Zobrazeno 1 - 10
of 137
pro vyhledávání: '"C. Willemot"'
Autor:
Martin Trépanier, Tyler J. Avis, Serge Gagné, Guillaume Bécard, C. Willemot, Peter Moutoglis, Jacques-André Rioux
Publikováno v:
Applied and Environmental Microbiology. 71:5341-5347
Lipids are the major form of carbon storage in arbuscular-mycorrhizal fungi. We studied fatty acid synthesis by Glomus intraradices and Gigaspora rosea . [ 14 C]Acetate and [ 14 C]sucrose were incorporated into a synthetic culture medium to test fatt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::936fa983146d730cd5f952d883786748
https://doi.org/10.1128/aem.71.9.5341-5347.2005
https://doi.org/10.1128/aem.71.9.5341-5347.2005
Autor:
J. Cousineau, Shahrokh Khanizadeh, Louis Gauthier, Marie Thérèse Charles, C. Hébert, C. Willemot
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca4607c3f9787a7c4f0e46fad801907d
https://doi.org/10.17660/actahortic.2002.567.143
https://doi.org/10.17660/actahortic.2002.567.143
Autor:
H.-L. Yu, C. Willemot
Publikováno v:
Plant Science. 125:21-30
Lipid biosynthesis at low temperature was studied in mature-green tomato fruits to assess its involvement in the development of chilling injury. [1-14C]-acetate was incorporated at 20 and 4°C into pericarp disks of two cultivars differing in chillin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e5aa13c03039d638d6d01e4be01516f
https://doi.org/10.1016/s0168-9452(97)04617-7
https://doi.org/10.1016/s0168-9452(97)04617-7
Publikováno v:
Postharvest Biology and Technology. 9:173-185
The influence of controlled atmosphere storage conditions on the microbiological and sensory quality and the physiology of diced, ‘ready-to-use’ yellow onion was investigated. In the first experiment, diced onion was stored for 14 days at 4 °C a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b51658335848ce8c47ddc69bc13e55
https://doi.org/10.1016/s0925-5214(96)00046-4
https://doi.org/10.1016/s0925-5214(96)00046-4
Publikováno v:
Lipids. 31:1077-1082
Antifungal fatty acids produced by the biocontrol fungus Sporothrix flocculosa were studied on the basis of their effect on growth and cellular lipid composition of three fungi, Cladosporium cucumerinum, Fusarium oxysporum, and S. flocculosa, whose g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0698198db54f789d1f97e84e497be25a
https://doi.org/10.1007/bf02522465
https://doi.org/10.1007/bf02522465
Autor:
C. Willemot, Thérèse Desrosiers, Francois Castaigne, Natalie Rodrigue, Carole Paradis, Jacinthe Fortin
Publikováno v:
Journal of Food Quality. 19:303-316
Sensory (color, turgor, decay) and nutritional (vitamin C, β-carotene) quality of broccoli florets were evaluated during storage at 4C in air or under a controlled atmosphere containing 2% O2+ 6% CO2 (CA). Shelf-life, green color and chlorophyll ret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1eca4c4636263dde627c2f2aa491331
https://doi.org/10.1111/j.1745-4557.1996.tb00425.x
https://doi.org/10.1111/j.1745-4557.1996.tb00425.x
Autor:
Jean-Marc Ferullo, Yves Castonguay, C. Willemot, Serge Laberge, Louis-P. Vézina, Paul Nadeau, Guy Allard
Publikováno v:
Crop Science. 36:1011-1016
During harvest and post-harvest handling, alfalfa (Medicago sativa L.) forage undergoes metabolic changes that result in a rapid, significant loss of nutritional quality, especially in protein content. In the present work, the hypothesis was raised t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e39662b0ab43e2cb2d9b74c2802c35d
https://doi.org/10.2135/cropsci1996.0011183x003600040033x
https://doi.org/10.2135/cropsci1996.0011183x003600040033x
Publikováno v:
Journal of Food Quality. 19:177-188
The effects of CO 2 and O 2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen contain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::513cb2d5c7bbc367794ac887e29f7f10
https://doi.org/10.1111/j.1745-4557.1996.tb00414.x
https://doi.org/10.1111/j.1745-4557.1996.tb00414.x
Publikováno v:
Postharvest Biology and Technology. 7:231-241
In vitro translation products from two tomato cultivars, Lycopersicon esculentum cv. ‘Early Cherry’ (‘EC’) and L. esculentum x L. pimpinellifolium cv. ‘New York 280’ (‘NY’), differing in chilling tolerance, were compared before and af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9c4157406b165c1f55639679f738e0a
https://doi.org/10.1016/0925-5214(95)00041-0
https://doi.org/10.1016/0925-5214(95)00041-0
Publikováno v:
Postharvest Biology and Technology. 7:97-107
Volatile flavor compounds of lipid origin are produced by the sequential actions of lipoxygenase (LOX) and hydroperoxide lyase (HPL). The activities of these enzymes and their subcellular localization were determined in ripening tomato fruit ( Lycope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc61f063d8aca798cdbc41d8c0371101
https://doi.org/10.1016/0925-5214(95)00032-1
https://doi.org/10.1016/0925-5214(95)00032-1