Baker, J. M., Hawkins, N. D., Ward, J. L., Lovegrove, A., Napier, J. A., Shewry, P. R. and Beale, M. H. 2006. A metabolomic study of substantial equivalence of field-grown genetically modified wheat. Plant Biotechnology Journal. 4 (4), pp. 381-392. https://doi.org/10.1111/j.1467-7652.2006.00197.x
Zhang, J., Xiao, Q., Li, K., Chen, M., Chang, J., Luo, L., Li, Y., Liu, Y., Shewry, P. R. and He, G. 2006. An optimal pooling strategy applied to high-throughput screening for rare marker-free transformants. Biotechnology Letters. 28, pp. 1537-1544. https://doi.org/10.1007/s10529-006-9129-0
Liu, Y., He, G-Y., Li, T-E., Chen, M-J., He, Y-G. and Shewry, P. R. 2004. Analysis of high-molecular-weight glutenin subunit compositions from Hubei commercial hexaploid wheat (Triticum aestivum L.) cultivars. Journal of Wuhan Botanical Research. 22, pp. 105-110.
Shewry, P. R., Baudo, M., Lovegrove, A., Powers, S. J., Napier, J. A., Ward, J. L., Baker, J. M. and Beale, M. H. 2007. Are GM and conventionally bred cereals really different? Trends in Food Science and Technology. 18, pp. 201-209. https://doi.org/10.1016/j.tifs.2006.12.010
Wellner, N., Mills, E. N. C., Brownsey, G., Wilson, R. H., Brown, N. A., Freeman, J., Halford, N. G., Shewry, P. R. and Belton, P. S. 2005. Changes in protein secondary structure during gluten deformation studied by dynamic Fourier transform infrared spectroscopy. Biomacromolecules. 6 (1), pp. 255-261. https://doi.org/10.1021/bm049584d
Mills, E. N. C., Parker, M. L., Wellner, N., Toole, G., Feeney, K. and Shewry, P. R. 2005. Chemical imaging: the distribution of ions and molecules in developing and mature wheat grain. Journal of Cereal Science. 41, pp. 193-201.
Shewry, P. R., Powers, S. J., Field, J. M., Fido, R. J., Jones, H. D., Arnold, G. M., West, J., Lazzeri, P. A., Barcelo, P., Barro, F., Tatham, A. S., Bekes, F., Butow, B. and Darlington, H. 2006. Comparative field performance over 3 years and two sites of transgenic wheat lines expressing HMW subunit transgenes. Theoretical and Applied Genetics. 113, pp. 128-136. https://doi.org/10.1007/s00122-006-0279-1
Tatham, A. S. and Shewry, P. R. 2003. Comparative structures and properties of elastic proteins. in: Shewry, P. R., Bailey, A. J. and Tatham, A. S. (ed.) Elastomeric proteins: structures, biomechanical properties and biological roles Cambridge University Press (CUP) Cambridge. pp. 338-351
Butow, B. J., Tatham, A. S., Savage, A. W. J., Gilbert, S. M., Shewry, P. R., Solomon, R. G. and Bekes, F. 2003. Creating a balance - the incorporation of a HMW glutenin subunit into transgenic wheat lines. Journal of Cereal Science. 38, pp. 181-187.
Shewry, P. R. and Jones, H. D. 2007. Developing allergen-free foods by genetic manipulation. in: Mills, C., Hoffmann-Sommergruber, K. and Wichers, H. (ed.) Managing allergens in food Woodhead Publishing, Cambridge. pp. 147-158
Gooding, M. J., Ellis, R. H., Shewry, P. R. and Schofield, J. D. 2003. Effects of restricted water availability and increased temperature on the grain filling, drying and quality of winter wheat. Journal of Cereal Science. 37, pp. 295-309.
E - Books edited/written by staff member, alone/with others
Shewry, P. R. and Tatham, A. S. Bailey, A. J. (ed.) 2003. Elastomeric proteins: structures, biomechanical properties and biological roles. Cambridge University Press (CUP) Cambridge.
Khan, K., Nygard, G., Pogna, N. E., Redaelli, R., Ng, P. K. W. and Fido, R. J. 2003. Electrophoresis of wheat gluten proteins. in: Shewry, P. R. and Lookhart, G. L. (ed.) Wheat gluten protein analysis American Association of Cereal Chemists (AACC), St Paul, MN. pp. 31-59
He, G. Y., Jones, H. D., D'ovidio, R., Masci, S., Chen, M., West, J., Butow, B., Anderson, O. D., Lazzeri, P. A., Fido, R. and Shewry, P. R. 2005. Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties. Journal of Cereal Science. 42, pp. 225-231.
Tosi, P., D'ovidio, R., Napier, J. A., Bekes, F. and Shewry, P. R. 2004. Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers. Theoretical and Applied Genetics. 108, pp. 468-476.
Brent, K. J. 2003. From Research Station to Institute, 1975-2003. in: Shewry, P. R., Lenton, J. R. and Anderson, H. M. (ed.) Long Ashton Research Station: one hundred years of science in support of agriculture Institute for Arable Crops Research (IACR) , Long Ashton Research Station (LARS), Bristol. pp. 65-76
Barro, F., Barcelo, P., Lazzeri, P. A., Shewry, P. R., Martin, A. and Ballesteros, J. 2003. Functional properties and agronomic performance of transgenic tritordeum expressing high molecular weight glutenin subunit genes 1Ax1 and 1Dx5. Journal of Cereal Science. 37, pp. 65-70.
Barro, F., Barcelo, P., Lazzeri, P. A., Shewry, P. R., Ballesteros, J. and Martin, A. 2003. Functional properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Molecular Breeding. 12, pp. 223-229.
Khatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D. 2002. Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality. Journal of Cereal Science. 35 (3), pp. 299-306. https://doi.org/10.1006/jcrs.2001.0429
Khatkar, B. S., Fido, R. J., Tatham, A. S. and Schofield, J. D. 2002. Functional properties of wheat gliadins. II. Effects on dynamic rheological properties of wheat gluten. Journal of Cereal Science. 35 (3), pp. 307-313. https://doi.org/10.1006/jcrs.2001.0430
Shewry, P. R., Bell, P., Di Fonzo, N., Lamacchia, C., Tosi, P., Lazzeri, P. A. and Barcelo, P. 2005. Genetic manipulation of durum wheat: application to grain composition and quality. in: Araus, J. L., Slafer, G. A., Pfeiffer, W. H., Nachit, M. M., DiFonzo, N. and Royo, C. (ed.) Durum wheat breeding: current approaches and future strategies. Volume 1 Food Products Press, New York. pp. 225-253
Shewry, P. R., Lafiandra, D. and Tamas, L. 2006. Genetic manipulation of gluten structure and function. in: Bekes, F., Bushuk, W. and Wrigley, C. (ed.) Gliadin and glutenin: the unique balance of wheat quality American Association of Cereal Chemists (AACC), St Paul, MN. pp. 363-385
Halford, N. G. and Belton, P. S. 2003. Gluten, the elastomeric protein of wheat seeds. in: Shewry, P. R., Bailey, A. J. and Tatham, A. S. (ed.) Elastomeric proteins: structures, biomechanical properties and biological roles Cambridge University Press (CUP) Cambridge. pp. 279-301
Tamas, L. and Shewry, P. R. 2006. Heterologous expression and protein engineering of wheat gluten proteins. Journal of Cereal Science. 43, pp. 259-274. https://doi.org/10.1016/j.jcs.2006.02.001
Shewry, P. R. 2007. Improving the protein content and composition of cereal grain. Journal of Cereal Science. 46, pp. 239-250. https://doi.org/10.1016/j.jcs.2007.06.006
Shewry, P. R. 2003. Improving wheat quality: the role of biotechnology. in: Cauvain, S. P. (ed.) Bread making: improving quality Woodhead Publishing, Cambridge. pp. 168-186
E - Books edited/written by staff member, alone/with others
Anderson, H. M., Lenton, J. R. and Shewry, P. R. (ed.) 2003. Long Ashton Research Station: one hundred years of science in support of agriculture. Institute for Arable Crops Research (IACR) , Long Ashton Research Station (LARS), Bristol.
C1 - Edited contributions to conferences/learned societies
Shewry, P. R. and Lafiandra, D. 2003. Manipulation of the composition and functional properties of wheat gluten by chromosome and genetic engineering. Stanca, A. M., Mare, C. and Faccoili, P. (ed.) Proceedings Cereal Section Meeting of the European Association for Research on Plant Breeding: From Biodiversity to Genomics: Breeding Strategies for Small Grain Cereals in the Third Millennium, Salsomaggiore, 21-25 November 2002 . Experimental Institute for Cereal Research, Fiorenzuola d'Arda. pp. 313-317
Darlington, H., Fido, R. F., Tatham, A. S., Jones, H. D., Salmon, S. E. and Shewry, P. R. 2003. Milling and baking properties of field grown wheat expressing HMW subunit transgenes. Journal of Cereal Science. 38, pp. 301-306.
Tosi, P., Masci, S., Giovangrossi, A., D'ovidio, R., Bekes, F., Larroque, O., Napier, J. A. and Shewry, P. R. 2005. Modification of the low molecular weight (LMW) glutenin composition of transgenic durum wheat: effects on glutenin polymer size and gluten functionality. Molecular Breeding. 16, pp. 113-126.
Feeney, K. A., Wellner, N., Gilbert, S. M., Halford, N. G., Tatham, A. S., Shewry, P. R. and Belton, P. S. 2003. Molecular structures and interactions of repetitive peptides based on wheat glutenin subunits depend on chain length. Biopolymers (Biospectroscopy). 72, pp. 123-131.
Paananen, A., Tappura, K., Tatham, A. S., Fido, R., Shewry, P. R., Miles, M. and Mcmaster, T. J. 2006. Nanomechanical force measurements of gliadin protein interactions. Biopolymers. 83 (6), pp. 658-667. https://doi.org/10.1002/bip.20603
Shewry, P. R., Jones, H. D. and Halford, N. G. 2008. Plant biotechnology: transgenic crops. in: Stahl, U., Donalies, U. E. B. and Nevoigt, E. (ed.) Food Biotechnology Springer International Publishing Ag.
Maruyama-Funatsuki, W., Tosi, P., Jones, H. D., Sparks, C. A., Riley, A., Yamauchi, H. and Shewry, P. R. 2007. Production of transgenic wheat transformed with low-molecular-weight glutenin genes aiming for the understanding of the dough strength.
Fido, R. J., Mills, E. N. C., Rigby, N. M. and Shewry, P. R. 2004. Protein extraction from plant tissues. in: Cutler, P. (ed.) Protein purification protocols, 2nd ed. Humana Press, Totowa. pp. 21-27