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Evolutionary divergence of LFY function in the mustards Arabidopsis thaliana and Leavenworthia crassa
Plant Molecular Biology 62 (1-2), 279 (2006)
Posted by Schwekendiek to betalain on Fri Jan 02 2009 at 23:05 UTC | info | related
 
The Arabidopsis AAA ATPase SKD1 Is Involved in Multivesicular Endosome Function and Interacts with Its Positive Regulator LYST-INTERACTING PROTEIN5
THE PLANT CELL ONLINE 19 (4), 1295 (2007)
Posted by Schwekendiek to betalain on Fri Jan 02 2009 at 23:02 UTC | info | related
 
Betalain production in plant in vitro systems
Acta Physiologiae Plantarum 30 (5), 581 (2008)
Posted by Schwekendiek to betalain on Wed Dec 17 2008 at 04:44 UTC | info | related
 
Modified CTAB Procedure for DNA Isolation from Epiphytic Cacti of the Genera Hylocereus and Selenicereus (Cactaceae)
Plant Molecular Biology Reporter 17 (3), 249 (1999)
 
Identification of genes involved in proanthocyanidin biosynthesis of persimmon (Diospyros kaki) fruit
Plant Science 172 (5), 1037 (2007)
Posted by Schwekendiek to betalain on Wed Dec 17 2008 at 00:05 UTC | info | related
 
The decisive step in betaxanthin biosynthesis is a spontaneous reaction1
W Schliemann, N Kobayashi, and D Strack
Plant physiology 119 (4), 1217-32 (Apr 1999)
Posted by Schwekendiek to betalain on Wed Dec 17 2008 at 00:03 UTC | info | related
 
Betalain and phenolic compositions of four beetroot ( Beta vulgaris ) cultivars
European Food Research and Technology 214 (6), 505 (2002)
Posted by Schwekendiek to betalain on Wed Dec 17 2008 at 00:03 UTC | info | related
 
Betacyanin accumulation in the leaves of C3 halophyte Suaeda salsa L. is induced by watering roots with H2O2
Plant Science 172 (1), 1 (2007)
Posted by Schwekendiek to betalain on Wed Dec 17 2008 at 00:00 UTC | info | related
 
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear
Innovative Food Science & Emerging Technologies 6 (2), 221 (2005)
 
Colour studies on fruit juice blends from and cacti and betalain-containing model solutions derived therefrom
Food Research International 38 (8-9), 975 (2005)

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