Effect of Dry and Wet Fractionation on Nutritional and Physicochemical Properties of Faba Bean and Yellow Pea Protein by Li, Ziqi, Messina, Valeria, Skylas, Daniel J., Valtchev, Peter, Whiteway, Chris, Cheng, Shu, Langrish, Timothy A. G., Quail, Ken J., Dehghani, Fariba

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Optimised dry processing of protein concentrates from Australian pulses: A comparative study of faba bean, yellow pea and red lentil seed material by Skylas, Daniel J., Johnson, Joel B., Kalitsis, John, Richard, Sonya, Whiteway, Chris, Wesley, Ian, Naiker, Mani, Quail, Ken J.

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Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties by Mann, Gulay, Diffey, Simon, Cullis, Brian, Azanza, Fermin, Martin, David, Kelly, Alison, McIntyre, Lynne, Schmidt, Adele, Ma, Wujun, Nath, Zena, Kutty, Ibrahim, Leyne, P. Emmett, Rampling, Lynette, Quail, Ken J, Morell, Matthew K

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Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits by Cavanagh, Colin R, Taylor, Julian, Larroque, Oscar, Coombes, Neil, Verbyla, Arunas P, Nath, Zena, Kutty, Ibrahim, Rampling, Lynette, Butow, Barbara, Ral, Jean-Philippe, Tomoskozi, Sandor, Balazs, Gabor, Békés, Ferenc, Mann, Gulay, Quail, Ken J, Southan, Michael, Morell, Matthew K, Newberry, Marcus

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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients by Skylas, Daniel J., Whiteway, Chris, Johnson, Joel B., Messina, Valeria, Kalitsis, John, Cheng, Shu, Langrish, Timothy A. G., Quail, Ken J.

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Synthesis and biological activity of tetralone abscisic acid analogues by Nyangulu, James M, Nelson, Ken M, Rose, Patricia A, Gai, Yuanzhu, Loewen, Mary, Lougheed, Brenda, Quail, J Wilson, Cutler, Adrian J, Abrams, Suzanne R

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