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Peter R Shewry

Showing results (141-150 of 181) with videos related to

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Nutrients|February 23, 2016
Using NMR-Based Metabolomics to Evaluate Postprandial Urinary Responses Following Consumption of Minimally Processed Wheat Bran or Wheat Aleurone by Men and WomenRamandeep Garg, Lorraine Brennan, Ruth K Price, et al.
Journal of Agricultural and Food Chemistry|January 9, 2010
Free amino acids and sugars in rye grain: implications for acrylamide formationTanya Y Curtis, Stephen J Powers, Dimitrios Balagiannis, et al.
Biochemistry|February 4, 2010
The structural characteristics of nonspecific lipid transfer proteins explain their resistance to gastroduodenal proteolysisRamani Wijesinha-Bettoni, Yuri Alexeev, Phil Johnson, et al.
Planta|February 8, 2014
Secondary cell wall composition and candidate gene expression in developing willow (Salix purpurea) stemsYongfang Wan, Cristina Gritsch, Theodora Tryfona, et al.
Journal of Agricultural and Food Chemistry|October 17, 2008
The HEALTHGRAIN Cereal Diversity Screen: concept, results, and prospectsJane L Ward, Kaisa Poutanen, Kurt Gebruers, et al.
Plos One|February 19, 2021
Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grainYongfang Wan, Yan Wang, Zhiqiang Shi, et al.
BMC Genomics|March 8, 2008
Transcriptome analysis of grain development in hexaploid wheatYongfang Wan, Rebecca L Poole, Alison K Huttly, et al.
Food Chemistry: X|June 20, 2020
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquorByoung Min, Louise Salt, Peter Wilde, et al.
Nutrition Bulletin|August 2, 2022
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?Fred Brouns, Sabrina Geisslitz, Carlos Guzman, et al.
Journal of Agricultural and Food Chemistry|October 4, 2011
Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1Liza A H Rosén, Elin M Östman, Peter R Shewry, et al.
Pageof 19

Showing results (141-150 of 181) with videos related to

Sort By:
Pageof 19
Nutrients|February 23, 2016
Using NMR-Based Metabolomics to Evaluate Postprandial Urinary Responses Following Consumption of Minimally Processed Wheat Bran or Wheat Aleurone by Men and WomenRamandeep Garg, Lorraine Brennan, Ruth K Price, et al.
Journal of Agricultural and Food Chemistry|January 9, 2010
Free amino acids and sugars in rye grain: implications for acrylamide formationTanya Y Curtis, Stephen J Powers, Dimitrios Balagiannis, et al.
Biochemistry|February 4, 2010
The structural characteristics of nonspecific lipid transfer proteins explain their resistance to gastroduodenal proteolysisRamani Wijesinha-Bettoni, Yuri Alexeev, Phil Johnson, et al.
Planta|February 8, 2014
Secondary cell wall composition and candidate gene expression in developing willow (Salix purpurea) stemsYongfang Wan, Cristina Gritsch, Theodora Tryfona, et al.
Journal of Agricultural and Food Chemistry|October 17, 2008
The HEALTHGRAIN Cereal Diversity Screen: concept, results, and prospectsJane L Ward, Kaisa Poutanen, Kurt Gebruers, et al.
Plos One|February 19, 2021
Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grainYongfang Wan, Yan Wang, Zhiqiang Shi, et al.
BMC Genomics|March 8, 2008
Transcriptome analysis of grain development in hexaploid wheatYongfang Wan, Rebecca L Poole, Alison K Huttly, et al.
Food Chemistry: X|June 20, 2020
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquorByoung Min, Louise Salt, Peter Wilde, et al.
Nutrition Bulletin|August 2, 2022
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?Fred Brouns, Sabrina Geisslitz, Carlos Guzman, et al.
Journal of Agricultural and Food Chemistry|October 4, 2011
Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1Liza A H Rosén, Elin M Östman, Peter R Shewry, et al.
Pageof 19