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Lark, R.M., Patton, M., Ander, E.L. and Reay, D.M. (2018). The singularity index for soil geochemical variables, and a mixture model for its interpretation. Geoderma,32383-106 DOI:  

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Lobet, G., Paez-Garcia, A., Schneider, H. et al. (2019). Demystifying roots: A need for clarification and extended concepts in root phenotyping. Plant Science,28211-13 DOI:

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Williams, J.D.O., Dobbs, M.R., Kingdon, A. et al. (2019). Stochastic modelling of hydraulic conductivity derived from geotechnical data; an example applied to central Glasgow. Earth and Environmental Science Transactions of the Royal Society of Edinburgh,108(2-3) 141-154 DOI:

Monnahan, P., Kolář, F., Baduel, P. et al. (2019). Pervasive population genomic consequences of genome duplication in Arabidopsis arenosa. Nature Ecology and Evolution,3(3) 457-468 DOI:

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Pandey, B.K. and Bennett, M.J. (2019). A New Angle on How Roots Acclimate to Sporadic Rainfall. Cell,178(2) 269-271 DOI:  

Terés, J., Busoms, S., Perez Martín, L. and et al. (2019). Soil carbonate drives local adaptation in Arabidopsis thaliana. Plant Cell and Environment, 42(8) 2384-2398 DOI:

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Huang, X.-Y., Li, M., Luo, R. et al. (2019). Epigenetic regulation of sulfur homeostasis in plants. Journal of Experimental Botany,70(16) 4171-4182 DOI:  

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Earl, L. (2019) ‘Who likes fish? And I don’t mean fish fingers!’ Taste education, culinary capital, and distinction in a rural middle-class primary school. Cambridge Journal of Education DOI:

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Jenkins, S.C., Harris, A.J.L., and Lark, R.M. (2019). When unlikely outcomes occur: the role of communication format in maintaining communicator credibility. Journal of Risk Research,22(5) 537-554 DOI:

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Webster, R., and Lark, R.M. (2019). Analysis of variance in soil research: Examining the assumptions. European Journal of Soil Science, 70(5) 990-1000 DOI:

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Chen, Y, MacNaughtan, W, Jones, P, Yang, Q and Foster T.J. (2020). The state of water and fat during the maturation of Cheddar cheese Food Chemistry. 303, 125390 DOI:

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Sobanwa, M, Foster, T.J. and Watson, N. (2020). The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste Food Hydrocolloids. 101, 105460 DOI:

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Ren, Y, Yakubov, G, Linter, B, MacNaughtan, W and Foster, T. (2020). Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan Food Hydrocolloids. (In Press.) DOI:   

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Ren, Y, Linter, B and Foster, T. (2020). Cellulose fibrillation and interaction with psyllium seed husk heteroxylan Food Hydrocolloids. (In Press.) DOI:

Agarwal, D, MacNaughtan, W, Ibbett, R and Foster, T.J. (2019). Effect of moisture content on thermal and dynamic mechanical properties of microfibrillar cellulose with polymeric additives Carbohydrate Polymers. 211, 91-99 DOI:

Ramadkhan, K and Foster, T.J. (2018). Effects of Ball Milling on the Structural, Thermal, and Rheological Properties of Oat Bran Protein Flour. Journal of Food Engineering. 229, 50-56 DOI:  

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Agarwal, D, MacNaughtan, W and Foster, T.J. (2018). Interactions between microfibrillar cellulose and carboxymethyl cellulose 1 in an aqueous suspension Carbohydrate Polymers. 185, 112-119 DOI:  

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Diaz-Calderon, P, MacMaughtan, B, Hill, S, Foster, T, et al. (2018). Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils Food Hydrocolloids. 80, 274-280 DOI:

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