Powers S - Search Results

1

Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation.

Harris S, Powers S, Monteagudo-Mera A, Kosik O, Lovegrove A, Shewry P, Charalampopoulos D. Harris S, et al. Among authors: powers s. Eur J Nutr. 2020 Feb;59(1):297-307. doi: 10.1007/s00394-019-01908-7. Epub 2019 Feb 6. Eur J Nutr. 2020. PMID: 30725212 Free PMC article.

2

Changes in the arabinoxylan fraction of wheat grain during alcohol production.

Kosik O, Powers SJ, Chatzifragkou A, Prabhakumari PC, Charalampopoulos D, Hess L, Brosnan J, Shewry PR, Lovegrove A. Kosik O, et al. Food Chem. 2017 Apr 15;221:1754-1762. doi: 10.1016/j.foodchem.2016.10.109. Epub 2016 Oct 24. Food Chem. 2017. PMID: 27979157 Free PMC article.

3

Effects of crop nutrition on wheat grain composition and end use quality.

Godfrey D, Hawkesford MJ, Powers SJ, Millar S, Shewry PR. Godfrey D, et al. Among authors: powers sj. J Agric Food Chem. 2010 Mar 10;58(5):3012-21. doi: 10.1021/jf9040645. J Agric Food Chem. 2010. PMID: 20131902

4

Determination of the N-glycosylation patterns of seed proteins: applications to determine the authenticity and substantial equivalence of genetically modified (GM) crops.

Marsh JT, Tryfona T, Powers SJ, Stephens E, Dupree P, Shewry PR, Lovegrove A. Marsh JT, et al. J Agric Food Chem. 2011 Aug 24;59(16):8779-88. doi: 10.1021/jf2010854. Epub 2011 Aug 3. J Agric Food Chem. 2011. PMID: 21780837

5

Spatial patterns of gluten protein and polymer distribution in wheat grain.

He J, Penson S, Powers SJ, Hawes C, Shewry PR, Tosi P. He J, et al. Among authors: powers sj. J Agric Food Chem. 2013 Jul 3;61(26):6207-15. doi: 10.1021/jf401623d. Epub 2013 Jun 21. J Agric Food Chem. 2013. PMID: 23756955

6

Establishing substantial equivalence: transcriptomics.

Baudo MM, Powers SJ, Mitchell RA, Shewry PR. Baudo MM, et al. Methods Mol Biol. 2009;478:247-72. doi: 10.1007/978-1-59745-379-0_15. Methods Mol Biol. 2009. PMID: 19009450

7

Transgenesis has less impact on the transcriptome of wheat grain than conventional breeding.

Baudo MM, Lyons R, Powers S, Pastori GM, Edwards KJ, Holdsworth MJ, Shewry PR. Baudo MM, et al. Among authors: powers s. Plant Biotechnol J. 2006 Jul;4(4):369-80. doi: 10.1111/j.1467-7652.2006.00193.x. Plant Biotechnol J. 2006. PMID: 17177803 Free article.

8

Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.

Curtis TY, Muttucumaru N, Shewry PR, Parry MA, Powers SJ, Elmore JS, Mottram DS, Hook S, Halford NG. Curtis TY, et al. Among authors: powers sj. J Agric Food Chem. 2009 Feb 11;57(3):1013-21. doi: 10.1021/jf8031292. J Agric Food Chem. 2009. PMID: 19143525

9

Free amino acids and sugars in rye grain: implications for acrylamide formation.

Curtis TY, Powers SJ, Balagiannis D, Elmore JS, Mottram DS, Parry MA, Rakszegi M, Bedö Z, Shewry PR, Halford NG. Curtis TY, et al. Among authors: powers sj. J Agric Food Chem. 2010 Feb 10;58(3):1959-69. doi: 10.1021/jf903577b. J Agric Food Chem. 2010. PMID: 20055414

10

Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grain.

Wan Y, Wang Y, Shi Z, Rentsch D, Ward JL, Hassall K, Sparks CA, Huttly AK, Buchner P, Powers S, Shewry PR, Hawkesford MJ. Wan Y, et al. Among authors: powers s. PLoS One. 2021 Feb 19;16(2):e0246763. doi: 10.1371/journal.pone.0246763. eCollection 2021. PLoS One. 2021. PMID: 33606697 Free PMC article.

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