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Journal Abstract Search

365 related items for PubMed ID: 23199989

  • 21. Dissecting the role of climacteric ethylene in kiwifruit (Actinidia chinensis) ripening using a 1-aminocyclopropane-1-carboxylic acid oxidase knockdown line.
    Atkinson RG, Gunaseelan K, Wang MY, Luo L, Wang T, Norling CL, Johnston SL, Maddumage R, Schröder R, Schaffer RJ.
    J Exp Bot; 2011 Jul; 62(11):3821-35. PubMed ID: 21511911
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  • 22. Integrated analysis of metabolites and proteins reveal aspects of the tissue-specific function of synthetic cytokinin in kiwifruit development and ripening.
    Ainalidou A, Tanou G, Belghazi M, Samiotaki M, Diamantidis G, Molassiotis A, Karamanoli K.
    J Proteomics; 2016 Jun 30; 143():318-333. PubMed ID: 26915585
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  • 23. The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low-temperature breakdown of 'Hayward' kiwifruit.
    Koutsoflini A, Gerasopoulos D, Vasilakakis M.
    J Sci Food Agric; 2013 Jan 30; 93(2):410-4. PubMed ID: 22777890
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  • 24. The nutritional composition of Zespri® SunGold Kiwifruit and Zespri® Sweet Green Kiwifruit.
    Sivakumaran S, Huffman L, Sivakumaran S, Drummond L.
    Food Chem; 2018 Jan 01; 238():195-202. PubMed ID: 28867093
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  • 25. Kiwifruit Flower Odor Perception and Recognition by Honey Bees, Apis mellifera.
    Twidle AM, Mas F, Harper AR, Horner RM, Welsh TJ, Suckling DM.
    J Agric Food Chem; 2015 Jun 17; 63(23):5597-602. PubMed ID: 26027748
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  • 29. Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars.
    Park YS, Namiesnik J, Vearasilp K, Leontowicz H, Leontowicz M, Barasch D, Nemirovski A, Trakhtenberg S, Gorinstein S.
    Food Chem; 2014 Dec 15; 165():354-61. PubMed ID: 25038687
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  • 30. Postharvest vapour heat treatment as a phytosanitary measure influences the aroma volatiles profile of mango fruit.
    Singh SP, Saini MK.
    Food Chem; 2014 Dec 01; 164():387-95. PubMed ID: 24996349
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  • 31. Lipoxygenase gene expression in ripening kiwifruit in relation to ethylene and aroma production.
    Zhang B, Yin XR, Li X, Yang SL, Ferguson IB, Chen KS.
    J Agric Food Chem; 2009 Apr 08; 57(7):2875-81. PubMed ID: 19334761
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  • 32. Odour-active compounds in papaya fruit cv. Red Maradol.
    Pino JA.
    Food Chem; 2014 Mar 01; 146():120-6. PubMed ID: 24176322
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  • 33. Two terpene synthases are responsible for the major sesquiterpenes emitted from the flowers of kiwifruit (Actinidia deliciosa).
    Nieuwenhuizen NJ, Wang MY, Matich AJ, Green SA, Chen X, Yauk YK, Beuning LL, Nagegowda DA, Dudareva N, Atkinson RG.
    J Exp Bot; 2009 Mar 01; 60(11):3203-19. PubMed ID: 19516075
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  • 35. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.
    Yang YN, Zheng FP, Yu AN, Sun BG.
    Food Chem; 2019 Jul 30; 287():232-240. PubMed ID: 30857694
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  • 38. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X, Rouseff R.
    J Agric Food Chem; 2014 May 21; 62(20):4537-43. PubMed ID: 24758568
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  • 39. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
    Vilanova M, Genisheva Z, Bescansa L, Masa A, Oliveira JM.
    Phytochemistry; 2012 Feb 21; 74():196-205. PubMed ID: 22071134
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  • 40. Floral sesquiterpenes and their synthesis in dioecious kiwifruit.
    Nieuwenhuizen NJ, Green S, Atkinson RG.
    Plant Signal Behav; 2010 Jan 21; 5(1):61-3. PubMed ID: 20592812
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