Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Halford, N. G."'
Autor:
Oddy, J., Addy, J., Mead, A., Hall, C., Mackay, C., Ashfield, T., Mcdiarmid, F., Curtis, T. Y., Raffan, S., Wilkinson, M. D., Elmore, J. S., Cryer, N., Moreira de Almeida, I., Halford, N. G.
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:3403-3413
The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through cro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2eaf5e895cf4ca5180d3c79bf6a47303
https://doi.org/10.1021/acs.jafc.2c07208
https://doi.org/10.1021/acs.jafc.2c07208
Autor:
Oddy, J., Chhetry, M., Awal, R., Addy, J., Wilkinson, M. D., Smith, D., King, R., Hall, C., Testa, R., Murray, E., Raffan, S., Curtis, T. Y., Wingen, L., Griffiths, S., Berry, S., Elmore, S. J., Cryer, N., Moreira de Almeida, I., Halford, N. G.
Publikováno v:
The Plant Genome.
Wheat is a major source of nutrients for populations across the globe, but the amino acid composition of wheat grain does not provide optimal nutrition. The nutritional value of wheat grain is limited by low concentrations of lysine (the most limitin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1311589284e3f3ad83f75ee1cafed4f5
https://doi.org/10.1002/tpg2.20335
https://doi.org/10.1002/tpg2.20335
Publikováno v:
Journal of Food Composition and Analysis. 120:105333
The free (soluble, non-protein) asparagine content of wheat grain can vary massively due to environmental factors and agronomic differences in how the crop is grown. This is concerning because free asparagine concentration is the key determinant of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::217f31fe3c8bb47adc7f79d8567197bb
https://doi.org/10.1016/j.jfca.2023.105333
https://doi.org/10.1016/j.jfca.2023.105333
Publikováno v:
Current Opinion in Food Science. 47:100887
The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry. Here we review how acrylamide is formed predominantly from free asparagine and reducin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acd23591789397e0d8c1e1a6b5931644
https://doi.org/10.1016/j.cofs.2022.100887
https://doi.org/10.1016/j.cofs.2022.100887
Autor:
Raffan, S., Halford, N. G.
Publikováno v:
Concepts and Strategies in Plant Sciences ISBN: 9783319953533
Acrylamide is a food processing contaminant formed from free asparagine and reducing sugars during high-temperature cooking and processing. It is a Group 2A carcinogen, and EFSA’s CONTAM Panel has expressed concern for the potential tumour-inducing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8edfd8e814145e180188341ad93e9701
https://doi.org/10.1007/978-3-319-95354-0_12
https://doi.org/10.1007/978-3-319-95354-0_12
Autor:
Halford, N. G.
‘Hello, just inspecting my spuds and spotted this fruit growing on a stem. It’s dark green and has a stalk attached. Anyone know what it might be?’ This was a question submitted by a gardener to an online discussion forum (Gardener’s World, 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4225::fd848a2275481974adb67980db874bbb
Publikováno v:
Environmental Research Letters. 16:024052
Identifying the future threats to crop yields from climate change is vital to underpin the continuous production increases needed for global food security. In the present study, the vulnerability of European wheat yield to heat and drought stresses a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4db489265c5a863b1ad45ec2b82a77a
https://doi.org/10.1088/1748-9326/abdcf3
https://doi.org/10.1088/1748-9326/abdcf3
Autor:
Halford, N. G.
Plant molecular biology came to the fore in the early 1980s and there has been tremendous growth in the subject since then. The study of plant genes and genomes, coupled with the development of techniques for the incorporation of novel or modified ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba593726b840b91596ee90dd17c82f95
https://doi.org/10.1142/q0156
https://doi.org/10.1142/q0156