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Grain Yield, Grain Quality, and Lodging Resistance of High-Quality Inbred and Hybrid Rice Varieties in Central China

https://doi.org/10.2139/ssrn.4681920
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On-farm assessment of effect of low temperature at seedling stage on early-season rice quality
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Optimizing nitrogen supply increases rice yield and nitrogen use efficiency by regulating yield formation factors
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Lodging resistance characteristics of high-yielding rice populations
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Agronomic performance of inbred and hybrid rice cultivars under simplified and reduced-input practices
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Different mechanisms underlying the yield advantage of ordinary hybrid and super hybrid rice over inbred rice under low and moderate N input conditions
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Rice yield improvements through plant breeding are offset by inherent yield declines over time
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Foliar application uniconazole enhanced lodging resistance of high-quality indica rice (Oryza sativa L. ) by altering anatomical traits, cell structure and endogenous hormones
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Response of chalkiness in high-quality rice (Oryza sativa L.) to temperature across different ecological regions
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Grain yield and lodging-related traits of ultrashort-duration varieties for direct-seeded and double-season rice in Central China
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Lodging reduces yield of rice by self-shading and reductions in canopy photosynthesis
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Relationship Between Grain Yield and Yield Components in Super Hybrid Rice
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Comparisons of yield performance and nitrogen response between hybrid and inbred rice under different ecological conditions in southern China
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Rational design of high-yield and superior-quality rice
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Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content
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Optimized nitrogen management enhances lodging resistance of rice and its morpho-anatomical, mechanical, and molecular mechanisms
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Impact of low-temperature, overcast and rainy weather during the reproductive growth stage on lodging resistance of rice
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Inter‐relationships Amongst Grain Characteristics, Grain‐Filling Parameters and Rice (Oryza sativa L.) Milling Quality
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Strategies for developing Green Super Rice
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RICE‐EATING QUALITY AMONG CONSUMERS IN DIFFERENT RICE GRAIN PREFERENCE COUNTRIES
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Variation in cooking and eating quality traits in Japanese rice germplasm accessions
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