Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits - Colin R. Cavanagh; Julian Taylor; Oscar Larroque; Neil Coombes; Arunas P. Verbyla; Zena Nath; Ibrahim Kutty; Lynette Rampling; Barbara Butow; Jean-Philippe Ral; Sandor Tomoskozi; Gabor Balazs; et al. (Theoretical and Applied Genetics, 2010)

Alternative splicing, activation of cryptic exons and amino acid substitutions in carotenoid biosynthetic genes are associated with lutein accumulation in wheat endosperm - Crispin A. Howitt; Colin R. Cavanagh; Andrew F. Bowerman; Christopher Cazzonelli; Lynette Rampling; Joanna L. Mimica; Barry J. Pogson (Functional & Integrative Genomics, 2009)

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties - Gulay Mann; Simon Diffey; Brian Cullis; Fermin Azanza; David Martin; Alison Kelly; Lynne McIntyre; Adele Schmidt; Wujun Ma; Zena Nath; Ibrahim Kutty; P. Emmett Leyne; et al. (Theoretical and Applied Genetics, 2009)

Detailed comparison between the wheat chromosome group 7 short arms and the rice chromosome arms 6S and 8L with special reference to genes involved in starch biosynthesis - Zhongyi Li; Bingyan Huang; Lynette Rampling; Jun Wang; Jun Yu; Matthew Morell; Sadequr Rahman (Functional & Integrative Genomics, 2004)