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Shewry, P. R., Brouns, F., Dunn, J., Hood, J., Burridge, A. J., America, A. H. P., Gilissen, L., Proos-Huijsmans, Z. A. M., Van Straaten, J. P., Jonkers, D., Lazzeri, P. A., Ward, J. L. and Lovegrove, A. 2023. Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials. Food Chemistry. 423 (15 Oct), p. 136312. https://doi.org/10.1016/j.foodchem.2023.136312
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Shewry, P. R., America, A. H. P., Lovegrove, A., Wood, A., Plummer, A., Evans, J., Van den Broeck, H. C., Gilissen, L., Mumm, R., Ward, J. L., Proos, Z., Kuiper, P., Longin, C. F. H., Andersson, A. A. M., Van Straaten, J. P., Jonkers, D. and Brouns, F. 2021. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chemistry. 374 (16 April 2022), p. 131710. https://doi.org/10.1016/j.foodchem.2021.131710
Min, B., Salt, L., Wilde, P., Kosik, O., Hassall, K. L., Przewieslik-Allen, A., Burridge, A. J., Poole, M., Snape, J., Wingen, L., Haslam, R. P., Griffiths, S. and Shewry, P. R. 2020. Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. Food Chemistry. 60, p. 100093. https://doi.org/10.1016/j.fochx.2020.100093
Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R. and Oliveira, M. 2020. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry. 318, p. 126480. https://doi.org/10.1016/j.foodchem.2020.126480
Soycan, G., Schar, M. Y., Kristek, A., Boberska, J., Alsharif, S. N. S., Corona, G., Shewry, P. R. and Spencer, J. P. E. 2020. Composition and content of phenolic acids and avenanthramides in commercial oat products Are oats an important polyphenol source for consumers? Food Chemistry. 3, p. 100047. https://doi.org/10.1016/j.fochx.2019.100047
Dellaquila, C. 2020. Qualitative in vitro study on the degradation of mineral complexes in vegetables. Food Chemistry. 308, p. 125655. https://doi.org/10.1016/j.foodchem.2019.125655
Dellaquila, C., Neal, A. L. and Shewry, P. R. 2019. Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS . Food Chemistry. 308 (2020), p. 125652. https://doi.org/10.1016/j.foodchem.2019.125652
Rodriguez-Ramiro, I., Dellaquila, C., Ward, J. L., Neal, A. L., Bruggaber, S. F. A, Shewry, P. R. and Fairweather-Tail, S. 2019. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chemistry. 301 (15 December), p. 125292. https://doi.org/10.1016/j.foodchem.2019.125292
Upadhayay, H. R., Worku, M., Latruwe, K., Taylor, A., Blake, W., Vanhaecke, F., Duchateau, L. and Boeckx, P. 2019. Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling. Food Chemistry. 290 (30 August), pp. 295-307. https://doi.org/10.1016/j.foodchem.2019.03.135
Wilde, P. J., Garcia-Llatas, G., Lagarda, M. J, Haslam, R. P. and Grundy, M. M. L. 2019. Oat and lipolysis: Food matrix effect. Food Chemistry. 278 (25 April), pp. 683-691. https://doi.org/10.1016/j.foodchem.2018.11.113
De Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A. 2018. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. Food Chemistry. 244, pp. 304-310. https://doi.org/10.1016/j.foodchem.2017.09.143
Curtis, T., Powers, S. J., Wang, R. and Halford, N. G. 2018. Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. Food Chemistry. 239 (15 January), pp. 304-313. https://doi.org/10.1016/j.foodchem.2017.06.113
Broughton, R., Ruíz-Lopez, N., Hassall, K. L., Martínez-Force, E., Garcés, R., Salas, J. J. and Beaudoin, F. 2018. New insights in the composition of wax and sterol esters in common and mutant sunflower oils revealed by ESI-MS/MS. Food Chemistry. 269, pp. 70-79. https://doi.org/10.1016/j.foodchem.2018.06.135
Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. R. and Fairweather-Tait, S. 2017. Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chemistry. 228, pp. 91-98. https://doi.org/10.1016/j.foodchem.2017.01.130
Kosik, O., Powers, S. J., Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. 2017. Changes in the arabinoxylan fraction of wheat grain during alcohol production. Food Chemistry. 221 (15 April), pp. 1754-1762. https://doi.org/10.1016/j.foodchem.2016.10.109
Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G. 2017. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry. 220 (1 April), pp. 76-86. https://doi.org/10.1016/j.foodchem.2016.09.199
Chatzifragkou, A., Prabhakumari, P. C., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. 2016. Extractability and characteristics of proteins deriving from wheat DDGS. Food Chemistry. 198 (1 May), pp. 12-19. https://doi.org/10.1016/j.foodchem.2015.11.036
Elmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, N. G. and Mottram, D. S. 2015. Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time. Food Chemistry. 182, pp. 1-8. https://doi.org/10.1016/j.foodchem.2015.02.103
Poblaciones, M. J., Rodrigo, S., Santamaria, O., Chen, Y. and McGrath, S. P. 2014. Agronomic selenium biofortification in Triticum durum under Mediterranean conditions: from grain to cooked pasta. Food Chemistry. 146, pp. 378-384. https://doi.org/10.1016/j.foodchem.2013.09.070
Berecz, B., Mills, E. N. C., Paradi, I., Lang, F., Tamas, L., Shewry, P. R. and Mackie, A. R. 2013. Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion. Food Chemistry. 138, pp. 2374-2381. https://doi.org/10.1016/j.foodchem.2012.12.034
Andersson, A. A. M., Andersson, R., Piironen, V., Lampi, A-M., Nystrom, L., Boros, D., Fras, A., Gebruers, K., Courtin, C. M., Delcour, J. A., Rakszegi, M., Bedo, Z., Ward, J. L., Shewry, P. R. and Aman, P. 2013. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen. Food Chemistry. 136 (3-4), pp. 1243-1248. https://doi.org/10.1016/j.foodchem.2012.09.074
Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, S. P., Mowat, H., Norman, K., Scott, P. R., Stroud, J. L., Tucker, M., White, P. J., Zhao, F-J. and Hurst, R. 2011. Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food. Food Chemistry. 126, pp. 1771-1778. https://doi.org/10.1016/j.foodchem.2010.12.079
Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. and Mottram, D. S. 2010. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry. 122, pp. 753-760. https://doi.org/10.1016/j.foodchem.2010.03.049
Uzochukwu, S., Balogh, E., Loefler, R. T. and Ngoddy, P. O. 2002. Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine. Food Chemistry. 76 (3), pp. 287-291. https://doi.org/10.1016/S0308-8146(01)00274-6