Editorial: Towards plant-based foods: from plant biodiversity to discovery of sensorially active compounds

Gholamreza Khaksar; Takayuki Tohge; Supaart Sirikantaramas

doi:10.3389/fpls.2023.1240745

Editorial: Towards plant-based foods: from plant biodiversity to discovery of sensorially active compounds

Front Plant Sci. 2023 Jul 31:14:1240745. doi: 10.3389/fpls.2023.1240745. eCollection 2023.

Authors

Gholamreza Khaksar¹, Takayuki Tohge², Supaart Sirikantaramas^{1

3}

Affiliations

¹ Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
² Graduate School of Biological Science, Nara Institute of Science and Technology (NAIST), Ikoma, Japan.
³ Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand.

No abstract available

Keywords: chemodiversity; flavor-related compounds; metabolism; metabolite profiling; plant-based food (PBF).

Publication types

Editorial

Grants and funding

Research in our laboratory was supported by the Center of Excellence in Molecular Crop (to SS) and the Ratchadapisek Somphot Fund for Postdoctoral Fellowship (to GK), Chulalongkorn University.