Name | Peter Shewry |
---|---|
Job title | Principal Research Scientist -Cereal Biochemistry |
Email address | peter.shewry@rothamsted.ac.uk |
Department | Sustainable Soils and Crops |
Research cluster | PS: Crop Productivity and Quality |
Preferred citation | Shewry, P. R. |
Office | Harpenden |
13TSB_N4L2CRD: High fibre wheat for healthier white bread
CROPNUT: increasing iron in cereals
Delivering high dietary fibre via improved wheat cultivars and products
Design Cereal Seeds [Shewry/Mitchell]
Designing cereal seeds for nutrition and health
Developing novel types of low protein wheat for breadmaking
Development and application of phenolic-rich oats for the maintenance of cardiovascular health
Development of a process scheme for the production of high value functional products from DDGS
Enhanced Rice quality for Health (EnRicH)
HEALTHGRAIN: Exploring bioactivity of European cereals for improved nutrition and health benefits
Improving wheat grain quality by exploiting novel sources of genetic variation
Indo-UK Centre for the improvement of Nitrogen use Efficiency in Wheat (INEW)
Mining diversity of cereal (wheat) fibre to improve the nutritional quality of wheat
Speciation and bioavailability of iron in plant foods
The BBSRC Sustainable Bioenergy Centre (BSBEC): Perennial Bioenergy Crops Programme [2009-2015]