ライフサイエンスコーパス: ripe

1 t maturity stages (under-, optimal- and over-ripe).

2 four stages of development, from immature to ripe.

3 scence and ripening characteristics of Never-ripe.

4 es in the ripening stages - green, break and ripe.

5 with the highest level of vitamin C in under-ripe (125.87mgkg(-1)) and optimally mature fruit (127.66

6 pe of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato is the result of reduced

7 on of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato.

8 They regained binding of STF-1 and RIPE-3b1 activator and had a partial but minimal return

9 es in glucotoxic betaTC-6 cells deficient in RIPE-3b1 activator but not STF-1 did not demonstrate an

10 Recently, RIPE-3b1 activator was cloned and identified as the mamm

11 moter transcription factors (PDX-1/STF-1 and RIPE-3b1 activator), insulin content, and glucose-induce

12 n as GSTF, IDX-1, IPF-1, PDX-1, and GSF) and RIPE-3b1 activator, are associated with this glucotoxic

13 Since the STF-1, but not the RIPE-3b1 activator, gene has been cloned, we examined it

14 ranscription factors, most notably PDX-1 and RIPE-3b1 activator, to the promoter region of the insuli

15 nsulin gene transcription factors, STF-1 and RIPE-3b1 activator.

16 We conclude that loss of RIPE-3b1 activity precedes loss of STF-1 activity in glu

17 reases in insulin gene expression, STF-1 and RIPE-3b1 binding, and insulin gene promoter activity sti

18 ion and predict that eventual cloning of the RIPE-3b1 gene will allow cotransfection studies with bot

19 In this study, we observed that the loss of RIPE-3b1 occurs much earlier (79% decrease at passage [p

20 absence of NAC transcriptional activation in ripe A. chinensis fruit can account for the low accumula

21 High rates of terpinolene production in ripe Actinidia arguta fruit were correlated with increas

22 ree progressing post-harvest stages of fully ripe air-freighted and green-ripe sea-freighted fruits,

23 Optimally ripe and over-ripe blackberries contained significantly

24 erent Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial y

25 we analyzed the transcriptomes of peels from ripe and overripe mango fruit using RNA-Seq.

26 X mRNA and protein are present in breaker to ripe and red-ripe stages, respectively.

27 ura) is a recent invader that infests intact ripe and ripening fruit, leading to significant crop los

28 robust technique for gender determination of ripe and spent mussels.

29 ffects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Senga Sengana'

30 assified (85.7% green, 80% spotted and 78.9% ripe) and furthermore the validation classified the 69.6

31 ease as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit.

32 For ripe animals, all techniques yielded high classification

33 rylation pattern was also observed for Never ripe, another ripening-related receptor.

34 ariety as reflected by a lower percentage of ripe berries and smaller sized berries on ABA treated bu

35 and marketing of inedible, immature or over ripe berries.

36 Optimally ripe and over-ripe blackberries contained significantly higher levels

37 Over-ripe blackberries were distinguished by the highest cont

38 Although the flavonoid constituents of ripe blueberries are known, the molecular genetics under

39 the content of individual phytochemicals in ripe blueberries.

40 ntiserum detected expansins in extracts from ripe, but not preripe tomato fruit, in agreement with th

41 Ripe Cara Cara sweet orange contains 25 times as much ca

42 Ripe cashew apple (Anacardium occidentale; 178.34 mg/100

43 eparation of both varieties; yet, except for ripe Catuai, no separation was achieved for the degree o

44 ormone biosynthesis, but is also produced by ripe citrus fruit peels.

45 In ripe cv. Chanee fruit the main carotenoids were beta-car

46 of antioxidant extraction conditions from a ripe edible fruits of Zizyphus lotus (L.) with an ultras

47 logy with the previously described Nr (Never-ripe) ethylene receptor of tomato we now refer to this g

48 mutant impaired in ethylene perception-Never ripe-exhibited a significant reduction in disease sympto

49 The primary function of ripe, fleshy fruit is to facilitate seed dispersal by at

50 The whole field is ripe for a comprehensive theory on protein adsorption.

51 The time is ripe for a fruitful combination of these findings with t

52 conventional statistical methods is not only ripe for actual use in critical care clinical research b

53 he proposed biosynthetic pathway of 1 and is ripe for applications to the stereocontrolled synthesis

54 uantitative models has opened up new fields, ripe for attack by young synthesizers and theoreticians.

55 ingle molecules, thus rendering this process ripe for computational study.

56 will have application, and that the time is ripe for considering many optical devices in the seismic

57 taining DSCs and highlight areas that remain ripe for development and improvement.

58 speculating upon some of the open questions ripe for discovery.

59 Our findings suggest that NRTIs are ripe for drug repurposing in P2X7-driven diseases.

60 implies that important similarities are now ripe for elucidation by emerging experimental approaches

61 and remarkable media attention, the time is ripe for epidemiologists to contribute their expertise t

62 We suggest that the time is ripe for experimentalists to use genomics in conjunction

63 lifespan, reflecting a common genetic basis ripe for exploration.

64 Those mechanisms are ripe for exploration.

65 h these pathways is controlled are two areas ripe for exploration.

66 is yet unknown, and this nascent subject is ripe for exploration.

67 ome potential understudied linkages that are ripe for further examination.

68 what we know and to identify areas that are ripe for further investigation.

69 ces and to focus attention on areas that are ripe for further investigation.

70 s and suggest areas that may be particularly ripe for future discoveries, including the roles of thes

71 and its ecological niche and highlight areas ripe for future exploration.

72 le of plants, and illustrates areas that are ripe for future investigation.

73 t the critical unanswered questions that are ripe for future investigation.

74 ovel studies and emphasize three major areas ripe for investigation using spatially explicit genomic-

75 promotion and tenure committees, the time is ripe for journals, bibliographic databases, and authors

76 road consensus emerged that the time was now ripe for launching such studies, and several common them

77 The time is ripe for natural resource managers and microbial ecologi

78 Overall, the time is ripe for new insights into how LPL-mediated lipoprotein

79 an still enter offices, where conditions are ripe for new particles to form, particularly where bioge

80 nity ecology, our synthesis highlights areas ripe for progress, including a theoretical framework tha

81 The field is ripe for prospective and longitudinal studies in high-ri

82 ese reasons, the study of cytokinesis is now ripe for quantitative, systems-level approaches.

83 of resolving this issue, and his proposal is ripe for re-evaluation in the light of recent research.

84 carceration peaks, we argue that the time is ripe for renewed interest in inmate society and its conn

85 functionality, and we argue that the time is ripe for revising the definition of a pseudogene.

86 tify four cross-cutting diversity challenges ripe for scientific exploration and opportunity: researc

87 Thus, this field is ripe for studies with single-molecule methodology.

88 er chemoprevention; so the time is more than ripe for such a unique trial.

89 e at an unprecedented pace, the field is now ripe for systematic and functionally relevant studies of

90 in global health, this is nonetheless a time ripe for the development of critical care.

91 licated in tumorigenesis and define pathways ripe for the development of new therapeutic approaches:

92 his emerging class of materials should prove ripe for the discovery of new catalysts for the transfor

93 The occasion is certainly ripe for the emergence of new concepts and ideas, as the

94 This enthusiasm creates an environment ripe for the premature diffusion of technologies such as

95 all fruit stages, showing greater values in ripe fruit (FRAP: 24 +/- 2 and 28 +/- 3 muM FeSO4/gFW; T

96 was unstable, and mRNA levels varied in red-ripe fruit among the lines.

97 hile terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.

98 n of SolyPMEI with PME-1 was demonstrated in ripe fruit by gel filtration and by immunoaffinity chrom

99 were used to isolate cDNA clones from a red-ripe fruit cDNA library.

100 talytic ethylene biosynthesis of system 2 in ripe fruit delays senescence and preserves the fruit unt

101 Ripe fruit extracts proteolytically removed the NTT of 2

102 In addition, bioactive assays using ripe fruit extracts show presence of flavonol and anthoc

103 ruit accounts for the main properties of the ripe fruit for human consumption.

104 content of all three cognate amino acids in ripe fruit from the transgenic plants.

105 onses, but these responses are attenuated in ripe fruit infected by B. cinerea.

106 We show, however, that the susceptibility of ripe fruit is dependent on NOR but not on RIN and only p

107 The increase in LeRab1A mRNA expression in ripe fruit may be linked to increased synthesis and expo

108 is capitata, and the volatile composition of ripe fruit of each cv has been investigated, since under

109 e (PPO) was extracted and characterized from ripe fruit of Mauritia flexuosa.

110 1,4-beta-glucanase (EGase) was isolated from ripe fruit of strawberry (Fragaria x ananassa).

111 citrate and malate levels were increased in ripe fruit of the transgenic plants, and as a consequenc

112 When selecting an object such as a ripe fruit or sofa, we need to assess the object's stiff

113 , Cel2 mRNA abundance was reduced by >95% in ripe fruit pericarp and ca. 80% in fruit abscission zone

114 he double silenced lines exhibited an orange-ripe fruit phenotype due to highly reduced lycopene leve

115 hat selection of u inadvertently compromised ripe fruit quality in exchange for desirable production

116 ng of the PG gene, with PG mRNA abundance in ripe fruit reduced by 98% or more.

117 ild chilies to show that chemical defense of ripe fruit reflects variation in the risk of microbial a

118 enylpropanoid that contributes to flower and ripe fruit scent.

119 One antisense line had red-ripe fruit that were 40% firmer than controls.

120 espite the virtual absence of carotenoids in ripe fruit the formation of phytoene in vitro was detect

121 In ripe fruit total carotenoid concentration (expressed per

122 The PGIP gene in immature and ripe fruit was rapidly up-regulated by fungal infections

123 1 month, the abundance of PGIP transcript in ripe fruit was substantially increased.

124 TAC and TPC in ripe fruit were 56.4 mg/100g and 196 mg gallic acid equi

125 were mainly expressed in flower, pollen and ripe fruit where the protein accumulated at breaker and

126 In mature green and red ripe fruit, 5-CH3-THF was the most abundant folate form.

127 s that despite the absence of carotenoids in ripe fruit, both the mutants have the enzymic capability

128 found to be greatest in the radial walls of ripe fruit, but immunocytolocalization using tissue prin

129 lly prominent among aroma series was that of ripe fruit, followed by the milky and chemical series.

130 reported as contributors to the aroma of the ripe fruit, suggesting that bound volatiles are probably

131 Malbec wines from Mendoza generally had more ripe fruit, sweetness, and higher alcohol levels, while

132 her levels of total sugars compared to under-ripe fruit.

133 the sugars that ultimately accumulate in the ripe fruit.

134 der-ripe to ripe, and then decreased in over-ripe fruit.

135 to elevated carbohydrates and carotenoids in ripe fruit.

136 ts, and leaves and a 15-kD species in mature ripe fruit.

137 to levels that were even higher than in red, ripe fruit.

138 greatly reduced levels of acid invertase in ripe fruit.

139 c acid derivatives for 57% compared to under-ripe fruit.

140 und in the higher cluster and carotenoids in ripe fruit.

141 tioxidant capacity from small green to black ripe fruit.

142 tabolites, which occur in fall leaves and in ripe fruit.

143 contributes to the eventual red color of the ripe fruit.

144 ated with the nutrient content and flavor of ripe fruit.

145 sferase activity was partially purified from ripe fruit.

146 We investigated whether a ripe-fruit specialist, the chimpanzee (Pan troglodytes v

147 uring ripening, leading to the production of ripe fruits characterized by both chlorophyll and carote

148 The LC-MS estimation of red-ripe fruits detected three folate forms, 5-CH3-THF, 5-CH

149 The MA revealed that in red-ripe fruits folate levels ranged from 4 to 60mug/100g fr

150 bolic profiling and (1)(3)C flux analysis of ripe fruits further revealed large increases in the leve

151 was noticed in samples made of senescent or ripe fruits of the Lisgala variety.

152 ection of plants that did not naturally shed ripe fruits or seeds.

153 Ripe fruits were analyzed for numerous fruit metabolites

154 In conclusion, fully ripe fruits were best suited for jam processing.

155 arotenoid monoesters to diesters compared to ripe fruits were observed.

156 nt fruit fractions (peel, pulp, and calyx of ripe fruits) were investigated by HPLC-DAD-APCI-MS(n).

157 ominated by (all-E)-lutein (51%), whereas in ripe fruits, (all-E)-beta-carotene (55%) and several car

158 may be used to increase vitamin C content of ripe fruits, increasing fruit quality and value.

159 mmature unripe fruits and carotenoids in red ripe fruits.

160 , occasionally toxic chemicals found in many ripe fruits.

161 ber of bioactive compounds mainly studied in ripe fruits.

162 nsible for the bright colour of the flesh of ripe fruits.

163 ere least stable in jams made from the least ripe fruits.

164 Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Se

165 Regarding the juices, ripe Gala apple had the highest total aroma concentratio

166 83mg/L (unripe Lisgala juice) and 81.05mg/L (ripe Gala juice).

167 dentical to that encoded by the tomato Never ripe gene.

168 The peel of ripe goldenberries showed a 2.8 times higher total carot

169 nonripening phenotype of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato is t

170 or ripening inhibition of the dominant Green-ripe (Gr) and Never-ripe 2 (Nr-2) mutants of tomato.

171 Mutations at the Green-ripe (Gr) and reversion to ethylene sensitivity1 (rte1)

172 lene responses and delay ripening -Nr (Never ripe), gr (green ripe), nor (non ripening), and rin (rip

173 ably high levels of alpha-amylase in harvest-ripe grain in the absence of rain or preharvest sproutin

174 e rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea.

175 The method was validated on ripe grape samples of three cultivars, on berries develo

176 n, pre-veraison, veraison, post-veraison and ripe (harvest), without any prior metabolite extraction.

177 e encoding actinidin, the major acidic CP in ripe Hayward fruit encoded by the ACT1A-1 allele.

178 olfactometry analysis of the hydrolysates of ripe 'Hayward' and 'Hort16A' revealed the presence of 2-

179 The time is now ripe, however, for full convergence of these two researc

180 The time is now ripe in which to begin to integrate these findings into

181 in bacteria, repeat induced point-mutation (RIPing) in fungi and for programming gene expression pat

182 not significant contributors to the aroma of ripe kiwifruit.

183 cally distinct genes defined by GR and GREEN-RIPE LIKE1 (GRL1), creating the possibility of subfuncti

184 epi and dominant ethylene-insensitive Never-ripe loci has the same dark-grown seedling and vegetativ

185 Green and ripe mango peel powders (MPP) were added to normal rice

186 of sufficiently active endogenous enzymes of ripe mango were determined.

187 ced to at or below the limit of detection in ripe mature red fruit, suggesting that in pepper ripenin

188 fy ripening-related genes we have screened a ripe melon cDNA library and isolated two novel cDNA clon

189 e lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal'

190 tially was evaluated using sexually mature ("ripe") mussels whose gender was clearly distinguishable

191 Never-ripe mutant fruit accumulate the 94-kD LOX mRNA to level

192 f all but the ethylene-insensitive nr (never-ripe) mutant.

193 d delay ripening -Nr (Never ripe), gr (green ripe), nor (non ripening), and rin (ripening inhibitor)

194 The ethylene-insensitive Never ripe (Nr) mutant displays increased tolerance to the vir

195 Ethylene-insensitive Never ripe (NR) tomato plants produced more below-ground root

196 nt in LeETR3, the gene encoding tomato NEVER RIPE (NR).

197 Mutation of an ethylene receptor (Never-ripe [Nr]), which reduces ethylene sensitivity and inhib

198 it - Jack fruit ripe, the king fruit - Mango ripe of Bangladesh and exotic fruits - Apple and Grapes.

199 effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA an

200 nuation coefficient (around 11-14%) than the ripe one due to changes in physiological properties and

201 or urban childhood asthma morbidity offers a ripe opportunity for intervention.

202 Our method presents a ripe opportunity to use data-driven approaches for advan

203 s contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultiv

204 least documented in the literature, although ripe or rotting fruits play an important role as a food

205 toma floridae, was especially intense in the ripe ovaries.

206 in young and developing tomato fruit and in ripe pear, avocado, and pepper, creep activity in ripe t

207 In this study the hulls of ripe pistachios were extracted with two organic solvents

208 eduction in foliar disease symptoms in Never ripe plants was a specific effect of ethylene insensitiv

209 ep-4 gene were generated in vivo by the gene RIPing procedure described by Selker and Garrett.

210 cal composition of the lipophilic extract of ripe pulp of banana fruit from several banana cultivars

211 terisation of polysaccharides extracted from ripe pulp of edible buriti, an exotic tropical fruit fro

212 hose polysaccharides were extracted from the ripe pulp.

213 Ripe raspberries contain considerable amounts of free lu

214 sterified lutein increased and is present in ripe raspberries esterified with saturated fatty acids w

215 A subsequent decrease in eugenol content in ripe receptacles was also observed, confirming the invol

216 carotenoid biosynthesis genes, and the never-ripe receptor were clearly induced in pepper as in tomat

217 Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' a

218 detectable amounts of sugar alcohol in fully ripe Rubus fruit, with the exception of three out of 82

219 In contrast, post-harvest storage of green-ripe sea-freighted fruits resulted in an increased forma

220 stages of fully ripe air-freighted and green-ripe sea-freighted fruits, covering the relevant shelf-l

221 st storage on volatiles composition of green-ripe sea-freighted pineapple in comparison to air-freigh

222 The suppression of aroma volatiles at ripe stage in heat-treated fruit might adversely impact

223 ic acid, pH and TSS increased up to the full-ripe stage of all date types.

224 in the abundance of CHRC protein in the red-ripe stage of hp1 fruits compared with the wild type.

225 sociated protein (CHRC) in hp1 fruits at red-ripe stage that is also reflected in its transcript leve

226 and bioactive components, especially in the ripe stage.

227 e, glucose, Ca, Na values were higher in the ripe stage.

228 ripening from the immature-green to the red-ripe stage.

229 but it impacts fruit softening after the red ripe stage.

230 were unequivocally discriminated at the red ripe stage.

231 d minerals during ripening (intermediate and ripe stages).

232 otein are present in breaker to ripe and red-ripe stages, respectively.

233 nd June plum (Spondias dulcis), at green and ripe stages.

234 In ripe strawberry (Fragaria x ananassa) fruit receptacles,

235 In ripe strawberry receptacles, where the expression of FaE

236 ion that gives rise to eugenol production in ripe strawberry receptacles.

237 ion (sigma), the rate at which the number of ripe T4 increases inside the bacterium during the rise p

238 ng compounds are major contributors to black-ripe table olive aroma: beta-damascenone, nonanal, (E)-d

239 Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States

240 Skin epithelial stem cells represent a ripe target for research into the fundamental mechanisms

241 ic acid than the national fruit - Jack fruit ripe, the king fruit - Mango ripe of Bangladesh and exot

242 tasis and thrombosis because the time is now ripe to apply this model to identify novel players that

243 tepped-care framework is an approach that is ripe to be scaled up, in particular through integration

244 Several claim-promoting conditions are ripe to promote the further growth of this litigation an

245 ovided, we argue that the time and tools are ripe to return to the underexplored aspects of gene func

246 to increase as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit.

247 The time now seems ripe to translate these advances in clinical trials.

248 The time is ripe to undertake an international effort to identify al

249 ,977-fold and 2,152-fold, respectively, from ripe tomato (Lycopersicon esculentum) pericarp.

250 duce many flavor volatiles characteristic of ripe tomato fruit and undergo similar changes in sugar c

251 om a PCR-based screen of a cDNA library from ripe tomato fruit.

252 different tissues from mature green and red-ripe tomato fruits was found to be greatest in the radia

253 pear, avocado, and pepper, creep activity in ripe tomato showed qualitative differences, suggesting b

254 Gold) at the commercial harvest (CH) or tree-ripe (TR) stages were immediately exposed to cold treatm

255 s the typical uneven coloration of green and ripe wild-type fruit.