Search Results - "Tregova, 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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Ethanol-inducible gene expression: first step towards a new green revolution? by Tomsett, Brian, Tregova, Angela, Garoosi, Ali, Caddick, Mark

“…The introduction of dwarf varieties of cereals was fundamental to the green revolution, but in the post-genomic era, the manipulation of plant morphology could…”
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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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Ethanol-inducible gene expression: first step towards a new green revolution? by Tomsett, B, Tregova, A, Garoosi, A, Caddick, M

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