Amy Plummer
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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes Open
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans th…
Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross‐linking Open
Summary Wheat contains abundant xylan in cell walls of all tissues, but in endosperm, there is an unusual form of xylan substituted only by arabinose (arabinoxylan; AX) that has long chains and low levels of feruloylation, a fraction of wh…
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour Open
Thirty-nine UK adapted wheat cultivars dating from between 1790 and 2012 were grown in replicated randomised field trials for three years, milled, and white flour analysed for the contents of dietary fibre components (arabinoxylan and β-gl…
Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour Open
Dietary fibre (DF) has multiple health benefits and wheat grains are major sources of DF for human health. However, DF is depleted in white wheat flour which is more widely consumed than wholegrain. The major DF component in white flour is…
Effect of semolina pudding prepared from<i>starch branching enzyme IIa</i>and<i>b</i>mutant wheat on glycaemic response<i>in vitro</i>and<i>in vivo</i>: a randomised controlled pilot study Open
The starch characteristics of raw semolina determinesbeIIa/b-AB pudding digestibilityin vitroand glycaemic indexin vivo.
Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour Open
Dietary fibre (DF) has multiple health benefits, and wheat products are major sources of DF for human health. However, DF is depleted in white flour, which is most widely consumed, compared to wholegrain. The major type of DF in white whea…
View article: Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour
Identification of a major QTL and associated marker for high arabinoxylan fibre in white wheat flour Open
Relative viscosity data and total arabinoxylan content derived from enzymatic fingerprinting for the four populations studied: Yumai x Altigo, 2013 Yumai x Claire, 2015, 2016 Yumai x Ukrainka, 2013 Yumai x Valoris, 2013, 2017
View article: A conserved fungal glycosyltransferase facilitates pathogenesis of plants by enabling hyphal growth on solid surfaces
A conserved fungal glycosyltransferase facilitates pathogenesis of plants by enabling hyphal growth on solid surfaces Open
Pathogenic fungi must extend filamentous hyphae across solid surfaces to cause diseases of plants. However, the full inventory of genes which support this is incomplete and many may be currently concealed due to their essentiality for the …