Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
about
The role of abscisic acid in fruit ripening and responses to abiotic stressGlycosylation Is a Major Regulator of Phenylpropanoid Availability and Biological Activity in PlantsGenome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture.Use of Natural Diversity and Biotechnology to Increase the Quality and Nutritional Content of Tomato and Grape.Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet ProductionIdentification, introgression, and validation of fruit volatile QTLs from a red-fruited wild tomato speciesIdentification of Loci Affecting Accumulation of Secondary Metabolites in Tomato Fruit of a Solanum lycopersicum × Solanum chmielewskii Introgression Line PopulationGenome-Wide Identification, Expression Patterns, and Functional Analysis of UDP Glycosyltransferase Family in Peach (Prunus persica L. Batsch).Genetic regulation and structural changes during tomato fruit development and ripening.Potential applications of glucosyltransferases in terpene glucoside production: impacts on the use of aroma and fragrance.Metabolomics-Inspired Insight into Developmental, Environmental and Genetic Aspects of Tomato Fruit Chemical Composition and Quality.Eugenol specialty chemical production in transgenic poplar (Populus tremula × P. alba) field trials.Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols.Insight into the evolution of the Solanaceae from the parental genomes of Petunia hybrida.Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases.Identification and mode of inheritance of quantitative trait loci for secondary metabolite abundance in tomato.Conversion of volatile alcohols into their glucosides in Arabidopsis.Phenylpropanoid Scent Compounds in Petunia x hybrida Are Glycosylated and Accumulate in Vacuoles.Identification of major loci and genomic regions controlling acid and volatile content in tomato fruit: implications for flavor improvement.Genotype-phenotype modeling considering intermediate level of biological variation: a case study involving sensory traits, metabolites and QTLs in ripe tomatoes.
P2860
Q27023154-4269668D-5862-4F27-9C4E-68002A3924B5Q28076152-C338721E-4361-41CC-9026-5761734A50CFQ30355605-6940132E-C855-4127-B5B7-8A24645BCDF3Q30376870-950F790D-CA91-4B92-B50A-8FA244F9818AQ30380553-C384E6EA-0ED6-472B-9C66-F91A02AB1B8BQ33727427-D562CF59-5B7F-4E10-A00A-D2FEABF10D5CQ37292236-340A6C5A-2AEA-4934-B481-DA19FE62A7ECQ37714466-68BF065F-D553-47E2-A97D-BFB13616EFCCQ37734981-2FA8291E-45CD-474D-8F97-53D68EC1474DQ38272215-DDEA9989-31B3-4AA6-B7AB-82B154EAAE5EQ38558013-80367132-2631-4010-BC0A-8322FE3AEA0AQ38773419-9E171DF3-B138-444F-B855-81B1CF6EF961Q39149289-7FB91187-0941-4DE2-B287-6E1CE0D5D911Q40721941-63AA1D63-CAB9-4E19-B876-EACA44ED2E25Q41002014-AEB4D719-D5ED-4181-B7DC-4DE944B13FCFQ41225431-EA7BF7D0-2567-4BCE-A6DA-E3B975EB9BF3Q41288901-07181E4B-E4C7-484D-A23B-5252B6D2D044Q46346817-F2501CB0-DF61-4B81-AC5B-668A25BAA00BQ46355628-1C2637A5-7409-44F2-87FC-C81A787F2BF1Q50858546-0C1130E2-6891-4556-9A54-54568C33C0D3
P2860
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年論文
@yue
2013年論文
@zh-hant
2013年論文
@zh-hk
2013年論文
@zh-mo
2013年論文
@zh-tw
2013年论文
@wuu
2013年论文
@zh
2013年论文
@zh-cn
name
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@en
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@nl
type
label
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@en
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@nl
prefLabel
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@en
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
@nl
P2093
P2860
P50
P356
P1433
P1476
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit
@en
P2093
Adele van Houwelingen
Antonio Granell
Arnaud G Bovy
Caroline W Labrie
Henri van de Geest
Jos Molthoff
Marcela Viquez Zamora
Mariska Nijenhuis-de Vries
Ric C H de Vos
Silvia Presa
P2860
P304
P356
10.1105/TPC.113.114231
P577
2013-08-16T00:00:00Z