Commelinid Monocotyledon Lignins Are Acylated by p-Coumarate

Autor: Steven D. Karlen, Bronwen G. Smith, John Ralph, Philip J. Harris, Heather C. A. Free, Dharshana Padmakshan

Publikováno v: Plant Physiology. 177:513-521

Commelinid monocotyledons are a monophyletic clade differentiated from other monocotyledons by the presence of cell wall-bound ferulate and p-coumarate. The Poaceae, or grass family, is a member of this group, and most of the p-coumarate in the cell

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54739d78c19ec7501fe97e1a433f9aaa
https://doi.org/10.1104/pp.18.00298

Tracheid cell-wall structures and locations of (1 → 4)-β-D-galactans and (1 → 3)-β-D-glucans in compression woods of radiata pine (Pinus radiata D. Don)

Autor: Ramesh R. Chavan, Philip J. Harris, Bronwen G. Smith, Brian H. McArdle, Miao Zhang

Publikováno v: BMC Plant Biology

Background Compression wood (CW) forms on the underside of tilted stems of coniferous gymnosperms and opposite wood (OW) on the upperside. The tracheid walls of these wood types differ structurally and chemically. Although much is known about the mos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0da0a7c1ed0200b80ef283c46689ba1c
https://pubmed.ncbi.nlm.nih.gov/27604684

Monolignol ferulate conjugates are naturally incorporated into plant lignins

Autor: Bronwen G. Smith, John H. Grabber, Troy Runge, Matthew L. Peck, Heather C. A. Free, Laura E. Bartley, Kirankumar S. Mysore, Richard Sibout, John Ralph, Chengcheng Zhang, Steven D. Karlen, Fachuang Lu, Seonghee Lee, Kate E. Helmich, Dharshana Padmakshan, Philip J. Harris, John C. Sedbrook, Rebecca A. Smith

Publikováno v: Science Advances
Science Advances, American Association for the Advancement of Science (AAAS), 2016, 2 (10), ⟨10.1126/sciadv.1600393⟩
Science Advances 10 (2), . (2016)

Plants have convergently evolved to use monolignol ferulate conjugates to produce lignins containing chemically labile backbone esters.
Angiosperms represent most of the terrestrial plants and are the primary research focus for the conversion of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a55c2e16602235479fdf590399d12754
https://hal.archives-ouvertes.fr/hal-01606315

Texture changes in bolus to the 'point of swallow' - fracture toughness and back extrusion to test start and end points

Autor: Arran Wilson, Ashley K. Young, Marco P. Morgenstern, Bryony James, Esther H.-J. Kim, Bronwen G. Smith

Publikováno v: Procedia Food Science. 1:632-639

The change in texture of a food bolus during chewing, from first bite to swallow, is dramatic for solid foods and a variety of analytical techniques are required to quantify the texture at any given point in the chewing cycle. The objective of the wo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b468795a4ae749138d2ea26baeb6345e

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

Autor: Bryony James, Bronwen G. Smith

Publikováno v: LWT - Food Science and Technology. 42:929-937

Bloom on chocolate is an unsightly surface condition resulting in a white, powdery appearance that consumers interpret as a sign of poor quality. Bloom results from incorrect processing or storage. Two innovative methods have been developed, and used

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f58c62a8b6cd0d511ac7f0745bbd8324
https://doi.org/10.1016/j.lwt.2008.12.003