Lovegrove, A., Wood, A., Hassall, K. L., Howes, L., Poole, M, Tosie, P. and Shewry, P. R. 2020. The contribution of fiber components to water absorption of wheat grown in the UK. Cereal chemistry. 97 (5), pp. 940-948. https://doi.org/10.1002/cche.10316
Villanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J. and Oliveira, M. 2020. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal chemistry. 97, pp. 472-282. https://doi.org/10.1002/cche.10262
Uthayakumaran, S., Zhao, F-J., Sivri, D., Roohani, M., Batey, I. L. and Wrigley, C. W. 2007. Defect identification in wheat grain by micro-fluidic electrophoresis: sulfur deficiency and bug damage. Cereal chemistry. 84, pp. 301-303. https://doi.org/10.1094/CCHEM-84-4-0301
Savage, A. W. J., Saletti, R., Foti, S., Shewry, P. R. and Tatham, A. S. 2002. Note: Determination of molecular weights of C hordeins by matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). Cereal chemistry. 79, pp. 768-770.
Uthayakumaran, S., Tomoskozi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L. and Bekes, F. 2001. Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity. Cereal chemistry. 78, pp. 138-141.
Parchment, O., Shewry, P. R., Tatham, A. S. and Osguthorpe, D. J. 2001. Molecular modeling of unusual spiral structure in elastomeric wheat seed protein. Cereal chemistry. 78, pp. 658-662.
Humphris, A. D. L., Mcmaster, T. J., Miles, M. J., Gilbert, S. M., Shewry, P. R. and Tatham, A. S. 2000. Atomic force microscopy (AFM) study of interactions of HMW subunits of wheat glutenin. Cereal chemistry. 77, pp. 107-110.
Shewry, P. R., Tatham, A. S., Pappin, D. J. and Keen, J. 1988. N-terminal amino acid sequences show that D hordein of barley and high molecular weight (HMW) secalins of rye are homologous with HMW glutenin subunits of wheat. Cereal chemistry. 65, pp. 510-511.
Tatham, A. S., Miflin, B. J. and Shewry, P. R. 1985. The Beta-Turn conformation in wheat gluten proteins: relationship to gluten elasticity. Cereal chemistry. 62, pp. 405-412.
Shewry, P. R., Parmar, S. and Miflin, B. J. 1983. Extraction, separation, and polymorphism of the prolamin storage proteins (secalins) of rye. Cereal chemistry. 60 (1), pp. 1-6.
Wilson, C. M., Shewry, P. R. and Miflin, B. J. 1981. Maize endosperm proteins compared by sodium dodecyl-sulfate gel-electrophoresis and isoelectric-focusing. Cereal chemistry. 58 (4), pp. 275-281.
Shewry, P. R., Pratt, H. M., Leggatt, M. M. and Miflin, B. J. 1979. Protein-metabolism in developing endosperms of high-lysine and normal barley. Cereal chemistry. 56 (2), pp. 110-117.
Blair, G. W. S. and Halton, P. 1937. A study of some physical properties of flour doughs in relation to their bread-making qualities. Cereal chemistry. 14, pp. 201-219.
Blair, G. W. S. and Potel, P. 1937. A preliminary study of the physical significance of certain properties measured by the Chopin Extensimeter for testing cereal dough. Cereal chemistry. 14, p. 257.