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Yanlin Shao
Researcher at Zhejiang University
Publications - 11
Citations - 280
Yanlin Shao is an academic researcher from Zhejiang University. The author has contributed to research in topics: Arabidopsis & Rapeseed. The author has an hindex of 7, co-authored 11 publications receiving 186 citations. Previous affiliations of Yanlin Shao include Yangzhou University.
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Journal ArticleDOI
OsSPL3, an SBP-Domain Protein, Regulates Crown Root Development in Rice
Yanlin Shao,Hongzhu Zhou,Yun Rong Wu,Hui Zhang,Jian Lin,Xiaoyan Jiang,Qiuju He,Jianshu Zhu,Yong Li,Hao Yu,Chuanzao Mao +10 more
TL;DR: A novel regulatory pathway in which the OsmiR156-OsSPL3/ OsSPL12 module directly activates OsMADS50 in the node to regulate crown root development in rice is suggested.
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Functional Divergence of PIN1 Paralogous Genes in Rice
TL;DR: It is suggested that OsPIN1a and Ospin1b are involved in root, shoot and inflorescence development in rice, whereas Os PIN1c and OsPin1d mainly function in panicle formation.
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Analysis of flavonoids and hydroxycinnamic acid derivatives in rapeseeds (Brassica napus L. var. napus) by HPLC-PDA--ESI(--)-MS(n)/HRMS.
TL;DR: Crude phenolic compounds extracted from rapeseed were subjected to column chromatography, alkaline hydrolysis, and HPLC-PDA-ESI(-)-MS(n)/HRMS analysis and enriches the knowledge of the phenolic composition of rapeseed and provides a reliable guide for the selection of rapesseed with valuable breeding potential.
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Use of digital gene expression to discriminate gene expression differences in early generations of resynthesized Brassica napus and its diploid progenitors
TL;DR: The systematic deep sequencing analysis provided a comprehensive understanding of the transcriptome complexity of early generations of synthesized B. napus polyploidization and contributes to molecular and genetic research by enriching the Brassica database.
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Phenolic composition analysis and gene expression in developing seeds of yellow- and black-seeded Brassica napus.
TL;DR: Most of the flavonoids accumulated with seed development, whereas some rapidly decreased during maturation, and the content of these flavonoid were lower in the yellow-seeded materials than in the black seeds.