Microbial fermentation products elicit salicylic acid or jasmonic acid related defence pathways in Solanum lycopersicum

Lally, Richard D.; Murphy, Richard; Horgan, Karina

doi:10.1007/s13580-022-00501-y

Hortic. Environ. Biotechnol.

2023

DOI: 10.1007/s13580-022-00501-y

|View full text |Cite

Microbial fermentation products elicit salicylic acid or jasmonic acid related defence pathways in Solanum lycopersicum

Richard D. Lally

Richard Murphy

Karina Horgan

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 83 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis

Zheng,

Jiang,

Huang

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis

Zheng,

Jiang,

Huang

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Microbial fermentation products elicit salicylic acid or jasmonic acid related defence pathways in Solanum lycopersicum

Cited by 1 publication

References 83 publications

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis

Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis

Contact Info

Product

Resources

About