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Plant, Cell & Environment|March 18, 2011
High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complexKui Lin-Wang, Diego Micheletti, John Palmer, et al.
Molecular Horticulture|June 30, 2024
An 'activator-repressor' loop controls the anthocyanin biosynthesis in red-skinned pearGuangyan Yang, Zhaolong Xue, Kui Lin-Wang, et al.
Frontiers in Plant Science|January 8, 2024
Exogenous abscisic acid and sugar induce a cascade of ripening events associated with anthocyanin accumulation in cultured Pinot Noir grape berriesJeffrey Bennett, Sathiyamoorthy Meiyalaghan, Han M Nguyen, et al.
The New Phytologist|March 29, 2022
The red flesh of kiwifruit is differentially controlled by specific activation-repression systemsWen-Qiu Wang, Sarah M A Moss, Lihui Zeng, et al.
The New Phytologist|February 5, 2009
Environmental regulation of leaf colour in red 35S:PAP1 Arabidopsis thalianaDaryl D Rowan, Mingshu Cao, Kui Lin-Wang, et al.
Plant Physiology|June 8, 2022
The apple BTB protein MdBT2 positively regulates MdCOP1 abundance to repress anthocyanin biosynthesisHui Kang, Ting-Ting Zhang, Yuan-Yuan Li, et al.
Plant Physiology|October 26, 2012
An ancient duplication of apple MYB transcription factors is responsible for novel red fruit-flesh phenotypesDavid Chagné, Kui Lin-Wang, Richard V Espley, et al.
Plant Biotechnology Journal|January 3, 2024
Allelic variation of BBX24 is a dominant determinant controlling red coloration and dwarfism in pearGuangyan Yang, Manyi Sun, Lester Brewer, et al.
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