Publication
Number of items: 8.
11 October 2017
Excretion of avenanthramides, phenolic acids and their major metabolites following intake of oat bran. (2017)
Schar, M. Y., Corona, G., Soycan, G., Dine, C., Kristek, A., Alsahrif, S. N. S., Behrends, V., Lovegrove, Alison, Shewry, Peter, Spencer, J. P. E.
2015
Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. (2015)
Smith, F., Pan, X., Bellido, V., Toole, G. A., Gates, F. K., Wickham, M. S. J., Shewry, Peter, Bakalis, S., Padfield, P., Mills, E. N. C.
2010
Isolation, cloning and characterization of the 2S albumin: a new allergen from hazelnut. (2010)
Garino, C., Zuidmeer, L., Marsh, J., Lovegrove, Alison, Morati, M., Versteeg, S., Schilte, P., Shewry, Peter, Arlorio, M., Van Ree, R.
2008
Purification and structural stability of the peach allergens Pru p 1 and Pru p 3. (2008)
Gaier, S., Marsh, J., Oberhuber, C., Rigby, N. M., Lovegrove, Alison, Alessandri, S., Briza, P., Radauer, C., Zuidmeer, L., Van Ree, R., Hemmer, W., Sancho, A. I., Mills, C., Hoffmann-Sommergruber, K., Shewry, Peter
Purification and characterisation of a panel of peanut allergens suitable for use in allergy diagnosis. (2008)
Marsh, J., Rigby, N., Wellner, K., Reese, G., Knulst, A., Akkerdaas, J., Van Ree, R., Radauer, C., Lovegrove, Alison, Sancho, A., Mills, C., Vieths, S., Hoffmann-Sommergruber, K., Shewry, Peter
Purification and characterisation of relevant natural and recombinant apple allergens. (2008)
Oberhuber, C., Ma, Y., Marsh, J., Rigby, N., Smole, U., Radauer, C., Alessandri, S., Briza, P., Zuidmeer, L., Maderegger, B., Himly, M., Sancho, A. I., Van Ree, R., Knulst, A., Ebner, C., Shewry, Peter, Mills, E. N. C., Wellner, K., Breiteneder, H., Hoffmann-Sommergruber, K., Bublin, M.
The purification and characterisation of allergenic hazelnut seed proteins. (2008)
Rigby, N. M., Marsh, J., Sancho, A. I., Wellner, K., Akkerdaas, J., Van Ree, R., Knulst, A., Fernandez-Rivas, M., Brettlova, V., Schilte, P. P., Summer, C., Pumphrey, R., Shewry, Peter, Mills, E. N. C.