Characterization and content of flavonoid glycosides in genetically modified tomato (Lycopersicon esculentum) fruits

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 9, 2003, Pages 2438-2446

  Le Gall, Gwénaëlle ^a   Dupont, M Susan ^a   Mellon, Fred A ^a   Davis, Adrienne L ^b   Collins, Geoff J ^b   Verhoeyen, Martine E ^b   Colquhoun, Ian J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

C1; Dihydrokaempferol glycosides; Flavonoids; GMO; Kaempferol glycosides; LC; Lycopersicon esculentum; Metabolomics; Naringenin 7 O glucosides; Ripening; Tomato; Transcription factors; Transgenic

Indexed keywords

FLAVONOID GLYCOSIDE; KAEMPFEROL DERIVATIVE; NARINGENIN; RUTOSIDE; TRANSCRIPTION FACTOR;

ARTICLE; CONTROLLED STUDY; FRUIT RIPENING; GENE OVEREXPRESSION; GENETICALLY MODIFIED FOOD; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYTOCHEMISTRY; TOMATO; TRANSGENICS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; GENE EXPRESSION REGULATION, PLANT; GLYCOSIDES; KAEMPFEROLS; LYCOPERSICON ESCULENTUM; PLANTS, GENETICALLY MODIFIED; TRANSCRIPTION FACTORS; ZEA MAYS;

LYCOPERSICON; LYCOPERSICON ESCULENTUM; ZEA MAYS;

EID: 0037462022     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025995e     Document Type: Article

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