Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes by Edwards, N.M., Gianibelli, M.C., McCaig, T.N., Clarke, J.M., Ames, N.P., Larroque, O.R., Dexter, J.E.

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Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough by Haraszi, R., Larroque, O.R., Butow, B.J., Gale, K.R., Bekes, F.

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Managing dryland wheat to produce high-quality grain by Larroque, O.R., Calderini, D.F., Angus, J.F.

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Effect of Triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality by Tranquilli, G., Cuniberti, M., Gianibelli, M.C., Bullrich, L., Larroque, O.R., MacRitchie, F., Dubcovsky, J.

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Biochemical Characterisation of a Novel Polymeric Protein Subunit from Bread Wheat (Triticum aestivum L.) by Gianibelli, M.C., Masci, S., Larroque, O.R., Lafiandra, D., MacRitchie, F.

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Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein by Larroque, O.R, Bekes, F

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Dynamic and Elongation Rheology of Yeasted Bread Doughs by Newberry, M.P, Phan-Thien, N, Larroque, O.R, Tanner, R.I, Larsen, N.G

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Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread by Zhang, Pingping, He, Zhonghu, Chen, Dongsheng, Zhang, Yong, Larroque, Oscar R., Xia, Xianchun

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