Karen A. Cichy, Ph.D.
Affiliations: | 2006 | Michigan State University, East Lansing, MI |
Area:
Plant Culture Agriculture, GeneticsGoogle:
"Karen Cichy"Parents
Sign in to add mentor| Sieglinde S. Snapp | grad student | 2006 | Michigan State | |
| (The role of root growth traits in resistance to the biotic stress, fusarium root rot and the abiotic stress, low soil phosphorus in common bean (Phaseolus vulgaris L.).) | ||||
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| Amongi W, Nkalubo ST, Ochwo-Ssemakula M, et al. (2023) Phenotype based clustering, and diversity of common bean genotypes in seed iron concentration and cooking time. Plos One. 18: e0284976 |
| Izquierdo P, Kelly JD, Beebe SE, et al. (2023) Combination of meta-analysis of QTL and GWAS to uncover the genetic architecture of seed yield and seed yield components in common bean. The Plant Genome. e20328 |
| Bassett A, Katuuramu DN, Song Q, et al. (2021) QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean ( L.) Population. Frontiers in Plant Science. 12: 670284 |
| Acevedo M, Pixley K, Zinyengere N, et al. (2020) A scoping review of adoption of climate-resilient crops by small-scale producers in low- and middle-income countries. Nature Plants. 6: 1231-1241 |
| Addy SNTT, Cichy KA, Adu-Dapaah H, et al. (2020) Genetic Studies on the Inheritance of Storage-Induced Cooking Time in Cowpeas [ (L.) Walp]. Frontiers in Plant Science. 11: 444 |
| Berry M, Izquierdo P, Jeffery H, et al. (2020) QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.). Tag. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik |
| Cominelli E, Galimberti M, Pongrac P, et al. (2020) Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds. Food Chemistry. 321: 126680 |
| Katuuramu DN, Luyima GB, Nkalubo ST, et al. (2020) On-farm multi-location evaluation of genotype by environment interactions for seed yield and cooking time in common bean. Scientific Reports. 10: 3628 |
| Sadohara R, Kelly JD, Cichy KA. (2020) Genotypic and Environmental Effects on Paste Quality of Common Beans (Phaseolus vulgaris L.) Grown in Michigan Hortscience. 55: 684-692 |
| Wiesinger JA, Cichy KA, Hooper SD, et al. (2020) Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas Journal of Functional Foods. 71: 104018 |