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Peter R. Shewry

1976–2025 年に発表

177
論文数
31,298
被引用数
100
h 指数
173
i10 指数

被引用数

Peter R. Shewry の年別被引用数1977 年: 被引用 2 件1979 年: 被引用 1 件1980 年: 被引用 4 件1981 年: 被引用 3 件1982 年: 被引用 10 件1983 年: 被引用 18 件1984 年: 被引用 19 件1985 年: 被引用 20 件1986 年: 被引用 20 件1987 年: 被引用 20 件1988 年: 被引用 10 件1989 年: 被引用 28 件1990 年: 被引用 20 件1991 年: 被引用 5 件1992 年: 被引用 45 件1993 年: 被引用 16 件1994 年: 被引用 8 件1995 年: 被引用 57 件1996 年: 被引用 27 件1997 年: 被引用 39 件1998 年: 被引用 48 件1999 年: 被引用 93 件2000 年: 被引用 88 件2001 年: 被引用 109 件2002 年: 被引用 104 件2003 年: 被引用 156 件2004 年: 被引用 92 件2005 年: 被引用 105 件2006 年: 被引用 127 件2007 年: 被引用 106 件2008 年: 被引用 123 件2009 年: 被引用 160 件2010 年: 被引用 190 件2011 年: 被引用 169 件2012 年: 被引用 164 件2013 年: 被引用 204 件2014 年: 被引用 192 件2015 年: 被引用 175 件2016 年: 被引用 149 件2017 年: 被引用 169 件2018 年: 被引用 140 件2019 年: 被引用 579 件2020 年: 被引用 758 件2021 年: 被引用 664 件2022 年: 被引用 473 件2023 年: 被引用 353 件2024 年: 被引用 509 件2025 年: 被引用 258 件1978 年は被引用が無いため表示していません

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 993 件、この内訳の 13.7%アメリカ合衆国: 引用元論文 926 件、この内訳の 12.7%イギリス: 引用元論文 638 件、この内訳の 8.8%イタリア: 引用元論文 373 件、この内訳の 5.1%ドイツ: 引用元論文 331 件、この内訳の 4.5%オーストラリア: 引用元論文 304 件、この内訳の 4.2%インド: 引用元論文 291 件、この内訳の 4%フランス: 引用元論文 286 件、この内訳の 3.9%スペイン: 引用元論文 230 件、この内訳の 3.2%カナダ: 引用元論文 219 件、この内訳の 3%ベルギー: 引用元論文 158 件、この内訳の 2.2%オランダ: 引用元論文 147 件、この内訳の 2%
0%13.7%その他 32.7%

機関

分野

  • Agricultural and Biological Sciences34%
  • Nursing21.6%
  • Biochemistry, Genetics and Molecular Biology20.3%
  • Medicine16.6%
  • Engineering1.7%
  • Environmental Science1.6%
  • その他4.2%

トピック

  • Food composition and properties10.4%
  • Wheat and Barley Genetics and Pathology5.1%
  • Microbial Metabolites in Food Biotechnology4.1%
  • Celiac Disease Research and Management3.1%
  • Phytase and its Applications3.1%
  • Proteins in Food Systems3%
  • その他71.2%

共著者

全論文

検索で開く
  1. The contribution of wheat to human diet and health

    著者: Peter R. Shewry, S. J. Hey - Food and Energy Security 2015 被引用: 1,394

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

    著者: Alison Lovegrove, Cathrina H. Edwards, Ivano De Noni, Harshad B. Patel, Sedef Nehir El, Terri Grassby, Claudia Zielke, Matilda Ulmius, Lars Nilsson, Peter Butterworth, Peter R. Ellis, Peter R. Shewry - Critical Reviews in Food Science and Nutrition 2015 被引用: 585

  3. Wheat

    著者: Peter R. Shewry - Journal of Experimental Botany 2009 被引用: 1,261

  4. Improving the protein content and composition of cereal grain

    著者: Peter R. Shewry - Journal of Cereal Science 2007 被引用: 495

  5. What Is Gluten—Why Is It Special?

    著者: Peter R. Shewry - Frontiers in Nutrition 2019 被引用: 243

  6. Harnessing landrace diversity empowers wheat breeding

    著者: Shifeng Cheng, Cong Feng, Luzie U. Wingen, Hong Cheng, A. B. Riche, Mei Jiang, Michelle Leverington‐Waite, Zejian Huang, Sarah A. Collier, Simon Orford, Xiaoming Wang, Rajani Awal, Gary Barker, Tom O’Hara, Clare Lister, Ajay Siluveru, Jesús Quiroz-Chávez, Ricardo H. Ramírez-González, Ruth Bryant, Simon Berry, Urmil Bansal, Harbans Bariana, Malcolm J. Bennett, Breno Bicego, Lorelei Bilham, James K. M. Brown, Amanda Burridge, Chris Burt, M. Buurman, March Castle, Laëtitia Chartrain, Baizhi Chen, Worku Denbel, Ahmed F. Elkot, Paul Fenwick, David Feuerhelm, J. Foulkes, Oorbessy Gaju, Adam Gauley, Kumar Gaurav, Amber N. Hafeez, Ruirui Han, Richard Horler, Junliang Hou, Muhammad Shahid Iqbal, Matthew Kerton, Ankica Kondic-Spica, Ania Kowalski, Jacob Lage, Xiaolong Li, Hongbing Liu, Shiyan Liu, Alison Lovegrove, Lingling Ma, Cathy Mumford, S. Parmar, Charlie Philp, Darryl Playford, Alexandra M. Przewieslik‐Allen, Zareen Sarfraz, David Schäfer, Peter R. Shewry, Yan Shi, Gustavo A. Slafer, Baoxing Song, Bo Song, David Steele, Burkhard Steuernagel, Phillip Tailby, Simon Tyrrell, Abdul Waheed, Mercy N. Wamalwa, Xingwei Wang, Yanping Wei, Mark Winfield, Shishi Wu, Yubing Wu, Brande B. H. Wulff, Wenfei Xian, Yawen Xu, Yunfeng Xu, Quan Yuan, X. Y. Zhang, Keith J. Edwards, Laura E. Dixon, P. Nicholson, Noam Chayut, Malcolm J. Hawkesford, Cristóbal Uauy, Dale Sanders, Sanwen Huang, Simon Griffiths - Nature 2024 被引用: 141

  7. Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

    著者: Gulten Soycan, Manuel Y. Schär, Angelika Kristek, Joanna Boberska, Sarah Alsharif, Giulia Corona, Peter R. Shewry, Jeremy P. E. Spencer - Food Chemistry X 2019 被引用: 101

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

    著者: Peter R. Shewry, Nigel G. Halford - Journal of Experimental Botany 2002 被引用: 1,459

  9. The effect of expectancy versus actual gluten intake on gastrointestinal and extra-intestinal symptoms in non-coeliac gluten sensitivity: a randomised, double-blind, placebo-controlled, international, multicentre study

    著者: Marlijne C. G. de Graaf, Clare Lawton, Fiona Croden, Agnieszka Smolinska, Björn Winkens, M. Hesselink, Gonny van Rooy, P.L. Weegels, Peter R. Shewry, Peter D. Mooney, Lesley A. Houghton, Ben Witteman, Dániel Keszthelyi, Fred Brouns, Louise Dye, Daisy Jonkers - ˜The œLancet. Gastroenterology & hepatology 2023 被引用: 52

  10. Asparagine in plants

    著者: Peter J. Lea, Ladaslav Sodek, M. A. J. Parry, Peter R. Shewry, Nigel G. Halford - Annals of Applied Biology 2006 被引用: 648

  11. Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

    著者: Nikolaus Wellner, E. N. Clare Mills, Geoff J. Brownsey, Reginald H. Wilson, Neil Brown, J. Freeman, Nigel G. Halford, Peter R. Shewry, Peter Belton - Biomacromolecules 2004 被引用: 285

  12. Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

    著者: Peter R. Shewry, S. J. Hey - Journal of Cereal Science 2015 被引用: 249

  13. In Vitro Fermentation by Human Fecal Microflora of Wheat Arabinoxylans

    著者: Simon Hughes, Peter R. Shewry, L. Li, Glenn R. Gibson, M. Luz Sanz, Robert A. Rastall - Journal of Agricultural and Food Chemistry 2007 被引用: 270

  14. Glycosyl transferases in family 61 mediate arabinofuranosyl transfer onto xylan in grasses

    著者: Nadine Anders, Mark Wilkinson, Alison Lovegrove, J. Freeman, Theodora Tryfona, Till K. Pellny, Thilo Weimar, Jennifer C. Mortimer, Katherine Stott, John M. Baker, Michaël Defoin-Platel, Peter R. Shewry, Paul Dupree, R. A. C. Mitchell - National Academy of Sciences, Proceedings of the National Academy of Sciences 2012 被引用: 259

  15. Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

    著者: Li Li, Peter R. Shewry, Jane L. Ward - Journal of Agricultural and Food Chemistry 2008 被引用: 396

  16. In vitro fermentation of oat and barley derived β-glucans by human faecal microbiota

    著者: Simon Hughes, Peter R. Shewry, Glenn R. Gibson, Barry V. McCleary, Robert A. Rastall - FEMS Microbiology Ecology 2008 被引用: 275

  17. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

    著者: Frances J.D. Smith, Xiaoyan Pan, Vincent Bellido, Geraldine A. Toole, Fred Gates, Martin S. J. Wickham, Peter R. Shewry, Serafim Bakalis, Philip J. Padfield, E. N. Clare Mills - Molecular Nutrition & Food Research 2015 被引用: 103

  18. Wheat ATIs: Characteristics and Role in Human Disease

    著者: Sabrina Geißlitz, Peter R. Shewry, Fred Brouns, Antoine H. P. America, Giacomo Caio, Matthew Daly, Stefano D’Amico, Roberto De Giorgio, L. J. W. Gilissen, H. Grausgruber, Xin Huang, Daisy Jonkers, Dániel Keszthelyi, Colette Larré, Stefania Masci, E. N. Clare Mills, Marie Sofie Møller, Mark E. Sorrells, Birte Svensson, Victor F. Zevallos, P.L. Weegels - Frontiers in Nutrition 2021 被引用: 76

  19. The role of gene flow and chromosomal instability in shaping the bread wheat genome

    著者: Alexandra M. Przewieslik‐Allen, Paul A. Wilkinson, Amanda Burridge, Mark Winfield, Xiaoyang Dai, Mark Beaumont, Julie King, Caiyun Yang, Simon Griffiths, Luzie U. Wingen, Richard Horsnell, Alison R. Bentley, Peter R. Shewry, Gary Barker, Keith J. Edwards - Nature Plants 2021 被引用: 66

  20. Seed storage proteins: structures and biosynthesis.

    著者: Peter R. Shewry, Johnathan A. Napier, Arthur S. Tatham - The Plant Cell 1995 被引用: 970

  21. Spatial distribution of functional components in the starchy endosperm of wheat grains

    著者: Peter R. Shewry, Yongfang Wan, Malcolm J. Hawkesford, Paola Tosi - Journal of Cereal Science 2019 被引用: 60

  22. The classification and nomenclature of wheat gluten proteins: A reassessment

    著者: Peter R. Shewry, Arthur S. Tatham, J. Forde, Martin E. Kreis, Benjamin J. Miflin - Journal of Cereal Science 1986 被引用: 405

  23. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

    著者: Peter R. Shewry, Yves Popineau, D. Lafiandra, Peter Belton - Trends in Food Science & Technology 2000 被引用: 255

  24. Improving cereal grain carbohydrates for diet and health

    著者: D. Lafiandra, Gabriele Riccardi, Peter R. Shewry - Journal of Cereal Science 2014 被引用: 236