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Comparative compositions of metabolites and dietary fibre components in dough...
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained... -
Diffuse water pollution during recent extreme wet-weather in the UK: Environm...
Periods of extreme wet-weather elevate agricultural diffuse water pollutant loads and climate projections for the UK suggest wetter winters. Within this context, we monitored... -
Exploiting genomics to improve the benefits of wheat: Prospects and limitations
Conventional breeding has been immensely successful in increasing crop production to meet the demands of the growing global population, particularly for wheat where production... -
Localisation of iron and zinc in grain of biofortified wheat
The dietary contributions of iron (Fe) and zinc (Zn) from cereals are determined by concentrations, locations and chemical forms. A genetically biofortified wheat line showed... -
Recoverable resources from pot ale and spent wash from Scotch Whisky production
Scotch Whisky is an important global commodity which generates extensive co-product known as pot ale or spent wash (> 10 L co-product per L whisky). Whilst this is often used... -
The effect of organic carbon content on soil compression characteristics
We investigated the effect of soil organic carbon (SOC) on the consolidation behaviour of soil from two long term field experiments at Rothamsted; the Broadbalk Wheat Experiment... -
Wheat glutenin polymers 1. structure, assembly and properties
The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed... -
Progress towards the production of potatoes and cereals with low acrylamide-f...
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... -
The location of iron and zinc in grain of conventional and biofortified lines...
Sorghum is an important source of dietary iron (Fe) and zinc (Zn) in parts of Africa and India, but there is a need to increase their concentrations to meet dietary... -
Do ancient wheats contain less gluten than modern bread wheat, in favour of b...
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Evaluation of the susceptibility of modern, wild, ancestral, and mutational w...
Globally, bread wheat production is threatened by fungal diseases, including the devastating disease Septoria tritici blotch (STB). Given the global importance of STB, and the... -
What are the regulatory targets for intervention in assimilate partitioning t...
Sucrose utilisation for the synthesis of cellular components involved in growth and development and the accumulation of biomass determines diversity in the plant kingdom;... -
The impact of weather and increased atmospheric CO <sub>2</sub> from 1892 t...
Climate change effects on UK winter wheat grain yield are complex: warmer temperature, negative; greater carbon dioxide (CO 2 ) concentration, positive; but other... -
Cereal asparagine synthetase genes
Asparagine synthetase catalyses the transfer of an amino group from glutamine to aspartate to form glutamate and asparagine. The accumulation of free (nonprotein) asparagine in... -
Dynamic simulation of management events for assessing impacts of climate chan...
The productivity of permanent temperate cut grasslands is mainly driven by weather, soil characteristics, botanical composition and management. To adapt management to climate... -
Subcellular dynamics studies of iron reveal how tissue‐specific distribution ...
Understanding the mechanisms of iron trafficking in plants is key to enhancing the nutritional quality of crops. Because it is difficult to image iron in transit, we currently... -
N-terminal truncated RHT-1 proteins generated by translational reinitiation c...
The unprecedented wheat yield increases during the Green Revolution were achieved through the introduction of the Reduced height (Rht)-B1b and Rht-D1b semi-dwarfing alleles.... -
Take-All Disease: New Insights into an Important Wheat Root Pathogen
Take-all disease, caused by the fungal root pathogen Gaeumannomyces tritici, is considered to be the most important root disease of wheat worldwide. Here we review the advances... -
Resistance to wheat rusts identified in wheat/ Amblyopyrum muticum chromosome...
Wheat (Triticum aestivum L.) rusts are a worldwide production problem. Plant breeders have used genetic resistance to combat these fungi. However, single-gene resistance is... -
Meiosis and beyond – understanding the mechanistic and evolutionary processes...
The separation of germ cell populations from the soma is part of the evolutionary transition to multicellularity. Only genetic information present in the germ cells will be...
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