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The New Phytologist|May 12, 2010
Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnologyHarry J KleeCell|June 3, 2017
Genetic Control of Floral Architecture: Insights into Improving Crop YieldHarry J KleeCurrent Biology : CB|June 22, 2013
Purple tomatoes: longer lasting, less disease, and better for youHarry J KleeJournal of Experimental Botany|September 27, 2002
Control of ethylene-mediated processes in tomato at the level of receptorsHarry J KleeThe Journal of Biological Chemistry|September 11, 2004
Autophosphorylation activity of the Arabidopsis ethylene receptor multigene familyPatricia Moussatche, Harry J KleeCurrent Biology : CB|May 11, 2013
Better fruits and vegetables through sensory analysisLinda M Bartoshuk, Harry J KleeHorticulture Research|September 8, 2016
Sensory sacrifices when we mass-produce mass produceKevin M Folta, Harry J KleeNature Reviews. Genetics|March 23, 2018
The genetics of fruit flavour preferencesHarry J Klee, Denise M TiemanScience (New York, N.Y.)|February 14, 2006
Plant volatile compounds: sensory cues for health and nutritional value?Stephen A Goff, Harry J KleeTrends in Genetics : TIG|January 22, 2013
Genetic challenges of flavor improvement in tomatoHarry J Klee, Denise M TiemanPageof 8