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Items: 1 to 50 of 292

1.

Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour.

Lovegrove A, Pellny TK, Hassall KL, Plummer A, Wood A, Bellisai A, Przewieslik-Allen A, Burridge AJ, Ward JL, Shewry PR.

Sci Rep. 2020 Apr 3;10(1):5920. doi: 10.1038/s41598-020-62777-3.

2.

Spatial distribution of functional components in the starchy endosperm of wheat grains.

Shewry PR, Wan Y, Hawkesford MJ, Tosi P.

J Cereal Sci. 2020 Jan;91:102869. doi: 10.1016/j.jcs.2019.102869. Review.

3.

Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour.

Lovegrove A, Wingen LU, Plummer A, Wood A, Passmore D, Kosik O, Freeman J, Mitchell RAC, Hassall K, Ulker M, Tremmel-Bede K, Rakszegi M, Bedő Z, Perretant MR, Charmet G, Pont C, Salse J, Waite ML, Orford S, Burridge A, Pellny TK, Shewry PR, Griffiths S.

PLoS One. 2020 Feb 5;15(2):e0227826. doi: 10.1371/journal.pone.0227826. eCollection 2020.

4.

Large increase in yield is predicted by wheat ideotypes for Europe under future climate.

Senapati N, Griffiths S, Hawkesford M, Shewry PR, Semenov MA.

Glob Chang Biol. 2019 Dec 4. doi: 10.1111/gcb.14943. [Epub ahead of print]

PMID:
31800148
5.

Development of a reproducible method of analysis of iron, zinc and phosphorus in vegetables digests by SEC-ICP-MS.

Dell'Aquila C, Neal AL, Shewry PR.

Food Chem. 2020 Mar 5;308:125652. doi: 10.1016/j.foodchem.2019.125652. Epub 2019 Oct 15.

PMID:
31669949
6.

Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Soycan G, Schär MY, Kristek A, Boberska J, Alsharif SNS, Corona G, Shewry PR, Spencer JPE.

Food Chem X. 2019 Jul 4;3:100047. doi: 10.1016/j.fochx.2019.100047. eCollection 2019 Sep 30.

7.

Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.

Rodriguez-Ramiro I, Dell'Aquila C, Ward JL, Neal AL, Bruggraber SFA, Shewry PR, Fairweather-Tait S.

Food Chem. 2019 Dec 15;301:125292. doi: 10.1016/j.foodchem.2019.125292. Epub 2019 Jul 29.

PMID:
31394334
8.

Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat.

Shi Z, Wang Y, Wan Y, Hassall K, Jiang D, Shewry PR, Hawkesford MJ.

J Agric Food Chem. 2019 Aug 7;67(31):8706-8714. doi: 10.1021/acs.jafc.9b02728. Epub 2019 Jul 25.

PMID:
31310118
9.

Improving wheat as a source of iron and zinc for global nutrition.

Balk J, Connorton JM, Wan Y, Lovegrove A, Moore KL, Uauy C, Sharp PA, Shewry PR.

Nutr Bull. 2019 Mar;44(1):53-59. doi: 10.1111/nbu.12361. Epub 2019 Jan 14.

10.

Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing.

Tosi P, He J, Lovegrove A, Gonzáles-Thuillier I, Penson S, Shewry PR.

Trends Food Sci Technol. 2018 Dec;82:1-7. doi: 10.1016/j.tifs.2018.09.027. Review.

11.

Evaluation of the prebiotic potential of arabinoxylans extracted from wheat distillers' dried grains with solubles (DDGS) and in-process samples.

Monteagudo-Mera A, Chatzifragkou A, Kosik O, Gibson G, Lovegrove A, Shewry PR, Charalampopoulos D.

Appl Microbiol Biotechnol. 2018 Sep;102(17):7577-7587. doi: 10.1007/s00253-018-9171-6. Epub 2018 Jun 28.

PMID:
29955936
12.

The stage of seed development influences iron bioavailability in pea (Pisum sativum L.).

Moore KL, Rodríguez-Ramiro I, Jones ER, Jones EJ, Rodríguez-Celma J, Halsey K, Domoney C, Shewry PR, Fairweather-Tait S, Balk J.

Sci Rep. 2018 May 2;8(1):6865. doi: 10.1038/s41598-018-25130-3.

13.

Do ancient types of wheat have health benefits compared with modern bread wheat?

Shewry PR.

J Cereal Sci. 2018 Jan;79:469-476. doi: 10.1016/j.jcs.2017.11.010. Review.

14.

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

Salt LJ, González-Thuillier I, Chope G, Penson S, Tosi P, Haslam RP, Skeggs PK, Shewry PR, Wilde PJ.

Food Hydrocoll. 2018 Feb;75:211-222. doi: 10.1016/j.foodhyd.2017.08.020.

15.

Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes.

De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A.

Data Brief. 2017 Dec 19;16:1062-1068. doi: 10.1016/j.dib.2017.12.029. eCollection 2018 Feb.

16.

Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.

De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A.

Food Chem. 2018 Apr 1;244:304-310. doi: 10.1016/j.foodchem.2017.09.143. Epub 2017 Sep 28.

17.

Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran.

Schär MY, Corona G, Soycan G, Dine C, Kristek A, Alsharif SNS, Behrends V, Lovegrove A, Shewry PR, Spencer JPE.

Mol Nutr Food Res. 2018 Jan;62(2). doi: 10.1002/mnfr.201700499. Epub 2017 Dec 29.

18.

Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy.

De Santis MA, Giuliani MM, Giuzio L, De Vita P, Lovegrove A, Shewry PR, Flagella Z.

Eur J Agron. 2017 Jul;87:19-29. doi: 10.1016/j.eja.2017.04.003.

19.

Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour.

Min B, González-Thuillier I, Powers SJ, Wilde P, Shewry PR, Haslam RP.

J Agric Food Chem. 2017 Jul 5;65(26):5427-5434. doi: 10.1021/acs.jafc.7b01437. Epub 2017 Jun 26.

PMID:
28614658
20.

A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods.

Bromilow S, Gethings LA, Buckley M, Bromley M, Shewry PR, Langridge JI, Clare Mills EN.

J Proteomics. 2017 Jun 23;163:67-75. doi: 10.1016/j.jprot.2017.03.026. Epub 2017 Apr 4.

21.

Feruloylation and structure of arabinoxylan in wheat endosperm cell walls from RNAi lines with suppression of genes responsible for backbone synthesis and decoration.

Freeman J, Ward JL, Kosik O, Lovegrove A, Wilkinson MD, Shewry PR, Mitchell RAC.

Plant Biotechnol J. 2017 Nov;15(11):1429-1438. doi: 10.1111/pbi.12727. Epub 2017 Apr 21.

22.

Comprehensive Proteomic Profiling of Wheat Gluten Using a Combination of Data-Independent and Data-Dependent Acquisition.

Bromilow SN, Gethings LA, Langridge JI, Shewry PR, Buckley M, Bromley MJ, Mills EN.

Front Plant Sci. 2017 Jan 10;7:2020. doi: 10.3389/fpls.2016.02020. eCollection 2016.

23.

Defining genetic and chemical diversity in wheat grain by 1H-NMR spectroscopy of polar metabolites.

Shewry PR, Corol DI, Jones HD, Beale MH, Ward JL.

Mol Nutr Food Res. 2017 Jul;61(7). doi: 10.1002/mnfr.201600807. Epub 2017 Feb 24.

24.

Changes in the arabinoxylan fraction of wheat grain during alcohol production.

Kosik O, Powers SJ, Chatzifragkou A, Prabhakumari PC, Charalampopoulos D, Hess L, Brosnan J, Shewry PR, Lovegrove A.

Food Chem. 2017 Apr 15;221:1754-1762. doi: 10.1016/j.foodchem.2016.10.109. Epub 2016 Oct 24.

25.

Role of polysaccharides in food, digestion, and health.

Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR.

Crit Rev Food Sci Nutr. 2017 Jan 22;57(2):237-253. Review.

26.

The contribution of wheat to human diet and health.

Shewry PR, Hey SJ.

Food Energy Secur. 2015 Oct;4(3):178-202. Epub 2015 Aug 14. Review.

27.

Is modern wheat bad for health?

Shewry PR, Pellny TK, Lovegrove A.

Nat Plants. 2016 Jul 1;2(7):16097. doi: 10.1038/nplants.2016.97. No abstract available.

PMID:
27364128
28.

Do we need to worry about eating wheat?

Shewry PR, Hey SJ.

Nutr Bull. 2016 Mar;41(1):6-13. Epub 2016 Feb 16. Review.

29.

Improving wheat to remove coeliac epitopes but retain functionality.

Shewry PR, Tatham AS.

J Cereal Sci. 2016 Jan;67:12-21.

30.

Using NMR-Based Metabolomics to Evaluate Postprandial Urinary Responses Following Consumption of Minimally Processed Wheat Bran or Wheat Aleurone by Men and Women.

Garg R, Brennan L, Price RK, Wallace JM, Strain JJ, Gibney MJ, Shewry PR, Ward JL, Garg L, Welch RW.

Nutrients. 2016 Feb 17;8(2):96. doi: 10.3390/nu8020096.

31.

The dynamics of protein body formation in developing wheat grain.

Moore KL, Tosi P, Palmer R, Hawkesford MJ, Grovenor CR, Shewry PR.

Plant Biotechnol J. 2016 Sep;14(9):1876-82. doi: 10.1111/pbi.12549. Epub 2016 Mar 15.

32.

Extractability and characteristics of proteins deriving from wheat DDGS.

Chatzifragkou A, Prabhakumari PC, Kosik O, Lovegrove A, Shewry PR, Charalampopoulos D.

Food Chem. 2016 May 1;198:12-9. doi: 10.1016/j.foodchem.2015.11.036. Epub 2015 Nov 11.

PMID:
26769499
33.

Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions.

González-Thuillier I, Salt L, Chope G, Penson S, Skeggs P, Tosi P, Powers SJ, Ward JL, Wilde P, Shewry PR, Haslam RP.

J Agric Food Chem. 2015 Dec 16;63(49):10705-16. doi: 10.1021/acs.jafc.5b05289. Epub 2015 Dec 4.

PMID:
26582143
34.

G-fibre cell wall development in willow stems during tension wood induction.

Gritsch C, Wan Y, Mitchell RA, Shewry PR, Hanley SJ, Karp A.

J Exp Bot. 2015 Oct;66(20):6447-59. doi: 10.1093/jxb/erv358. Epub 2015 Jul 28.

35.

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.

Smith F, Pan X, Bellido V, Toole GA, Gates FK, Wickham MS, Shewry PR, Bakalis S, Padfield P, Mills EN.

Mol Nutr Food Res. 2015 Oct;59(10):2034-43. doi: 10.1002/mnfr.201500262. Epub 2015 Aug 21.

36.

Differentially penalized regression to predict agronomic traits from metabolites and markers in wheat.

Ward J, Rakszegi M, Bedő Z, Shewry PR, Mackay I.

BMC Genet. 2015 Feb 26;16:19. doi: 10.1186/s12863-015-0169-0.

37.

Effect of suppression of arabinoxylan synthetic genes in wheat endosperm on chain length of arabinoxylan and extract viscosity.

Freeman J, Lovegrove A, Wilkinson MD, Saulnier L, Shewry PR, Mitchell RA.

Plant Biotechnol J. 2016 Jan;14(1):109-16. doi: 10.1111/pbi.12361. Epub 2015 Mar 27.

38.

(1)H-NMR screening for the high-throughput determination of genotype and environmental effects on the content of asparagine in wheat grain.

Corol DI, Ravel C, Rakszegi M, Charmet G, Bedo Z, Beale MH, Shewry PR, Ward JL.

Plant Biotechnol J. 2016 Jan;14(1):128-39. doi: 10.1111/pbi.12364. Epub 2015 Mar 27.

39.

Energy utilization and growth performance of chickens fed novel wheat inbred lines selected for different pentosan levels with and without xylanase supplementation.

Pirgozliev V, Rose SP, Pellny T, Amerah AM, Wickramasinghe M, Ulker M, Rakszegi M, Bedo Z, Shewry PR, Lovegrove A.

Poult Sci. 2015 Feb;94(2):232-9. doi: 10.3382/ps/peu059. Epub 2015 Jan 16.

40.

Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread.

Keaveney EM, Price RK, Hamill LL, Wallace JM, McNulty H, Ward M, Strain JJ, Ueland PM, Molloy AM, Piironen V, von Reding W, Shewry PR, Ward JL, Welch RW.

Br J Nutr. 2015 Feb 14;113(3):445-53. doi: 10.1017/S0007114514003778. Epub 2015 Jan 13.

PMID:
25585164
41.

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.

Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK.

J Sci Food Agric. 2016 Jan 15;96(1):122-30. doi: 10.1002/jsfa.7068. Epub 2015 Feb 16.

PMID:
25565275
42.

Comparative in situ analyses of cell wall matrix polysaccharide dynamics in developing rice and wheat grain.

Palmer R, Cornuault V, Marcus SE, Knox JP, Shewry PR, Tosi P.

Planta. 2015 Mar;241(3):669-85. doi: 10.1007/s00425-014-2201-4. Epub 2014 Nov 22.

43.

A novel approach to identify genes that determine grain protein deviation in cereals.

Mosleth EF, Wan Y, Lysenko A, Chope GA, Penson SP, Shewry PR, Hawkesford MJ.

Plant Biotechnol J. 2015 Jun;13(5):625-35. doi: 10.1111/pbi.12285. Epub 2014 Nov 14.

44.

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.

Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR.

PLoS One. 2014 Oct 30;9(10):e111225. doi: 10.1371/journal.pone.0111225. eCollection 2014.

45.

Iron bioavailability in two commercial cultivars of wheat: comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells.

Eagling T, Wawer AA, Shewry PR, Zhao FJ, Fairweather-Tait SJ.

J Agric Food Chem. 2014 Oct 22;62(42):10320-5. doi: 10.1021/jf5026295. Epub 2014 Oct 13.

46.

Improving cereal grain carbohydrates for diet and health.

Lafiandra D, Riccardi G, Shewry PR.

J Cereal Sci. 2014 May;59(3):312-326. Review.

47.

Lunasin in cereal seeds: What is the origin?

Mitchell RA, Lovegrove A, Shewry PR.

J Cereal Sci. 2013 May;57(3):267-269.

48.

Effects of nitrogen on the distribution and chemical speciation of iron and zinc in pearling fractions of wheat grain.

Xue YF, Eagling T, He J, Zou CQ, McGrath SP, Shewry PR, Zhao FJ.

J Agric Food Chem. 2014 May 21;62(20):4738-46. doi: 10.1021/jf500273x. Epub 2014 May 13.

PMID:
24806959
49.

Effects of genotype, season, and nitrogen nutrition on gene expression and protein accumulation in wheat grain.

Chope GA, Wan Y, Penson SP, Bhandari DG, Powers SJ, Shewry PR, Hawkesford MJ.

J Agric Food Chem. 2014 May 14;62(19):4399-407. doi: 10.1021/jf500625c. Epub 2014 May 1.

50.

Safety assessment of genetically modified plants with deliberately altered composition.

Halford NG, Hudson E, Gimson A, Weightman R, Shewry PR, Tompkins S.

Plant Biotechnol J. 2014 Aug;12(6):651-4. doi: 10.1111/pbi.12194. Epub 2014 Apr 16.

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