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个人简介
Peter Shewry is interested in improving grain quality for processing and health, based on understanding the mechanisms that determine grain structure, composition and properties. His current interests focus on improving the content and composition of dietary fibre in wheat grain and reducing the nitrogen requirement for producing wheat grain for breadmaking. Peter’s key research interests focus on grain quality, proteins, dietary fibre, phytochemicals and diet and health. His expertise is in the fields of biochemistry, genetics and plant biotechnology.
研究兴趣
论文共 645 篇作者统计合作学者相似作者
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JOURNAL OF CEREAL SCIENCE (2024): 103899
Journal of agricultural and food chemistry (2024)
LANCET GASTROENTEROLOGY & HEPATOLOGYno. 2 (2024): 110-123
Naturepp.1-3, (2024)
Journal of Cereal Sciencepp.103901, (2024)
JOURNAL OF CEREAL SCIENCE (2024): 103895
Peter R Shewry,Edward J M Joy,Lucia Segovia De La Revilla, Annalene Hansen, Joe Brennan,Alison Lovegrove
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