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Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols.
Glycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyltransferases (UGTs)Expand
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Rapid phenotyping of the tomato fruit model, Micro-Tom, with a portable VIS-NIR spectrometer.
Tomato (Solanum lycopersicum) quality traits such as juice soluble solid content (Brix), juice pH, color parameters (Hue and Chroma), firmness and water content, are critical factors for fruitExpand
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