ArticleFood chemistry. Molecular sciences2024
Mapping taste and flavour traits to genetic markers in lettuce
Article in Food chemistry. Molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Integrated Metabolomics and Selection Signal Analysis Provide Insights Into the Selection for Flavonol Biosynthesis Associated With Lettuce Quality Improvement.Plant biotechnology journal · 2026Article
- Modern approaches and future prospects in lettuce breeding for controlled environment agriculture.Frontiers in plant science · 2026Review
- Phytochemical Composition and Overall Taste Modulation in Lettuce: Combination of Cultivar and Biofertiliser.Plants (Basel, Switzerland) · 2025Article
- Unraveling the variation, phylogeny, and taxonomy of Lactuca spp. for germplasm management and breeding.Planta · 2025Review
- Consortium of Lettuce and Beet in Succession to Green Manure Irrigated by Treated Dairy Effluent.Water environment research : a research publication of the Water Environment Federation · 2025Article
- Red-Leafed Lettuces: Genetic Variation or Epigenetic Photomorphogenesis?Plants (Basel, Switzerland) · 2025Review
Corrections and comments
- Erratum issued
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lettuce is the most highly consumed raw leafy vegetable crop eaten worldwide, making it nutritionally important in spite of its comparatively low nutrient density in relation to other vegetables. However, the perception of bitterness caused by high levels of sesquiterpenoid lactones and comparatively low levels of sweet tasting sugars limits palatability. To assess variation in nutritional and taste-related metabolites we assessed 104 members of a
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.