Dr Matthew Turner

Research interests

I have a passion for sustainable crop production systems and cereal chemistry, specifically improving wheat varieties. I’m interested in genetic traits and processes that will result in better wheat, for the grower, processor and final consumer.

Background

Matthew Turner has a Bachelor of Science in Agriculture and a PhD from the University of Sydney. He is a postdoctoral research fellow at the I. A. Watsons Research Centre in Narrabri.

Recent publications

• Turner, M.A., Soh, C.H.N., Ganguli, N.K., Sissons, M.J. 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 quality (2008) Journal of the Science of Food and Agriculture, 88 (14), pp. 2551-2555.
• Ganguli, N.K., Turner, M.A. A simplified method for extracting water-extractable arabinoxylans from wheat flour (2008) Journal of the Science of Food and Agriculture, 88 (11), pp. 1905-1910. Cited 1 time.
• Sissons, M.J., Son, H.N., Turner, M.A. Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality (2007) Journal of the Science of Food and Agriculture, 87 (10), pp. 1874-1885.
• Mahmood, T., Turner, M.A., Stoddard, F.L. Comparison of methods for colorimetric amylose determination in cereal grains (2007) Starch/Staerke, 59 (8), pp. 357-365.

Contact

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