[1]何中虎, 晏月明, 庄巧生, 张艳, 夏先春, 张勇, 王德森, 夏兰芹,胡英考, 蔡民华, 陈新民, 阎俊, 周阳. 中国小麦品种品质评价体系建立与分子改良技术研究. 中国农业科学, 2006, 39: 1091–1101
He Z H, Yan Y M, Zhuang Q S, Zhang Y, Xia X C, Zhang Y, Wang D S, Xia L Q, Hu Y K, Cai M H, Chen X M, Yan J, Zhou Y. Establishment of quality system and utilization of molecular methods for the improvement of Chinese wheat quality. Sci Agric Sin, 2006, 39: 1091–1101 (in Chinese with English abstract)
[2]Roncallo P F, Cervigni G L, Jensen C, Miranda R, Carrera A D, Helguera M, Echenique V. QTL analysis of main and epistatic effects for flour color traits in durum wheat. Euphytica, 2012, 185: 77–92
[3]蔚然. 面团流变学特性品质分析方法比较与研究. 中国粮油学报, 1998, 13: 10–12
Wei R. A comparitive study on rheological analysers for dough.J Chin Cereals & Oils Assoc, 1998, 13: 10–12 (in Chinese with English abstract)
[4]Ozturk S, Kahraman K, Tiftik B, Koksel H. Predicting the cookie quality of flours by using Mixolab. Eur Food Res Technol, 2008, 227: 1549–1554
[5]Kahraman K, Sakiyan O, Ozturk S, Koksel H, Sumnu G, Dubat A. Utilization of Mixolab to predict the suitability of flours in terms of cake quality. Eur Food Res Technol, 2008, 227: 565–570
[6]张艳, 唐建卫, D’Humieres G, 何中虎. 混合实验仪参数与和面仪、快速黏度仪参数的关系及其对面条品质的影响. 作物学报, 2011, 37: 1441–1448
Zhang Y, Tang J W, D’Humieres G, He Z H. Correlation between Mixolab parameter and Mixograph and RVA parameters and its effect on noodle quality. Acta Agron Sin, 2011, 37: 1441–1448 (in Chinese with English abstract)
[7]唐建卫, 刘建军, 张平平, 张艳, 肖永贵, 曲延英, 张勇, 何中虎. 贮藏蛋白组分对小麦面团流变学特性和食品加工品质的影响. 中国农业科学, 2008, 41: 2937–2946
Tang J W, Liu J J, Zhang P P, Zhang Y, Xiao Y G, Qu Y Y, Zhang Y, He Z H. Effects of gluten protein fractions on dough property and products quality in common wheat. Sci Agric Sin, 2008, 41: 2937–2946 (in Chinese with English abstract)
[8]张艳, 王彦飞, 陈新民, 王德森, Humieres G D, 冯建军, 何中虎. Mixolab 参数与粉质、拉伸参数及面包烘烤品质的关系. 作物学报, 2009, 35: 1738–1743
Zhang Y, Wang Y F, Chen X M, Wang D S, Humieres G D, Feng J J, He Z H. Relationships of Mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality. Acta Agron Sin, 2009, 35: 1738–1743 (in Chinese with English abstract)
[9]雷激, 张艳, 王德森, 阎俊, 何中虎. 中国干白面条品质评价方法研究. 中国农业科学, 2004, 37: 2000–2005
Lei J, Zhang Y, Wang D S, Yan J, He Z H. Methods for evaluation of quality characteristics of dry white Chinese noodles. Sci Agric Sin, 2004, 37(12): 2000-2005 (in Chinese with English abstract)
[10]刘建军, 何中虎, 赵振东, 刘爱峰, 宋建民, Peña R J. 小麦品质性状与干白面条品质参数关系的研究. 作物学报, 2002, 28: 738–742
Liu J J, He Z H, Zhao Z D, Liu A F, Song J M, Peña R J.Investigation on relationship between wheat quality traits and quality parameters of dry white Chinese noodles. Acta Agron Sin, 2002, 28: 738–742 (in Chinese with English abstract)
[11]杨金, 张艳, 何中虎, 阎俊, 王德森, 刘建军, 王美芳. 小麦品质性状与面包和面条品质关系分析. 作物学报, 2004, 30: 739–744
Yang J, Zhang Y, He Z H, Yan J, Wang D S, Liu J J, Wang M F. Association between wheat quality traits and performance of pan bread and dry white Chinese noodle. Acta Agron Sin, 2004, 30: 739–744 (in Chinese with English abstract)
[12]李硕碧,单明珠, 王怡, 李必运, 张蜀光. 鲜湿面条专用小麦品种品质的评价. 作物学报, 2001, 27: 334–338
Li S B, Shan M Z, Wang Y, Li B Y, Zhang S G. Evaluation of wheat quality for wet noodle making.Acta Agron Sin, 2001, 27: 334–338 (in Chinese with English abstract)
[13]Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica, 2003, 131: 147–154
[14]He Z H, Yang J, Zhang Y, Quail K.J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004, 139: 257–267
[15]Sun D J, He Z H, Xia X C, Zhang L P, Morris C F, Appels R, Ma W J, Wang H. A novel STS marker for polyphenol oxidase activity in bread wheat. Mol Breed, 2005, 16: 209–218
[16]He X Y, He Z H, Zhang L P, Sun D J, Morris C F, Fuerst E P, Xia X C. Allelic variation of polyphenol oxidase (PPO) genes located on chromosomes 2A and 2D and development of functional markers for the PPO genes in common wheat. Theor Appl Genet, 2007, 115: 47–58
[17]He X Y, Zhang Y L, He Z H, Wu Y P, Xiao Y G, Ma C X, Xia X C. Characterization of phytoene synthase 1 gene (Psy1) located on common wheat chromosome 7A and development of a functional marker. Theor Appl Genet, 2008, 116: 213–221
[18]肖永贵, 何心尧, 刘建军, 孙道杰, 夏先春, 何中虎. 中国冬小麦品种多酚氧化酶活性基因等位变异检测及其分布规律研究. 中国农业科学, 2008, 41: 954–960
Xiao Y G, He X Y, Liu J J, Sun D J, Xia X C, He Z H. Molecular identification and distribution of the polyphenol oxidase genes in Chinese winter wheat cultivars. Sci Agric Sin, 2008, 41: 954–960 (in Chinese with English abstract)
[19]杨芳萍, 何心尧, 何中虎, 尚勋武, 杨文雄, 夏先春. 中国小麦品种黄色素含量基因等位变异分子检测及其分布规律研究. 中国农业科学, 2008, 41: 2923–2930
Yang F P, He X Y, He Z H, Sang X W, Yang W X, Xia X C. Molecular detection and distribution of allelic variations of a gene for yellow pigment content in Chinese winter wheat cultivars. Sci Agric Sin, 2008, 41: 2923–2930 (in Chinese with English abstract)
[20]Cheng L, Yang Z J, Li G R, Zeng Z X, Zhang Y, Zhou J P, Liu Z H, Ren Z L. Isolation of a new repetitive DNA sequence from Secale africanum enables targeting of Secale chromatin in wheat background. Euphytica, 2008, 159: 249–258
[21]Wieser H, Kieffer R, Lelley T. The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. J Sci Food Agric, 2000, 80: 1640–1647
[22]刘建军, 何中虎, Peña R J, 赵振东. 1BL/1RS易位对小麦加工品质的影响. 作物学报, 2004, 30: 149–153
Liu J J, He Z H, Peña R J, Zhao Z D. Effect of 1BL/RS translocation on grain quality and noodle quality in breed wheat.Acta Agron Sin, 2004, 30: 149–153 (in Chinese with English abstract)
[23]Weightman R M, Millar S, Alava J, Floukes M J, Fish L, Snape J W. Effects of drought and the presence of the 1BL/1RS translocation on grain vitreosity, hardness and protein content in winter wheat. J Cereal Sci, 2008, 47: 457–468
[24]He Z H, Liu L, Xia X C, Liu J J, Peña R J. Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese bread wheats. Cereal Chem, 2005, 82: 345–350
[25]Zhang P P, He Z H, Zhang Y, Xia X C, Liu J J, Yan J, Zhang Y. Pan bread and Chinese white salted noodle qualities of Chinese winter wheat cultivars and their relationship with gluten protein fractions. Cereal Chem, 2007, 84: 370–378
[26]Anderson J V, Morris C F. An improved whole-seed assay for screening wheat germplasm for polyphenol oxidase activity. Crop Sci, 2001, 41: 1697–1705
[27]阎俊, 张勇, 何中虎. 小麦品种糊化特性研究. 中国农业科学, 2001, 34: 9–13
Yan J, Zhang Y, He Z H. Investigation on paste property of Chinese wheat.Sci Agric Sin, 2001, 34: 9–13 (in Chinese with English abstract)
[28]张艳, 阎俊, Yoshida H, 王德森, 陈东升, Nagamine T, 刘建军, 何中虎. 中国面条的标准化实验室制作与评价方法研究. 麦类作物学报, 2007, 27: 158-165
Zhang Y, Yan J, Yoshida H, Wang D S, Chen D S, Nagamine T, Liu J J, He Z H. Standardization of laboratory processing of Chinese white salted noodle and its sensory evaluation system. J Trit Crops, 2007, 27: 158–165 (in Chinese with English abstract)
[29]Lagudah E S, Apples R, McNeil D. The Nor-D3 locus of Triticum tauschii: natural variation and genetic linkage to markers in chromosome 5. Genome, 1991, 34: 387–395
[30]杨金, 张艳, 何中虎, 阎俊, 王德森, 刘建军, 王美芳. 小麦品质性状与面包和面条品质关系分析. 作物学报, 2004, 30: 739–744
Yang J, Zhang Y, He Z H, Yan J, Wang D S, Liu J J, Wang M F. Association between wheat quality traits and performance of pan bread and dry white Chinese noodle. Acta Agron Sin, 2004, 30:739–744 (in Chinese with English abstract)
[31]Zhang Y L, Wu Y P, Xiao Y G, He Z H, Zhang Y, Yan J, Zhang Y, Xia X C, Ma C X. QTL mapping for flour and noodle colour components and yellow pigment content in common wheat. Euphytica, 2009, 165: 435–444
[32]Roncallo P F, Cervigni G L, Jensen C, Miranda R, Carrera A D, Helguera M, Echenique V. QTL analysis of main and epistatic effects for flour color traits in durum wheat. Euphytica, 2012, 185:77–92
[33]Zhai S N, He Z H, Wen W E, Jin H, Liu J D, Zhang Y, Liu Z Y, Xia X C. Genome-wide linkage mapping of flour color-related traits and polyphenol oxidase activity in common wheat. Theor Appl Genet, 2016,129: 377–394
[34]Li Y Z, Posner E S. Determination of wheat milling potential and its influence on flour quality deterioration rate. Cereal Chem, 1989, 66: 365–368
[35]Takasaki S, Kawakishi S. Effects of polyphenol oxidase activity in wheat flour on protein-bound 5-S-cysteinyldopa formation in gluten. Food Sci Technol Res, 2000, 6: 40–43
[36]Marsh D R, Galliard T. Measurement of polyphenol oxidase activity in wheat-milling fractions. J Cereal Sci, 1986, 4: 241–248
[37]葛秀秀, 何中虎, 杨金, 张歧军. 我国冬小麦品种多酚氧化酶活性的遗传变异及其与品质性状的相关分析. 作物学报, 2003, 29: 481–485
Ge X X, He Z H, Yang J, Zhang Q J. Polyphenol oxidase activities of Chinese winter wheat cultivars and correlations with quality characteristics.Acta Agron Sin, 2003, 29: 481–485 (in Chinese with English abstract)
[38] Zhao C H, Cui F, Wang X Q, Shan S C, Li X F, Bao Y G, Wang H G. Effects of 1BL/1RS translocation in wheat on agronomic performance and quality characteristics. Field Crops Res, 2012, 127: 79–84
[39]Amiour N, Jahier J, Tanguy A M, Chiron H, Branlard G. Effect of 1R(1A), 1R(1B) and 1R(1D) substitution on technological value of bread wheat. J Cereal Sci, 2002, 35: 149–160 |