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Expression of Mitochondrial Cytochrome C Oxidase Chaperone Gene (COX20) Improves Tolerance to Weak Acid and Oxidative Stress during Yeast FermentationThe genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentationsPhenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanolPotato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture.Uncovering the genome-wide transcriptional responses of the filamentous fungus Aspergillus niger to lignocellulose using RNA sequencingNull mutants of individual RABA genes impact the proportion of different cell wall components in stem tissue of Arabidopsis thaliana.Nutritional enhancement of plants.The mechanisms of hydrothermal deconstruction of lignocellulose: new insights from thermal-analytical and complementary studiesExpression of RCK2 MAPKAP (MAPK-activated protein kinase) rescues yeast cells sensitivity to osmotic stress.Molecular characterisation of cDNA clones representing pectin esterase isozymes from tomato.Effects of dietary polyphenols on gene expression in human vascular endothelial cells.Bioactivity and structure of biophenols as mediators of chronic diseases.Nutrimetabolomics: development of a bio-identification toolbox to determine the bioactive compounds in grape juice.Phenolic content and antioxidant capacity of hybrid variety cocoa beans.The kinetics of inhibitor production resulting from hydrothermal deconstruction of wheat straw studied using a pressurised microwave reactor.Physiological concentrations of dietary polyphenols regulate vascular endothelial cell expression of genes important in cardiovascular health.Modification of fatty acid composition in tomato (Lycopersicon esculentum) by expression of a borage delta6-desaturase.Cell wall composition of tomato fruit changes during development and inhibition of vesicle trafficking is associated with reduced pectin levels and reduced softening.Tryptic digestion coupled with ambient desorption electrospray ionization and liquid extraction surface analysis mass spectrometry enabling identification of skeletal muscle proteins in mixtures and distinguishing between beef, pork, horse, chicken,Quality parameters and antioxidant properties in organic and conventionally grown broccoli after pre-storage hot water treatment.Comprehensive metabolic profiling of mono- and polyglutamated folates and their precursors in plant and animal tissue using liquid chromatography/negative ion electrospray ionisation tandem mass spectrometry.Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.Comparison of SNP-based detection assays for food analysis: Coffee authentication.Synthesis of polygalacturonase during tomato fruit ripening.Timing of ethylene and polygalacturonase synthesis in relation to the control of tomato fruit ripening.The appearance of polygalacturonase mRNA in tomatoes: one of a series of changes in gene expression during development and ripening.Changes in ripening-related processes in tomato conditioned by the alc mutant.Polygalacturonase expression during leaf abscission of normal and transgenic tomato plants.A rab11-like gene is developmentally regulated in ripening mango (Mangifera indica L.) fruit.Silencing of the major salt-dependent isoform of pectinesterase in tomato alters fruit softening.Effect of silencing the two major tomato fruit pectin methylesterase isoforms on cell wall pectin metabolism.Toward the authentication of wines of Nemea denomination of origin through cleaved amplified polymorphic sequence (CAPS)-based assay.Authentication of coffee by means of PCR-RFLP analysis and lab-on-a-chip capillary electrophoresis.Quantitative bioluminometric method for DNA-based species/varietal identification in food authenticity assessment.Folate Polyglutamylation is Required for Rice Seed DevelopmentIsolation and characterization of oil bodies from Oryza sativa bran and studies of their physical propertiesPhytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified IsolatesVitamins C and EDipstick Test for DNA-Based Food Authentication. Application to Coffee Authenticity Assessment
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description
hulumtues
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researcher
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wetenschapper
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հետազոտող
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name
Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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type
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
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Gregory A. Tucker
@sl
P106
P1153
55902886800
P21
P31
P496
0000-0002-3377-9132