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Data from: Combining chloroplast and nuclear microsatellites to investigate origin and dispersal of New World sweet potato landraces

C Roullier, V Lebot, D McKey, D Tay… - 2011 - datadryad.org
We analyzed a representative collection of New World sweet potato landraces (329 accessions
from Mexico to Peru) with both chloroplast and nuclear microsatellite markers. Both kinds of markers
supported the existence of two geographically restricted genepools, corresponding to ...
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Crystal structure and mechanism of a purple acid phosphatase from sweet potato: an enzyme with a novel Fe-Mn binuclear metal centre

G Schenk, L Carrington… - International …, 2011 - espace.library.uq.edu.au
Schenk, G., Carrington, L., Valizadeh, M., De Jersey, J., Hamilton, SE and Guddat, LW
(2003). Crystal structure and mechanism of a purple acid phosphatase from sweet potato: an
enzyme with a novel Fe-Mn binuclear metal centre. In: , International Conference on ...
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… Binuclear Metallohydrolases: The Proofreading 3'-5'Exonuclease Subunit of Escherichia coli DNA Polymerase III and the Purple Scid Phosphatase from Sweet Potato

N Mitic, CJ Noble, NE Dixon… - 6th Asia Pacific …, 2011 - espace.library.uq.edu.au
Mitic, N., Noble, CJ, Dixon, NE, Hanson, GR and Schenk, G. (2008). Snapshots of the Structure
and Function of Two Binuclear Metallohydrolases: The Proofreading 3'-5' Exonuclease Subunit
of Escherichia coli DNA Polymerase III and the Purple Scid Phosphatase from Sweet ...
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Studies on hydrolytic enzymes; the purple acid phosphatase from sweet potato

L Carrington - 2011 - espace.library.uq.edu.au
... Studies on hydrolytic enzymes; the purple acid phosphatase from sweet potato. Carrington, L.
(2001). Studies on hydrolytic enzymes; the purple acid phosphatase from sweet potato PhD Thesis,
School of Molecular and Microbial Sciences, The University of Queensland. ...
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[PDF] High-pressure and heat pretreatment effects on rehydration and quality of sweet potato

[PDF] from docsdrive.comS Abe, Y Yamamuro, K Tau, F Takenaga… - Am. J. Food …, 2011 - docsdrive.com
Am. J. Food Technol, 6 (1): 63-71, 2011 texture is also negatively affected. Once affected, the
vegetable tissues frequently soften and chemical compounds need to be added to regain
firmness. Thermal processing possesses many advantages and applications in food ...
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