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.
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
Cunsolo, V., Foti, S., Saletti, R., Gilbert, S., Tatham, A. S. and Shewry, P. R. 2004. Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry. Journal of Mass Spectrometry. 39, pp. 66-78.
C1 - Edited contributions to conferences/learned societies
Shewry, P. R., Jones, H. D., Holdsworth, M. J., Lenton, J. R. and Edwards, K. J. 2004. The use of biotechnology to study wheat endosperm development and improve grain quality. D'ovidio, R., Lafiandra, D. and Masci, S. (ed.) Gluten Proteins. Proceedings of the 8th Gluten Workshop, Viterbo, 8-10 Septmeber 2003 . Royal Society of Chemistry (RSC), Cambridge. pp. 3-5
C1 - Edited contributions to conferences/learned societies
Every, D., Sutton, K. H., Shewry, P. R., Tatham, A. S. and Coolbear, T. 2004. Specificity of action of the wheat bug (Nysius huttoni ) proteinase. D'ovidio, R., Lafiandra, D. and Masci, S. (ed.) Gluten Proteins. Proceedings of the 8th Gluten Workshop, Viterbo, 8-10 September 2003 . Royal Society of Chemistry (RSC), Cambridge. pp. 413-416
Shewry, P. R., Halford, N. G., Tatham, A. S., Popineau, Y., Lafiandra, D. and Belton, P. S. 2003. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing qualities. Advances in Food and Nutrition Research. 45, pp. 219-302.
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
C1 - Edited contributions to conferences/learned societies
Faccioli, P., Shewry, P. R. and Terzi, V. 2003. Quantification of nucleic acids using real-time PCR technology: examples of application to small grain cereals. 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. 447-449
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.
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
Holdsworth, M. J. and Halford, N. G. 2003. The GM revolution. 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. 312-321
Shewry, P. R. 2003. 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. 1-17
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
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.
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
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
Terzi, V., Ferrari, B., Finocchiaro, F., Di Fonzo, N., Stanca, A. M., Lamacchia, C., Napier, J. A., Shewry, P. R. and Faccioli, P. 2003. TaqMan PCR for detection of genetically modified durum wheat. Journal of Cereal Science. 37, pp. 157-163.
Rooke, L., Steele, S. H., Barcelo, P., Shewry, P. R. and Lazzeri, P. A. 2003. Transgene inheritance, segregation and expression in bread wheat. Euphytica. 129, pp. 301-309.
C1 - Edited contributions to conferences/learned societies
Jones, H. D., Wu, H., Sparks, C. A. and Shewry, P. R. 2003. Transgenic approaches to study quality traits in cereals. Proceedings BCPC International Congress - Crop Science and Technology, Glasgow, 10-12 November 2003 . pp. 133-140
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.
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.
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.
Cunsolo, V., Foti, S., Saletti, R., Gilbert, S. M., Tatham, A. S. and Shewry, P. R. 2003. Structural studies of glutenin subunits 1Dy10 and 1Dy12 by matrix-assisted laser desorption/ionisation mass spectrometry and high-performance liquid chromatography/electrospray ionisation mass spectrometry. Rapid Communications in Mass Spectrometry. 17, pp. 442-454.
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.
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.
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.
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
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
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