Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Harriet M. Berry"'
Autor:
Harriet M. Berry, Florence Lai, Aniko Kende, Daniel V. Rickett, Charles J. Baxter, Eugenia M.A. Enfissi, Paul D. Fraser
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss , Pp 100013- (2021)
Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce. Determining colour retention and the associat
Externí odkaz:
https://doaj.org/article/74b0359e6b5942f9893fcf5f728f0e87
Autor:
Harriet M. Berry, Nan Zhou, Daniel V. Rickett, Charles J. Baxter, Eugenia M. A. Enfissi, Paul D. Fraser
Publikováno v:
The Journal of Horticultural Science and Biotechnology. :1-13
The red colouration of ripe chilli pepper fruit is due to the presence of the carotenoid capsanthin. 1-D-deoxy-xylulose 5-phosphate synthase (DXS) and phytoene synthase(s) (PSY) are influential biosynthetic steps in the carotenoid pathway. A panel of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87fa9dc914e38d18728a1791bb4c32b5
https://doi.org/10.1080/14620316.2023.2211593
https://doi.org/10.1080/14620316.2023.2211593
Autor:
Harriet M, Berry, Marilise, Nogueira, Margit, Drapal, Juliana, Almeida, Laura, Perez-Fons, Eugenia M A, Enfissi, Paul D, Fraser
Publikováno v:
Methods in enzymology. 671
Carotenoid biosynthesis and sequestration in higher plants occurs in the plastid organelle. Among diverse germplasm collections displaying natural variation for carotenoids and outputs from metabolic engineering experiments it has become clear that p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f2cb7626dcde8380419768a5f7f5d4a4
https://pubmed.ncbi.nlm.nih.gov/35878982
https://pubmed.ncbi.nlm.nih.gov/35878982
Autor:
Laura, Perez-Fons, Margit, Drapal, Marilise, Nogueira, Harriet M, Berry, Juliana, Almeida, Eugenia M A, Enfissi, Paul D, Fraser
Publikováno v:
Methods in enzymology. 670
Carotenoid biosynthesis has now been subjected to metabolic engineering for over two decades. The outputs clearly show that carotenoid formation is an integral component of metabolism. Perturbations can affect intermediary metabolism and other isopre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::82099137d82a946fe4a5d1d79cb256e7
https://pubmed.ncbi.nlm.nih.gov/35871835
https://pubmed.ncbi.nlm.nih.gov/35871835
Autor:
Harriet M. Berry, Marilise Nogueira, Margit Drapal, Juliana Almeida, Laura Perez-Fons, Eugenia M.A. Enfissi, Paul D. Fraser
Publikováno v:
Carotenoids: Carotenoid and apocarotenoid biosynthesis metabolic engineering and synthetic biology ISBN: 9780323913539
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad0c8b438f9f0541f2a03369bce46855
https://doi.org/10.1016/bs.mie.2022.03.001
https://doi.org/10.1016/bs.mie.2022.03.001
Autor:
Laura Perez-Fons, Margit Drapal, Marilise Nogueira, Harriet M. Berry, Juliana Almeida, Eugenia M.A. Enfissi, Paul D. Fraser
Publikováno v:
Carotenoids: Carotenoid and Apocarotenoid Analysis ISBN: 9780323999755
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d739acfc398efef475641d2e8cf62701
https://doi.org/10.1016/bs.mie.2022.02.017
https://doi.org/10.1016/bs.mie.2022.02.017
Publikováno v:
Journal of Experimental Botany
The exploitation of diverse natural variation has been a key progenitor of crop breeding over the last decade. However, commercial practice is now turning to the use of accessions with less extreme phenotypes as genetic donors. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3921fb5c7a33d1d7cf463e476df7754b
https://doi.org/10.1093/jxb/erz086
https://doi.org/10.1093/jxb/erz086
Autor:
Aniko Kende, Paul D. Fraser, Florence Lai, Charles Baxter, Eugenia M.A. Enfissi, Daniel Rickett, Harriet M. Berry
Publikováno v:
Food Chem (Oxf)
Food Chemistry: Molecular Sciences, Vol 2, Iss, Pp 100013-(2021)
Food Chemistry: Molecular Sciences, Vol 2, Iss, Pp 100013-(2021)
Carotenoids are the pigments responsible for conferring the characteristic deep red colour to chilli pepper. The post-harvest retention of this colour is a key trait that governs the price of the produce. Determining colour retention and the associat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e6da3a1adc034bac628a7281bd305f9
https://pubmed.ncbi.nlm.nih.gov/35420763
https://pubmed.ncbi.nlm.nih.gov/35420763
Autor:
Alexandra Holden, Marilise Nogueira, Rebecca Nohl, Martin Klompmaker, Paul D. Fraser, Harriet M. Berry
Publikováno v:
BIO-PROTOCOL. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e96d648e9eab696600e5ade30a0ecb76
https://doi.org/10.21769/bioprotoc.1861
https://doi.org/10.21769/bioprotoc.1861
Autor:
Zhang, Yu1,2,3 (AUTHOR), Shu, Huangying1 (AUTHOR), Mumtaz, Muhammad Ali1 (AUTHOR), Hao, Yuanyuan1 (AUTHOR), Li, Lin1 (AUTHOR), He, Yongjie1 (AUTHOR), Jin, Weiheng1 (AUTHOR), Li, Caichao1 (AUTHOR), Zhou, Yan1 (AUTHOR), Lu, Xu1 (AUTHOR), Fu, Huizhen1 (AUTHOR), Wang, Zhiwei1,2,3 (AUTHOR) wangzhiwei@hainanu.edu.cn
Publikováno v:
International Journal of Molecular Sciences. Oct2022, Vol. 23 Issue 20, p12524-N.PAG. 20p.