Conformational analysis of the secalin storage proteins of rye (Secale cereale L.)TATHAM, A. S; SHEWRY, P. R.Journal of cereal science (Print). 1991, Vol 14, Num 1, pp 15-23, issn 0733-5210Article

Conformational studies of peptides derived by the enzymic hydrolysis of a gamma-type gliadinTATHAM, A. S; MASSON, P; POPINEAU, Y et al.Journal of cereal science (Print). 1990, Vol 11, Num 1, pp 1-13, issn 0733-5210Article

Allergens in wheat and related cerealsTATHAM, A. S; SHEWRY, P. R.Clinical and experimental allergy (Print). 2008, Vol 38, Num 11, pp 1712-1726, issn 0954-7894, 15 p.Article

Biotechnology of wheat qualitySHEWRY, P. R; TATHAM, A. S; LAZZERI, P et al.Journal of the science of food and agriculture. 1997, Vol 73, Num 4, pp 397-406, issn 0022-5142Article

The prolamin storage proteins of cereal seeds : structure and evolutionSHEWRY, P. R; TATHAM, A. S.Biochemical journal (London. 1984). 1990, pp 119-130, issn 0264-6021, 12 p., REVUESArticle

The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of alpha-, beta-, gamma- and omega- gliadinsTATHAM, A. S; SHEWRY, P. R.1985, Vol 3, Num 2, pp 103-113Article

Disulphide bonds in wheat gluten proteinsSHEWRY, P. K; TATHAM, A. S.Journal of cereal science (Print). 1997, Vol 25, Num 3, pp 207-227, issn 0733-5210Article

The S-poor prolamins of wheat, barley and ryeTATHAM, A. S; SHEWRY, P. R.Journal of cereal science (Print). 1995, Vol 22, Num 1, pp 1-16, issn 0733-5210Article

Sulphur-poor prolamins of barley, wheat and ryeSHEWRY, P. R; HULL, G; TATHAM, A. S et al.Biochemical Society transactions. 1991, Vol 19, Num 2, pp 528-530, issn 0300-5127, 3 p.Conference Paper

The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-gliadins = Conformation des protéines du gluten de blé. Structure secondaire et thermostabilité des α-, β-, γ- et ω-gliadinesTATHAM, A. S; SHEWRY, P. R.Journal of cereal science (Print). 1985, Vol 3, Num 2, pp 103-113, issn 0733-5210Article

The prolamin storage proteins of cereal seeds : structure and evolutionSHEWRY, P. R; TATHAM, A. S.Biochemical journal (London. 1906). 1990, Vol 267, Num 1, pp 1-12, issn 0006-2936, 12 p.Article

Characterization of homologous inhibitors of trypsin and α-amylase from seeds of rye (Secale cereale L.)LYONS, A; RICHARDSON, M; TATHAM, A. S et al.Biochimica et biophysica acta. 1987, Vol 915, Num 2, pp 305-313, issn 0006-3002Article

¹³C-n.m.r. study of C hordeinTATHAM, A. S; SHEWRY, P. R; BELTON, P. S et al.Biochemical journal (London. 1906). 1985, Vol 232, Num 2, pp 617-620, issn 0006-2936Article

The prolamin storage proteins of wheat and related cerealsSHEWRY, P. R; MILES, M. J; TATHAM, A. S et al.Progress in biophysics and molecular biology. 1994, Vol 61, Num 1, pp 37-59, issn 0079-6107Article

A conformational study of a glutamine- and proline-rich cereal seed protein, C hordeinTATHAM, A. S; DRAKE, A. F; SHEWRY, P. R et al.Biochemical journal (London. 1906). 1985, Vol 226, Num 2, pp 557-562, issn 0006-2936Article

The beta-turn conformation in wheat gluten proteins: relationship to gluten elasticity = La conformation en hélice-β des protéines du gluten de blé : corrélation avec l'élasticité du glutenTATHAM, A. S; MIFLIN, B. J; SHEWRY, P. R et al.Cereal chemistry. 1985, Vol 62, Num 5, pp 405-412, issn 0009-0352Article

Conformational studies of synthetic peptides corresponding to the repetitive regions of the high molecular weight (HMW) glutenin subunits of wheatTATHAM, A. S; DRAKE, A. F; SHEWRY, P. R et al.Journal of cereal science (Print). 1990, Vol 11, Num 3, pp 189-200, issn 0733-5210, 12 p.Article

Conformational studies of a synthetic peptide corresponding to the repeat motif of C hordeinTATHAM, A. S; DRAKE, A. F; SHEWRY, P. R et al.Biochemical journal (London. 1906). 1989, Vol 259, Num 2, pp 471-476, issn 0006-2936Article

Wheat gluten elasticity: a similar molecular basis to elastin?TATHAM, A. S; SHEWRY, P. R; MIFLIN, B. J et al.FEBS letters. 1984, Vol 177, Num 2, pp 205-208, issn 0014-5793Article

Structural studies of cereal prolamins, including wheat glutenTATHAM, A. S; SHEWRY, P. R; BELTON, P. S et al.Advances in cereal science and technology. 1990, Vol 10, pp 1-78, 78 p.Article

Proton nuclear magnetic resonance relaxation studies of dry gluten = Etude sur la relaxation en résonance magnétique nucléaire de proton, du gluten déshydratéBELTON, P. S; DUCE, S. L; TATHAM, A. S et al.Journal of cereal science (Print). 1988, Vol 7, Num 2, pp 113-122, issn 0733-5210Article

The structure of a high-M_r subunit of durum-wheat (triticum durum) glutenFIELD, J. M; TATHAM, A. S; SHEWRY, P. R et al.Biochemical journal (London. 1906). 1987, Vol 247, Num 1, pp 215-221, issn 0006-2936Article

High molecular weight subunits of wheat gluteninSHEWRY, P. R; HALFORD, N. G; TATHAM, A. S et al.Journal of cereal science (Print). 1992, Vol 15, Num 2, pp 105-120, issn 0733-5210Article

Identification of the virus-induced protein of tobacco leaves that resembles the sweet-protein thaumatinPIERPOINT, W. S; TATHAM, A. S; PAPPIN, D. J. C et al.Physiological and molecular plant pathology. 1987, Vol 31, Num 2, pp 291-298, issn 0885-5765Article

C¹³ solid state nuclear magnetic resonance study of wheat gluten = Analyse du gluten de blé par résonance magnétique nucléaire du C¹³ en milieu solideBELTON, P. S; SHEWRY, P. R; TATHAM, A. S et al.Journal of cereal science (Print). 1985, Vol 3, Num 4, pp 305-317, issn 0733-5210Article