture of the People’s Republic of China. Regional Planning of Dominant Crops Production in China (2008-2015). Website: http://www.moa.gov.cn/zwllm/zwdt/200809/t20080912_1132619.htm



[2]National Development and Reform Commission. National Outline for Food Security Project in the Medium & Long Term (2008–2020). Website: http://www.gov.cn/jrzg/2008-11/13/content_1148414.htm



[3]Wang X-L(王晓凌). Research on Demand and Supply, and Production Operation of Japonica Rice in Northeast China. PhD Dissertation of Chinese Academy of Agricultural Sciences, 2012 (in Chinese with English abstract)



[4]Xu Z-J(徐正进), Chen W-F(陈温福), Ma D-R(马殿荣), Wu X-D(吴晓冬), Zheng Y-Y(郑煜焱), Wang J-Y(王嘉宇). Relationship between eating quality and other quality characters of rice in Liaoning. Acta Agron Sin (作物学报), 2005, 31(8): 1092–1094 (in Chinese with English abstract)



[5]Xu Z-J(徐正进), Han Y(韩勇), Shao G-J(邵国军), Zhang X-J(张学军), Quan C-Z(全成哲), Pan G-J(潘国君), Yan P(闫平), Chen W-F(陈温福). Comparison of rice quality characters in northeast region of China. Chin Rice Sci (中国水稻科学), 2010, 24(5): 531–534 (in Chinese with English abstract)



[6]Matsue Y. Research on appearance quality and eating quality of rice: (1) Review. Agron Hortic, 2010, 85: 1152 (in Japanese)



[7]Otsubo K, Nakamura S. Research on appearance quality and eating quality of rice: (8) According to the biological, physical, and chemical methods to evaluate the eating quality of rice. Agron Hortic, 2011, 86: 641–651 (in Japanese)



[8]Otsubo K. The Development of a Comprehensive Evaluation of the Eating Quality Technology Based on the Multifaceted Physical Chemistry Measurement Method. Ministry of Agriculture, Forestry and Fisheries Technology Conference Firm, 2002, 384: 60–64 (in Japanese)



[9]Yamagami T. Evaluation of the functional value of the rice according to the visible and near-infrared light. Food Ind, 2000, 47: 787–792 (in Japanese)



[10]Igarashi T, Yanagihara T, Kanda H, Kawamoto K, Masaki C. Analysis of iodine absorption curve of starch by chemometrics to evaluate the eating quality of rice. Jpn J Crop Sci, 2009, 78: 66–73 (in Japanese with English abstract)



[11]Igarashi T. Research on appearance quality and eating quality of rice: (14) The Hokkaido rice starch molecular structure and a new taste value evaluation method. Agron Hortic, 2011, 86: 641–651 (in Japanese)



[12]Takeda Y, Hizukuri S, Juliano B O. Structures of rice amylopectins with low and high affinities for iodine. Carbohyd Res, 1987, 168: 79–89



[13]Inouchi N, Hibui H, Li T, Horibata T, Fuwa H, Itani T. Structure and properties of endosperm starches form cultivated rice of Asia and other countries. J Appl Glycosci, 2005, 52: 239–246



[14]Igarashi T. Development of the Hokkaido and eating the changes and new taste value evaluation method. Agric Technol, 2006, 61: 22–27 (in Japanese)



[15]Cai Y-X(蔡一霞), Wang W(王维), Zhu Z-W(朱智伟), Zhang Z-J(张祖建), Yang J-C(杨建昌), Zhu Q-S(朱庆森). The physiochemical characteristics of amylopectin and their relationships to pasting properties of rice flour in different varieties. Sci Agric Sin (中国农业科学), 2006, 39(6): 1122–1129 (in Chinese with English abstract)



[16]Yamakawa H, Hagata M. Research on appearance quality and eating quality of rice: (8) The discovery of high temperature grain genetic and effects of high temperature on grain during the ripening period. Agron Hortic, 2011, 86: 562–569 (in Japanese)



[17]Kondo H. Research on appearance quality and eating quality of rice: (9) The relationship between nutrients, weather conditions, and the rice eating quality. Agron Hortic, 2011, 86(6): 652–658 (in Japanese)



[18]Masumura T, Saito Y. Research on appearance quality and eating quality of rice: (3) Analysis on the distribution of storage protein affecting eating the in rice grain. Agron Hortic, 2010, 85(12): 1235–1239 (in Japanese)



[19]Tanaka K. Research on appearance quality and eating quality of rice: (15) The relationship between the quality of rice and nitrogen nutrition conditions and fertilization methods. Agron Hortic, 2012, 87(1): 52–57 (in Japanese)



[20]Abe T. Research on appearance quality and eating quality of rice: (4) The soluble low molecular substances affecting rice taste quality. Agron Hortic, 2011, 86(1): 60-64 (in Japanese)



[21]Sano T. Research on appearance quality and eating quality of rice: (11) Relationship with the ingredients and taste contained in the rice, as measured by CE-MS. Agron Hortic, 2011, 86: 838–844 (in Japanese)



[22]Wang G-Y(王桂云), Abe T, Sasahara T. Concentrations of Kjeldahl-digested nitrogen, amylose, and amino acids in milled grains of rice (Oryza sativa L.) cultivated under organic and customary farming practices. Jpn J Crop Sci, 1998, 67: 307–311 (in Japanese with English abstract)



[23]Nitta H. Research on appearance quality and eating quality of rice (2), Comparison of excellent eating quality of rice and low eating quality of rice organizational structure characterized. Agron Hortic, 2010, 85(11): 1153-1159 (in Japanese)



[24]Goto S, Nitta H, Nakamura S. Crop [1].Tokyo: Popularization Association of National Agricultural Improvement, 2000. pp 1–211 (in Japanese)



[25]Matsuda C. Eating value and structure of a grain of rice. Tokyo: Japanese National Grain Inspection Association, 1997. pp 90–101 (in Japanese)



[26]Nitta Y, Nitta H, Matsuda T, Iida Y, Tsukamoto S. Correlation of palatability properties with grain-weight and thickness of rice grain: case of cv. Koshihikari cultivated in Ibaraki prefecture in 2005. Jpn J Crop Sci, 2008, 77: 315–320 (in Japanese with English abstract)



[27]Iwasawa N, Matsuda T, Ogiwara Y, Nitta H. Abnormality of endosperm morphogenesis caused by high temperature stress at early stage of ripening in rice plant. Jpn J Crop Sci, 2003, 72: 212–213 (in Japanese)



[28]Takeuchi Y. Research on appearance quality and eating quality of rice: (10) Rice taste value of genetic analysis and it's application. Agron Hortic, 2011, 86: 752–756 (in Japanese)



[29]Anton Y. Research and outlook in rice breeding. Breed Res, 2007, 9(2): 4 (in Japanese)



[30]Takeuchi Y, Nonoue Y, Ebitani T, Suzuki K, Aoki N, Soto H, Ideta, Hirabayashi H, Hiayama M, Ohta H, Nemoto H, Kato H, Ando I, Ohtsubo K, Yano M, Imbe T. QTL detection for eating quality including glossiness, stickiness, taste and hardness of cooked rice. Breed Sci, 2007, 57: 231–242



[31]Wada T, Ogata T, Tsubone M, Uchimura Y, Matsue Y. Mapping of QTLs for eating. Breed Sci, 2008, 58: 427–435



[32]Fukuoka S, Saka N, Koga H, Ono K, Shimizu T, Ebana K, Hayashi N, Takahashi A, Hirochika H, Okuno K, Yano M. Loss of function of a proline-containing protein confers durable disease resistance in rice. Science, 2009, 325: 988–1001



[33]Yano M, Yamamoto S. Selection of DNA markers in rice. Agric For Fish Res Mag, 2009, 33: 5–11 (in Japanese)



[34]Kobayashi A, Sugimoto K, Yano M, Tomita K. Import high temperature of QTL gene from Hanaechizen to maturing varieties of brown rice appearance quality. Breed Res, 2011, 13: 153 (in Japanese)



[35]Kobayashi A. Research on appearance quality and eating quality of rice: (18) High temperature resistant rice varieties bred and the elucidation of the genetic factors. Appearance quality. Agron Hortic, 2012, 87(5): 525–535 (in Japanese)



[36]Mitsui T. Research on appearance quality and eating quality of rice (19) Strategy to develop high-temperature rice starch metabolism enzymes (from the perspective of cellular and molecular biology). Agron Hortic, 2012, 87(6): 627–633 (in Japanese)



[37]Takeuchi Y, Hori K, Suzuki K, Nonoue Y, Takemoto-Kuno Y, Maeda H, Sato H, Hirabayashi H, Ohta H, Ishii T, Kato H, Nemoto H, Imbe T, Ohtsubo K, Yano M, Ando I. Major QTLs for eating quality of an elit Japanese rice cultivar, Koshikari, on the short arm of chromosome 3. Breed Sci, 2008, 58: 437–445



[38]Huang X Z, Qian Q, Liu Z B, Sun H Y, He S Y, Luo D, Xia G M, Chu C C, Li J Y, Fu X D. Natural variation at the DEP1 locus enhances grain yield in rice. Nat Genet, 2009, 41: 494–497



[39]Wang J-Y(王嘉宇), Tetsuya N, Chen S-Q(陈书强), Chen W-F(陈温福), Hiroki S, Takuji T, Yutaka O, Xu Z-J(徐正进), Takatoshi T. Identification and characterization of the erect-pose panicle gene EP conferring high grain yield in rice (Oryza sativa L.). Theor Appl Genet, 2009, 119: 85–91



[40]Matsue Y. Research on appearance quality and eating quality of rice: (17) The method to improve the quality of the rice and the income. Agron Hortic, 2012, 87(4): 434–440 (in Japanese)



[41]Matsuo T. Great Achievements of Rice Science: Volume 3, Genetic Papers. Tokyo: Fishing village of Mount Vernon Cultural Association, 1990. pp 197–202 (in Japanese)



[42]Fukushima A. Yield potential of high-yield rice varieties in the Tohoku region of Japan. Jpn Agric Res Q, 2012, 46: 199–204