Antonio Blanco

What is he best known for?

The fields of study he is best known for:

• Gene
• DNA
• Genetics

His primary scientific interests are in Genetics, Botany, Quantitative trait locus, Cultivar and Genetic marker. Genetics is closely attributed to Poaceae in his work. His Botany study integrates concerns from other disciplines, such as Genetic variation and Amplified fragment length polymorphism.

His Quantitative trait locus research is multidisciplinary, incorporating elements of Chromosome regions, Population genetics, Allele and Agronomy. His biological study spans a wide range of topics, including Food science and Cyanidin, Antioxidant. The Genetic marker study combines topics in areas such as Restriction fragment length polymorphism and Gene mapping.

His most cited work include:

• A high‐density, SNP‐based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding (181 citations)
• A genetic linkage map of durum wheat (128 citations)
• A high-density consensus map of A and B wheat genomes (96 citations)

What are the main themes of his work throughout his whole career to date?

Antonio Blanco mostly deals with Genetics, Botany, Gene, Quantitative trait locus and Cultivar. Genome, Chromosome, Genetic linkage, Genetic marker and Gene mapping are among the areas of Genetics where Antonio Blanco concentrates his study. Antonio Blanco has included themes like Amplified fragment length polymorphism, Genetic diversity and Introgression in his Botany study.

His research investigates the connection between Gene and topics such as Powdery mildew that intersect with issues in Blumeria graminis. The concepts of his Quantitative trait locus study are interwoven with issues in Chromosome regions, Genetic variability, Allele, Inbred strain and Candidate gene. His Cultivar research is multidisciplinary, incorporating perspectives in Microsatellite, Genotype and Olea.

He most often published in these fields:

• Genetics (41.38%)
• Botany (27.59%)
• Gene (25.29%)

What were the highlights of his more recent work (between 2014-2021)?

• Genetics (41.38%)
• Quantitative trait locus (25.29%)
• Gene (25.29%)

In recent papers he was focusing on the following fields of study:

His scientific interests lie mostly in Genetics, Quantitative trait locus, Gene, Candidate gene and Botany. His study involves Single-nucleotide polymorphism, Genome, Allele, Stem rust and TILLING, a branch of Genetics. His research in Quantitative trait locus intersects with topics in Chromosome regions, Chromosome, Genome-wide association study, Association mapping and Inbred strain.

His study looks at the intersection of Gene and topics like Carotenoid with Gene isoform, Arabidopsis thaliana, Molecular breeding and Antioxidant. In Candidate gene, he works on issues like Genetic variability, which are connected to Genetic variation, Common wheat and Phenolic acid. His Botany research integrates issues from Vitis International Variety Catalogue and Phylogenetic tree.

Between 2014 and 2021, his most popular works were:

• A high‐density, SNP‐based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding (181 citations)
• Physical Mapping of Bread Wheat Chromosome 5A: An Integrated Approach (85 citations)
• Production and characterization of functional biscuits obtained from purple wheat (70 citations)

In his most recent research, the most cited papers focused on:

• Gene
• DNA
• Genetics

Antonio Blanco focuses on Quantitative trait locus, Genetics, Candidate gene, Agronomy and Gene. His Quantitative trait locus research is multidisciplinary, incorporating elements of Endosperm, Chromosome, Genome-wide association study and Inbred strain. His Candidate gene research includes elements of Genetic variability, Phytoene synthase, Grain quality and Marker-assisted selection.

His study in Agronomy focuses on Cultivar in particular. His Gene research focuses on Genotype in particular. His work focuses on many connections between Human nutrition and other disciplines, such as Botany, that overlap with his field of interest in Food science.