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The last 5 uploaded publications
Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions
Fang-jie Zhao, S. E. Salmon, P. J. A. Withers, James Monaghan, EJ Evans, PR Shewry, S. P. McGrath (1999). Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions. Journal of Cereal Science, 30(1), pp. 19-31, DOI: 10.1006/jcrs.1998.0244.
Article363 days agoSulphur accumulation and redistribution in wheat (<i>Triticum aestivum</i>): a study using stable sulphur isotope ratios as a tracer system
James Monaghan, C. M. Scrimgeour, W. Stein, Fang-jie Zhao, Eric J. Evans (1999). Sulphur accumulation and redistribution in wheat (<i>Triticum aestivum</i>): a study using stable sulphur isotope ratios as a tracer system. Plant Cell & Environment, 22(7), pp. 831-839, DOI: 10.1046/j.1365-3040.1999.00445.x.
Article363 days agoSulphur nutrition: An important factor for the quality of wheat and rapeseed
Fang-jie Zhao, P. J. A. Withers, Eric J. Evans, James Monaghan, S. E. Salmon, P. R. Shewry, S. P. McGrath (1997). Sulphur nutrition: An important factor for the quality of wheat and rapeseed. Soil Science & Plant Nutrition, 43(sup1), pp. 1137-1142, DOI: 10.1080/00380768.1997.11863731.
Article363 days agoSulphur nutrition: An important factor for the quality of wheat and rapeseed
Fang-jie Zhao, P. J. A. Withers, Eric J. Evans, James Monaghan, S. E. Salmon, P. R. Shewry, S. P. McGrath (1997). Sulphur nutrition: An important factor for the quality of wheat and rapeseedSulphur nutrition: An important factor for the quality of wheat and rapeseed. Springer eBooks, pp. 917-922, DOI: 10.1007/978-94-009-0047-9_297,
Chapter in a book363 days agoResponses of breadmaking quality to sulphur in three wheat varieties
Fang-jie Zhao, Sue E Salmon, Paul J. A. Withers, Eric J. Evans, James Monaghan, Peter R. Shewry, S. P. McGrath (1999). Responses of breadmaking quality to sulphur in three wheat varieties. Journal of the Science of Food and Agriculture, 79(13), pp. 1865-1874, DOI: 10.1002/(sici)1097-0010(199910)79:13<1865::aid-jsfa449>3.0.co;2-r.
Article363 days ago