Dr Colin Jenner

Dr Colin Jenner
Visiting Research Fellow
School of Agriculture, Food and Wine
Faculty of Sciences

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Dr Colin Jenner

Journals

Year Citation
2015 Blake, L., Jenner, C., Barber, A., Gibson, R., O'Neill, B., & Nguyen, Q. (2015). Effect of waxy flour blends on dough rheology and bread quality. International Journal of Food Science and Technology, 50(4), 926-933.
DOI Scopus6 WoS3
2015 Blake, L., Jenner, C., Gidley, M., & Cozzolino, D. (2015). Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydrate Polymers, 125, 265-271.
DOI Scopus1 WoS1
2013 Lafaye, J., Lee, H., Blake, L., & Jenner, C. (2013). Waxy drum acts as a unique form of crumb softener in bread. Journal of Cereal Science, 58(3), 393-399.
DOI Scopus4 WoS4
2011 Mouliney, M., Lavery, B., Sharma, R., & Jenner, C. (2011). Waxy durum and fat differ in their actions as improvers of bread quality. Journal of Cereal Science, 54(3), 317-323.
DOI
2004 Zahedi, M., McDonald, G., & Jenner, C. (2004). Nitrogen supply to the grain modifies the effects of temperature on starch and protein accumulation during grain filling in wheat. Australian Journal of Agricultural Research, 55(5), 551-564.
DOI Scopus16 WoS17
2003 Tahmasebi Sarvestani, Z., Jenner, C., & Mac Donald, G. (2003). Dry matter and nitrogen remobilization of two wheat genotypes under post-anthesis water stress conditions. Journal of Agricultural Science and Technology, 5, 21-29.
2003 Zahedi, M., & Jenner, C. (2003). Analysis of effects in wheat of high temperature on grain filling attributes estimated from mathematical models of grain filling. Journal of Agricultural Science, 141(2), 203-212.
DOI
2003 Zahedi, M., Sharma, R., & Jenner, C. (2003). Effects of high temperature on grain growth and on the metabolites and enzymes in the starch-synthesis pathway in the grains of two wheat cultivars differing in their responses to temperature. Functional Plant Biology, 30(3), 291-300.
2002 Sharma, R., Sissons, M., Rathjen, A., & Jenner, C. (2002). The null-4A allele at the waxy locus in durum wheat affects pasta cooking quality. Journal of Cereal Science, 35(3), 287-297.
DOI

Conference Papers

Position
Visiting Research Fellow
Phone
83137327
Fax
8313 0431
Campus
Waite
Building
Plant Research Centre, floor 1
Room Number
1 85
Org Unit
School of Agriculture, Food and Wine

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