Zobrazeno 1 - 10
of 134
pro vyhledávání: '"M. Tieman"'
Autor:
Jiantao Zhao, Christopher Sauvage, Jinghua Zhao, Frédérique Bitton, Guillaume Bauchet, Dan Liu, Sanwen Huang, Denise M. Tieman, Harry J. Klee, Mathilde Causse
Publikováno v:
Nature Communications, Vol 10, Iss 1, Pp 1-12 (2019)
Flavor is one of the most important traits for improving tomato sensory quality and consumer acceptability. Here, the authors report meta-analysis of genome-wide association studies of flavor related traits and show genetic insights into the influenc
Externí odkaz:
https://doaj.org/article/5b224f341a33453d85281a5125a30c28
Autor:
Lara Pereira, Manoj Sapkota, Michael Alonge, Yi Zheng, Youjun Zhang, Hamid Razifard, Nathan K. Taitano, Michael C. Schatz, Alisdair R. Fernie, Ying Wang, Zhangjun Fei, Ana L. Caicedo, Denise M. Tieman, Esther van der Knaap
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Fruit flavor is defined as the perception of the food by the olfactory and gustatory systems, and is one of the main determinants of fruit quality. Tomato flavor is largely determined by the balance of sugars, acids and volatile compounds. Several ge
Externí odkaz:
https://doaj.org/article/589cdcd20a4443d6ba76282c66896b9b
Autor:
Zhen Fan, Denise M. Tieman, Steven J. Knapp, Philipp Zerbe, Randi Famula, Christopher R. Barbey, Kevin M. Folta, Rodrigo R. Amadeu, Manbo Lee, Youngjae Oh, Seonghee Lee, Vance M. Whitaker
Publikováno v:
New Phytologist. 236:1089-1107
Flavor is essential to consumer preference of foods and is an increasing focus of plant breeding programs. In fruit crops, identifying genes underlying volatile organic compounds has great promise to accelerate flavor improvement, but polyploidy and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cbcccad5e0d72c22073c2fac2a3d0f8
https://doi.org/10.1111/nph.18416
https://doi.org/10.1111/nph.18416
Akademický článek
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Publikováno v:
The Plant Journal. 104:631-644
Fatty acid-derived volatile organic compounds (FA-VOCs) make significant contributions to tomato (Solanum lycopersicum) fruit flavor and human preferences. Short-chain FA-VOCs (C5 and C6) are among the most abundant and important volatile compounds i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2e79c154cbc2df722482e8df901b893
https://doi.org/10.1111/tpj.14951
https://doi.org/10.1111/tpj.14951
Autor:
David K. Liscombe, Yusuke Kamiyoshihara, Jérémie Ghironzi, Christine J. Kempthorne, Kevin Hooton, Blandine Bulot, Vassili Kanellis, James McNulty, Nghi B. Lam, Louis Félix Nadeau, Michael Pautler, Denise M. Tieman, Harry J. Klee, Charles Goulet
Publikováno v:
Proceedings of the National Academy of Sciences. 119
Significance Aroma is an important factor in consumer perception and acceptance of fresh tomatoes and involves a cocktail of several dozen compounds. Tomato fruits produce uncommon nitrogen-containing volatiles derived mainly from the amino acids leu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::811f26370f62e851dd4eda6bb3764804
https://doi.org/10.1073/pnas.2118676119
https://doi.org/10.1073/pnas.2118676119
Autor:
Luís Felipe V. Ferrão, Haley Sater, Paul Lyrene, Rodrigo R. Amadeu, Charles A. Sims, Denise M. Tieman, Patricio R. Munoz
Among the main features treasured by blueberry consumers, flavor is the most important. Human perception of food flavors can primarily be divided into two main sensory inputs, taste and aroma. Through retronasal olfaction, a group of metabolites call
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40cc9b8e61ca849d9ba118f079b4f6d8
https://doi.org/10.1101/2021.12.24.474137
https://doi.org/10.1101/2021.12.24.474137
Understanding the evolution of deleterious mutations through domestication has fascinated evolutionary biologists and breeders alike. Some domesticated organisms have been reported to accumulate deleterious mutations, i.e. radical amino acid changes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45e3d3935f1d7211acb62e606ade7551
https://doi.org/10.1101/2021.11.08.467620
https://doi.org/10.1101/2021.11.08.467620
Akademický článek
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Publikováno v:
Horticultural Plant Journal, Vol 5, Iss 6, Pp 240-246 (2019)
The majority of crops we eat today are derived from the domestication of their wild progenitors. Crop domestication satisfies the human need for food and nutrition. Characterization of the history and genetic basis of crop domestication is essential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfbd1a2a66cd955d694b73843d1f5f53
http://www.sciencedirect.com/science/article/pii/S2468014119301967
http://www.sciencedirect.com/science/article/pii/S2468014119301967