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Wheat-gluten uses and industry needs

Trends in food science & technology, 2006-01, Vol.17 (2), p.82-90

2006

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Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

Cereal chemistry, 2001-11, Vol.78 (6), p.635-646

2001

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Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Cereal chemistry, 2002-09, Vol.79 (5), p.662-669

2002

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Rapid DNA-based identification of wheat and barley varieties

Journal of cereal science, 2009-11, Vol.50 (3), p.388-391

2009

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Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Journal of cereal science, 2006-03, Vol.43 (2), p.223-229

2006

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On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis

Journal of cereal science, 2005, Vol.41 (3), p.371-374

2005

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Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

Journal of cereal science, 2002-02, Vol.35 (2), p.175-188

2002

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Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products

Cereal chemistry, 2007-09, Vol.84 (5), p.522-526

2007

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Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm

Journal of cereal science, 2000-09, Vol.32 (2), p.169-188

2000

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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

Field crops research, 2004-03, Vol.86 (2), p.185-198

2004

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Equivalence Between Metric and U.S. Units for the Grain Industry

Cereal foods world, 2010

Wrigley

2010

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Biochemical and genetic characterization of a monomeric storage protein (T1) with an unusually high molecular weight in Triticum tauschii

Theoretical and applied genetics, 2002-02, Vol.104 (2-3), p.497-504

2002

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Identification of wheat genotypes tolerant to the effects of heat stress on grain quality

Cereal chemistry, 1995-11, Vol.72 (6), p.539-544

1995

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Giant proteins with flour power

Nature (London), 1996-06, Vol.381 (6585), p.738-739

Wrigley, Colin W

1996

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Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins

Journal of Cereal Science, 1993-07, Vol.18 (1), p.3-21

1993

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Rapid identification and quantitation of high-molecular-weight glutenin subunits

Journal of cereal science, 2006-07, Vol.44 (1), p.34-39

2006

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Cereal Grains: Assessing and Managing Quality

Wrigley, Colin

1, 2010

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Hungarian-Australian collaborations in flour milling and test milling over 120 years

Cereal research communications, 2011-06, Vol.39 (2), p.215-224

2011

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Alleles at the GLI loci are reliable genetic markers with great resolution

Journal of cereal science, 2024-09, Vol.119, p.104003, Article 104003

2024

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Changes in the composition and size distribution of endosperm proteins from bug-damaged wheats

Australian journal of agricultural research, 2004, Vol.55 (4), p.477

2004

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Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 2. Strong differentiation of polymorphism between countries and regions of origin

Journal of cereal science, 2019-05, Vol.87, p.311-317

2019

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Sources of variation for starch gelatinization, pasting, and gelation properties in wheat

Cereal chemistry, 1997-01, Vol.74 (1), p.63-71

1997

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Towards a genetic road map of wheat-processing quality

Journal of cereal science, 2018-01, Vol.79, p.516-517

2018

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Changes in wheat grain quality due to doubling the level of atmospheric CO2

Cereal chemistry, 1996-11, Vol.73 (6), p.762-766

1996

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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

Journal of cereal science, 2019-05, Vol.87, p.172-177

2019

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Wheat-gluten uses and industry needs

Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

Rapid DNA-based identification of wheat and barley varieties

Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis

Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products

Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm

Transport of dry matter into developing wheat kernels and its contribution to grain yield under post-anthesis water deficit and elevated temperature

Equivalence Between Metric and U.S. Units for the Grain Industry

Biochemical and genetic characterization of a monomeric storage protein (T1) with an unusually high molecular weight in Triticum tauschii

Identification of wheat genotypes tolerant to the effects of heat stress on grain quality

Giant proteins with flour power

Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins

Rapid identification and quantitation of high-molecular-weight glutenin subunits

Cereal Grains: Assessing and Managing Quality

Hungarian-Australian collaborations in flour milling and test milling over 120 years

Alleles at the GLI loci are reliable genetic markers with great resolution

Changes in the composition and size distribution of endosperm proteins from bug-damaged wheats

Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 2. Strong differentiation of polymorphism between countries and regions of origin

Sources of variation for starch gelatinization, pasting, and gelation properties in wheat

Towards a genetic road map of wheat-processing quality

Changes in wheat grain quality due to doubling the level of atmospheric CO2

Gliadin genotypes worldwide for spring wheats (Triticum aestivum L.) 1. Genetic diversity and grain-quality gliadin alleles during the 20th century

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