Wheat-gluten uses and industry needs von Day, L., Augustin, M.A., Batey, I.L., Wrigley, C.W.

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Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 1. Genetic diversity and grain-quality gliadin alleles during the 20th century von Metakovsky, E., Melnik, V.A., Pascual, L., Wrigley, C.W.

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Relationships between traditional and fundamental dough-testing methods von Uthayakumaran, S, R.I. Tanner, S.-C. Dai, F. Qi, C.W. Wrigley

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Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins von Maforimbo, E., Skurray, G., Uthayakumaran, S., Wrigley, C.W.

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On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis von Uthayakumaran, S., Batey, I.L., Wrigley, C.W.

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Rapid identification and quantitation of high-molecular-weight glutenin subunits von Uthayakumaran, S., Listiohadi, Y., Baratta, M., Batey, I.L., Wrigley, C.W.

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Rapid DNA-based identification of wheat and barley varieties von Tran-Dinh, N., Carole, M., Uthayakumaran, S., Batey, I.L., Wrigley, C.W.

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Alleles at the GLI loci are reliable genetic markers with great resolution von Metakovsky, E., Pascual, L., Melnik, V.A., Dedova, L.V., Vaccino, P., Wrigley, C.W.

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Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 2. Strong differentiation of polymorphism between countries and regions of origin von Metakovsky, E., Melnik, V.A., Pascual, L., Wrigley, C.W.

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Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming von Pollard, N.J, Stoddard, F.L, Popineau, Y, Wrigley, C.W, MacRitchie F

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Towards a genetic road map of wheat-processing quality von Henry, R.J., Wrigley, C.W.

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Polymorphism of Low Mr Glutenin Subunits in Triticum tauschii von Gianibelli, M.C., Wrigley, C.W., MacRitchie, F.

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Transport of dry matter into developing wheat kernels and its contribution to grain yield under post-anthesis water deficit and elevated temperature von Plaut, Z, Butow, B.J, Blumenthal, C.S, Wrigley, C.W

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Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci von Lawrence, G.J., MacRitchie, F., Wrigley, C.W.

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Proteomics of wheat grain von Skylas, D.J., Van Dyk, D., Wrigley, C.W.

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Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance von Skylas, D.J., Cordwell, S.J., Hains, P.G., Larsen, M.R., Basseal, D.J., Walsh, B.J., Blumenthal, C., Rathmell, W., Copeland, L., Wrigley, C.W.

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Sources of variation for starch gelatinization, pasting, and gelation properties in wheat von Zeng, M. (Washington State University, Pullman, WA.), Morris, C.F, Batey, I.L, Wrigley, C.W

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Hungarian-Australian collaborations in flour milling and test milling over 120 years von Wrigley, C. W, S. Tömösközi, F. Békés

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Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm von Skylas, D.J., Mackintosh, J.A., Cordwell, S.J., Basseal, D.J., Walsh, B.J., Harry, J., Blumenthal, C., Copeland, L., Wrigley, C.W., Rathmell, W.

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Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products von Uthayakumaran, S, Barker, N, Batey, I.L, Dines, J, Miskelly, D, Wrigley, C.W

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