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Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

https://doi.org/10.1016/j.fochx.2023.101072

Allan, Matthew C; Johanningsmeier, Suzanne D; Nakitto, Mariam; Guambe, Osvalda; Abugu, Modesta; Pecota, Kenneth V; Craig_Yencho, G (March 2024, Food Chemistry: X)

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The dissection of tomato flavor: biochemistry, genetics, and omics

https://doi.org/10.3389/fpls.2023.1144113

Kaur, Gurleen; Abugu, Modesta; Tieman, Denise (June 2023, Frontiers in Plant Science)

Flavor and quality are the major drivers of fruit consumption in the US. However, the poor flavor of modern commercial tomato varieties is a major cause of consumer dissatisfaction. Studies in flavor research have informed the role of volatile organic compounds in improving overall liking and sweetness of tomatoes. These studies have utilized and applied the tools of molecular biology, genetics, biochemistry, omics, machine learning, and gene editing to elucidate the compounds and biochemical pathways essential for good tasting fruit. Here, we discuss the progress in identifying the biosynthetic pathways and chemical modifications of important tomato volatile compounds. We also summarize the advances in developing highly flavorful tomato varieties and future steps toward developing a “perfect tomato”.
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Seizing the policy moment in crop biotech regulation: an interdisciplinary response to the Executive Order on biotechnology

https://doi.org/10.3389/fbioe.2023.1241537

Furgurson, Jill; Loschin, Nick; Butoto, Eric; Abugu, Modesta; Gillespie, Christopher J; Brown, Rebekah; Ferraro, Greg; Speicher, Nolan; Stokes, Ruthie; Budnick, Asa; et al (August 2023, Frontiers in Bioengineering and Biotechnology)

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