Publication
Number of items: 27.
A
Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen. (2012)
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, Jane, Shewry, Peter, Aman, P.
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B
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. (2021)
Bassam, S. M., Noleto-Dias, Clarice, Farag, M. A.
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Stability of sunflower 2S albumins and LTP to physiologically relevant in vitro gastrointestinal digestion. (2012)
Berecz, B., Mills, E. N. C., Paradi, I., Lang, F., Tamas, L., Shewry, Peter, Mackie, A. R.
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New insights in the composition of wax and sterol esters in common and mutant sunflower oils revealed by ESI-MS/MS. (2018)
Broughton, Richard, Ruíz-Lopez, N., Hassall, Kirsty, Martínez-Force, E., Garcés, R., Salas, J. J., Beaudoin, Frederic
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C
Extractability and characteristics of proteins deriving from wheat DDGS. (2015)
Chatzifragkou, A., Prabhakumari, P. C., Kosik, Ondrej, Lovegrove, Alison, Shewry, Peter, Charalampopoulos, D.
Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. (2017)
Curtis, Tanya, Powers, Stephen, Wang, R., Halford, Nigel
D
Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. (2017)
De Santis, M. A., Kosik, Ondrej, Passmore, D., Flagella, Z., Shewry, Peter, Lovegrove, Alison
Qualitative in vitro study on the degradation of mineral complexes in vegetables. (2019)
Dellaquila, Cat
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Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS. (2019)
Dellaquila, Cat, Neal, Andy, Shewry, Peter
E
Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variey and tuber storage time. (2015)
Elmore, J. S., Briddon, A., Dodson, A. T., Muttucumaru, N., Halford, Nigel, Mottram, D. S.
Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. (2010)
Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, Nigel, Parry, Martin, Mottram, D. S.
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H
Selenium concentration and speciation in biofortified flour and bread: retention of selenium during grain biofortification, processing and production of Se-enriched food. (2011)
Hart, D. J., Fairweather-Tait, S. J., Broadley, M. R., Dickinson, S. J., Foot, I., Knott, P., McGrath, Steve, Mowat, H., Norman, K., Scott, P. R., Stroud, Jacqueline, Tucker, M., White, P. J., Zhao, Fangjie, Hurst, R.
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K
Changes in the arabinoxylan fraction of wheat grain during alcohol production. (2016)
Kosik, Ondrej, Powers, Stephen, Chatzifragkou, A., Prabhakumari, P. C., Charalampopoulos, D., Hess, L., Brosnan, J., Shewry, Peter, Lovegrove, Alison
L
Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. (2020)
Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R., Oliveira, Mauricio
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M
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. (2020)
Min, Byoung, Salt, L., Wilde, P., Kosik, Ondrej, Hassall, Kirsty, Przewieslik-Allen, A., Burridge, A. J., Poole, M., Snape, J., Wingen, L., Haslam, Richard, Griffiths, S., Shewry, Peter
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. (2016)
Muttucumaru, N., Powers, Stephen, Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S., Halford, Nigel
R
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. (2017)
Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, Peter, Fairweather-Tait, S.
Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. (2019)
Rodriguez-Ramiro, I., Dellaquila, Cat, Ward, Jane, Neal, Andy, Bruggaber, S. F. A, Shewry, Peter, Fairweather-Tail, S.
S
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. (2021)
Shewry, Peter, America, A. H. P., Lovegrove, Alison, Wood, Abby, Plummer, Amy, Hood, Jess, Van den Broeck, H. C., Gilissen, L., Mumm, R., Ward, Jane, Proos, Z., Kuiper, P., Longin, C. F. H., Andersson, A. A. M., Van Straaten, J. P., Jonkers, D., Brouns, F.
Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials. (2023)
Shewry, Peter, Brouns, F., Dunn, Jack, Hood, Jess, Burridge, A. J., America, A. H. P., Gilissen, L., Proos-Huijsmans, Z. A. M., Van Straaten, J. P., Jonkers, D., Lazzeri, P. A., Ward, Jane, Lovegrove, Alison
Composition and content of phenolic acids and avenanthramides in commercial oat products Are oats an important polyphenol source for consumers? (2019)
Soycan, G., Schar, M. Y., Kristek, A., Boberska, J., Alsharif, S. N. S., Corona, G., Shewry, Peter, Spencer, J. P. E.
T
Inclusion of oil from transgenic Camelina sativa in feed effectively supplies EPA and DHA to Atlantic salmon (Salmo salar) grown to market size in seawater pens. (2024)
Tocher, D. R., Sprague, M., Han, Lihua, Sayanova, Olga, Norambuena, F., Napier, Johnathan, Betancor, M. B.
U
Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling. (2019)
Upadhayay, Hari, Worku, M., Latruwe, K., Taylor, A., Blake, W., Vanhaecke, F., Duchateau, L., Boeckx, P.
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Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine. (2002)
Uzochukwu, S., Balogh, E., Loefler, R. T., Ngoddy, P. O.
