The effects of phosphate and acidosis on regulated thin-filament velocity in an in vitro motility assayDEBOLD, Edward P; LONGYEAR, Thomas J; TURNER, Matthew A et al.Journal of applied physiology (1985). 2012, Vol 113, Num 5, pp 1413-1422, issn 8750-7587, 10 p.Article

A simplified method for extracting water-extractable arabinoxylans from wheat flourGANGULI, Nishath K; TURNER, Matthew A.Journal of the science of food and agriculture. 2008, Vol 88, Num 11, pp 1905-1910, issn 0022-5142, 6 p.Article

Phosphate enhances myosin-powered actin filament velocity under acidic conditions in a motility assayDEBOLD, Edward P; TURNER, Matthew A; STOUT, Jordan C et al.American journal of physiology. Regulatory, integrative and comparative physiology. 2011, Vol 69, Num 6, issn 0363-6119, R1401-R1408Article

Comparison of methods for colorimetric amylose determination in cereal grainsMAHMOOD, Tariq; TURNER, Matthew A; STODDARD, Fred L et al.Stärke. 2007, Vol 59, Num 8, pp 357-365, issn 0038-9056, 9 p.Article

Compressive Echelle SpectroscopyLINA XU; DAVENPORT, Mark A; TURNER, Matthew A et al.Proceedings of SPIE, the International Society for Optical Engineering. 2011, Vol 8165, issn 0277-786X, isbn 978-0-8194-8775-9, 81650E.1-81650E.13Conference Paper

Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking qualitySISSONS, Mike J; SOH, Hwee N; TURNER, Matthew A et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 10, pp 1874-1885, issn 0022-5142, 12 p.Article

A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking qualityTURNER, Matthew A; SOH, Cindy H. N; GANGULI, Nishath K et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 14, pp 2551-2555, issn 0022-5142, 5 p.Article