Plant pigments, flavors and textures : the chemistry and biochemistry of selected compounds
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
United Kingdom :
Auris Reference Limited
c2016
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| Subjects: |
Table of Contents:
- 1. A. genomic approach to study anthocyanin synthesis and flower pigmentation in passionflowers
- 2. Carotenoids and their isomers: color pigments in fruits and vegetables
- 3. Effects of zinc and ascorbic acid application on the growth and photosynthetic pigments of millet plants grown under different salinity
- 4. Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception
- 5. Photosynthetic pigments in diatoms
- 6. Meta-analysis of the detection of plant pigment oncentrations using hyperspectral remotely sensed data
- 7. Structural colour and irdescence in plants: the poorly studied relations of pigment colour
- 8. Biodiversity in a tomato germplasm for free amino acid and pigment content of ripening fruits
- 9. Characterization of photosynthetic pigment omposition, photosystem li photochemistry and thermal energy dissipation during leaf senescence of wheats grown in the field
- 10. A small indel mutation in an anthocyanin transpoter causes variegated colouration of peach flowers
- 11. A spontaneous dominant-negative mutation within a 35S::AtMB90 transgene inhibits flower pigment production in tobacco
- 12. The abundance of pink-pigmented facultative methylotrophs in the root zone of plant species in invaded coastal sage scrub habitat