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Wrigley, C. W. (2015). An overview of the family of cereal grains prominent in world agriculture. In H. Corke, K. Seetheraman and C. Wrigley (Ed.), Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 40  
Wrigley, C. W. (2013). Bailey's gluten and ours. Response to the award of the Bailey Medal. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013. 20  
Bock, J. E., Wrigley, C. W. and Walker, C. E. (2015). Bakeries: the source of our unique wheat-based food - bread. In Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 79  
McMullen, Kevin, Rasmus, C., Virtue, Melinda, Slik, Kate and Wrigley, Colin (2014) Cake flour is not just any old white powder: a fun take-home experiment. Teaching Science, 60 1: 43-49. 36 4
McLean, J. and Wrigley, C. W. (2015). Contaminants that down-grade the value of grain deliveries. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 11  
Zydenbos, S., Humphrey-Taylor, V. and Wrigley, C. W. (2015). Cookies: a diverse family of baked goods. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 9  
Miller Paulsen, L. and Wrigley, C. W. (2015). Cookies and crackers: commercial production. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 11  
Hazelton, J. L., Desrochers, J. L., Walker, C. E. and Wrigley, C. W. (2015). Cookies, biscuits, and crackers: manufacturing principles. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 11  
Corke, H., Faubion, J., Seetheraman, K. and Wrigley, C. Encyclopedia of Food Grains 2nd ed. Oxford, UK: Elsevier, 2016. 118  
Uthayakumaran, Surjani, Tanner, Roger I., Dai, Shaocong, Qi, Fuzhong, Newberry, Marcus, Wrigley, Colin and Copeland, Les (2012) Genotype-based stability of dough quality in wheat from different growth environments. Journal of Agricultural Science, 4 7: 41-50. doi:10.5539/jas.v4n7p41 40 1 0
Békés, F. and Wrigley, C. W. (2013) Gluten alleles and predicted dough-quality for wheat varieties worldwide: a great resource - free on the AACCI international website. Cereal Foods World, 58 6: 325-328. doi:10.1094/CFW-58-6-0325 71 4 Cited 1 times in Scopus1 0
Wrigley, C. W. (2015). Grain production and consumption in Oceania: Australia and Pacific countries. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 17  
Jones, J., Zevallos, V. and Wrigley, C. W. (2015). Grains, foods and ingredients suiting gluten-free diets for celiac disease. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 152  
Miskelly, D. M. and Wrigley, C. W. (2015). Identification of varieties of food grains. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 12  
Bridges, A. R. and Wrigley, C. W. (2015). Lists of standardized testing methods of the analysis of grain and grain-based foods. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 29  
Wrigley, Colin (2011) Metric versus Imperial units of measurement: relevance to science, agriculture and our daily lives. Teaching Science, 57 3: 51-57. 50 3
Walker, C. E., Eustace, W. D. and Wrigley, C. W. (2015). Milling and baking history. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 15  
Uthayakumaran, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013). New insights into dough visco-elasticity with fundamental testing. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013. 28  
Walker, C. E. and Wrigley, C. W. (2015). Oven technologies. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 9  
Wrigley, Colin (2012) Proteins – the basis of life. Teaching Science, 58 2: 56-59. 61 3
Juhász, A., Haraszi, R., Békés, F., Skylas, D. J. and Wrigley, C. W. (2015). Proteomic analysis relevant to cereal grains. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 21  
Uthayakumarana, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013) Relationships between traditional and fundamental dough-testing methods. Cereal Research Communications, 42 2: 282-292. doi:10.1556/CRC.2013.0055 80 106 0 Cited 0 times in Scopus0 0
Uthayakumaran, S., Batey, I., Day, L. and Wrigley, C. (2011) Salt reduction in wheat-based foods – technical challenges and opportunities.. Food Australia, 63 4: 137-140. 104   3 Cited 3 times in Scopus3
Nelson, S. C. and Wrigley, C. W. (2015). Scientific societies associated with grain science. In Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 26  
Richard-Molard, D. and Wrigley, C. W. (2015). Stored grain: handling from farm to storage terminal. In H. Corke, K. Seetheraman and C. Wrigley (Ed.), Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 22  
Richard-Molard, D. and Wrigley, C. (2004). Stored grain: handling from farm to storage terminal. In Colin Wrigley, Harold Corke and Charles E. Walker (Ed.), Encyclopedia of Grain Science: Q-Z (pp. 232-236) Oxford, U.K.: Academic Press. doi:10.1016/B0-12-765490-9/00164-6 26   0
Morrison, L. A. and Wrigley, C. W. (2015). Taxonomic classification of grain species. In H. Corke, K. Seetheraman and C. Wrigley (Ed.), Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 42  
Wrigley, C. W. (2015). The composition of food grains and grain-based products. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 15  
Bekes, F., Anderson, O., Gras, P. W., Gupta, R. B., Tam, A., Wrigley, C. W. and Appels, R. (1994). The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system. In: John A. Ronalds and Robert Henry James, Improvement of cereal quality by genetic engineering. Royal Australian Chemical Institute, Cereal Chemistry Division Symposium on Improvement of Cereal Quality by Genetic Engineering, Sydney, NSW, Australia, (97-103). 12-16 September 1993. 44   25
Békés, F., Gianibelli, M. C. and Wrigley, C. W. (2015). The gluten proteins of the wheat grain in relation to flour quality. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 16  
Wrigley, C. W. (2015). The grain chain – from genes to grain-based products. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 14  
Wrigley, C. W., Corke, H. and Faubion, J. (2015). The grains that feed the world. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 21  
Békés, F. and Wrigley, C. W. (2015). The protein chemistry of cereal grains. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 20  
Bridges, A. R. and Wrigley, C. W. (2015). The standardization of methods for analyzing grains and grain-based products. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 10  
Grundas, S. and Wrigley, C. W. (2015). Ultrastructure of the wheat grain, flour and dough. In H. Corke, K. Seetheraman and C. Wrigley (Ed.), Encyclopedia of food grains 2nd ed. (pp. xx-xx) Oxford, United Kingdom: Elsevier. 24  
Huang, W. and Wrigley, C. W. (2015). Units of grain science and trade: equivalence between US, Chinese and metric units. In H. Corke, K. Seetheraman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. xx-xx) Oxford, United Kingdom: Elsevier. 16  
Tiefenbacher, K. and Wrigley, C. W. (2015). Wafers: methods of manufacture. In H. Corke, J. Faubion, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. *-*) Oxford, United Kingdom: Elsevier. 8  
Wrigley, C. W. and Batey, I. L. (2012). Wheat and flour quality: assessing grain quality. In Stanley P. Cauvain (Ed.), Bread making: improving quality 2nd ed. (pp. 149-187) Cambridge, England, U.K.: Woodhead Publishing. 83 9
Wrigley, C. W. (2015). Wheat - an overview of the grain that provides “our daily bread”. In H. Corke, K. Seetharaman and C. Wrigley (Ed.), Encyclopedia of food grains (pp. xx-xx) Oxford, United Kingdom: Elsevier. 32  
Grundas, S. and Wrigley, C. W. (2015). Wheat harvesting, transport and storage. In Encyclopedia of food grains (pp. xx-xx) Oxford, United Kingdom: Elsevier. 18  
Juhász, Angéla, Békés, Frank and Wrigley, Colin (2015). Wheat proteins. In Zeynep Ustunol (Ed.), Applied food protein chemistry (pp. 219-303) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi:10.1002/9781118860588.ch11 109   Cited 0 times in Scopus0 0
Wrigley, Colin (2012) Wood made from water? An introduction to photosynthesis based on a historical error. Teaching Science, 58 3: 53-54. 73 5