Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten von Chanvrier, H., Uthayakumaran, S., Lillford, P.

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Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger von Lee, H.C., Htoon, A.K., Uthayakumaran, S., Paterson, J.L.

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Incorporation of soy proteins into the wheat–gluten matrix during dough mixing von Maforimbo, E., Skurray, G., Uthayakumaran, S., Wrigley, C.

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Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough von Uthayakumaran, S., Gras, P. W., Stoddard, F. L., Bekes, F.

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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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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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Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios von Uthayakumaran, S., Newberry, M., Keentok, M., Stoddard, F. L., Bekes, F.

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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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Case Report: Chorea an unusual presentation of a patient with clinically isolated syndrome (multiple sclerosis) [version 1; peer review: 1 approved with reservations] von suraweera, rasangi, Uthayakumaran, S, Kamala, Jegu

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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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Melioidosis in northern Sri Lanka: filling the gap in the map von Mubarak, F. N., Thavapalan, S., Corea, E. M., De Silva, A. D., Cooray, B. J. R., Hetheeswaran, S. G., Indranath, K., Kumanan, T., Peranantharajah, T., Pradeepan, J. A., Pratheepan, G. J., Selvaratnam, G., Sivansuthan, S., Suganthan, N., Uthayakumaran, S.

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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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Effects of Incorporated Glutenins on Functional Properties of Wheat Dough von Uthayakumaran, S., Stoddard, F. L., Gras, P. W., Bekes, F.

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Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality von Beasley, H. L., Uthayakumaran, S., Stoddard, F. L., Partridge, S. J., Daqiq, L., Chong, P., Békés, F.

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Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology von Uthayakumaran, S., Beasley, H. L., Stoddard, F. L., Keentok, M., Phan‐Thien, N., Tanner, R. I., Békés, F.

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Defect Identification in Wheat Grain by Micro-Fluidic Electrophoresis: Sulfur Deficiency and Bug Damage von Uthayakumaran, S, Zhao, F.J, Sivri, D, Roohani, M, Batey, I.L, Wrigley, C.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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Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity von Uthayakumaran, S., Tömösközi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L., Bekes, F.

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A rare case of familial recurrent left atrial myxomas von Sakthiraj, N., Ghetheeswaran, S., Uthayakumaran, S.

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Small and large strain rheology of wheat gluten von UTHAYAKUMARAN, Surjani, NEWBERRY, Marcus, PHAN-THIEN, Nhan, TANNER, Roger

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