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Outputs (41)

Insulin-Like Peptide 3 (INSL3) (2018)
Book Chapter
Anand-Ivell, R., & Ivell, R. (2018). Insulin-Like Peptide 3 (INSL3). In I. Huhtaniemi, & L. Martini (Eds.), Encyclopedia of Endocrine Diseases (793-806). (Second). Elsevier. https://doi.org/10.1016/B978-0-12-801238-3.65735-5

© 2019 Elsevier Inc. Insulin-like peptide 3 (INSL3) is a major secretory product of the steroidogenic Leydig cells of the testes in the fetus as well as in the adult. It is a constitutive product of the mature Leydig cells and hence acts as an excell... Read More about Insulin-Like Peptide 3 (INSL3).

Bacteriophage ZCKP1: a potential treatment for Klebsiella pneumoniae isolated from diabetic foot patients (2018)
Journal Article
Taha, O. A., Connerton, P., Connerton, I., & El-Shibiny, A. (2018). Bacteriophage ZCKP1: a potential treatment for Klebsiella pneumoniae isolated from diabetic foot patients. Frontiers in Microbiology, 9, Article 2127. https://doi.org/10.3389/fmicb.2018.02127

The recorded growth in infection by multidrug resistant bacteria necessitates prompt efforts towards developing alternatives to antibiotics, such as bacteriophage therapy. Immuno-compromised patients with diabetes mellitus are particularly prone to f... Read More about Bacteriophage ZCKP1: a potential treatment for Klebsiella pneumoniae isolated from diabetic foot patients.

The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure (2018)
Journal Article
Harding, S. E., Channell, G., & Phillips-Jones, M. K. (2018). The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure. Biochemical Society Transactions, 46(5), 1171-1182. https://doi.org/10.1042/BST20180158

We recall the experimental approaches involved in the discovery of hydrogen bonds in deoxyribonucleic acid (DNA) made 70 years ago by a team of scientists at University College Nottingham led by J.M. Gulland, and in relation to previous studies. This... Read More about The discovery of hydrogen bonds in DNA and a re-evaluation of the 1948 Creeth two-chain model for its structure.

A non-invasive measurement of tongue surface temperature (2018)
Journal Article
Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507. https://doi.org/10.1016/j.foodres.2018.08.066

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional... Read More about A non-invasive measurement of tongue surface temperature.

Oral processing of crackers: changes in the secondary textural characteristics (2018)
Journal Article
Rosenthal, A. J., & Pang, A. (2018). Oral processing of crackers: changes in the secondary textural characteristics. Journal of Nutrition, Food and Lipid Science, 1(1), 1-5. https://doi.org/10.33513/NFLS/1801-01

To investigate the secondary textural properties associated with the later stages of oral processing, Melba toast and cream crackers were milled to minimize sensations associated with the first bite. Assessors used the Temporal Dominance of Sensation... Read More about Oral processing of crackers: changes in the secondary textural characteristics.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257. https://doi.org/10.1016/j.foodchem.2018.07.226

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Canopy and ear traits associated with avoidance of Fusarium head blight in wheat (2018)
Journal Article
Jones, S., Farooqi, A., Foulkes, J., Sparkes, D. L., Linforth, R., & Ray, R. V. (2018). Canopy and ear traits associated with avoidance of Fusarium head blight in wheat. Frontiers in Plant Science, 9, Article 1021. https://doi.org/10.3389/fpls.2018.01021

Doubled haploid and elite wheat genotypes were ground inoculated in three field experiments and head spray inoculated in two glasshouse experiments, using mixed Fusarium and Microdochium species, to identify crop canopy and ear traits associated with... Read More about Canopy and ear traits associated with avoidance of Fusarium head blight in wheat.

Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting (2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydrate Polymers, 200, 229-238. https://doi.org/10.1016/j.carbpol.2018.07.064

Binder jetting is an additive manufacturing technique in which powdered material is sequentially laid down and printed on by an ink binder, in a selective manner, to form a 3D object. Unfortunately work in this area relevant to food materials is larg... Read More about Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting.

Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines (2018)
Journal Article
Arvisenet, G., Ballester, J., Ayed, C., Sémon, E., Andriot, I., Le Quere, J.-L., & Guichard, E. (in press). Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines. Food Quality and Preference, https://doi.org/10.1016/j.foodqual.2018.07.001

Context: When congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of t... Read More about Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines.