All Outputs (6)

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., …Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

Determination of wheat spike and spikelet architecture and grain traits using X-ray Computed Tomography imaging (2021)
Journal Article
Hu, Z., Riche, A. B., Hawkesford, M. J., Whalley, W. R., Atkinson, B. S., Sturrock, C. J., & Mooney, S. J. (2021). Determination of wheat spike and spikelet architecture and grain traits using X-ray Computed Tomography imaging. Plant Methods, 17(1), Article 26. https://doi.org/10.1186/s13007-021-00726-5

© 2021, The Author(s). Background: Wheat spike architecture is a key determinant of multiple grain yield components and detailed examination of spike morphometric traits is beneficial to explain wheat grain yield and the effects of differing agronomy... Read More about Determination of wheat spike and spikelet architecture and grain traits using X-ray Computed Tomography imaging.

Morphology, adipocyte size, and fatty acid analysis of dairy cattle digital cushions, and the effect of body condition score and age (2021)
Journal Article
Newsome, R. F., Mostyn, A., Wilson, J. P., Alibhai, A., Bollard, N., Randall, L., …Rutland, C. S. (2021). Morphology, adipocyte size, and fatty acid analysis of dairy cattle digital cushions, and the effect of body condition score and age. Journal of Dairy Science, 104(5), https://doi.org/10.3168/jds.2020-19388

The digital cushion is an essential part of maintaining a healthy foot, working to dissipate foot strike and body weight forces and lameness from claw horn disruption lesions. Despite the importance of the digital cushion, little is known about the b... Read More about Morphology, adipocyte size, and fatty acid analysis of dairy cattle digital cushions, and the effect of body condition score and age.

Plant roots sense soil compaction through restricted ethylene diffusion (2021)
Journal Article
Pandey, B. K., Huang, G., Bhosale, R., Hartman, S., Sturrock, C. J., Jose, L., …Bennett, M. J. (2021). Plant roots sense soil compaction through restricted ethylene diffusion. Science, 371(6526), 276-280. https://doi.org/10.1126/science.abf3013

© 2021 The Authors, some rights reserved. Soil compaction represents a major challenge for modern agriculture. Compaction is intuitively thought to reduce root growth by limiting the ability of roots to penetrate harder soils. We report that root gro... Read More about Plant roots sense soil compaction through restricted ethylene diffusion.

Preparation, Scanning and Analysis of Duckweed Using X-Ray Computed Microtomography (2021)
Journal Article
Jones, D. H., Atkinson, B., Ware, A., Sturrock, C. J., Bishopp, A., & Wells, D. M. (2021). Preparation, Scanning and Analysis of Duckweed Using X-Ray Computed Microtomography. Frontiers in Plant Science, 11, Article 617830. https://doi.org/10.3389/fpls.2020.617830

© Copyright © 2021 Jones, Atkinson, Ware, Sturrock, Bishopp and Wells. Quantification of anatomical and compositional features underpins both fundamental and applied studies of plant structure and function. Relatively few non-invasive techniques are... Read More about Preparation, Scanning and Analysis of Duckweed Using X-Ray Computed Microtomography.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
Journal Article
Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., …Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits... Read More about The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.