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Author/Creator Plummer, Amy

1. 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. (16th April 2022)

Authors:
Shewry, Peter R.; America, Antoine H.P.; Lovegrove, Alison; Wood, Abigail J.; Plummer, Amy; Evans, Jessica; van den Broeck, Hetty C.; Gilissen, Luud; Mumm, Roland; Ward, Jane L.; Proos, Zsuzsan; Kuiper, Petra; Longin, C. Friedrich H.; Andersson, Annica A.M.; Philip van Straaten, Jan; Jonkers, Dai...
Journal:
Food chemistry
Issue:
Volume 374(2022)
Page Start:
Record Type:
Journal Article
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2. Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study. Issue 1 (20th December 2019)

Authors:
Corrado, Marina; Cherta-Murillo, Anna; Chambers, Edward S.; Wood, Abigail J.; Plummer, Amy; Lovegrove, Alison; Edwards, Cathrina H.; Frost, Gary S.; Hazard, Brittany A.
Journal:
Food & function
Issue:
Volume 11:Issue 1(2020)
Page Start:
617
Record Type:
Journal Article
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3. Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross‐linking. Issue 11 (17th May 2020)

Authors:
Pellny, Till K.; Patil, Archana; Wood, Abigail J.; Freeman, Jackie; Halsey, Kirstie; Plummer, Amy; Kosik, Ondrej; Temple, Henry; Collins, Joel D.; Dupree, Paul; Berry, Simon; Shewry, Peter R.; Lovegrove, Alison; Phillips, Andrew L.; Mitchell, Rowan A.C.
Journal:
Plant biotechnology journal
Issue:
Volume 18:Issue 11(2020)
Page Start:
2316
Record Type:
Journal Article
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