World's Best Scientists 2026 revealed!
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Biology and Biochemistry
UK
2026

D-Index & Metrics

Chemistry

D-Index
111
Citations
49990
World Ranking
765
National Ranking
40

Biology and Biochemistry

D-Index
126
Citations
62900
World Ranking
490
National Ranking
27

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in United Kingdom Leader Award
  • 2025 - Research.com Biology and Biochemistry in United Kingdom Leader Award
  • 2023 - Research.com Biology and Biochemistry in United Kingdom Leader Award

Overview

Peter R. Shewry is affiliated with Rothamsted Research in the United Kingdom. Their research spans several overlapping fields including Agricultural and Biological Sciences, Medicine, and Nursing, with a primary focus on Agricultural and Biological Sciences. Within these broad areas, their work is concentrated on Plant Science, Nutrition and Dietetics, Gastroenterology, Genetics, and Agronomy and Crop Science.

The scientist's research strands cover key topics such as Food Composition and Properties, Wheat and Barley Genetics and Pathology, Celiac Disease Research and Management, Phytase and its Applications, Genetics and Plant Breeding, Plant Micronutrient Interactions and Effects, and Microbial Metabolites in Food Biotechnology.

Peter R. Shewry has contributed to academic discourse with numerous publications. Some of their recent papers include:

  • Harnessing landrace diversity empowers wheat breeding (2024), published in Nature
  • Strategies to improve wheat for human health (2020), published in Nature Food
  • Wheat ATIs: Characteristics and Role in Human Disease (2021), published in Frontiers in Nutrition
  • Nitrogen Challenges and Opportunities for Agricultural and Environmental Science in India (2021), published in Frontiers in Sustainable Food Systems
  • The role of gene flow and chromosomal instability in shaping the bread wheat genome (2021), published in Nature Plants

The frequent coauthors collaborating with Peter R. Shewry include Alison Lovegrove, Simon Griffiths, Malcolm J. Hawkesford, Luzie U. Wingen, and Fred Brouns. These collaborations underline a strong network within the scientific community.

The scientist's work appears regularly in several publication venues, primarily:

  • Journal of Cereal Science
  • PLoS ONE
  • Nutrition Bulletin
  • bioRxiv (Cold Spring Harbor Laboratory)
  • Nature Food

Best Publications

  • Cereal seed storage proteins: structures, properties and role in grain utilization

    Peter R. Shewry;Nigel G. Halford

  • The contribution of wheat to human diet and health

    Peter R. Shewry;Sandra J. Hey

  • Seed storage proteins: structures and biosynthesis.

    Peter R. Shewry;Johnathan A. Napier;Arthur S. Tatham

  • High molecular weight subunits of wheat glutenin

    P.R. Shewry;N.G. Halford;A.S. Tatham

  • The prolamin storage proteins of cereal seeds: structure and evolution.

    P R Shewry;A S Tatham

  • The structure and properties of gluten: an elastic protein from wheat grain

    Peter R Shewry;Nigel G Halford;Peter S Belton;Arthur S Tatham

  • Asparagine in plants

    P.J. Lea;L. Sodek;M.A.J. Parry;P.R. Shewry

  • Disulphide Bonds in Wheat Gluten Proteins

    P.R. Shewry;A.S. Tatham

  • Location of β-amylase sequences in wheat and its relatives

    P. J. Sharp;M. Kreis;P. R. Shewry;M. D. Gale

  • Role of polysaccharides in food, digestion, and health.

    A. Lovegrove;C. H. Edwards;I. De Noni;Hamung Patel

  • Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin

    F.J. Zhao;Y.H. Su;S.J. Dunham;M. Rakszegi

  • The classification and nomenclature of wheat gluten proteins: A reassessment

    Peter R. Shewry;Arthur S. Tatham;Janice Forde;Martin Kreis

  • Improving the protein content and composition of cereal grain

    Peter R. Shewry

  • Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat

    Michael Gooding;R. H. Ellis;P. R. Shewry;J. D. Schofield

  • Transformation of wheat with high molecular weight subunit genes results in improved functional properties

    Francisco Barro;Leonie Rooke;Frank Békés;Peter Gras

  • Identifying traits to improve the nitrogen economy of wheat: Recent advances and future prospects

    M.J. Foulkes;M.J. Hawkesford;P.B. Barraclough;M.J. Holdsworth

  • Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex

    Peter R. Shewry;Arthur S. Tatham;Francisco Barro;Pilar Barcelo

  • Expression of a borage desaturase cDNA containing an N-terminal cytochrome b5 domain results in the accumulation of high levels of Δ6-desaturated fatty acids in transgenic tobacco

    O. V. Sayanova;M. A. Smith;P. Lapinskas;A. K. Stobart

  • Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

    Li Li;Peter R Shewry;Jane L Ward

  • Wheat: chemistry and technology.

    Khalil Khan;Peter R. Shewry

Frequent Co-Authors

Arthur S. Tatham
Arthur S. Tatham Cardiff Metropolitan University
Nigel G. Halford
Nigel G. Halford Rothamsted Research
Benjamin J. Miflin
Benjamin J. Miflin The Hertz Corporation
Johnathan A. Napier
Johnathan A. Napier Rothamsted Research
Huw Jones
Huw Jones Aberystwyth University
Martin Kreis
Martin Kreis Charité - University Medicine Berlin
Frank Békés
Frank Békés Commonwealth Scientific and Industrial Research Organisation
E. N. Clare Mills
E. N. Clare Mills University of Manchester
Rowan A. C. Mitchell
Rowan A. C. Mitchell Rothamsted Research
Peter S. Belton
Peter S. Belton University of East Anglia

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