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المؤلفون: Peter R. Shewry, Fred Brouns, Sachin Rustgi
المساهمون: Igrejas, G., Ikeda, T. M., Guzmán, C.
المصدر: Wheat Quality For Improving Processing And Human Health ISBN: 9783030341626
مصطلحات موضوعية: chemistry.chemical_classification, Consumption (economics), Allergy, business.industry, food and beverages, nutritional and metabolic diseases, Gluten intolerance, Disease, medicine.disease, Gluten, digestive system diseases, Calorie intake, Food labeling, chemistry, Environmental health, medicine, business, Wheat allergy
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08ff1a41a976981e09e40a295bc02f3fTest
https://doi.org/10.1007/978-3-030-34163-3_20Test -
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المؤلفون: Peter R. Shewry, Simon Penson, Irene Gonzáles-Thuillier, Alison Lovegrove, Paola Tosi, Jibin He
المصدر: Trends in Food Science & Technology
مصطلحات موضوعية: 0106 biological sciences, Starch, 01 natural sciences, Article, Endosperm, chemistry.chemical_compound, 0404 agricultural biotechnology, Glutenin, Amylose, Food science, Milling, chemistry.chemical_classification, biology, business.industry, Chemistry, Protein, Granule (cell biology), fungi, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Gluten, Amylopectin, Wheat, Gradients, Food processing, biology.protein, Grain, business, 010606 plant biology & botany, Food Science, Biotechnology
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed954886e40d622bbfbe192e65211faTest
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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: Sandra J. Hey, Peter R. Shewry
المصدر: Nutrition Bulletin / Bnf
مصطلحات موضوعية: 0301 basic medicine, Population, Medicine (miscellaneous), Reviews, Review, Coeliac disease, 03 medical and health sciences, 0302 clinical medicine, Intolerances, Food allergy, Environmental health, wheat, medicine, education, FODMAPs, chemistry.chemical_classification, education.field_of_study, food allergy, 030109 nutrition & dietetics, Nutrition and Dietetics, Nutrition & Dietetics, business.industry, food and beverages, Staple food, Original Articles, medicine.disease, Gluten, Obesity, Biotechnology, B vitamins, chemistry, gluten, 030211 gastroenterology & hepatology, intolerance, business, coeliac disease
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2502a8a0e04aa46af0dd3cda827f90bTest
https://pubmed.ncbi.nlm.nih.gov/26941586Test -
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المؤلفون: Peter R. Shewry, Neil Carr, Joan Tomas, Frances Smith, Clare Mills, Phil Padfield
المصدر: Clinical and Translational Allergy
مصطلحات موضوعية: Pulmonary and Respiratory Medicine, Allergy, Immunology, Bioinformatics, Coeliac disease, Epitope, Ige reactivity, 03 medical and health sciences, 0302 clinical medicine, Prolyl endopeptidase, Immunology and Allergy, Medicine, 030304 developmental biology, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, biology, business.industry, Aspergillus niger, Gluten Proteins, biology.organism_classification, medicine.disease, Gluten, Biochemistry, chemistry, Poster Presentation, 030211 gastroenterology & hepatology, business, medicine.drug
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87dfaaac6d88d4aec7e7535e79715994Test
https://doi.org/10.1186/2045-7022-5-s3-p117Test -
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المؤلفون: Peter R. Shewry, Nigel G. Halford
المصدر: Journal of Experimental Botany. 53:947-958
مصطلحات موضوعية: 175_Genetics, Glutens, Globulin, Physiology, Zein, RRES175, Plant Science, Nutritional quality, Zea mays, Gliadin, 175_Biochemistry, Gene Expression Regulation, Plant, Consensus Sequence, Storage protein, 175_Plant sciences, Food science, Prolamin, Triticum, Plant Proteins, chemistry.chemical_classification, biology, business.industry, food and beverages, Globulins, Oryza, 175_Nutrition, Gluten, Biotechnology, chemistry, Protein body, Seeds, biology.protein, Food processing, Composition (visual arts), Edible Grain, business, Prolamins
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4eadc2281f0953c21691f41bef1865Test
https://doi.org/10.1093/jexbot/53.370.947Test -
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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 -
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المؤلفون: Peter R. Shewry, Arthur S. Tatham, Paul A. Lazzeri
المصدر: Journal of the Science of Food and Agriculture. 73:397-406
مصطلحات موضوعية: chemistry.chemical_classification, Nutrition and Dietetics, biology, business.industry, food and beverages, Wheat gluten, Gluten Proteins, Raw material, Gluten, Biotechnology, Glutenin, chemistry, Food products, biology.protein, Food processing, Storage protein, business, Agronomy and Crop Science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e042e720bf7fccee2bd83bdadfb5c391Test
https://doi.org/10.1002Test/(sici)1097-0010(199704)73:4<397::aid-jsfa758>3.0.co;2-q -
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المؤلفون: Danuta Boros, Zoltán Bedo, Mariann Rakszegi, C. Kuti, Lang Laszlo, Peter R. Shewry
المصدر: Journal of agricultural and food chemistry. 56(21)
مصطلحات موضوعية: Genotype, media_common.quotation_subject, Carbohydrates, Nutritional quality, Biology, Breeding, Healthy food, Quality (business), Genetic Testing, Triticum, media_common, Plant Proteins, chemistry.chemical_classification, Bran, business.industry, food and beverages, Genetic Variation, General Chemistry, Gluten, Lipids, Biotechnology, chemistry, Agronomy, Principal component analysis, Dietary fiber, Composition (visual arts), General Agricultural and Biological Sciences, business
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2dd6cc3bb6b1cdcc396447c2e779ec2Test
https://pubmed.ncbi.nlm.nih.gov/18921975Test -
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المؤلفون: Peter R. Shewry, Arthur S. Tatham
المصدر: Clinical & Experimental Allergy.
مصطلحات موضوعية: Allergy, Rhinitis, Allergic, Perennial, Food Handling, Immunology, Biology, medicine.disease_cause, Coeliac disease, Allergen, Intolerances, Food allergy, medicine, Humans, Immunology and Allergy, Food science, Anaphylaxis, Triticum, chemistry.chemical_classification, business.industry, Seed Storage Proteins, food and beverages, Allergens, Antigens, Plant, medicine.disease, Gluten, Asthma, Biotechnology, chemistry, Edible Grain, business, Plant lipid transfer proteins, Food Hypersensitivity, Wheat allergy
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecf2ea9884c14f9fab74c2a878c36418Test
https://doi.org/10.1111/j.1365-2222.2008.03101.xTest