Wendy R Russell

7PUBLICATIONS
23CO-AUTHORS
Food chemistry and food sensory scienceHorticultural crop improvement (incl. selection and breeding)Crop and pasture biomass and bioproductsEnvironmental epidemiologyFood properties (incl. characteristics and health benefits)
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Publications (7)

|Jul 15, 2026
Nutritional and Phytochemical Characterization of Commercially Available Chia, Quinoa, Pumpkin Seed, Flaxseed and Triticale Products.

|Mar 13, 2025
Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs.

Ricardo Ramos-Sanchez, Nicholas J Hayward, Donna Henderson

|Aug 10, 2024
Persimmon Fiber-Rich Ingredients Promote Anti-Inflammatory Responses and the Growth of Beneficial Anti-Inflammatory Firmicutes Species from the Human Colon.

Lucía López-Bermudo, Bryan Moreno-Chamba, Julio Salazar-Bermeo

|Nov 25, 2023
Buckwheat (Fagopyrum esculentum) Hulls Are a Rich Source of Fermentable Dietary Fibre and Bioactive Phytochemicals.

Zhihong Zhang, Songtao Fan, Gary J Duncan

|Oct 14, 2023
Homemade Nucleic Acid Preservation Buffer Proves Effective in Preserving the Equine Faecal Microbiota over Time at Ambient Temperatures.

Ashley B Ward, Patricia A Harris, Caroline McG Argo

|Oct 30, 2021
Hemp and buckwheat are valuable sources of dietary amino acids, beneficially modulating gastrointestinal hormones and promoting satiety in healthy volunteers.

Madalina Neacsu, Nicholas J Vaughan, Salvatore Multari

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Frequent Collaborators

2 joint publications

Nicholas J Hayward

1 joint publications

Franziska Pohl

1 joint publications

Marie Goua

1 joint publications

Kyari Yates