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Frontiers in Plant Science
|
September 17, 2016
Light Quality Dependent Changes in Morphology, Antioxidant Capacity, and Volatile Production in Sweet Basil (Ocimum basilicum)
Sofia D Carvalho, Michael L Schwieterman, Carolina E Abrahan, et al.
Phytochemistry
|
December 15, 2015
Lilium floral fragrance: A biochemical and genetic resource for aroma and flavor
Timothy S Johnson, Michael L Schwieterman, Joo Young Kim, et al.
Journal of Food Science
|
February 12, 2020
Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light
Sean M Campbell, Charles A Sims, Linda M Bartoshuk, et al.
Journal of Experimental Botany
|
July 10, 2012
A peroxisomally localized acyl-activating enzyme is required for volatile benzenoid formation in a Petuniaxhybrida cv. 'Mitchell Diploid' flower
Thomas A Colquhoun, Danielle M Marciniak, Ashlyn E Wedde, et al.
Horticulture Research
|
October 7, 2021
Correction: Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
Zhen Fan, Tomas Hasing, Timothy S Johnson, et al.
Horticulture Research
|
April 1, 2021
Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
Zhen Fan, Tomas Hasing, Timothy S Johnson, et al.
Plos One
|
September 18, 2015
Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses
Jessica L Gilbert, Matthew J Guthart, Salvador A Gezan, et al.
Plant Physiology
|
April 6, 2011
EOBII controls flower opening by functioning as a general transcriptomic switch
Thomas A Colquhoun, Michael L Schwieterman, Ashlyn E Wedde, et al.
Plos One
|
February 14, 2014
Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception
Michael L Schwieterman, Thomas A Colquhoun, Elizabeth A Jaworski, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 9) with videos related to
Sort By:
Page
of 1
Frontiers in Plant Science
|
September 17, 2016
Light Quality Dependent Changes in Morphology, Antioxidant Capacity, and Volatile Production in Sweet Basil (Ocimum basilicum)
Sofia D Carvalho, Michael L Schwieterman, Carolina E Abrahan, et al.
Phytochemistry
|
December 15, 2015
Lilium floral fragrance: A biochemical and genetic resource for aroma and flavor
Timothy S Johnson, Michael L Schwieterman, Joo Young Kim, et al.
Journal of Food Science
|
February 12, 2020
Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light
Sean M Campbell, Charles A Sims, Linda M Bartoshuk, et al.
Journal of Experimental Botany
|
July 10, 2012
A peroxisomally localized acyl-activating enzyme is required for volatile benzenoid formation in a Petuniaxhybrida cv. 'Mitchell Diploid' flower
Thomas A Colquhoun, Danielle M Marciniak, Ashlyn E Wedde, et al.
Horticulture Research
|
October 7, 2021
Correction: Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
Zhen Fan, Tomas Hasing, Timothy S Johnson, et al.
Horticulture Research
|
April 1, 2021
Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
Zhen Fan, Tomas Hasing, Timothy S Johnson, et al.
Plos One
|
September 18, 2015
Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses
Jessica L Gilbert, Matthew J Guthart, Salvador A Gezan, et al.
Plant Physiology
|
April 6, 2011
EOBII controls flower opening by functioning as a general transcriptomic switch
Thomas A Colquhoun, Michael L Schwieterman, Ashlyn E Wedde, et al.
Plos One
|
February 14, 2014
Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception
Michael L Schwieterman, Thomas A Colquhoun, Elizabeth A Jaworski, et al.
Page
of 1