@article{allan_johanningsmeier_nakitto_guambe_abugu_v. pecota_yencho_2024, title={Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes}, volume={21}, ISSN={["2590-1575"]}, DOI={10.1016/j.fochx.2023.101072}, abstractNote={Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.}, journal={FOOD CHEMISTRY-X}, author={Allan, Matthew C. and Johanningsmeier, Suzanne D. and Nakitto, Mariam and Guambe, Osvalda and Abugu, Modesta and V. Pecota, Kenneth and Yencho, G. Craig}, year={2024}, month={Mar} }
 @article{zhang_zhu_xu_yuan_abugu_yan_tieman_li_2023, title={Postharvest chilling diminishes melon flavor via effects on volatile acetate ester biosynthesis}, volume={13}, ISSN={["1664-462X"]}, DOI={10.3389/fpls.2022.1067680}, abstractNote={In postharvest handling systems, refrigeration can extend fruit shelf life and delay decay via slowing ripening progress; however, it selectively alters the biosynthesis of flavor-associated volatile organic compounds (VOCs), which results in reduced flavor quality. Volatile esters are major contributors to melon fruit flavor. The more esters, the more consumers enjoy the melon fruit. However, the effects of chilling on melon flavor and volatiles associated with consumer liking are yet to be fully understood. In the present study, consumer sensory evaluation showed that chilling changed the perception of melon fruit. Total ester content was lower after chilling, particularly volatile acetate esters (VAEs). Transcriptomic analysis revealed that transcript abundance of multiple flavor-associated genes in fatty acid and amino acid pathways was reduced after chilling. Additionally, expression levels of the transcription factors (TFs), such as NOR, MYB, and AP2/ERF, also were substantially downregulated, which likely altered the transcript levels of ester-associated pathway genes during cold storage. VAE content and expression of some key genes recover after transfer to room temperature. Therefore, chilling-induced changes of VAE profiles were consistent with expression patterns of some pathway genes that encode specific fatty acid- and amino acid-mobilizing enzymes as well as TFs involved in fruit ripening, metabolic regulation, and hormone signaling.}, journal={FRONTIERS IN PLANT SCIENCE}, author={Zhang, Huijun and Zhu, Xiuxiu and Xu, Runzhe and Yuan, Yushu and Abugu, Modesta N. and Yan, Congsheng and Tieman, Denise and Li, Xiang}, year={2023}, month={Jan} }
 @article{furgurson_loschin_butoto_abugu_gillespie_brown_ferraro_speicher_stokes_budnick_et al._2023, title={Seizing the policy moment in crop biotech regulation: an interdisciplinary response to the Executive Order on biotechnology}, volume={11}, ISSN={["2296-4185"]}, DOI={10.3389/fbioe.2023.1241537}, abstractNote={North Carolina State University Forestry and Environmental Resources, Raleigh, NC, United States, North Carolina State University Genetic Engineering and Society Center, Raleigh, NC, United States, North Carolina State University Applied Ecology, Raleigh, NC, United States, North Carolina State University Crop and Soil Sciences, Raleigh, NC, United States, North Carolina State University Horticultural Science, Raleigh, NC, United States, North Carolina State University Entomology and Plant Pathology, Raleigh, NC, United States, North Carolina State University Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, United States, North Carolina State University Agricultural and Resource Economics, Raleigh, NC, United States, North Carolina State University Communication, Rhetoric, and Digital Media, Raleigh, NC, United States, North Carolina State University Biochemistry, Raleigh, NC, United States, North Carolina State University Plant Biology, Raleigh, NC, United States, North Carolina State University Anthropology, Raleigh, NC, United States}, journal={FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY}, author={Furgurson, Jill and Loschin, Nick and Butoto, Eric and Abugu, Modesta and Gillespie, Christopher J. and Brown, Rebekah and Ferraro, Greg and Speicher, Nolan and Stokes, Ruthie and Budnick, Asa and et al.}, year={2023}, month={Aug} }
 @misc{kaur_abugu_tieman_2023, title={The dissection of tomato flavor: biochemistry, genetics, and omics}, volume={14}, ISSN={["1664-462X"]}, DOI={10.3389/fpls.2023.1144113}, abstractNote={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”.}, journal={FRONTIERS IN PLANT SCIENCE}, author={Kaur, Gurleen and Abugu, Modesta and Tieman, Denise}, year={2023}, month={Jun} }