Colin W. Wrigley

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Colin W. Wrigley is affiliated with the following schools: University of Queensland

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Colin W. Wrigley's Published Works

Number of citations in a given year to any of this author's works

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Published Works

Transport of dry matter into developing wheat kernels and its contribution to grain yield under post-anthesis water deficit and elevated temperature (2004) (380)
Wheat-gluten uses and industry needs (2006) (377)
Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits (2001) (347)
Proteins and amino acids (1988) (327)
Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat (1997) (307)
Giant proteins with flour power (1996) (234)
Analytical fractionation of plant and animal proteins by gel electrofocusing. (1968) (228)
Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins (1993) (200)
Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1 and Glu-D1 loci (1988) (197)
Contrasting effects of chronic heat stress and heat shock on kernel weight and flour quality in wheat. (2002) (183)
Identification of wheat genotypes tolerant to the effects of heat stress on grain quality (1995) (156)
Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance (2002) (144)
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006) (142)
Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm (2000) (127)
Encyclopedia of grain science (2004) (123)
Prediction of physical dough properties from glutenin subunit composition in bread wheats : correlations studies (1991) (117)
The Sulfur Content of Wheat Endosperm Proteins and Its Relevance to Grain Quality (1980) (110)
Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat (1984) (109)
Sulfur and nitrogen fertilizer effects on wheat. II. Influence on grain quality (1981) (107)
Seasonal changes in wheat-grain quality associated with high temperatures during grain filling (1991) (107)
Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. (1990) (103)
IgE antibodies to wheat flour components Studies with sera from subjects with bakers' asthma or coeliac condition (1978) (94)
Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition (1987) (93)
The diversity of allergens involved in bakers' asthma (1984) (91)
Detection of IgE- and IgG-binding proteins after electrophoretic transfer from polyacrylamide gels. (1982) (91)
Temperature Variation During Grain Filling and Changes in Wheat-Grain Quality (1994) (90)
Improvement of pore gradient electrophoresis by increasing the degree of cross-linking at high acrylamide concentrations (1975) (88)
Statistical correlations between quality attributes and grain-protein composition for 71 hexaploid wheats used as breeding parents (1987) (83)
Interpretation of Grain Quality Results from Wheat Variety Trials with Reference to High Temperature Stress (1991) (77)
Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming (2002) (77)
Prediction of dough properties for bread wheats (2006) (77)
Proteomics of wheat grain (2005) (75)
Protein-lipid interactions in gluten elucidated using acetic acid fractionation (2009) (74)
Encyclopedia of Food Grains (2016) (73)
Gluten: a balance of gliadin and glutenin. (2006) (72)
Gluten: a balance of gliadin and glutenin. (2006) (72)
Evaluation of dough properties from two grams of flour using the mixograph principle. (1990) (69)
CHAPTER 11 – ISOELECTRIC FOCUSING OF PROTEINS (1976) (65)
A comparison of the binding of IgE in the sera of patients with bakers' asthma to soluble and insoluble wheat-grain proteins. (1985) (65)
Multifunctional apparatus for electrokinetic processing of proteins (1994) (61)
Prediction of durum-wheat quality from gliadin-protein composition (1982) (61)
On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis (2005) (60)
Immunoglobulin E antibodies to ingested cereal flour components: studies with sera from subjects with asthma and eczema (1982) (60)
Alteration to grain, flour and dough quality in three wheat types with variation in soil sulfur supply (1983) (60)
Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2 (1996) (59)
Improved electrophoretic methods for identifying cereal varieties (1979) (59)
Monoclonal antibodies to gliadin proteins used to examine cereal grain protein homologies (1984) (56)
Accelerated starch-paste characterization with the Rapid Visco-Analyzer (1988) (54)
Image analysis of whole grains to screen for flour-milling yield in wheat breeding (1996) (50)
Grass allergens, with particular reference to cereals. (1982) (50)
The Heat-Shock Response Relevant to Molecular and Structural Changes in Wheat Yield and Quality (1994) (48)
Statistical correlations between quality attributes and grain-protein composition for 60 advanced lines of crossbred wheat (1987) (48)
Gliadin genes contain heat-shock elements: Possible relevance to heat-induced changes in grain quality (1990) (47)
The polymeric glutenins. (2006) (47)
The wheat‐grain proteome as a basis for more efficient cultivar identification (2001) (47)
Heat‐Shock Protein 70 and Dough‐Quality Changes Resulting from Heat Stress During Grain Filling in Wheat (1998) (45)
The formation of glutenin polymer in practice (1999) (45)
Association of Glutenin Subunits With Gliadin Composition and Grain Quality in Wheat (1982) (45)
Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars (1981) (45)
Quality-related endosperm proteins in sulfur-deficient and normal wheat grain (1987) (44)
Cereal grains: assessing and managing quality. (2010) (43)
Rapid identification and quantitation of high-molecular-weight glutenin subunits (2006) (42)
The Biochemical and Molecular Basis of Wheat Quality (2009) (41)
Black Point is associated with reduced levels of stress, disease- and defence-related proteins in wheat grain. (2006) (39)
The Contributions To Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System (1994) (37)
The high-molecular-weight subunits of glutenin (2006) (37)
Wheat: a unique grain for the world. (2009) (37)
Chapter 1 Gluten: A Balance of Gliadin and Glutenin (2006) (37)
Global warming and wheat (1990) (36)
Germination of Wheat: A Functional Proteomics Analysis of the Embryo (2009) (36)
Effect of additions of nitrogen and sulfur to irrigated wheat at heading on grain yield, composition and milling and baking quality (1990) (34)
FRAGMENTATION OF THE ELECTRON TRANSPORT CHAIN OF ESCHERICHIA COLI. PREPARATION OF A SOLUBLE FORMATE DEHYDROGENASE-CYTOCHROME B1 COMPLEX. (1963) (34)
Allergen discs prepared from nitrocellulose: detection of IgE binding to soluble and insoluble allergens. (1984) (32)
Incorporation of soy proteins into the wheat–gluten matrix during dough mixing (2008) (32)
Grain proteins as markers of genetic traits in wheat (2001) (32)
The Relationship Between Grain-Protein Content of Wheat and Barley and Temperatures During Grain Filling (1994) (31)
The acquisition and maintenance of thermotolerance in Australian wheats. (1990) (29)
A proteomic approach to the identification and characterisation of protein composition in wheat germ (2006) (29)
Influence of Gene Expression on Hardness in Wheat (2016) (28)
Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins (2006) (28)
Electrophoresis of small proteins in highly concentrated and crosslinked polyacrylamide gradient gels. (1983) (28)
Salt reduction in wheat-based foods – technical challenges and opportunities. (2011) (27)
Glutenin-protein formation during the continuum from anthesis to processing (1999) (27)
Potential methodologies and strategies for the rapid assessment of feed-grain quality (1999) (27)
Analysis of gluten proteins in grain and flour blends by RP-HPLC (2000) (27)
Wheat: characteristics and quality requirements. (2010) (25)
Testing for sprout damage in malting barley using the rapid visco-analyser (1993) (25)
Changes in the composition and size distribution of endosperm proteins from bug-damaged wheats (2004) (24)
Two-dimensional analysis of gliadin proteins associated with quality in durum wheat: chromosomal location of genes for their synthesis (1983) (22)
Polymorphism of Low Mr Glutenin Subunits in Triticum tauschii (2002) (22)
A sensitive monoclonal-antibody-based test for gluten detection: Choice of primary and secondary antibodies (1985) (22)
Prediction of safe storage life for sound and weather-damaged malting Barley (1993) (22)
Possible role for the Glu-D1 locus with respect to tolerance to dough-quality change after heat stress (1995) (22)
Preparative affinity membrane electrophoresis (1996) (21)
Rapid visco analyser : progress from concept to adoption (1996) (20)
Single‐seed identification of wheat varieties: Use of grain hardness testing, electrophoretic analysis and a rapid test paper for phenol reaction (1976) (19)
Encyclopedia of Food Grains: Second Edition (2015) (19)
Gliadins of common wheat: polymorphism and genetics. (2006) (19)
Medical applications of gluten-composition knowledge. (2006) (19)
Some Gli alleles related to common wheat dough quality. (2006) (19)
Complementing traditional methods of identifying cereal varieties with novel procedures (1987) (18)
Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide: A Great Resource—Free on the AACC International Website (2013) (18)
Extraction of protein and solids from wheat bran (1985) (18)
Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process (2009) (17)
Low-molecular-weight glutenin subunits: insights into this abundant subunit group present in glutenin polymers. (2006) (17)
Simultaneous detection of IgE binding to several allergens using a nitrocellulose 'polydisc'. (1984) (17)
Segregating red and white wheat visually and with a tristimulus colour meter (1995) (16)
Chemistry, genetics and prediction of dough strength and end-use quality in durum wheat. (2006) (16)
Identification of legumin-like proteins in wheat (1988) (16)
The effects of bromate (0-30 ppm) on the proteins and lipids of dough (1994) (15)
Electrophoretic analysis of wheat and rye mixtures in meal, flour and baked goods (1976) (14)
Cereal-grain morphology and composition (2010) (14)
Breeding cereals for quality improvement (1996) (14)
The use of genetics in understanding protein composition and grain quality in wheat (1982) (14)
Involvement of a Novel Peptide in the Heat Shock Response of Australian Wheats (1990) (14)
A molecular picture of wheat quality finding and fitting the jigsaw pieces (1993) (13)
Triticale: Grain-Quality Characteristics and Management of Quality Requirements (2017) (13)
Capillary electrophoresis of wheat gliadin proteins and its potential for wheat varietal identification using pattern matching software (2001) (13)
An introduction to the cereal grains: major providers for mankind’s food needs (2010) (12)
Rye and triticale: characteristics and quality requirements (2010) (12)
5 – ISOELECTRIC FOCUSING/ELECTROPHORESIS IN GELS (1976) (12)
Proteins that complement the roles of gliadin and glutenin. (2006) (12)
Assessing grain quality. (2012) (12)
Laboratory methods for identifying New Zealand wheat cultivars (1976) (11)
Rapid DNA-based identification of wheat and barley varieties (2009) (11)
Formic acid dehydrogenase-cytochrome b1 complex from Escherichia, coli☆ (1961) (11)
A device for preparative elution electrophoresis using a polyacrylamide gel slab (1986) (10)
Chapter 5 – Wheat: Grain-Quality Characteristics and Management of Quality Requirements (2017) (10)
Defect identification in wheat grain by micro-fluidic electrophoresis : Sulfur deficiency and bug damage (2007) (10)
Gliadin alleles in wheat: identification and applications. (2006) (10)
An overview of the family of cereal grains prominent in world agriculture (2016) (10)
Rapid Methods to Predict Soft‐Wheat Dough Quality for Specific Food Products (2007) (9)
MONOCLONAL ANTIBODIES IN AGRICULTURAL TESTING: QUANTITATION OF SPECIFIC WHEAT GLIADINS AFFECTED BY SULFUR DEFICIENCY (1987) (9)
Genotype-based Stability of Dough Quality in Wheat from Different Growth Environments (2012) (9)
Wheat: An Overview of the Grain That Provides ‘Our Daily Bread’ (2016) (9)
Spectrophotometric estimation of protein in presence of ultraviolet-absorbing impurities (1968) (8)
MITIGATING THE DAMAGING EFFECTS OF GROWTH AND STORAGE CONDITIONS ON GRAIN QUALITY (2007) (8)
TAXONOMIC CLASSIFICATION OF GRAIN SPECIES (2016) (8)
Diagnostic markers for quality. (2006) (8)
Proteome analysis of two soft-grained wheats of different processing quality: cultivar-specific proteins (2005) (8)
Rapid determination of sprout damage (2001) (8)
Precision agriculture : A means of improving grain quality? (2005) (8)
Gluten Uses and Food Industry Needs (2004) (8)
Relationships between Traditional and Fundamental Dough-testing Methods (2014) (7)
Distinction between genotypes of Lupinus species by sodium dodecyl sulphate‐gel electrophoresis and by capillary electrophoresis (1996) (7)
Bakeries: The Source of Our Unique Wheat-Based Food, Bread (2016) (7)
Grain quality assessment using proteomics and genomics (2003) (7)
A rapid (< 10 minute) electrophoresis method for identification of wheat varieties (1991) (7)
The Cereal Grains: Providing our Food, Feed and Fuel Needs (2017) (7)
Late-maturity α-amylase- : Apparent sprout damage without sprouting (2006) (7)
Insoluble and soluble allergens from wheat grain and wheat dust: detection of IgE binding in inhalant and ingestion allergy. (1987) (7)
Wheat dust-associated respiratory disease in a farming community. (1991) (6)
Modern approaches to food diagnostics for grain quality assurance (2006) (6)
Genetic manipulation of gluten structure and function. (2006) (6)
CHAPTER 1 – Wheat: A Unique Grain for the World (2009) (6)
Using marker proteins to predict dough quality (2003) (6)
Distinction between barley varieties by grain characteristics, electrophoresis, chromatography and antibody reaction (1986) (6)
Isoelectric Focusing of Seed Proteins (1977) (6)
The importance of seed proteins in human nutrition (1982) (6)
Our obsession with high resolution in gel electrophoresis: Does it necessarily give the right answer? (1993) (6)
The D-genome and the control of wheat gluten synthesis (1969) (6)
The protein chemistry of cereal grains (2016) (5)
Proteins – the basis of life (2012) (5)
The Gluten Proteins of the Wheat Grain in Relation to Flour Quality (2016) (5)
Wheat: Harvesting, Transport, and Storage (2016) (5)
Protein fractionation according to isoelectric point by gel electrofocusing — A laboratory experiment (1972) (5)
Amino Acid Profile and Biological Properties of Silk Cocoon as Affected by Water and Enzyme Extraction (2021) (4)
Appendix 2. Foods for Celiac Diets (2004) (4)
Hungarian-Australian collaborations in flour milling and test milling over 120 years (2011) (4)
Types, frequencies and value of intra-varietal genotypic non-uniformity in common wheat cultivars: Authentic biotypes and foreign seeds (2019) (4)
11. Wheat Proteins (2015) (4)
Rapid and automated characterisation of seed genotype using Micrograd electrophoresis and pattern-matching software. (1992) (4)
Rapid (ten-minute) pore-gradient electrophoresis of proteins and peptides in Micrograd gels. (1992) (4)
Stored grain: handling from farm to storage terminal (2004) (4)
A sensitive procedure for determining cyanate in urea solutions (1972) (4)
Testing for grain quality at the gene level (2002) (4)
Towards a genetic road map of wheat-processing quality (2017) (3)
Relationships between plants relevant to allergy (1984) (3)
Chapter 7 – Rye: Grain-Quality Characteristics and Management of Quality Requirements (2017) (3)
Wheat and Other Cereal Grains (2007) (3)
Appendix 3: Grains, foods and ingredients suiting gluten-free diets for celiac disease (2016) (3)
Grains, Foods, and Ingredients Suiting Gluten-Free Diets for Celiac Disease (2015) (3)
The Grains that Feed the World (2016) (3)
Standardized Test Methods for Grains and Grain-Based Products (2016) (3)
Sprouted grain: detection and aberrant results. (2004) (2)
Grass Allergens, with Particular Reference to Cereals (Part 1 of 3) (1982) (2)
Addressing global wheat issues one-grain-at-a-time, based on gliadin alleles (2019) (2)
Assessing and managing quality at all stages of the grain chain (2017) (2)
Grain protein composition: Repeated cycles of research on dough quality (2005) (2)
Wafers: methods of manufacture (2016) (2)
Wood Made from Water?: An Introduction to Photosynthesis Based on a Historical Error. (2012) (2)
Structural features needed in a glutenin protein (2004) (2)
Over 40% of 450 registered wheat cultivars (Triticum aestivum) worldwide are composed of multiple biotypes (2020) (2)
WHOLE-GRAIN VERSUS REFINED PRODUCTS (2004) (2)
EFFECTIVE IDENTIFICATION OF GRAIN-LEGUME SPECIES AND VARIETIES; A COMPARISON OF FIVE METHODS OF ANALYSING GRAIN-PROTEIN COMPOSITION (1998) (2)
NUTRITION | Guidelines for Grain-Based Foods (2004) (2)
Pollen allergens around Australia (1984) (2)
Equivalence Between Metric and U.S. Units for the Grain Industry (2010) (1)
Units of Grain Science and Trade: Equivalence between the US, Chinese, and Metric Units (2016) (1)
Australian Wheat Varieties: Grain Quality Data on Recently Registered Varieties (2002) (1)
The Grain Chain: The Route from Genes to Grain-Based Products (2016) (1)
Protein analysis for efficient screening of rice for variety and quality (2005) (1)
Factors affecting the results od SDS sedimentation tests of flour and wholemeal (2005) (1)
Grain Quality: The Future is With the Consumer, the Scientist and the Technologist (2017) (1)
Wheat and flour quality: assessing grain quality (2012) (1)
Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide (2017) (1)
Contaminants of grain (2004) (1)
A New Approach to the Pearling Test for Grain Hardness (2007) (1)
Proteomic Analysis Relevant to Cereal Grains (2016) (1)
Industrial processing of grains into co-products of protein, starch, oils and fibre (2017) (1)
Association of non-protein Components in Wheat Gluten With Its Quality (2004) (1)
Temperature variation during grain growth as a source of quality inconsistency for the Australian wheat industry (2002) (1)
Metric versus Imperial units of measurement: relevance to science, agriculture and our daily lives (2011) (1)
The nature, causes, and control of grain diseases in the major cereal species (2016) (1)
Appendix 5. Units of Grain Science (2004) (1)
Screening for field expression of late-maturity alpha-amylase (LMA) (2007) (1)
MULTIPLE COLUMN CHROMATOGRAPHY OF WHEAT GLUTEN PROTEINS. (1963) (1)
Cereal Grains : Assessing and Managing Quality Ed. 2 (2017) (1)
Large-scale preparative electrophoresis of proteins (1996) (1)
Appendix 2. Lists of Standardized Testing Methods for the Analysis of Grain and Grain-Based Foods (2016) (1)
Wheat-grain proteomics; the full complement of proteins in developing and mature grain (2000) (1)
Standardized Testing Methods for the Analysis of Grain and Grain-Based Foods (2015) (1)
Current Australian Wheat Varieties: Grain Quality Data (2001) (1)
Selection of breeders' lines for wheat quality: Australian innovations. (2005) (1)
The major cereal grains: corn, rice, and wheat (2017) (1)
Prediction of the dough properties of blended flours based on variety mix (1999) (1)
Formic acid dehydrogenasecytochrome b1 complex from Escherichia coli. (1961) (1)
Australian wheat varieties released recently (2007) (1)
A rapid (less than 10 minute) electrophoresis method for identification of wheat varieties. (1991) (1)
Book announcements (2004) (0)
Optimizing Electrophoretic Methods for Analysis of Genetic Origins in Grain and Food Samples (1984) (0)
Some intra-varietal non-uniformities in Triticum aestivum can be explained as repeated spontaneous mutations at the Gli loci (2021) (0)
Grain Production and Consumption in Oceania: Australia and Pacific Countries (2016) (0)
Grass Allergens, with Particular Reference to Cereals (Part 2 of 3) (1982) (0)
Identification of Varieties of Food Grains (2016) (0)
Practical Uses of Gluten-Composition Knowledge (2006) (0)
IDENTIFICATION OF FUNCTIONAL PROPERTIES ASSOCIATED WITH INDIVIDUAL PROTEINS BY COMPUTER-BASED PATTERN ANALYSIS (1983) (0)
Cookies, biscuits, and crackers: manufacturing principles (2015) (0)
Production of wheat to grain-quality targets – workshop proceedings (2000) (0)
Handling from farm to storage terminal (2016) (0)
DNA-based identification of Australian varieties of wheat and barley (2007) (0)
Improving Gluten Production: Development of a New Salt-Washing Process (2005) (0)
Prospects for Genetic Engineering in the Overall Context of Cereal Chemistry Research (1994) (0)
Prime Hard in the South - the 1998 Season. Proceedings of a one-day workshop. (1999) (0)
Identification of Variety and Quality Type by Protein Analysis: Recommendation of Methods (2004) (0)
Int’l Cereal Chem: The 1998 Meeting of the American Association of Cereal Chemists - report (1998) (0)
Biochemical and Quality Changes during Grain Storage: Improved Conditions to Suit Industry Needs (2004) (0)
Diagnostics for variety and quality-type identification (2001) (0)
GRAIN PRODUCTION AND CONSUMPTION | Oceania (2004) (0)
WINDOWS ON WHEAT QUALITY: FRESH INSIGHTS AND THEIR DEPENDENCE ON NEW RESEARCH TECHNOLOGIES (1995) (0)
Bailey's gluten and ours. Response to the award of the Bailey Medal (2013) (0)
Manipulation of the gliadin-glutenin balance. (2006) (0)
The value-added wheat cooperative research centre (2001) (0)
Manipulation of the gliadin-glutenin balance. (2006) (0)
Bug-Damage Protease and Wheat Quality (2002) (0)
Argentine Wheat Industry: Conference Report (2006) (0)
Wheat quality improvement through the work of Australia's quality wheat cooperative research centre (1999) (0)
Appendix 4. Test Methods for Grain and Grain-Based Products (2004) (0)
Cookies and Crackers: Commercial Production (2016) (0)
Variety Identification of Australian Barley (2006) (0)
Frequencies of gluten-protein alleles in a worldwide collection of over 5,600 wheat genotypes. (2007) (0)
The demise of black-ink-on-white-paper publishing? (2016) (0)
A World View of Cereal Chemistry: Report on the 1999 Meeting of the AACC (1999) (0)
Scientific societies associated with grain science (2016) (0)
Grass Allergens, with Particular Reference to Cereals (Part 3 of 3) (1982) (0)
Identification of wheat varieties and glutenin subunits: capillary electrophoresis and computer-assisted interpretation of results (2005) (0)
New insights into dough visco-elasticity with fundamental testing (2013) (0)
Definitions of Terms for the Food- and Grain-Processing Industries (2016) (0)
Tools for Achieving Wheat Quality (1999) (0)
Cookies: A Diverse Family of Baked Goods (2016) (0)
Grain quality: the consumer, the scientist, the technologist and the future. (2010) (0)
Wheat in the Grain Chain : Managing Production to Optimize Grain Quality (2009) (0)
Growing More Quality Wheat (1998) (0)
Rapid Screening for Weather Damage in Wheat (2019) (0)
Ultrastructure of the wheat grain, flour, and dough (2016) (0)
Cereal-grain proteins. (2001) (0)
On-the-spot analysis of all gluten polypeptide by Lab-on-a-chip capillary electrophoresis. (2007) (0)
Chapter 15 Manipulation of the Gliadin-Glutenin Balance (2006) (0)
Encyclopedia of Food Grains Ed. 2 (2015) (0)
Bug-Damage Protease and Wheat Qualtiy Report on sabbatical visit by Prof . Dilek Sivri to Food Science Australia and Wheat CRC May – November 2002 (2008) (0)
Protein composition analysis to determine variety and quality type: principles and practice (2002) (0)
Rapid Electrophoretic Verification of Varietal Identity: Application to 30 Current Australian Wheats (2002) (0)
HIGHLY CROSS-LINKED GRADIENT GELS FOR DETERMINING MOLECULAR WEIGHT WITH NATIVE PROTEINS OF ALL SIZES (1983) (0)
Foods based on cereals, legumes, and oilseeds (2015) (0)
A Wider View of Wheat Quality (2006) (0)
Appendix 2: Equivalence between metric and US units for the grain industry (2010) (0)
Our view, as scientists, of the grains we grow and use (2020) (0)
Probing protein-lipid interactions in gluten - an acetic acid fractionation approach. (2007) (0)
The composition of food grains and grain-based products (2016) (0)
Grain Science in Pacific Rim Countries (2003) (0)
Quality wheat for Australia; the achievements of the Quality Wheat Cooperative Research Centre. (1999) (0)
Proceedings of the second annual meeting of the Australian Electrophoresis Society, Sydney, Australia, April 1995 (1996) (0)
Cake flour is not just any old white powder: a fun take-home experiment (2014) (0)
DETECTION OF ALLERGENS FOLLOWING GEL ELECTROPHORESIS (1983) (0)
Australian wheat varieties with multiple biotypes: Do we have a challenge? (2020) (0)
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry (2017) (0)
Innovations from Research in the Food Sector in Europe: Report on a visit to Sweden (1999) (0)

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What Schools Are Affiliated With Colin W. Wrigley?

Colin W. Wrigley is affiliated with the following schools:

University of Queensland

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Why Is Colin W. Wrigley Influential?

Colin W. Wrigley's Published Works

Published Works

What Schools Are Affiliated With Colin W. Wrigley?

Colin W. Wrigley's AcademicInfluence.com Rankings