Mark G. Taylor

A chemical genetic roadmap to improved tomato flavor

Denise M. Tieman, Guangtao Zhu, Márcio F. R. Resende et al. · Science · 2017 · 782 citations · Full text

Biology, Food Chemistry, Plant Genetics +15

The tomato <i>carotenoid cleavage dioxygenase 1</i> genes contribute to the formation of the flavor volatiles <i>β</i>‐ionone, pseudoionone, and geranylacetone

Andrew J. Simkin, Steven H. Schwartz, M.E. Auldridge et al. · The Plant Journal · 2004 · 468 citations

Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde

Denise M. Tieman, Mark G. Taylor, Nicolas Schauer et al. · Proceedings of the National Academy of Sciences · 2006 · 420 citations · Full text

Biology, Biosynthesis, Plant Genes +13

The tomato ethylene receptors NR and LeETR4 are negative regulators of ethylene response and exhibit functional compensation within a multigene family

Denise M. Tieman, Mark G. Taylor, Joseph A. Ciardi et al. · Proceedings of the National Academy of Sciences · 2000 · 388 citations · Full text

Engineering, Botany, Genetics +17

Ethylene receptor degradation controls the timing of ripening in tomato fruit

Brian M. Kevany, Denise M. Tieman, Mark G. Taylor et al. · The Plant Journal · 2007 · 366 citations · Full text