Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Simon A. Rouse"'
Autor:
Michelle K. Beresford, Denise C. Hunter, Lauren G. Axten, Liam Williams, Joanna Gamble, Christina M. Bava, Mei Peng, Yilin Jia, Sok L. Chheang, Richard D. Newcomb, Benedicte Pineau, Jeremy F. McRae, Kelly R. Atkinson, Amy G. Paisley, Simon A. Rouse, Sara R. Jaeger, Leah Tooman, David Jin
Publikováno v:
Current Biology. 23(16):1596-1600
Humans vary in their ability to smell numerous odors [1-3], including those associated with food [4-6]. Odor sensitivity is heritable [7-11], with examples linking genetic variation for sensitivity to specific odors typically located near olfactory r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::285ae7d26ffd730cb012c552b7c20fcd
Autor:
Sara R. Jaeger, Denise C. Hunter, Michelle K. Beresford, Benedicte Pineau, Jeremy F. McRae, Lauren G. Axten, Amy G. Paisley, David Jin, Sok L. Chheang, Simon A. Rouse, Richard D. Newcomb, L.K. Tooman, Joanna Gamble, Kelly R. Atkinson, Mei Peng, Christina M. Bava, Yilin Jia
Publikováno v:
Current Biology. 23:1601-1605
SummaryHumans vary in acuity to many odors [1–4], with variation within olfactory receptor (OR) genes contributing to these differences [5–9]. How such variation also affects odor experience and food selection remains uncertain [10], given that s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96bf63880b459e51647638070e58e151
https://doi.org/10.1016/j.cub.2013.07.030
https://doi.org/10.1016/j.cub.2013.07.030
Autor:
Gemma Reig, I. Iglesias, Michela Troggio, Richard V. Espley, Chris Kirk, Greg Sawyer, Simon A. Rouse, L. Poles, Natalie How, Satish Kumar, Claire J. Whitworth, David Chagné, Susan E. Gardiner, Cristian Fontic, Richard K. Volz
Publikováno v:
Tree Genetics & Genomes. 12
The red skin color desired by most apple consumers is not easy to achieve in warm climates, as the expression of MYB10, which regulates red pigmentation in apple, is influenced negatively by high temperatures. We describe the development and validati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e857860cc1e27fe08b201c8d2a8de8fe
https://doi.org/10.1007/s11295-016-1025-8
https://doi.org/10.1007/s11295-016-1025-8
Autor:
Mark Wohlers, Mei Peng, Michelle K. Beresford, Amy G. Paisley, Benedicte Pineau, Simon A. Rouse, Jeremy F. McRae, Richard D. Newcomb, Sara R. Jaeger, Sok L. Chheang, Kelly R. Atkinson, Lauren G. Axten, Christina M. Bava, Yilin Jia, Helene Christine Reinbach
Publikováno v:
Food Quality and Preference. 24:230-242
The impact of taste acuity on consumer acceptability and food selection responses has been studied for some time, particularly in the case of bitterness. Less attention has been given to the impact of odor acuity on such responses. To begin to bridge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1b740e167e8765b3c880bad7cda38a4
https://doi.org/10.1016/j.foodqual.2011.11.005
https://doi.org/10.1016/j.foodqual.2011.11.005
Autor:
David Chagné, Claudia Wiedow, H.B. Hunt, Simon A. Rouse, Tony K. McGhie, Andrew C. Allan, Daryl D. Rowan, Célia Krieger, Richard K. Volz, Susan E. Gardiner
Publikováno v:
Acta Horticulturae. :213-218
Precise high throughput (HT) phenotyping is a crucial facet of breeding programs directed towards producing superior fruit crops. Desirable but complex traits, such as flavor, color and 'health', may be more effectively characterized by HT metabolite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e082dcc23d9e70919747ca4378e07e50
https://doi.org/10.17660/actahortic.2012.945.28
https://doi.org/10.17660/actahortic.2012.945.28
Autor:
Michelle K. Beresford, Benedicte Pineau, David Jin, Amy G. Paisley, Helene Christine Reinbach, Sara R. Jaeger, Christina M. Roigard, Yilin Jia, Sok L. Chheang, Jeremy F. McRae, Richard D. Newcomb, Simon A. Rouse
Publikováno v:
Jaeger, S R, Reinbach, H C, Roigard, C M, McRae, J F, Pineau, B, Chheang, S L, Beresford, M K, Rouse, S A, Jin, D, Paisley, A G, Jia, Y & Newcomb, R D 2014, ' Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536 ', Food Research International, vol. 62, pp. 205-214 . https://doi.org/10.1016/j.foodres.2014.02.038
The aroma compound β-ionone is present in many fruits and vegetables and their derived products. Odour profiles at different β-ionone concentrations and perceived contributions of β-ionone to food/beverage flavour have only been partially establis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eed4d12da02edeb3626fef735a65ac38
https://vbn.aau.dk/da/publications/305b5322-853f-4053-8937-317587ad6019
https://vbn.aau.dk/da/publications/305b5322-853f-4053-8937-317587ad6019
Autor:
Tony K. McGhie, Roger P. Hellens, Kui Lin-Wang, Roy Storey, David Chagné, Andrew C. Allan, Richard K. Volz, Richard V. Espley, Nihal De Silva, Ross N. Crowhurst, Natalie M. How, Cyril Brendolise, Simon A. Rouse, Susan E. Gardiner, Riccardo Velasco, Diego Micheletti, Satish Kumar, C. M. Carlisle
Publikováno v:
ResearcherID
Anthocyanin accumulation is coordinated in plants by a number of conserved transcription factors. In apple (Malus × domestica), an R2R3 MYB transcription factor has been shown to control fruit flesh and foliage anthocyanin pigmentation (MYB10) and f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::255c1755b3af1a8e968cdbc48e2eaf62
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=ISI&KeyUT=WOS:000312964000019&KeyUID=WOS:000312964000019
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=ISI&KeyUT=WOS:000312964000019&KeyUID=WOS:000312964000019