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Items: 12

1.
Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products
Navneet Kaur, Nigel G. Halford
Foods. 2023 Sep; 12(17): 3264. Published online 2023 Aug 30. doi: 10.3390/foods12173264
PMCID:
PMC10486470
ArticlePDF–5.2M
2.
Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
Sarah Raffan, Nigel G. Halford
Ann Appl Biol. 2019 Nov; 175(3): 259–281. Published online 2019 Aug 7. doi: 10.1111/aab.12536
PMCID:
PMC6899951
ArticlePDF–6.4M
3.
Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases
Sanja Radonjić, Vesna Maraš, Jovana Raičević, Tatjana Košmerl
Molecules. 2020 Nov; 25(21): 4960. Published online 2020 Oct 27. doi: 10.3390/molecules25214960
PMCID:
PMC7663142
ArticlePDF–2.5M
4.
The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety
Sarah Raffan, Joseph Oddy, Nigel G. Halford
Int J Mol Sci. 2020 Jun; 21(11): 3876. Published online 2020 May 29. doi: 10.3390/ijms21113876
PMCID:
PMC7312080
ArticlePDF–2.9M
5.
Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin‐derived products
EFSA Panel on Contaminants in the Food Chain (CONTAM), Dieter Schrenk, Laurent Bodin, James Kevin Chipman, Jesús del Mazo, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Jean‐Charles Leblanc, Carlo Stefano Nebbia, Elsa Nielsen, Evangelia Ntzani, Annette Petersen, Salomon Sand, Tanja Schwerdtle, Christiane Vleminckx, Heather Wallace, Jan Alexander, Bruce Cottrill, Birgit Dusemund, Patrick Mulder, Davide Arcella, Katleen Baert, Claudia Cascio, Hans Steinkellner, Margherita Bignami
EFSA J. 2019 Nov; 17(11): e05860. Published online 2019 Nov 5. doi: 10.2903/j.efsa.2019.5860
PMCID:
PMC7008800
ArticlePDF–12M
6.
Risks to human and animal health related to the presence of deoxynivalenol and its acetylated and modified forms in food and feed
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Jan Alexander, Lars Barregård, Margherita Bignami, Beat Brüschweiler, Sandra Ceccatelli, Bruce Cottrill, Michael Dinovi, Bettina Grasl‐Kraupp, Christer Hogstrand, Laurentius (Ron) Hoogenboom, Carlo Stefano Nebbia, Isabelle P Oswald, Annette Petersen, Martin Rose, Alain‐Claude Roudot, Tanja Schwerdtle, Christiane Vleminckx, Günter Vollmer, Heather Wallace, Sarah De Saeger, Gunnar Sundstøl Eriksen, Peter Farmer, Jean‐Marc Fremy, Yun Yun Gong, Karsten Meyer, Hanspeter Naegeli, Dominique Parent‐Massin, Ivonne Rietjens, Hans van Egmond, Andrea Altieri, Mari Eskola, Petra Gergelova, Luisa Ramos Bordajandi, Bistra Benkova, Barbara Dörr, Athanasios Gkrillas, Nicklas Gustavsson, Mathijs van Manen, Lutz Edler
EFSA J. 2017 Sep; 15(9): e04718. Published online 2017 Sep 11. doi: 10.2903/j.efsa.2017.4718
PMCID:
PMC7010102
ArticlePDF–17M
7.
Identification of traits underpinning good breadmaking performance of wheat grown with reduced nitrogen fertilisation
Peter R. Shewry, Abigail J. Wood, Kirsty L. Hassall, Till K. Pellny, Andrew Riche, Abrar Hussain, Zhiqiang Shi, Ellen F. Mosleth, Mark Charlton, Mervin Poole, Stuart Jones, Keith Newton, Simon Penson, Gary Tucker, Simon Griffiths, Malcolm J. Hawkesford
J Sci Food Agric. 2023 Dec; 103(15): 7664–7672. Published online 2023 Jul 26. doi: 10.1002/jsfa.12848
PMCID:
PMC10952534
ArticlePDF–1.8M
8.
Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties
Jean‐Philippe Ral, Alex Whan, Oscar Larroque, Emmett Leyne, Jeni Pritchard, Anne‐Sophie Dielen, Crispin A. Howitt, Matthew K. Morell, Marcus Newberry
Plant Biotechnol J. 2016 Jan; 14(1): 364–376. Published online 2015 May 25. doi: 10.1111/pbi.12390
PMCID:
PMC4736685
ArticlePDF–788K
9.
Our Daily Bread
John B. M. Coppock
Br Med J. 1951 Dec 1; 2(4743): 1338–1339.
PMCID:
PMC2070421
SummaryPage BrowsePDF–539K
10.
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, Elena Baldoni
Plants (Basel) 2023 Mar; 12(6): 1349. Published online 2023 Mar 16. doi: 10.3390/plants12061349
PMCID:
PMC10054617
ArticlePDF–1.5M
11.
Packing a punch: understanding how flavours are produced in lager fermentations
Claire Lin Lin, Roberto de la Cerda García-Caro, Penghan Zhang, Silvia Carlin, Andrea Gottlieb, Mikael Agerlin Petersen, Urska Vrhovsek, Ursula Bond
FEMS Yeast Res. 2021 Aug; 21(5): foab040. Published online 2021 Jul 6. doi: 10.1093/femsyr/foab040
PMCID:
PMC8310685
ArticlePDF–1.6M
12.
Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality
Joseph Oddy, Rocío Alarcón-Reverte, Mark Wilkinson, Karl Ravet, Sarah Raffan, Andrea Minter, Andrew Mead, J. Stephen Elmore, Isabel Moreira de Almeida, Nicholas C. Cryer, Nigel G. Halford, Stephen Pearce
BMC Plant Biol. 2021; 21: 302. Published online 2021 Jun 29. doi: 10.1186/s12870-021-03058-7
PMCID:
PMC8240372
ArticlePDF–2.8M

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