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Exposure of neonatal rats to maternal cafeteria feeding during suckling alters hepatic gene expression and DNA methylation in the insulin signalling pathway (2013)
Journal Article
Daniel, Z., Akyol, A., McMullen, S., & Langley-Evans, S. C. (2013). Exposure of neonatal rats to maternal cafeteria feeding during suckling alters hepatic gene expression and DNA methylation in the insulin signalling pathway. Genes and Nutrition, 9(1), Article 365. https://doi.org/10.1007/s12263-013-0365-3

Nutrition in early life is a determinant of lifelong physiological and metabolic function. Diseases that are associated with ageing may, therefore, have their antecedents in maternal nutrition during pregnancy and lactation. Rat mothers were fed eith... Read More about Exposure of neonatal rats to maternal cafeteria feeding during suckling alters hepatic gene expression and DNA methylation in the insulin signalling pathway.

Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations (2013)
Journal Article
Panteloglou, A. G., Smart, K. A., & Cook, D. J. (2013). Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations. Journal of The American Society of Brewing Chemists, 71(4), 214-223. https://doi.org/10.1094/ASBCJ-2013-0916-01

Premature yeast flocculation (PYF) is a sporadic condition of brewery fermentations in which yeast settles out from the fermenting wort earlier or more heavily than usual and before full attenuation has been reached. Factors originating from malt (i.... Read More about Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations.

Origins of the perceived nutty character of new-make malt whisky spirit (2013)
Journal Article
Boothroyd, E., Linforth, R. S., Jack, F., & Cook, D. J. (2014). Origins of the perceived nutty character of new-make malt whisky spirit. Journal of the Institute of Brewing, 120(1), 16-22. https://doi.org/10.1002/jib.103

New-make malt spirits were sourced from 35 individual Scotch Whisky distilleries and their sensory characteristics rated by a trained panel using descriptive analysis. Selected samples (either high or low in perceived nutty character) were analysed u... Read More about Origins of the perceived nutty character of new-make malt whisky spirit.

Weight loss in a UK commercial all meal provision study: a randomised controlled trial (2013)
Journal Article
Mellor, D. D., Whitham, C., Goodwin, S., Morris, M., Reid, M., & Atkin, S. L. (2014). Weight loss in a UK commercial all meal provision study: a randomised controlled trial. Journal of Human Nutrition and Dietetics, 27(4), 377-383. https://doi.org/10.1111/jhn.12171

Background: Effective approaches are needed to address the increasing prev- alence of overweight and obesity. The present study investigated whether all meal provision was a more effective and acceptable method for weight loss than a self-directe... Read More about Weight loss in a UK commercial all meal provision study: a randomised controlled trial.

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models (2013)
Journal Article
Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K... Read More about Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.

Optimisation and Use of Humanised RBL NF-AT-GFP and NF-AT-DsRed Reporter Cell Lines Suitable for High-Throughput Scale Detection of Allergic Sensitisation in Array Format and Identification of the ECM–Integrin Interaction as Critical Factor (2013)
Journal Article
Wang, X., Cato, P., Lin, H., Li, T., Wan, D., Alcocer, M. J., & Falcone, F. H. (2014). Optimisation and Use of Humanised RBL NF-AT-GFP and NF-AT-DsRed Reporter Cell Lines Suitable for High-Throughput Scale Detection of Allergic Sensitisation in Array Format and Identification of the ECM–Integrin Interaction as Critical Factor. Molecular Biotechnology, 56(2), https://doi.org/10.1007/s12033-013-9689-x

We have previously described a microarray platform combining live basophils with protein arrays suitable for high-throughput detection of sensitisation against allergens. During optimisation of this technique, we observed severe losses of adhering ce... Read More about Optimisation and Use of Humanised RBL NF-AT-GFP and NF-AT-DsRed Reporter Cell Lines Suitable for High-Throughput Scale Detection of Allergic Sensitisation in Array Format and Identification of the ECM–Integrin Interaction as Critical Factor.

The composition and ultrastructure of sorghum spent grains (2013)
Journal Article
Holmes, C. P., Cahill, G., Smart, K. A., & Cook, D. J. (2013). The composition and ultrastructure of sorghum spent grains. Journal of the Institute of Brewing, 119(1-2), 41-47. https://doi.org/10.1002/jib.67

The present study aimed to investigate the composition and structure of sorghum spent grains (SSG) as a pre-requisite for evaluating potential applications of this brewery co-product. SSG samples sourced from African breweries employing a grist with... Read More about The composition and ultrastructure of sorghum spent grains.

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., …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 PPAR? 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 PPAR? 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 PPAR? signalling in the initiation of UCP1 gene expression in HIB1B brown adipocytes.