Peter Shewry
0000-0001-6205-2517
9 papers found
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Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials
Localisation of iron and zinc in grain of biofortified wheat
Subcellular dynamics studies of iron reveal how tissue‐specific distribution patterns are established in developing wheat grains
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor
Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross‐linking
Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS
Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour
Exploring the Role of Cereal Dietary Fiber in Digestion
Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour
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