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Items: 1 to 20 of 282

1.

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
2.

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.

3.

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.

4.

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.

5.

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.

6.

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.

7.

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.

8.

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.

9.

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
10.

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.

11.

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.

12.

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.

13.

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.

14.

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.

15.

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.

16.

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.

17.

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
18.

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.

19.

Improving wheat to remove coeliac epitopes but retain functionality.

Shewry PR, Tatham AS.

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

20.

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.

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