Dobson G - Search Results

1

Fatty acid content and juice characteristics in black currant (Ribes nigrum L.) genotypes.

Del Castillo ML, Dobson G, Brennan R, Gordon S. Del Castillo ML, et al. Among authors: dobson g. J Agric Food Chem. 2004 Feb 25;52(4):948-52. doi: 10.1021/jf034950q. J Agric Food Chem. 2004. PMID: 14969555

2

Genotypic variation in fatty acid content of blackcurrant seeds.

Ruiz del Castillo ML, Dobson G, Brennan R, Gordon S. Ruiz del Castillo ML, et al. Among authors: dobson g. J Agric Food Chem. 2002 Jan 16;50(2):332-5. doi: 10.1021/jf010899j. J Agric Food Chem. 2002. PMID: 11782203

3

Comparison of fatty acid and polar lipid contents of tubers from two potato species, Solanum tuberosum and Solanum phureja.

Dobson G, Griffiths DW, Davies HV, McNicol JW. Dobson G, et al. J Agric Food Chem. 2004 Oct 6;52(20):6306-14. doi: 10.1021/jf049692r. J Agric Food Chem. 2004. PMID: 15453705

4

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.

Dobson G, McDougall GJ, Stewart D, Cubero MÁ, Karjalainen RO. Dobson G, et al. J Food Sci. 2017 Jan;82(1):44-52. doi: 10.1111/1750-3841.13575. Epub 2016 Dec 5. J Food Sci. 2017. PMID: 27918614

5

Leaf lipids of Ribes nigrum: a plant containing 16:3, alpha-18:3, gamma-18:3 and 18:4 fatty acids.

Dobson G. Dobson G. Biochem Soc Trans. 2000 Dec;28(6):583-6. Biochem Soc Trans. 2000. PMID: 11171133

6

A metabolomics study of cultivated potato (Solanum tuberosum) groups Andigena, Phureja, Stenotomum, and tuberosum using gas chromatography-mass spectrometry.

Dobson G, Shepherd T, Verrall SR, Griffiths WD, Ramsay G, McNicol JW, Davies HV, Stewart D. Dobson G, et al. J Agric Food Chem. 2010 Jan 27;58(2):1214-23. doi: 10.1021/jf903104b. J Agric Food Chem. 2010. PMID: 20028086

7

Glutathionyl-S-chlorogenic acid is present in fruit of Vaccinium species, potato tubers and apple juice.

McDougall GJ, Foito A, Dobson G, Austin C, Sungurtas J, Su S, Wang L, Feng C, Li S, Wang L, Wei W, Allwood JW, Stewart D. McDougall GJ, et al. Among authors: dobson g. Food Chem. 2020 Nov 15;330:127227. doi: 10.1016/j.foodchem.2020.127227. Epub 2020 Jun 4. Food Chem. 2020. PMID: 32521402

8

Phytochemical diversity in tubers of potato cultivars and landraces using a GC-MS metabolomics approach.

Dobson G, Shepherd T, Verrall SR, Conner S, McNicol JW, Ramsay G, Shepherd LV, Davies HV, Stewart D. Dobson G, et al. J Agric Food Chem. 2008 Nov 12;56(21):10280-91. doi: 10.1021/jf801370b. Epub 2008 Oct 21. J Agric Food Chem. 2008. PMID: 18937493

9

Polyphenol and vitamin C contents in European commercial blackcurrant juice products.

Mattila PH, Hellström J, McDougall G, Dobson G, Pihlava JM, Tiirikka T, Stewart D, Karjalainen R. Mattila PH, et al. Among authors: dobson g. Food Chem. 2011 Aug 1;127(3):1216-23. doi: 10.1016/j.foodchem.2011.01.129. Epub 2011 Feb 1. Food Chem. 2011. PMID: 25214117

10

The composition of potentially bioactive triterpenoid glycosides in red raspberry is influenced by tissue, extraction procedure and genotype.

McDougall GJ, Allwood JW, Pereira-Caro G, Brown EM, Latimer C, Dobson G, Stewart D, Ternan NG, Lawther R, O'Connor G, Rowland I, Crozier A, Gill CIR. McDougall GJ, et al. Among authors: dobson g. Food Funct. 2017 Oct 18;8(10):3469-3479. doi: 10.1039/c7fo00846e. Food Funct. 2017. PMID: 28884768

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