全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:Yaozhou Zhu , Harry J. Klee , Paul J. Sarnoski
来源:[J].Food Chemistry(IF 3.334), 2018, Vol.267, pp.337-343Elsevier
摘要:Abstract(#br)A tomato essence was developed for potential flavor enhancement of juices and other tomato products. The changes in the flavor profile that occur during tomato processing in plum tomatoes were characterized and compared using purge and trap gas chromatography-ma...
作者:... Mark G. Taylor , Denise M. Tieman , Harry J. Klee
来源:[J].Molecular Plant(IF 6.126), 2015, Vol.8 (1), pp.153-162Elsevier
摘要:Abstract(#br)Tomato fruits accumulate a diverse set of volatiles including multiple esters. The content of ester volatiles is relatively low in tomato fruits ( Solanum lycopersicum ) and far more abundant in the closely related species Solanum pennellii . There are also qualitati...
作者:... Don J. Huber , Joseph Ciardi , Harry J. Klee
来源:[J].Plant Cell Reports(IF 2.509), 2006, Vol.25 (3), pp.198-205Springer
摘要:Abstract(#br)‘Galia’ muskmelon ( Cucumis melo L. var. reticulatus Ser.) has been recalcitrant to transformation by Agrobacterium tumefaciens . Transformation of the ‘Galia’ male parental line, ‘Krymka’, with an ACC oxidase (CMACO-1) gene in antisense orientation is...
作者:Harry J. Klee , Denise M. Tieman
来源:[J].Trends in Genetics(IF 9.772), 2013, Vol.29 (4), pp.257-262Elsevier
摘要:In many instances, the intensive breeding of crops over the past half century with a focus on yield has indirectly led to reductions in flavor and nutrient content. Largely, this deterioration of quality relates directly to the genetic and biochemical complexity of such traits. H...
作者:Harry J. Klee
来源:[J].Current Biology(IF 9.494), 2013, Vol.23 (12), pp.R520-R521Elsevier
摘要:Summary(#br)A new study demonstrates that tomato fruits engineered for high anthocyanin accumulation have extended shelf life and are less susceptible to a fungal pathogen. These phenotypes are related to the increased antioxidant capacity of the fruits and shed light on the role...

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