All Outputs (3)

Characterization of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato (2018)
Journal Article
Wang, D., Samsulrizal, N., Yan, C., Allcock, N. S., Craigon, J., Blanco-Ulate, B., …Seymour, G. B. (2019). Characterization of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato. Plant Physiology, 179(2), 544-557. https://doi.org/10.1104/pp.18.01187

Tomato (Solanum lycopersicum) is a globally important crop with an economic value in the tens of billions of dollars, and a significant supplier of essential vitamins, minerals and phytochemicals in the human diet. Shelf life is a key quality trait r... Read More about Characterization of CRISPR mutants targeting genes modulating pectin degradation in ripening tomato.

N6-methyladenosine inhibits local ribonucleolytic cleavage to stabilise mRNAs in Arabidopsis (2018)
Journal Article
Anderson, S. J., Kramer, M. C., Gosai, S. J., Liu, X., Vandivier, L. E., Nelson, A. D., …Gregory, B. D. (2018). N6-methyladenosine inhibits local ribonucleolytic cleavage to stabilise mRNAs in Arabidopsis. Cell Reports, 25(5), 1146-1157. https://doi.org/10.1016/j.celrep.2018.10.020

N6-methyladenosine (m6A) is a dynamic, reversible, covalently modified ribonucleotide that occurs predominantly toward 30 ends of eukaryotic mRNAs and is essential for their proper function and regulation. In Arabidopsis thaliana, many RNAs contain a... Read More about N6-methyladenosine inhibits local ribonucleolytic cleavage to stabilise mRNAs in Arabidopsis.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry (2018)
Journal Article
Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (in press). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82, https://doi.org/10.1016/j.jcs.2018.05.003

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.