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Outputs (215)

The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations (2013)
Journal Article
Lawrence, S. J., Nicholls, S., Box, W. G., Sbuelz, R., Bealin-Kelly, F., Axcell, B., & Smart, K. A. (2013). The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations. Journal- American Society of Brewing Chemists, 71(2), 90-96. https://doi.org/10.1094/ASBCJ-2013-0405-01

Fermentation performance and final beer product quality can be greatly influenced by the integrity of brewing yeast mtDNA, particularly when petite mutants are formed. The factors that influence the susceptibility of cropped yeast to form petites are... Read More about The relationship between yeast cell age, fermenter cone environment, and Petite Mutant Formation in lager fermentations.

Peptic digestion of beef myofibrils is modified by prior marination (2013)
Journal Article
Patel, N., & Welham, S. J. (2013). Peptic digestion of beef myofibrils is modified by prior marination. Food and Nutrition Research, 57(20294), https://doi.org/10.3402/fnr.v57i0.20294

Background: Preparatory steps such as seasoning, marination, and cooking may induce changes in meat
which affects the ability of the stomach to adequately digest it. This may result in peptide chains reaching the
colon intact where resident bacteri... Read More about Peptic digestion of beef myofibrils is modified by prior marination.

The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower) (2013)
Journal Article
Furse, S., Liddell, S., Ortori, C. A., Williams, H., Neylon, D. C., Scott, D. J., Barrett, D. A., & Gray, D. A. (2013). The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower). Journal of Chemical Biology, 6(2), 63-76. https://doi.org/10.1007/s12154-012-0090-1

In this paper we report the molecular profiling, lipidome and proteome, of the plant organelle known as an oil body (OB). The OB is remarkable in that it is able to perform its biological role (storage of triglycerides) whilst resisting the physical... Read More about The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower).

Synergism between cAMP and PPARγ signalling in the initiation of UCP1 gene expression in HIB1B brown adipocytes (2013)
Journal Article
Chen, H., Liu, Q., Salter, A. M., & Lomax, M. A. (2013). Synergism between cAMP and PPARγ signalling in the initiation of UCP1 gene expression in HIB1B brown adipocytes. PPAR Research, 2013(476049), https://doi.org/10.1155/2013/476049

Expression of the brown adipocyte-specific gene, uncoupling protein 1 (UCP1), is increased by both PPAR stimulation and cAMP activation through their ability to stimulate the expression of the PPAR coactivator PGC1. In HIB1B brown preadipocytes, comb... Read More about Synergism between cAMP and PPARγ signalling in the initiation of UCP1 gene expression in HIB1B brown adipocytes.

Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations (2012)
Journal Article
Lawrence, S. J., Wimalasena, T. T., Nicholls, S. M., Box, W. G., Boulton, C., & Smart, K. A. (2012). Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations. Journal- American Society of Brewing Chemists, 70(4), 268-274. https://doi.org/10.1094/ASBCJ-2012-0917-01

Repeated reuse or "serial repitching" of yeast between successive fermentations exposes brewing yeast cells to a number of biological, chemical, and physical stresses. It is generally accepted that brewery yeast biomass recycling leads to an increase... Read More about Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations.

Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use (2012)
Journal Article
Adams, G. G., Imran, S., Wang, S., Mohammad, A., Samil Kok, M., Gray, D. A., Channell, G. A., & Harding, S. E. (2012). Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use. Food Chemistry, 134(4), 1919-1925. https://doi.org/10.1016/j.foodchem.2012.03.114

Pumpkin, a member of the Cucurbitaceae family has been used frequently as functional medicines for therapeutic use. Several phytochemicals such as polysaccharides, phenolic glycosides, 13-hydroxy-9Z, 11E-octadecatrienoic acid from the leaves of pumpk... Read More about Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use.

Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system (2012)
Journal Article
Boothroyd, E. L., Linforth, R. S., & Cook, D. J. (2012). Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system. Journal of Agricultural and Food Chemistry, 60(40), 9959-9966. https://doi.org/10.1021/jf3022892

Ethanolic atmospheric pressure chemical ionization mass spectrometry (APCI-MS) was used to analyze the headspace concentrations of a test set of 14 whisky volatile compounds above a series of aqueous ethanolic solutions differing in alcohol content (... Read More about Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system.

Malt-induced premature yeast flocculation: Current perspectives (2012)
Journal Article
Panteloglou, A. G., Smart, K. A., & Cook, D. J. (2012). Malt-induced premature yeast flocculation: Current perspectives. Journal of Industrial Microbiology and Biotechnology, 39(6), 813-822. https://doi.org/10.1007/s10295-012-1086-0

Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of... Read More about Malt-induced premature yeast flocculation: Current perspectives.

Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry (2011)
Journal Article
Davies, S. M., Linforth, R. S., Wilkinson, S. J., Smart, K. A., & Cook, D. J. (2011). Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry. Biotechnology for Biofuels, 4, Article 28. https://doi.org/10.1186/1754-6834-4-28

Atmospheric pressure chemical ionisation mass spectrometry (APCI-MS) offers advantages as a rapid analytical technique for the quantification of three biomass degradation products (acetic acid, formic acid and furfural) within pretreated wheat straw... Read More about Rapid analysis of formic acid, acetic acid, and furfural in pretreated wheat straw hydrolysates and ethanol in a bioethanol fermentation using atmospheric pressure chemical ionisation mass spectrometry.