-
1
-
-
58549108594
-
Fine mapping of the grain chalkiness QTL qPGWC-7 in rice (Oryza sativa L.).
-
Zhou L, Chen L, Jiang L et al. Fine mapping of the grain chalkiness QTL qPGWC-7 in rice (Oryza sativa L.). Theor. Appl. Genet. 118(3), 581-590 (2009).
-
(2009)
Theor. Appl. Genet.
, vol.118
, Issue.3
, pp. 581-590
-
-
Zhou, L.1
Chen, L.2
Jiang, L.3
-
2
-
-
27644571646
-
The gene for fragrance in rice
-
Bradbury LMT, Fitzgerald TL, Henry RJ, Jin Q, Waters DL. The gene for fragrance in rice. Plant Biotechnol. J. 3(3), 363-370 (2005).
-
(2005)
Plant Biotechnol. J.
, vol.3
, Issue.3
, pp. 363-370
-
-
Bradbury, L.M.T.1
Fitzgerald, T.L.2
Henry, R.J.3
Jin, Q.4
Waters, D.L.5
-
3
-
-
71849099319
-
Metabolic profiles of sunflower genotypes with contrasting response to Sclerotinia sclerotiorum infection
-
Peluffo L, Lia V, Troglia C et al. Metabolic profiles of sunflower genotypes with contrasting response to Sclerotinia sclerotiorum infection. Phytochemistry 71(1), 70-80 (2010).
-
(2010)
Phytochemistry
, vol.71
, Issue.1
, pp. 70-80
-
-
Peluffo, L.1
Lia, V.2
Troglia, C.3
-
5
-
-
33645746673
-
Comprehensive metabolic profiling and phenotyping of interspecific introgression lines for tomato improvement
-
Schauer N, Semel Y, Roessner U et al. Comprehensive metabolic profiling and phenotyping of interspecific introgression lines for tomato improvement. Nat. Biotechnol. 24(4), 447-454 (2006).
-
(2006)
Nat. Biotechnol.
, vol.24
, Issue.4
, pp. 447-454
-
-
Schauer, N.1
Semel, Y.2
Roessner, U.3
-
6
-
-
84861875050
-
Genome-wide association mapping of leaf metabolic profiles for dissecting complex traits in maize
-
Riedelsheimer C, Lisec J, Czedik-Eysenberg A et al. Genome-wide association mapping of leaf metabolic profiles for dissecting complex traits in maize. Proc. Natl Acad. Sci. 109(23), 8872-8877 (2012).
-
(2012)
Proc. Natl Acad. Sci.
, vol.109
, Issue.23
, pp. 8872-8877
-
-
Riedelsheimer, C.1
Lisec, J.2
Czedik-Eysenberg, A.3
-
7
-
-
84867900218
-
QTL mapping of the production of wine aroma compounds by yeast
-
Steyer D, Ambroset C, Brion C et al. QTL mapping of the production of wine aroma compounds by yeast. BMC Genomics 13(1), 1-15 (2012).
-
(2012)
BMC Genomics
, vol.13
, Issue.1
, pp. 1-15
-
-
Steyer, D.1
Ambroset, C.2
Brion, C.3
-
8
-
-
84857966782
-
al. Untargeted metabolic quantitative trait loci analyses reveal a relationship between primary metabolism and potato tuber quality
-
Carreno-Quintero N, Acharjee A, Maliepaard C et al. Untargeted metabolic quantitative trait loci analyses reveal a relationship between primary metabolism and potato tuber quality. Plant Physiol. 158(3), 1306-1318 (2012).
-
(2012)
Plant Physiol.
, vol.158
, Issue.3
, pp. 1306-1318
-
-
Carreno-Quintero, N.1
Acharjee, A.2
Maliepaard, C.3
-
9
-
-
84867193154
-
A genomics and multi-platform metabolomics approach to identify new traits of rice quality in traditional and improved varieties
-
Calingacion MN, Boualaphanh C, Daygon VD et al. A genomics and multi- platform metabolomics approach to identify new traits of rice quality in traditional and improved varieties. Metabolomics 8(5), 771-783 (2012).
-
(2012)
Metabolomics
, vol.8
, Issue.5
, pp. 771-783
-
-
Calingacion, M.N.1
Boualaphanh, C.2
Daygon, V.D.3
-
10
-
-
41749101047
-
Is there a second gene for fragrance in rice
-
Fitzgerald MA, Sackville Hamilton NR, Calingacion MN, Verhoeven HA, Butardo VM. Is there a second gene for fragrance in rice? Plant Biotechnol. J. 6(4), 416-423 (2008).
-
(2008)
Plant Biotechnol. J.
, vol.6
, Issue.4
, pp. 416-423
-
-
Fitzgerald, M.A.1
Sackville Hamilton, N.R.2
Calingacion, M.N.3
Verhoeven, H.A.4
Butardo, V.M.5
-
11
-
-
70149093201
-
The origin and evolution of fragrance in rice Oryza sativa L.
-
Kovach MJ, Calingacion MN, Fitzgerald MA, McCouch SR. The origin and evolution of fragrance in rice (Oryza sativa L.). Proc. Natl Acad.Sci. 106(34), 14444-14449 (2009).
-
(2009)
Proc. Natl Acad.Sci.
, vol.106
, Issue.34
, pp. 14444-14449
-
-
Kovach, M.J.1
Calingacion, M.N.2
Fitzgerald, M.A.3
McCouch, S.R.4
-
12
-
-
0033925375
-
Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice Oryza sativa L.
-
Bergman CJ,Delgado JT, Bryant R, Grimm C, Cadwallader KR, Webb BD. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa L.). Cereal Chemistry 77(4), 454-458 (2000).
-
(2000)
Cereal Chemistry
, vol.77
, Issue.4
, pp. 454-458
-
-
Bergman, C.J.1
Delgado, J.T.2
Bryant, R.3
Grimm, C.4
Cadwallader, K.R.5
Webb, B.D.6
-
13
-
-
38949126211
-
Rice-eating quality among consumers in different rice grain preference countries
-
Suwannaporn P, Linnemann A. Rice-eating quality among consumers in different rice grain preference countries. J. Sensory Studies 23(1), 1-13 (2008).
-
(2008)
J. Sensory Studies
, vol.23
, Issue.1
, pp. 1-13
-
-
Suwannaporn, P.1
Linnemann, A.2
-
14
-
-
43649084744
-
Comparison of odor-active compounds from six distinctly different rice flavor types
-
Yang DS, Shewfelt RL, Lee KS, Kays SJ. Comparison of odor- active compounds from six distinctly different rice flavor types. J. Agricult. Food Chem. 56(8), 2780-2787 (2008).
-
(2008)
J. Agricult. Food Chem.
, vol.56
, Issue.8
, pp. 2780-2787
-
-
Yang, D.S.1
Shewfelt, R.L.2
Lee, K.S.3
Kays, S.J.4
-
15
-
-
0141584622
-
-
American Chemical Society, Washington, DC, USA
-
Litman IRA, Numrych S.The Role Lipids Play in the Positive and Negative Flavors of Foods, in Lipids as a Source of Flavor. American Chemical Society, Washington, DC, USA, 1-17 (1978).
-
(1978)
The Role Lipids Play in the Positive and Negative Flavors of Foods, in Lipids as a Source of Flavor
, pp. 1-17
-
-
Litman, I.R.A.1
Numrych, S.2
-
16
-
-
0346958181
-
Milled rice oxidation volatiles and odor development
-
Lam HS, Proctor A. Milled rice oxidation volatiles and odor development. J. Food Sci. 68(9), 2676-2681 (2003).
-
(2003)
J. Food Sci.
, vol.68
, Issue.9
, pp. 2676-2681
-
-
Lam, H.S.1
Proctor, A.2
-
17
-
-
0042309714
-
-
Reineccius GA (Ed.). American Chemical Society, Washington DC, USA, 150-165
-
Demyttenaere J, Tehrani KA, Kimpe ND. The Chemistry of the Most Important Maillard Flavor Compounds of Bread and Cooked Rice, in Heteroatomic Aoma Compounds. Reineccius GA (Ed.). American Chemical Society, Washington DC, USA, 150-165 (2002).
-
(2002)
The Chemistry of the Most Important Maillard Flavor Compounds of Bread and Cooked Rice, in Heteroatomic Aoma Compounds
-
-
Demyttenaere, J.1
Tehrani, K.A.2
Kimpe, N.D.3
-
18
-
-
0037180973
-
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses
-
Jezussek M, Juliano BO, Schieberle P. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. J. Agricult. Food Chem. 50(5), 1101-1105 (2002).
-
(2002)
J. Agricult. Food Chem.
, vol.50
, Issue.5
, pp. 1101-1105
-
-
Jezussek, M.1
Juliano, B.O.2
Schieberle, P.3
-
19
-
-
0142226981
-
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection for the trace analysis of flavour compounds in food
-
Adahchour M, van Stee LL, Beens J, Vreuls RJ, Batenburg MA, Brinkman UA. Comprehensive two- dimensional gas chromatography with time- of-flight mass spectrometric detection for the trace analysis of flavour compounds in food. J. Chromatogr. A 1019(1-2), 157-172 (2003).
-
(2003)
J. Chromatogr. A
, vol.1019
, Issue.1-2
, pp. 157-172
-
-
Adahchour, M.1
van Stee, L.L.2
Beens, J.3
Vreuls, R.J.4
Batenburg, M.A.5
Brinkman, U.A.6
-
20
-
-
84867515496
-
A new dimension in separation science: comprehensive two-dimensional gas chromatography
-
Meinert C, Meierhenrich UJ. A new dimension in separation science: comprehensive two- dimensional gas chromatography. Angew. Chem. Int. Ed. Engl. 51(42), 10460-10470 (2012).
-
(2012)
Angew. Chem. Int. Ed. Engl.
, vol.51
, Issue.42
, pp. 10460-10470
-
-
Meinert, C.1
Meierhenrich, U.J.2
-
21
-
-
34447548558
-
Quantitative gas chromatography/time-of- flight mass spectrometry: a review
-
Williamson LN, Bartlett MG. Quantitative gas chromatography/time-of- flight mass spectrometry: a review. Biomed. Chromatogr. 21(7), 664-669 (2007).
-
(2007)
Biomed. Chromatogr.
, vol.21
, Issue.7
, pp. 664-669
-
-
Williamson, L.N.1
Bartlett, M.G.2
-
22
-
-
34547512907
-
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
-
Zhu S, Lu X, Ji K, Guo K, Li Y, Wu C, Xu G. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two- dimensional gas chromatography/time-of- flight mass spectrometry. Anal. Chim. Acta 597(2), 340-348 (2007).
-
(2007)
Anal. Chim. Acta
, vol.597
, Issue.2
, pp. 340-348
-
-
Zhu, S.1
Lu, X.2
Ji, K.3
Guo, K.4
Li, Y.5
Wu, C.6
Xu, G.7
-
23
-
-
34047114863
-
Solid phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry for the analysis of honey volati es
-
Cajka T, Hajslová J, Cochran J, Holadová K, Klimánková E. Solid phase microextraction- comprehensive two- dimensional gas chromatography-time-of- flight mass spectrometry for the analysis of honey volati es. J. Sep. Sci. 30(4), 534-546 (2007).
-
(2007)
J. Sep. Sci.
, vol.30
, Issue.4
, pp. 534-546
-
-
Cajka, T.1
Hajslová, J.2
Cochran, J.3
Holadová, K.4
Klimánková, E.5
-
24
-
-
34447638679
-
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability
-
Rocha SM, Coelho E, Zrostlíková J, Delgadillo I, Coimbra MA. Comprehensive two-dimensional gas chromatography with time- of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability. J. Chromatogr. A 1161(1-2), 292-299 (2007).
-
(2007)
J. Chromatogr. A
, vol.1161
, Issue.1-2
, pp. 292-299
-
-
Rocha, S.M.1
Coelho, E.2
Zrostlíková, J.3
Delgadillo, I.4
Coimbra, M.A.5
-
25
-
-
35448964632
-
Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions
-
Klimánková E, Holadová K, Hajšlová J, Čajka T, Poustka J, Koudela M. Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions. Food Chem. 107(1), 464-472 (2008).
-
(2008)
Food Chem.
, vol.107
, Issue.1
, pp. 464-472
-
-
Klimánková, E.1
Holadová, K.2
Hajšlová, J.3
Čajka, T.4
Poustka, J.5
Koudela, M.6
|