All Stories

  1. Acrylamide and wheat

    Article • Food and Energy Security, August 2016, Wiley

    Dr Tanya Y Curtis, Professor Nigel G Halford

  2. Acrylamide and Rye

    Article • Frontiers in Plant Science, June 2016, Frontiers

    Dr Tanya Y Curtis, Professor Nigel G Halford

  3. Asparagine synthetase in wheat

    Article • Journal of Cereal Science, March 2016, Elsevier

    Dr Tanya Y Curtis, Professor Nigel G Halford

  4. Gene Regulatory Networks

    Article • PLoS ONE, September 2014, PLOS

    Dr Tanya Y Curtis

  5. Cereal contaminants

    Article • Journal of Cereal Science, May 2014, Elsevier

    Professor Nigel G Halford, Dr Tanya Y Curtis

  6. Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression

    Article • Plant Biotechnology Journal, November 2011, Wiley

    Professor Nigel G Halford, Dr Tanya Y Curtis

  7. The Maillard reaction in food processing and cooking: A classic case of risk and benefit

    Article • The Biochemist, December 2010, Portland Press Ltd.

    Dr Tanya Y Curtis

  8. Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

    Article • Journal of Agricultural and Food Chemistry, February 2010, American Chemical Society (ACS)

    Professor Nigel G Halford, Professor Martin Afan John Parry, Dr Tanya Y Curtis

  9. Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing

    Article • Journal of Agricultural and Food Chemistry, February 2009, American Chemical Society (ACS)

    Professor Nigel G Halford, Professor Martin Afan John Parry, Dr Tanya Y Curtis

  10. Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    Professor Nigel G Halford, Professor Martin Afan John Parry, Dr Tanya Y Curtis