Peter K. Skeggs

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

P. Shewry, R. Haslam, P. Wilde, 2018, Food hydrocolloids.

A novel transcriptomic approach to identify candidate genes for grain quality traits in wheat.

P. Shewry, S. Welham, K. Edwards, 2009, Plant biotechnology journal.

Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions.

P. Shewry, S. Powers, R. Haslam, 2015, Journal of agricultural and food chemistry.

Bubble Formation and Stabilization in Bread Dough

Peter J. Wilde, E. Mills, P. Wilde, 2003 .

Composition and surface properties of dough liquor

Nikolaus Wellner, Peter J. Wilde, E. Mills, 2006 .

Effect of environmental stress during grain filling on the soluble proteome of wheat (Triticum aestivum) dough liquor.

A. Sancho, P. Shewry, H. Tapp, 2008, Journal of agricultural and food chemistry.