Turner, A. L., Michaelson, L. V., Shewry, P. R., Lovegrove, A. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (2021) Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: a randomized, controlled, single blind, crossover human intervention trial. Clinical Nutrition, 40 (3). pp. 788-795. ISSN 0261-5614 doi: https://doi.org/10.1016/j.clnu.2020.07.026

Lovegrove, A., Wood, A. J., Hassall, K. L., Howes, L., Poole, M., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120 and Shewry, P. (2020) The contribution of fibre components to water absorption of wheat grown in the UK. Cereal Chemistry, 97 (5). pp. 940-948. ISSN 0009-0352 doi: https://doi.org/10.1002/cche.10316

Harris, S., Powers, S., Monteagudo, A., Kosik, O., Lovegrove, A., Shewry, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2020) Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation. European Journal of Nutrition, 59. pp. 297-307. ISSN 1436-6215 doi: https://doi.org/10.1007/s00394-019-01908-7

Harris, S., Monteagudo-Mera, A., Kosik, O., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Shewry, P. and Lovegrove, A. (2019) Comparative prebiotic activity of mixtures of cereal grain polysaccharides. AMB Express, 9 (1). 203. ISSN 2191-0855 doi: https://doi.org/10.1186/s13568-019-0925-z

Soycan, G., Schar, M., Kristek, A., Boberska, J., Alsharif, S. N. S., Corona, G., Shewry, P. R. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (2019) Composition and content of phenolic acids and avenanthramides in commercial oat products: are oats an important polyphenol source for consumers? Food Chemistry: X, 3. 100047. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2019.100047

Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, He, J., Lovegrove, A., Gonzáles-Thuillier, I., Penson, S. and Shewry, P. R. (2018) Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing. Trends in Food Science & Technology, 82. pp. 1-7. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2018.09.027

Prabhakumari, P., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2018) Development and characterisation of protein films derived from dried distillers’ grains with solubles and in-process samples. Industrial Crops and Products, 121. pp. 258-266. ISSN 0926-6690 doi: https://doi.org/10.1016/j.indcrop.2018.05.016

Monteagudo, A., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476, Lovegrove, A., Shewry, P. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2018) Evaluation of the prebiotic potential of arabinoxylans extracted from wheat distillers’ dried grains with solubles (DDGS) and in-process samples. Applied Microbiology and Biotechnology, 102 (17). pp. 7577-7587. ISSN 0175-7598 doi: https://doi.org/10.1007/s00253-018-9171-6

Salt, L. J., Gonzalez-Thuillier, I., Chope, G., Penson, S., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Haslam, R. P., Skeggs, P. K., Shewry, P. R. and Wilde, P. J. (2018) Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocolloids, 75. pp. 211-222. ISSN 0268-005X doi: https://doi.org/10.1016/j.foodhyd.2017.08.020

Shewry, P. R. (2018) Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science, 79. pp. 469-476. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2017.11.010

Schar, M. Y., Corona, G., Soycan, G., Dine, C., Kristek, A., Alsharif, S. N. S., Behrends, V., Lovegrove, A., Shewry, P. R. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (2018) Excretion of avenanthramides, phenolic acids and their major metabolites following intake of oat bran. Molecular Nutrition and Food Research, 62 (2). 1700499. ISSN 1613-4133 doi: https://doi.org/10.1002/mnfr.201700499

Tremmel-Bede, K., Láng, L., Török, K., Tömösközi, S., Vida, G., Shewry, P. R., Bedő, Z. and Rakszegi, M. (2017) Development and characterization of wheat lines with increased levels of arabinoxylan. Euphytica, 213 (12). ISSN 0014-2336 doi: https://doi.org/10.1007/s10681-017-2066-2

Rakszegi, M., Molnár, I., Lovegrove, A., Darkó, É., Farkas, A., Láng, L., Bedő, Z., Doležel, J., Molnár-Láng, M. and Shewry, P. (2017) Addition of Aegilops U and M chromosomes affects protein and dietary fiber content of wholemeal wheat flour. Frontiers in Plant Science, 8. 1529. ISSN 1664-462X doi: https://doi.org/10.3389/fpls.2017.01529

Kosik, O., Powers, S. J., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402, Hess, L., Brosnan, J., Shewry, P. R. and Lovegrove, A. (2017) Changes in the arabinoxylan fraction of wheat grain during 1 alcohol production. Food Chemistry, 221. pp. 1754-1762. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.10.109

Wilkinson, M. D., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Lovegrove, A., Corol, D. I., Ward, J. L., Palmer, R., Powers, S., Passmore, D., Webster, G., Marcus, S. E., Knox, J. P. and Shewry, P. R. (2017) The Gsp-1 genes encode the 1 wheat arabinogalactan peptide. Journal of Cereal Science, 74. pp. 155-164. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2017.02.006

Moore, K. L., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Palmer, R., Hawkesford, M. J., Grovenor, C. R. M. and Shewry, P. R. (2016) The dynamics of protein body formation in developing wheat grain. Plant Biotechnology Journal, 14 (9). PBI-00553-2015.R1. ISSN 1467-7652 doi: https://doi.org/10.1111/pbi.12549

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C., Kosik, O., Lovegrove, A., Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2016) Extractability and characteristics of proteins deriving from wheat DDGS. Food Chemistry, 198. pp. 12-19. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.11.036

Garg, R., Brennan, L., Price, R. K., Wallace, J. M. W., Strain, J. J., Gibney, M. J., Shewry, P. R., Ward, J. L., Garg, L. and Welch, R. W. (2016) Using NMR-based metabolomics to evaluate postprandial urinary responses following consumption of minimally processed wheat bran or wheat aleurone by men and women. Nutrients, 8 (2). 96. ISSN 2072-6643 doi: https://doi.org/10.3390/nu8020096

Koga, S., Bocker, U., Moldestad, A., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Shewry, P., Mosleth, E. and Uhlen, A. K. (2016) Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition. Journal of the Science of Food and Agriculture, 96 (1). pp. 122-130. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.7068

Gonzalez-Thuillier, I., Salt, L., Chope, G., Penson, S., Skeggs, P., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Powers, S. J., Ward, J. L., Wilde, P., Shewry, P. R. and Haslam, R. P. (2015) Distribution of lipids in the grain of wheat (cv Hereward) determined by lipidomic analysis of milling and pearling fractions. Journal of Agricultural and Food Chemistry, 63 (49). pp. 10705-10716. ISSN 0021-8561 doi: https://doi.org/10.1021/acs.jafc.5b05289

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2015) Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochemistry, 50 (12). pp. 2194-2207. ISSN 0032-9592 doi: https://doi.org/10.1016/j.procbio.2015.09.005

Shewry, P. R. and Hey, S. J. (2015) The contribution of wheat to human diet and health. Food and Energy Security, 4 (3). pp. 178-202. ISSN 2048-3694 doi: https://doi.org/10.1002/fes3.64

Koga, S., Böcker, U., Moldestad, A., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Shewry, P. R., Mosleth, E. F. and Uhlen, A. K. (2015) Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.). Journal of Cereal Science, 65. pp. 1-8. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2015.05.012

Palmer, R., Cornault, V., Marcus, S. E., Knox, J. P., Shewry, P. R. and Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120 (2015) Comparative in situ analyses of cell wall matrix polysaccharide dynamics in developing rice and wheat grain. Planta, 241 (3). pp. 669-685. ISSN 0032-0935 doi: https://doi.org/10.1007/s00425-014-2201-4

Costabile, A., Santarelli, S., Claus, S. P., Sanderson, J., Hudspith, B. N., Brostoff, J., Ward, J. L., Lovegrove, A., Shewry, P. R., Jones, H. E., Whitley, A. M. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (2014) Effect of breadmaking process on In Vitro gut microbiota parameters in irritable bowel syndrome. PLoS ONE, 9 (10). e111225. ISSN 1932-6203 doi: https://doi.org/10.1371/journal.pone.0111225

Oszvald, M., Tamas, L., Shewry, P. R. and Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120 (2014) The trafficking pathway of a wheat storage protein in transgenic rice endosperm. Annals of Botany, 113 (5). pp. 807-815. ISSN 0305-7364 doi: https://doi.org/10.1093/aob/mcu008

Lovegrove, A., Wilkinson, M. D., Freeman, J., Pellny, T. K., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Saulnier, L., Shewry, P. R. and Mitchell, R. A. C. (2013) RNA interference suppression of genes in glycosyl transferase families 43 and 47 in wheat starchy endosperm causes large decreases in arabinoxylan content. Plant Physiology, 163 (1). pp. 95-107. ISSN 0032-0889 doi: https://doi.org/10.1104/pp.113.222653

He, J., Penson, S., Powers, S. J., Hawes, C., Shewry, P. R. and Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120 (2013) Spatial patterns of gluten protein and polymer distribution in wheat grain. Journal of Agricultural and Food Chemistry, 61 (26). pp. 6207-6215. ISSN 1520-5118 doi: https://doi.org/10.1021/jf401623d

Mitchell, R. A.C., Lovegrove, A. and Shewry, P. R. (2013) Lunasin in cereal seeds: what is the origin? Journal of Cereal Science, 57 (3). pp. 267-269. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2013.01.013

Gooding, M., Fan, M., McGrath, S. P., Shewry, P. R. and Zhao, F.-J. (2012) Contrasting effects of dwarfing alleles and nitrogen availability on mineral concentrations in wheat grain. Plant and Soil, 360 (1-2). pp. 93-107. ISSN 0032-079X doi: https://doi.org/10.1007/s11104-012-1203-x

Pellny, T. K., Lovegrove, A., Freeman, J., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Love, C. G., Knox, J. P., Shewry, P. R. and Mitchell, R. A. C. (2012) Cell walls of developing wheat starchy endosperm: comparison of composition and RNA-Seq transcriptome. Plant Physiology, 158 (2). pp. 612-627. ISSN 0032-0889 doi: https://doi.org/10.1104/pp.111.189191

Anders, N., Wilkinson, M. D., Lovegrove, A., Freeman, J., Tryfona, T., Pellny, T. K., Weimar, T., Mortimer, J. C., Stott, K., Baker, J. M., Defoin-Platel, M., Shewry, P., Dupree, P. and Mitchell, R. A. C. (2012) Glycosyl transferases in family 61 mediate arabinofuranosyl transfer onto xylan in grasses. Proceedings of the National Academy of Sciences, 109 (3). pp. 989-993. ISSN 0027-8424 doi: https://doi.org/10.1073/pnas.1115858109

Semenov, M. A. and Shewry, P. R. (2011) Modelling predicts that heat stress, not drought, will increase vulnerability of wheat in Europe. Scientific Reports, 1. 66. ISSN 2045-2322 doi: https://doi.org/10.1038/srep00066

Gil-Humanes, J., Pistón, F., Shewry, P. R., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120 and Barro, F. (2011) Suppression of gliadins results in altered protein body morphology in wheat. Journal of Experimental Botany, 62 (12). pp. 4203-4213. ISSN 0022-0957 doi: https://doi.org/10.1093/jxb/err119

Nemeth, C., Freeman, J., Jones, H. D., Sparks, C., Pellny, T. K., Wilkinson, M. D., Dunwell, J. ORCID: https://orcid.org/0000-0003-2147-665X, Andersson, A. A. M., Aman, P., Guillon, F., Saulnier, L., Mitchell, R. A. C. and Shewry, P. R. (2010) Down-regulation of the CSLF6 gene results in decreased (1,3;1,4)-beta-D-glucan in endosperm of wheat. Plant physiology, 152 (3). pp. 1209-1218. ISSN 1532-2548 doi: https://doi.org/10.1104/pp.109.151712

Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Parker, M., Gritsch, C. S., Carzaniga, R., Martin, B. and Shewry, P. R. (2009) Trafficking of storage proteins in developing grain of wheat. Journal of Experimental Botany, 60 (3). pp. 979-991. ISSN 0022-0957 doi: https://doi.org/10.1093/jxb/ern346

Wiley, P. R., Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, Evrard, A., Lovegrove, A., Jones, H. D. and Shewry, P. R. (2007) Promoter analysis and immunolocalisation show that puroindoline genes are exclusively expressed in starchy endosperm cells of wheat grain. Plant molecular biology, 64 (1-2). pp. 125-136. ISSN 0167-4412 doi: https://doi.org/10.1007/s11103-007-9139-x

Tosi, P. ORCID: https://orcid.org/0000-0003-4171-6120, D'Ovidio, R., Napier, J. A., Bekes, F. and Shewry, P. R. (2004) Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers. Theoretical and Applied Genetics, 108 (3). pp. 468-476. ISSN 1432-2242 doi: https://doi.org/10.1007/s00122-003-1459-x