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Journal of Cereal Science
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April 22, 2014
Expression analysis of abscisic acid (ABA) and metabolic signalling factors in developing endosperm and embryo of barley
Zhiwei Chen, Jianhua Huang, Nira Muttucumaru, et al.
Journal of Agricultural and Food Chemistry
|
June 18, 2013
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Journal of Agricultural and Food Chemistry
|
July 16, 2008
Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat
J Stephen Elmore, Jane K Parker, Nigel G Halford, et al.
Journal of Agricultural and Food Chemistry
|
February 24, 2015
Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Planta
|
October 16, 2013
Photosynthetic assimilation of ¹⁴C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers
Nira Muttucumaru, Alfred J Keys, Martin A J Parry, et al.
Journal of Experimental Botany
|
February 21, 2012
The acrylamide problem: a plant and agronomic science issue
Nigel G Halford, Tanya Y Curtis, Nira Muttucumaru, et al.
Food Chemistry
|
April 6, 2015
Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time
J Stephen Elmore, Adrian Briddon, Andrew T Dodson, et al.
Plant Biotechnology Journal
|
November 11, 2011
Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression
Edward H Byrne, Ian Prosser, Nira Muttucumaru, et al.
Journal of Agricultural and Food Chemistry
|
July 16, 2008
Reducing acrylamide precursors in raw materials derived from wheat and potato
Nira Muttucumaru, J Stephen Elmore, Tanya Curtis, et al.
Food Chemistry
|
November 19, 2016
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 17) with videos related to
Sort By:
Page
of 2
Journal of Cereal Science
|
April 22, 2014
Expression analysis of abscisic acid (ABA) and metabolic signalling factors in developing endosperm and embryo of barley
Zhiwei Chen, Jianhua Huang, Nira Muttucumaru, et al.
Journal of Agricultural and Food Chemistry
|
June 18, 2013
Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Journal of Agricultural and Food Chemistry
|
July 16, 2008
Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat
J Stephen Elmore, Jane K Parker, Nigel G Halford, et al.
Journal of Agricultural and Food Chemistry
|
February 24, 2015
Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Planta
|
October 16, 2013
Photosynthetic assimilation of ¹⁴C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers
Nira Muttucumaru, Alfred J Keys, Martin A J Parry, et al.
Journal of Experimental Botany
|
February 21, 2012
The acrylamide problem: a plant and agronomic science issue
Nigel G Halford, Tanya Y Curtis, Nira Muttucumaru, et al.
Food Chemistry
|
April 6, 2015
Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time
J Stephen Elmore, Adrian Briddon, Andrew T Dodson, et al.
Plant Biotechnology Journal
|
November 11, 2011
Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression
Edward H Byrne, Ian Prosser, Nira Muttucumaru, et al.
Journal of Agricultural and Food Chemistry
|
July 16, 2008
Reducing acrylamide precursors in raw materials derived from wheat and potato
Nira Muttucumaru, J Stephen Elmore, Tanya Curtis, et al.
Food Chemistry
|
November 19, 2016
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Nira Muttucumaru, Stephen J Powers, J Stephen Elmore, et al.
Page
of 2