Allergens to wheat and related cereals von Tatham, A. S., Shewry, P. R.

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The structure and properties of gluten: an elastic protein from wheat grain von Shewry, P. R., Halford, N. G., Belton, P. S., Tatham, A. S.

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Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties von SHEWRY, P. R, GILBERT, S. M, SAVAGE, A. W. J, TATHAM, A. S, WAN, Y.-F, BELTON, P. S, WELLNER, N, D'OVIDIO, R, BEKES, F, HALFORD, N. G

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Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis von Morita, E., Matsuo, H., Mihara, S., Morimoto, K., Savage, A.W.J., Tatham, A.S.

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Disulphide Bonds in Wheat Gluten Proteins von Shewry, P.R., Tatham, A.S.

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Seed storage proteins: structures and biosynthesis von Shewry, P.R. (University of Bristol, Bristol, United Kingdom.), Napier, J.A, Tatham, A.S

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The prolamin storage proteins of cereal seeds: structure and evolution von Shewry, P R, Tatham, A S

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Transformation of wheat with high molecular weight subunit genes results in improved functional properties von Barro, F. (IACR-Rothamsted, Harpenden, Herts, UK.), Rooke, L, Bekes, F, Gras, P, Tatham, A.S, Fido, R, Lazzeri, P.A, Shewry, P.R, Barcelo, P

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Molecular structures and interactions of repetitive peptides based on wheat glutenin subunits depend on chain length von Feeney, K. A., Wellner, N., Gilbert, S. M., Halford, N. G., Tatham, A. S., Shewry, P. R., Belton, P. S.

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Comparative structures and properties of elastic proteins von Tatham, A. S., Shewry, P. R.

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Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex von Shewry, P.R. (University of Bristol, Bristol, UK.), Tatham, A.S, Barro, F, Barcelo, P, Lazzeri, P

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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality von Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D.

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Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten von Khatkar, B.S., Fido, R.J., Tatham, A.S., Schofield, J.D.

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Identification of the major water/salt insoluble wheat proteins involved in cereal hypersensitivity von SANDIFORD, C. P, TATHAM, A. S, FIDO, R, WELCH, J. A, JONES, M. G, TEE, R. D, SHEWRY, P. R, TAYLOR, A. J. N

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High molecular weight subunits of wheat glutenin von Shewry, P.R., Halford, N.G., Tatham, A.S.

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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength von Rooke, L, Békés, F, Fido, R, Barro, F, Gras, P, Tatham, A.S, Barcelo, P, Lazzeri, P, Shewry, P.R

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Biotechnology of Wheat Quality von Shewry, Peter R, Tatham, Arthur S, Lazzeri, Paul

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Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality von Halford, N.G. (Rothamsted Experimental Station, Herts (United Kingdom). Inst. of Arable Crops Research), Field, J.M, Blair, H, Urwin, P, Moore, K, Robert, L, Thompson, R, Flavell, R.B, Tatham, A.S, Shewry, P.R

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Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour von Fido, R.J., Békés, F., Gras, P.W., Tatham, A.S.

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Identification of the IgE-binding Epitope in ω-5 Gliadin, a Major Allergen in Wheat-dependent Exercise-induced Anaphylaxis von Matsuo, Hiroaki, Morita, Eishin, Tatham, Arthur Sydney, Morimoto, Kenichi, Horikawa, Tatsuya, Osuna, Hiroyuki, Ikezawa, Zenro, Kaneko, Sakae, Kohno, Kunie, Dekio, Satoshi

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