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المؤلفون: Peter R. Shewry
المصدر: Journal of Cereal Science
مصطلحات موضوعية: 0301 basic medicine, Khorasan wheat, Research groups, Future studies, food.ingredient, Allergy, Health benefits, Biology, Biochemistry, Article, 03 medical and health sciences, Dietary interventions, 0404 agricultural biotechnology, food, 030109 nutrition & dietetics, Ancient wheat, business.industry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Biotechnology, Intolerance, business, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce05d42b8d9a3dae2a7e56454c8728ecTest
https://doi.org/10.1016/j.jcs.2017.11.010Test -
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المؤلفون: Alison Lovegrove, YiFang Chu, Jodee Johnson, Giulia Corona, Peter R. Shewry, Gulten Soycan, Jeremy P. E. Spencer
المصدر: Curr Dev Nutr
مصطلحات موضوعية: medicine.medical_specialty, Nutrition and Dietetics, Calorie, business.industry, Cholesterol, Surrogate endpoint, food and beverages, Medicine (miscellaneous), Dietary Bioactive Components, chemistry.chemical_compound, Blood pressure, Endocrinology, chemistry, Internal medicine, medicine, LDL Cholesterol Lipoproteins, Doppler ultrasound, Stage (cooking), business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f83f1f6e3c9ddb967c275fc415fce33fTest
https://doi.org/10.1093/cdn/nzaa045_111Test -
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المؤلفون: Peter R. Shewry, Vincent J. van Buul, Fred Brouns
المصدر: Journal of Cereal Science. 58:209-215
مصطلحات موضوعية: Food industry, Whole-wheat, Population, WHOLE-GRAIN, FIBER, Biology, Added sugar, Biochemistry, INFLAMMATION, medicine, Celiac disease, Food science, Overeating, education, chemistry.chemical_classification, education.field_of_study, business.industry, High-fructose corn syrup, CELIAC-DISEASE, food and beverages, medicine.disease, Gluten, Obesity, C-REACTIVE PROTEIN, WEIGHT-GAIN, PREVALENCE, Risk-benefit, Biotechnology, Overconsumption, chemistry, Gluten-free diet, GLYCEMIC INDEX, NUTRITION, business, GLUTEN SENSITIVITY, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db15b577c094ef3107c0b9ffcac5afebTest
https://doi.org/10.1016/j.jcs.2013.06.002Test -
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المؤلفون: Luc Saulnier, Jane L. Ward, András Salgó, Gérard Branlard, Peter R. Shewry, Domenico Lafiandra, Szilveszter Gergely, E. N. Clare Mills, Gilles Charmet, Zoltán Bedő
المساهمون: Génétique Diversité et Ecophysiologie des Céréales (GDEC), Institut National de la Recherche Agronomique (INRA)-Université Blaise Pascal - Clermont-Ferrand 2 (UBP), Dipartimento di Agrobiologia e Agrochimica, Università della Tuscia, Dept of Applied Biotechnology and Food Science, Budapest University of Technology and Economics [Budapest] (BME), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-Institut National de la Recherche Agronomique (INRA), Università degli studi della Tuscia [Viterbo]
المصدر: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2012, 25 (2), pp.70-77. ⟨10.1016/j.tifs.2012.01.003⟩مصطلحات موضوعية: 0106 biological sciences, 2. Zero hunger, [CHIM.ORGA]Chemical Sciences/Organic chemistry, business.industry, Dietary fibre, food and beverages, 04 agricultural and veterinary sciences, Health benefits, Biology, 040401 food science, 01 natural sciences, Biotechnology, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Arabinoxylan, Plant breeding, business, 010606 plant biology & botany, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::367c6530f93e7f1cb5afe0335e178963Test
https://doi.org/10.1016/j.tifs.2012.01.003Test -
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المؤلفون: Peter R. Shewry, Grant M. Campbell, Martin G. Scanlon, Hamit Köksel
المصدر: Journal of Cereal Science. 78:1
مصطلحات موضوعية: InformationSystems_GENERAL, business.industry, Political science, Istanbul turkey, MathematicsofComputing_GENERAL, Library science, business, Biochemistry, GeneralLiterature_MISCELLANEOUS, Food Science, Biotechnology
وصف الملف: application/pdf; text/plain
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::856054fa25e65eda63519d6ad3c53924Test
https://doi.org/10.1016/j.jcs.2017.07.008Test -
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المؤلفون: Maretha M. O'Kennedy, Peter R. Shewry, Andile W. Grootboom
المصدر: Journal of Cereal Science. 44:224-235
مصطلحات موضوعية: Sorghum (Food), biology, business.industry, Agrobacterium, food and beverages, Nutritional quality, Marker-assisted selection, biology.organism_classification, Sorghum, Biochemistry, Biotechnology, Gene flow, Gene pool, Health food, business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65dee3318e43b11ab42df8e44c7b4c68Test
https://doi.org/10.1016/j.jcs.2006.08.001Test -
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المؤلفون: A. Michele Stanca, Caterina Morcia, Primetta Faccioli, Peter R. Shewry, Valeria Terzi, Antonio Gorrini
المصدر: Journal of Cereal Science. 41:213-220
مصطلحات موضوعية: business.industry, digestive, oral, and skin physiology, Fingerprint (computing), food and beverages, Biology, Biochemistry, Biotechnology, chemistry.chemical_compound, chemistry, Molecular marker, Food products, Identification (biology), Cultivar, business, DNA, Analysis method, Control methods, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a94e551588d8d53b45d59e990d381368Test
https://doi.org/10.1016/j.jcs.2004.08.003Test -
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المصدر: Trends in Food Science and Technology, 14(4), 145-156
Technical University of Denmark Orbit
Trends in Food Science and Technology 14 (2003) 4مصطلحات موضوعية: Allergy, Proteases, cloning, Instituut voor Agrotechnologisch Onderzoek, Disease, Biology, hypoallergenic rice, medicine.disease_cause, Allergen, angstrom resolution, medicine, Storage protein, Prolamin, chemistry.chemical_classification, Genetics, business.industry, digestive, oral, and skin physiology, crystal-structure, families, stability, medicine.disease, respiratory tract diseases, Biotechnology, major allergen, storage proteins, chemistry, Plant protein, Agrotechnological Research Institute, biology.protein, identification, business, seed, Plant lipid transfer proteins, Food Science
وصف الملف: application/octet-stream; application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4a4e02c51a89a7a6a56a909ef4f78d0Test
https://doi.org/10.1016/s0924-2244Test(03)00026-8 -
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المؤلفون: Johnathan A. Napier, Valeria Terzi, Natale Di Fonzo, Antonio Michele Stanca, Peter R. Shewry, Barbara Ferrari, Carmen Lamacchia, Primetta Faccioli, Franca Finocchiaro
المصدر: Journal of Cereal Science. 37:157-163
مصطلحات موضوعية: Detection of genetically modified organisms, business.industry, Biology, Biochemistry, Genetically modified organism, Biotechnology, Novel gene, TaqMan, media_common.cataloged_instance, European union, business, Control methods, Food Science, media_common
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::fd76f228963f6d8723d06a7a62e3bc2eTest
https://doi.org/10.1006/jcrs.2002.0489Test -
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المؤلفون: Peter S. Belton, Yves Popineau, Domenico Lafiandra, Peter R. Shewry
المساهمون: ProdInra, Migration, UR 0724 Unité de recherche Biochimie et technologie des protéines, Institut National de la Recherche Agronomique (INRA)-Transformation des Produits Végétaux (T.P.V.)-Unité de recherche Biochimie et technologie des protéines (NANT LBTP)
المصدر: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2001, 11, pp.433-441مصطلحات موضوعية: chemistry.chemical_classification, STRUCTURE, biology, Chemistry, business.industry, Protein subunit, food and beverages, [SDV.IDA] Life Sciences [q-bio]/Food engineering, QUALITE BOULANGERE, Gluten, Biotechnology, Glutenin, Biochemistry, Plant protein, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Transgenic lines, biology.protein, Crop quality, Elasticity (economics), business, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca6502a07cb41843594d57a0a23d3a72Test
https://doi.org/10.1016/s0924-2244Test(01)00035-8
