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| Sánchez-Gutiérrez,Adriana; Ovando-Medina,Isidro; Adriano-Anaya,Lourdes; Vázquez-Ovando,Alfredo; Salvador-Figueroa,Miguel. |
| ABSTRACT Jatropha curcas is a plant that accumulates high-quality oil in its seeds, which is capable of being transformed into liquid biofuel. However, several aspects of its flowering are still unknown, which is a key step in the production of fruits, seeds, and oil. Flowering is a complex process that is regulated by various factors at the molecular level, including microRNAs (miRNAs). There is evidence suggesting that the miRNAs of the miR156 and miR172 families play a key role in the flowering transition of plants. For this reason, the dynamics of miR156 and miR172 were studied during a production cycle of J. curcas. Our results reveal that J. curcas has a mechanism for the expression of these miRNAs that differs from that reported for the vast... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flowering; Jatropha curcas; MiR156; MiR172; MiRNAs. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-33062018000100099 |
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| Vázquez-Ovando,Alfredo; Chacón-Martínez,Lisbeth; Betancur-Ancona,David; Escalona-Buendía,Héctor; Salvador-Figueroa,Miguel. |
| The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Criollo cocoa; Chocolate odor; Spicy odor. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285 |
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