What is he best known for?
The fields of study he is best known for:
Peter R. Shewry focuses on Biochemistry, Storage protein, Botany, Glutenin and Genetics.
As part of the same scientific family, he usually focuses on Biochemistry, concentrating on Polymer and intersecting with Viscoelasticity.
His studies in Storage protein integrate themes in fields like Endosperm, Gliadin and Hordeum vulgare.
His Botany research includes elements of Food science and Sulfur.
His Glutenin research is multidisciplinary, incorporating perspectives in Wheat gluten, Genetically modified crops, Transgene and Homology.
His research in Genetics focuses on subjects like Molecular biology, which are connected to RNA and DNA.
His most cited work include:
- Cereal seed storage proteins: structures, properties and role in grain utilization (975 citations)
- Seed storage proteins: structures and biosynthesis. (791 citations)
- High molecular weight subunits of wheat glutenin (637 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Biochemistry, Food science, Storage protein, Glutenin and Botany.
Biochemistry and Plant protein are frequently intertwined in his study.
Peter R. Shewry combines subjects such as Arabinoxylan and Cultivar, Agronomy with his study of Food science.
His Storage protein research incorporates elements of Endosperm and Hordeum vulgare.
His Glutenin study incorporates themes from Transgene and Gliadin.
His specific area of interest is Botany, where he studies Poaceae.
He most often published in these fields:
- Biochemistry (26.15%)
- Food science (19.44%)
- Storage protein (16.19%)
What were the highlights of his more recent work (between 2010-2021)?
- Food science (19.44%)
- Arabinoxylan (5.56%)
- Biotechnology (11.40%)
In recent papers he was focusing on the following fields of study:
Peter R. Shewry mainly investigates Food science, Arabinoxylan, Biotechnology, Endosperm and Agronomy.
His Food science research includes themes of Bran and Bioavailability.
His study in Storage protein extends to Endosperm with its themes.
His Gluten study combines topics in areas such as Staple food and Glutenin.
His Cell wall research is within the category of Biochemistry.
The Biochemistry study which covers Epitope that intersects with Coeliac disease.
Between 2010 and 2021, his most popular works were:
- The contribution of wheat to human diet and health (280 citations)
- The contribution of wheat to human diet and health (280 citations)
- Modelling predicts that heat stress, not drought, will increase vulnerability of wheat in Europe (215 citations)
In his most recent research, the most cited papers focused on:
His scientific interests lie mostly in Food science, Biochemistry, Agronomy, Endosperm and Cultivar.
His studies in Food science integrate themes in fields like Biotechnology, Bran and Obesity.
His Cell wall, Gluten, Gliadin, Digestion and Polyacrylamide gel electrophoresis study are his primary interests in Biochemistry.
His work deals with themes such as Intolerances, Staple food, Morphology and Glutenin, which intersect with Gluten.
His research is interdisciplinary, bridging the disciplines of Storage protein and Endosperm.
The various areas that Peter R. Shewry examines in his Storage protein study include Oligonucleotide Arrays, Metabolomics and Grain structure.
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