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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 563 篇作者统计合作学者相似作者
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Journal of Cereal Sciencepp.103899, (2024)
Marlijne C. G. de Graaf,Clare L. Lawton,Fiona Croden,Agnieszka Smolinska,Bjorn Winkens,Martine A. M. Hesselink, Gonny van Rooy, Peter L. Weegels,Peter R. Shewry, Lesley A. Houghton,Ben J. M. Witteman,Daniel Keszthelyi,
LANCET GASTROENTEROLOGY & HEPATOLOGYno. 2 (2024): 110-123
Journal of Cereal Sciencepp.103901, (2024)
Marlijne Cg de Graaf, Emma Timmers, Bo Bonekamp, Gonny van Rooy,Ben Jm Witteman,Peter R Shewry,Alison Lovegrove,Antoine Hp America,Luud Jwj Gilissen,Daniel Keszthelyi,Fred Jph Brouns,Daisy M A E Jonkers
The American journal of clinical nutritionno. 4 (2024): 896-907
Journal of Cereal Sciencepp.103895, (2024)
CABI AGRICULTURE & BIOSCIENCEno. 1 (2023): 1-20
Peter R Shewry,Edward J M Joy,Lucia Segovia De La Revilla, Annalene Hansen, Joe Brennan,Alison Lovegrove
Shifeng Cheng,Cong Feng,Luzie U. Wingen, Hong Cheng,Andrew B. Riche,Mei Jiang,Michelle Leverington-Waite, Zejian Huang,Sarah Collier,Simon Orford,Xiaoming Wang,Rajani Awal,
bioRxiv (Cold Spring Harbor Laboratory) (2023)
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