Craig F. Morris

What is he best known for?

The fields of study he is best known for:

• Gene
• Genetics
• Enzyme

Craig F. Morris mainly investigates Gene, Genetics, Botany, Food science and Agronomy. His research investigates the link between Genetics and topics such as Serine that cross with problems in Mutation and Nucleic acid sequence. In the field of Botany, his study on Endosperm, Germplasm and Caryopsis overlaps with subjects such as Gene nomenclature.

Craig F. Morris has researched Food science in several fields, including Biotechnology and Absorption of water. Many of his research projects under Agronomy are closely connected to Water soluble with Water soluble, tying the diverse disciplines of science together. His Wheat flour research includes themes of Composition and Starch.

His most cited work include:

• Puroindolines: the molecular genetic basis of wheat grain hardness. (433 citations)
• Wheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b. (375 citations)
• A glycine to serine change in puroindoline b is associated with wheat grain hardness and low levels of starch-surface friabilin (317 citations)

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

Agronomy, Cultivar, Genetics, Botany and Food science are his primary areas of study. In general Agronomy study, his work on Winter wheat, Wheat grain and Crop often relates to the realm of Texture, thereby connecting several areas of interest. His Cultivar research incorporates elements of Plant disease resistance, Biochemistry and Poaceae.

Genetics is a component of his Gene, Allele, Locus, Haplotype and Common wheat studies. Much of his study explores Botany relationship to Horticulture. His studies in Food science integrate themes in fields like Arabinoxylan and Composition.

He most often published in these fields:

• Agronomy (35.93%)
• Cultivar (23.33%)
• Genetics (22.22%)

What were the highlights of his more recent work (between 2017-2021)?

• Agronomy (35.93%)
• White (5.56%)
• Food science (17.41%)

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

Craig F. Morris spends much of his time researching Agronomy, White, Food science, Winter wheat and Genetics. His Agronomy study integrates concerns from other disciplines, such as Tilletia controversa and Spring. His research in Food science is mostly concerned with Starch.

As a part of the same scientific family, he mostly works in the field of Starch, focusing on Crop and, on occasion, Bread making, Gluten and Endosperm. Genetics is represented through his Quantitative trait locus, Single-nucleotide polymorphism, Locus, Gene and Haplotype research. His Wheat flour study which covers Genotype that intersects with Plant breeding and Cultivar.

Between 2017 and 2021, his most popular works were:

• Genetic Dissection of End-Use Quality Traits in Adapted Soft White Winter Wheat. (18 citations)
• Genetic analysis of kernel texture (grain hardness) in a hard red spring wheat (Triticum aestivum L.) bi-parental population (14 citations)
• Relationships between Falling Number, α-amylase activity, milling, cookie, and sponge cake quality of soft white wheat (12 citations)

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

• Gene
• Genetics
• Enzyme

His primary scientific interests are in Food science, Horticulture, Germplasm, Genetics and Triticum turgidum. His work on Starch, Falling Number and Sponge cake as part of general Food science research is frequently linked to Water uptake, thereby connecting diverse disciplines of science. His work carried out in the field of Starch brings together such families of science as Endosperm, Bread making, Crop and Gluten.

His Horticulture research incorporates themes from Genetic association and Allele specific. His Germplasm study contributes to a more complete understanding of Agronomy. His study looks at the intersection of Genetics and topics like Kernel with Test weight.