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Items: 1 to 20 of 119

1.

The expanded tomato fruit volatile landscape.

Rambla JL, Tikunov YM, Monforte AJ, Bovy AG, Granell A.

J Exp Bot. 2014 Aug;65(16):4613-23. doi: 10.1093/jxb/eru128. Epub 2014 Apr 1. Review.

PMID:
24692651
2.

Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents.

Zanor MI, Rambla JL, Chaïb J, Steppa A, Medina A, Granell A, Fernie AR, Causse M.

J Exp Bot. 2009;60(7):2139-54. doi: 10.1093/jxb/erp086. Epub 2009 Apr 3.

3.

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

Mathieu S, Cin VD, Fei Z, Li H, Bliss P, Taylor MG, Klee HJ, Tieman DM.

J Exp Bot. 2009;60(1):325-37. doi: 10.1093/jxb/ern294. Epub 2008 Dec 16.

4.

Identification of loci affecting flavour volatile emissions in tomato fruits.

Tieman DM, Zeigler M, Schmelz EA, Taylor MG, Bliss P, Kirst M, Klee HJ.

J Exp Bot. 2006;57(4):887-96. Epub 2006 Feb 10.

PMID:
16473892
5.

Tomato fruits expressing a bacterial feedback-insensitive 3-deoxy-D-arabino-heptulosonate 7-phosphate synthase of the shikimate pathway possess enhanced levels of multiple specialized metabolites and upgraded aroma.

Tzin V, Rogachev I, Meir S, Moyal Ben Zvi M, Masci T, Vainstein A, Aharoni A, Galili G.

J Exp Bot. 2013 Nov;64(14):4441-52. doi: 10.1093/jxb/ert250. Epub 2013 Sep 4.

6.

Effect of tomato pleiotropic ripening mutations on flavour volatile biosynthesis.

Kovács K, Fray RG, Tikunov Y, Graham N, Bradley G, Seymour GB, Bovy AG, Grierson D.

Phytochemistry. 2009 May;70(8):1003-8. doi: 10.1016/j.phytochem.2009.05.014. Epub 2009 Jun 17.

PMID:
19539963
7.

Functional characterization of SlscADH1, a fruit-ripening-associated short-chain alcohol dehydrogenase of tomato.

Moummou H, Tonfack LB, Chervin C, Benichou M, Youmbi E, Ginies C, Latché A, Pech JC, van der Rest B.

J Plant Physiol. 2012 Oct 15;169(15):1435-44. doi: 10.1016/j.jplph.2012.06.007. Epub 2012 Jul 20.

PMID:
22818888
8.

QTL analysis of fruit quality in fresh market tomato: a few chromosome regions control the variation of sensory and instrumental traits.

Causse M, Saliba-Colombani V, Lecomte L, Duffé P, Rousselle P, Buret M.

J Exp Bot. 2002 Oct;53(377):2089-98.

PMID:
12324532
9.

Transcriptional regulation of tocopherol biosynthesis in tomato.

Quadrana L, Almeida J, Otaiza SN, Duffy T, Corrêa da Silva JV, de Godoy F, Asís R, Bermúdez L, Fernie AR, Carrari F, Rossi M.

Plant Mol Biol. 2013 Feb;81(3):309-25. doi: 10.1007/s11103-012-0001-4. Epub 2012 Dec 18.

PMID:
23247837
10.

Identification of genes in the phenylalanine metabolic pathway by ectopic expression of a MYB transcription factor in tomato fruit.

Dal Cin V, Tieman DM, Tohge T, McQuinn R, de Vos RC, Osorio S, Schmelz EA, Taylor MG, Smits-Kroon MT, Schuurink RC, Haring MA, Giovannoni J, Fernie AR, Klee HJ.

Plant Cell. 2011 Jul;23(7):2738-53. doi: 10.1105/tpc.111.086975. Epub 2011 Jul 12.

11.

Genetics and control of tomato fruit ripening and quality attributes.

Klee HJ, Giovannoni JJ.

Annu Rev Genet. 2011;45:41-59. doi: 10.1146/annurev-genet-110410-132507. Review.

PMID:
22060040
12.

A 13-lipoxygenase, TomloxC, is essential for synthesis of C5 flavour volatiles in tomato.

Shen J, Tieman D, Jones JB, Taylor MG, Schmelz E, Huffaker A, Bies D, Chen K, Klee HJ.

J Exp Bot. 2014 Feb;65(2):419-28. doi: 10.1093/jxb/ert382. Epub 2014 Jan 22.

13.

Wounding tomato fruit elicits ripening-stage specific changes in gene expression and production of volatile compounds.

Baldassarre V, Cabassi G, Spadafora ND, Aprile A, Müller CT, Rogers HJ, Ferrante A.

J Exp Bot. 2015 Mar;66(5):1511-26. doi: 10.1093/jxb/eru516. Epub 2015 Jan 22.

14.

Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.

Tikunov YM, Molthoff J, de Vos RC, Beekwilder J, van Houwelingen A, van der Hooft JJ, Nijenhuis-de Vries M, Labrie CW, Verkerke W, van de Geest H, Viquez Zamora M, Presa S, Rambla JL, Granell A, Hall RD, Bovy AG.

Plant Cell. 2013 Aug;25(8):3067-78. doi: 10.1105/tpc.113.114231. Epub 2013 Aug 16.

15.

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.

Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O.

J Sci Food Agric. 2010 Aug 15;90(10):1597-604. doi: 10.1002/jsfa.3984.

PMID:
20564457
16.

Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.

Cebolla-Cornejo J, Roselló S, Valcárcel M, Serrano E, Beltrán J, Nuez F.

J Agric Food Chem. 2011 Mar 23;59(6):2440-50. doi: 10.1021/jf1045427. Epub 2011 Feb 23.

PMID:
21344884
17.

Genotypic variability for antioxidant and quality parameters among tomato cultivars, hybrids, cherry tomatoes and wild species.

Kavitha P, Shivashankara KS, Rao VK, Sadashiva AT, Ravishankar KV, Sathish GJ.

J Sci Food Agric. 2014 Mar 30;94(5):993-9. doi: 10.1002/jsfa.6359. Epub 2013 Sep 30.

PMID:
24037905
18.

Early anther ablation triggers parthenocarpic fruit development in tomato.

Medina M, Roque E, Pineda B, Cañas L, Rodriguez-Concepción M, Beltrán JP, Gómez-Mena C.

Plant Biotechnol J. 2013 Aug;11(6):770-9. doi: 10.1111/pbi.12069. Epub 2013 Apr 15.

19.

Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content.

Socaci SA, Socaciu C, Mureşan C, Fărcaş A, Tofană M, Vicaş S, Pintea A.

Phytochem Anal. 2014 Mar-Apr;25(2):161-9. doi: 10.1002/pca.2483. Epub 2013 Nov 21.

PMID:
24259292
20.

A new tomato NAC (NAM/ATAF1/2/CUC2) transcription factor, SlNAC4, functions as a positive regulator of fruit ripening and carotenoid accumulation.

Zhu M, Chen G, Zhou S, Tu Y, Wang Y, Dong T, Hu Z.

Plant Cell Physiol. 2014 Jan;55(1):119-35. doi: 10.1093/pcp/pct162. Epub 2013 Nov 20.

PMID:
24265273

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