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Chang-Sheng Wang

Researcher at National Chung Hsing University

Publications -  46
Citations -  1111

Chang-Sheng Wang is an academic researcher from National Chung Hsing University. The author has contributed to research in topics: Genetically modified rice & Gene. The author has an hindex of 19, co-authored 40 publications receiving 1001 citations. Previous affiliations of Chang-Sheng Wang include University of Illinois at Urbana–Champaign & University of Maryland College of Agriculture and Natural Resources.

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Extraction of RNA from tissues containing high levels of procyanidins that bind RNA

TL;DR: Good quality RNA can be extracted from pigmented seed coats of soybean varieties that are homozygous for the recessivei allele and also contain the dominantT gene that results in production of procyanidins in the seed coat.
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Production of two highly active bacterial phytases with broad pH optima in germinated transgenic rice seeds.

TL;DR: Germinated transgenic rice seeds, which produce a highly active recombinant phytase and are rich in hydrolytic enzymes, nutrients and minerals, could potentially be an ideal feed additive for improving the phytate-phosphorus digestibility in monogastric animals.
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Chalcone synthase mRNA and activity are reduced in yellow soybean seed coats with dominant I alleles

TL;DR: Examination of expression of DFR and two other genes of the flavonoid pathway during soybean seed coat development in a series of near-isogenic isolines that vary in pigmentation as specified by combinations of alleles of the I, R, and T loci found that the expression of phenylalanine ammonia-lyase and DFR mRNAs was similar in all of the gene combinations at each stage of seed Coat development.
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Enhanced methionine and cysteine levels in transgenic rice seeds by the accumulation of sesame 2S albumin.

TL;DR: A chimeric gene encoding a precursor polypeptide of sesame 2S albumin, a sulfur-rich seed storage protein, was expressed in transgenic rice plants under the control of the glutelin promoter with the aim of improving the nutritive value of rice.