All Outputs (3)

Proteomic analysis of a compatible interaction between Pisum sativum (pea) and the downy mildew pathogen Peronospora viciae (2008)
Book Chapter
Lewis, M., Amey, R., Schleicher, T., Slinn, J., Lewis, M., Macdonald, H., …Spencer-Phillips, P. T. (2008). Proteomic analysis of a compatible interaction between Pisum sativum (pea) and the downy mildew pathogen Peronospora viciae. In A. Lebeda, P. T. Spencer-Phillips, & B. Cooke (Eds.), The Downy Mildews - Genetics, Molecular Biology and Control (41-55). Springer Netherlands. https://doi.org/10.1007/978-1-4020-8973-2_5

A proteomic approach was used to identify host proteins altering in abundance during Peronospora viciae infection of a susceptible cultivar of pea (Pisum sativum cv. Livioletta). Proteins were extracted from fully developed pea leaflets at 4 days pos... Read More about Proteomic analysis of a compatible interaction between Pisum sativum (pea) and the downy mildew pathogen Peronospora viciae.

Post-harvest spoilage of wheat grains: Malodour formation and the infection process (2006)
Book Chapter
Spencer-Phillips, P. T., Wallington, A., Kockenberger, W., Gunson, H., & Ratcliffe, N. M. (2006). Post-harvest spoilage of wheat grains: Malodour formation and the infection process. In M. Bailey, A. Lilley, T. Timms-Wilson, & P. T. Spencer-Phillips (Eds.), Microbial Ecology of Aerial Plant Surfaces (287-303). Wallingford: CAB International

The use of a minimal number of vapour sensors for the assessment of food quality (2001)
Book Chapter
de Lacy Costello, B., Ewen, R., Gunson, H., Ratcliffe, N. M., & Spencer-Phillips, P. T. (2001). The use of a minimal number of vapour sensors for the assessment of food quality. In S. Clark, K. Thompson, C. Keevil, & M. Smith (Eds.), Rapid Detection Assays (148-152). Royal Society of Chemistry

The detection of harmful chemicals and microbial pathogens in food and water destined for consumers is of paramount importance the world over and it is vital that new techniques and discoveries are widely disseminated. Bringing together international... Read More about The use of a minimal number of vapour sensors for the assessment of food quality.