Search Results - "Collin, H.A"

Synthesis of the flavour precursor, alliin, in garlic tissue cultures by Hughes, J., Tregova, A., Tomsett, A.B., Jones, M.G., Cosstick, R., Collin, H.A.

“…Uptake and metabolism of allyl thiol and allyl cysteine by undifferentiated callus of garlic and onion led to the formation of the flavour precursors alliin…”
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Sulfur biochemistry of garlic: the biosynthesis of flavor precursors by Collin, H.A, Hughes, J, Tregova, A, Milne, J.G.C, Werff, G. van der, Wilkinson, M, Jones, M.G, Tomsett, A.B, Cosstick, R, Trueman, L

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Biosynthesis of the flavour precursors of onion and garlic by Jones, M.G, Hughes, J, Tregova, A, Milne, J, Tomsett, A.B, Collin, H.A

“…Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic…”
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Assessment of the response of carrot somaclones to Pythium violae, causal agent of cavity spot by Cooper, C, Crowther, T, Smith, B.M, Isaac, S, Collin, H.A

“…Cavity spot is a major disease of carrots, causing cavities on the surface of the root. Available commercial varieties show a range of susceptibility but no…”
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Effect of Low Storage Temperature on Some of the Flavour Precursors in Garlic (Allium Sativum) by Hughes, J, Collin, H.A, Tregova, A, Tomsett, A.B, Cosstick, R, Jones, M.G

“…Garlic (Allium sativum) cloves were stored at ambient temperature and 4 degrees C for periods up to six months to establish the effect of position of the…”
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Assessment of the flavour of fresh uncooked onions by taste-panels and analysis of flavour precursors, pyruvate and sugars by Crowther, T, Collin, H.A, Smith, B, Tomsett, A.B, O'Connor, D, Jones, M.G

“…Flavour in fresh onions is dominated by volatile sulphenic and thiosulphenic acids that are liberated once alk(en)yl cysteine sulphoxide (ACSO) flavour…”
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Morphological and biochemical response of carrots to Pythium violae, causative agent of Cavity Spot by Cooper, C, Isaac, S, Jones, M.G, Crowther, T, Smith, B.M, Collin, H.A

“…During Cavity Spot disease of carrot ( Daucus carota), the surface of the root is penetrated by the fungus Pythium violae causing surface lesions and cell…”
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Interspecific genomic rearrangements in androgenic plants derived from a Lolium multiflorum x Festuca arundinacea (2n = 5x = 35) hybrid by Humphreys, M.W, Zare, A.G, Pasakinskiene, I, Thomas, H, Rogers, W.J, Collin, H.A

“…Pollen microspores from a hybrid between Lolium multiflorum (2n =4x= 28) and Festuca arundinacea (2n = 6x = 42) were cultured and over 200 androgenic green…”
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Characterization of alfalfa (Medicago sativa L.) following in vitro selection for salt tolerance by Safarnejad, A. (Liverpool Univ. (United Kingdom). Dept. of Environmental and Evolutionary Biology), Collin, H.A, Bruce, K.D, McNeilly, T

“…Alfalfa (Medicago sativa L.) is a valuable forage crop which is grown in areas of limited rainfall, high temperature and where the land is often salt affected…”
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The biosynthetic pathway of the S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in species of Allium by Edwards, S.J. (Liverpool Univ. (United Kingdom). Dept. of Biochemistry), Britton, G, Collin, H.A

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Biochemical and physiological aspects of leaf development in cocoa (Theobroma cacao L.). VIII. Export and distribution of 14C auxin and kinin from the young and mature leaves by Abo-Hamed, S, Collin, H.A, Hardwick, K

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Biochemical and physiological aspects of leaf development in cocoa (Theobroma cacao). VI. Hormonal interactions between mature leaves and the shoot apex by Abo-Hamed, S, Collin, H.A, Hardwick, K

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Characterization of progeny of Coleus blumei following an in vitro selection for salt tolerance by Ibrahim, K.M. (Liverpool Univ. (United Kingdom). Dept. of Genetics and Microbiology), Collins, J.C, Collin, H.A

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Uptake and accumulation of zinc, lead and copper in zinc and lead tolerant anthoxanthum odoratum L by Qureshi, J.A, Thurman, D.A, Hardwick, K, Collin, H.A

“…The amount of zinc, lead or copper accumulated in plants from zinc and lead tolerant and non-tolerant populations of Anthoxanthum odoratum L. varied depending…”
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Comparison of the onion plant (Allium cepa) and onion tissue culture. IV. Effect of shoot and root morphogenesis on flavour precursor synthesis in onion tissue culture by Turnbull, A, Galpin, I.J, Smith, J.L, Collin, H.A

“…Tissue cultures of onion, differentiated into roots and shoots, were examined for total flavour precursor levels, composition of the flavour precursors and…”
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Chitin as a measure of biomass of Crinipellis perniciosa, causal agent of witches' broom disease of Theobroma cacao by PENMAN, D., BRITTON, G., HARDWICK, K., COLLIN, H. A., ISAAC, S.

“…Crinipellis perniciosa is the cause of witches' broom disease of cocoa, a serious problem in South America. The aim of the project was to develop a measure of…”
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Comparison of the onion plant (Allium cepa) and onion tissue culture. II. Stimulation of flavour precursor synthesis in onion tissue cultures by Selby, C, Turnbull, A, Collin, H.A

“…Onion callus was exposed to high concentrations of a number of intermediates involved in the synthesis of S-trans-prop-1-enyl-L-cysteine sulphoxide, the major…”
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Uptake of protoplasts from the filamentous fungi Aspergillus nidulans and Fusarium oxysporum into protoplasts from celery (Apium graveolens L.) by Lynch, P.T, Isaac, S, Collin, H.A

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Comparison of the onion plant (Allium cepa) and onion tissue culture. I. Alliinase activity and flavour precursor compounds by Selby, C, Galpin, I.J, Collin, H.A

“…The system for flavour production in the onion consists of the enzyme alliinase and the flavour precursors, the S-alkyl-L-cysteine sulphoxides. Flavour…”
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effect of growth regulators, light and temperature on flavour production in celery tissue cultures by Watts, M.J, Galpin, I.J, Collin, H.A

“…Cell suspensions of celery (Apium graveolens L.) were subcultured on media containing a range of auxins and antiauxins to replace 2,4-dichlorophenoxyacetic…”
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