Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Martin L. Shaw"'
Publikováno v:
Journal of the science of food and agriculture. 98(14)
To facilitate faster phenotyping of onions (Allium cepa L.), Fourier-transform mid infrared (FT-MIR) spectroscopy with partial least squares (PLS) regression modelling was evaluated for the determination of pungency (pyruvate), sweetness (free sugars
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ee49cfe76e0b16048afe19a1f0558753
https://pubmed.ncbi.nlm.nih.gov/29687887
https://pubmed.ncbi.nlm.nih.gov/29687887
Autor:
Martin L. Shaw, Sheree Davis, Fernand Kenel, Jernej Jakše, John McCallum, Michael J. Havey, Ruth C. Butler, Meeghan Pither-Joyce, John Scheffer
Publikováno v:
Theoretical and Applied Genetics. 114:815-822
Onion exhibits wide genetic and environmental variation in bioactive organosulfur compounds that impart pungency and health benefits. A PCR-based molecular marker map that included candidate genes for sulfur assimilation was used to identify genomic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cdf4457b3c6680eb7913f12eb2d3699
https://doi.org/10.1007/s00122-006-0479-8
https://doi.org/10.1007/s00122-006-0479-8
Autor:
John McCallum, John Scheffer, Ian M. Sims, Andrew Clarke, Ruth C. Butler, Martin L. Shaw, Sjaak van Heusden, Masayoshi Shigyo, Michael J. Havey, Don W. Brash, Meeghan Pither-Joyce
Publikováno v:
Theoretical and Applied Genetics 112 (2006) 5
Theoretical and Applied Genetics, 112(5), 958-967
Theoretical and Applied Genetics, 112(5), 958-967
The non-structural dry matter content of onion bulbs consists principally of fructose, glucose, sucrose and fructans. The objective of this study was to understand the genetic basis for the wide variation observed in the relative amounts of these car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac366c28b6304da700a7a726804fce5
https://doi.org/10.1007/s00122-005-0199-5
https://doi.org/10.1007/s00122-005-0199-5
Publikováno v:
Phytochemistry. 66:515-522
Gamma-glutamyl transpeptidase (E.C. 2.3.2.2; GGT) catalyses hydrolysis of gamma-glutamyl linkages in gamma-glutamyl peptides and transfer of the gamma-glutamyl group to amino acids and peptides. Although plant gamma-glutamyl peptide metabolism is imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65533bb6e43cf1390349f1aee200717
https://doi.org/10.1016/j.phytochem.2005.01.017
https://doi.org/10.1016/j.phytochem.2005.01.017
Publikováno v:
New Zealand Journal of Crop and Horticultural Science. 29:149-158
Bulb pungency, soluble solids content, and storage quality of 154 lines from the New Zealand Institute of Crop & Food Research Limited onion (Allium cepa L.) breeding programme were evaluated at Pukekohe and Lincoln, New Zealand in the 1998/99 season
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d362ec4da1c65c9ad8b592b3dde51f1
https://doi.org/10.1080/01140671.2001.9514173
https://doi.org/10.1080/01140671.2001.9514173
Publikováno v:
Journal of Food Biochemistry. 24:353-361
The characteristicflavor of onions occurs when the enzyme alliinase (EC 4.4 1.4) hydrolyzes S-alk(en)yl-L-cysteine sulfoxides (ACSOs) to form sulfur- containing volatiles, pyruvate and ammonia. Two onion cultivars. Pukekohe Longkeeper and Grano, were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88e4cbfea04b2d8d1c6618ad2173efd8
https://doi.org/10.1111/j.1745-4514.2000.tb00706.x
https://doi.org/10.1111/j.1745-4514.2000.tb00706.x
Publikováno v:
Phytochemistry. 55:127-130
Levels of S-alk(en)yl- l -cysteine sulfoxides, alliinase and enzymatically generated pyruvic acid were determined in the bulb, leaf and scape of five species and a natural hybrid of Leucocoryne (Liliaceae), a genus of ornamental geophytes indigenous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e147d60041c261c49cb98653386829c
https://doi.org/10.1016/s0031-9422(00)00245-4
https://doi.org/10.1016/s0031-9422(00)00245-4
Autor:
John McCallum, Meeghan D. Pither Joyce, Martin L. Shaw, Jane E. Lancaster, Michael T. McManus
Publikováno v:
Plant Physiology. 122:1269-1280
We have purified a novel alliinase (EC 4.4.1.4) from roots of onion (Allium cepa L.). Two isoforms with alliinase activity (I and II) were separated by concanavalin A-Sepharose and had molecular masses of 52.7 (I) and 50.5 (II) kD on sodium dodecyl s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f8b5cecef4d6a4bda6dea91ff77c93a
https://doi.org/10.1104/pp.122.4.1269
https://doi.org/10.1104/pp.122.4.1269
Publikováno v:
Journal of Food Biochemistry. 22:91-103
The characteristic flavor of onions occurs when the enzyme alliinase (EC 4.4.1.4) hydrolyses the S-alk(en)yl-L-cysteine sulfoxides to form sulfur containing volatiles, pyruvate and ammonia. In this paper we have new evidence on the molecular mass of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b663b3b216d8bef56b83d1e50c394a9
https://doi.org/10.1111/j.1745-4514.1998.tb00233.x
https://doi.org/10.1111/j.1745-4514.1998.tb00233.x
Autor:
Roopashree, Revanna, Matthew H, Turnbull, Martin L, Shaw, Kathryn M, Wright, Ruth C, Butler, Paula E, Jameson, John A, McCallum
Publikováno v:
Journal of the science of food and agriculture. 93(10)
Non-structural carbohydrate (NSC; glucose, fructose, sucrose and fructan) composition of onions (Allium cepa L.) varies widely and is a key determinant of market usage. To analyse the physiology and genetics of onion carbohydrate metabolism and to en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dac21e839d224484bc14a75093b02038
https://pubmed.ncbi.nlm.nih.gov/23494930
https://pubmed.ncbi.nlm.nih.gov/23494930