Dr Wrigley has been involved in research on cereal grains since 1961. In most of that time he has been with CSIRO, including the Wheat Research Unit (Officer-in-Charge), Plant Industry (a Chief Research Scientist) and Food Research (Research Fellow). His research achievements have earned him international recognition, in the form of several international and Australian research awards.
In 2009, Dr Wrigley was appointed a Member of the Order of Australia “for service to primary industry, particularly to grain science as a researcher.”
Dr Wrigley’s work is described in over 600 research publications, including several patents, a series of eight colour books illustrating Australian cereal varieties, and many edited books and book chapters. Most recently, Dr Wrigley was lead editor of Elsevier’s Encyclopedia of Food Grains (2016) which has been web-published and print-published in four volumes; Dr Wrigley (co-) authored 25 of the 217 chapters. He was also lead editor for the book Cereal Grains: Assessing and Managing Quality, Second Edition, published 2017 by Woodhead Publishing, Oxford, UK.
Journal Article: Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide
Bekes, F. and Wrigley, C. W. (2017) Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide. EC Nutrition, 10 2: 43-50.
Book Chapter: Appendix 2: Equivalence between metric, US and Chinese units for the grain industry
Wrigley, Colin (2017). Appendix 2: Equivalence between metric, US and Chinese units for the grain industry. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 751-762) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Book Chapter: Assessing and managing quality at all stages of the grain chain
Wrigley, Colin (2017). Assessing and managing quality at all stages of the grain chain. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 3-26) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Encyclopedia of Food Grains: Second Edition
Wrigley, Colin W., Corke, Harold, Seetharaman, Koushik and Faubion, Jonathan Encyclopedia of Food Grains: Second Edition. Elsevier Inc., 2015.
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry
Wrigley, Colin (2017). Appendix 2: Equivalence between metric, US and Chinese units for the grain industry. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 751-762) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Assessing and managing quality at all stages of the grain chain
Wrigley, Colin (2017). Assessing and managing quality at all stages of the grain chain. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 3-26) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Cereal-grain morphology and composition
Wrigley, Colin (2017). Cereal-grain morphology and composition. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 55-90) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Grain Quality: The Future is With the Consumer, the Scientist and the Technologist
Wrigley, Colin, Batey, Ian and Miskelly, Diane (2017). Grain Quality: The Future is With the Consumer, the Scientist and the Technologist. In Cereal Grains: Assessing and Managing Quality: Second Edition (pp. 695-725) Duxford, United Kingdom: Elsevier . doi:10.1016/B978-0-08-100719-8.00025-5
Grain quality: the future is with the consumer, the scientist and the technologist
Wrigley, Colin, Batey, Ian and Miskelly, Diane (2017). Grain quality: the future is with the consumer, the scientist and the technologist. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 691-726) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Industrial processing of grains into co-products of protein, starch, oils and fibre
Batey, Ian, Wrigley, Colin and Miskelly, Diane (2017). Industrial processing of grains into co-products of protein, starch, oils and fibre. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 635-652) Kidlington, United Kingdom: Woodhead Publishing (Elsevier).
Rye: grain-quality characteristics and management of quality requirements
Wrigley, Colin and Bushuk, Walter (2017). Rye: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 153-178) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00007-3
The cereal grains: providing our food, feed and fuel needs
Wrigley, Colin (2017). The cereal grains: providing our food, feed and fuel needs. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 27-40) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00002-4
Triticale: grain-quality characteristics and management of quality requirements
Wrigley, Colin and Bushuk, Walter (2017). Triticale: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 179-194) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00008-5
Wheat: grain-quality characteristics and management of quality requirements
Uthayakumaran, Surjani and Wrigley, Colin (2017). Wheat: grain-quality characteristics and management of quality requirements. In Colin Wrigley, Ian Batey and Diane Miskelly (Ed.), Cereal grains: assessing and managing quality 2nd ed. (pp. 91-134) Kidlington, United Kingdom: Woodhead Publishing (Elsevier). doi:10.1016/B978-0-08-100719-8.00005-X
An overview of the family of cereal grains prominent in world agriculture
Wrigley, C. W. (2016). An overview of the family of cereal grains prominent in world agriculture. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 73-85) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00006-1
Appendix 2: Lists of standardized testing methods for the analysis of grain and grain-based foods
Bridges, A. R. and Wrigley, C. W. (2016). Appendix 2: Lists of standardized testing methods for the analysis of grain and grain-based foods. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 450-459) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00244-8
Appendix 3: Grains, foods and ingredients suiting gluten-free diets for celiac disease
Jones, J. M., Zevallos, V. and Wrigley, C. W. (2016). Appendix 3: Grains, foods and ingredients suiting gluten-free diets for celiac disease. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 460-466) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00249-7
Bakeries: the source of our unique wheat-based food, bread
Bock, J. E., Wrigley, C. W. and Walker, C. E. (2016). Bakeries: the source of our unique wheat-based food, bread. In Encyclopedia of food grains 2nd ed. (pp. 335-342) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00152-2
McLean, J. and Wrigley, C. W. (2016). Contaminants of grain. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 83-98) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00185-6
Cookies and crackers: commercial production
Paulsen, L. C. and Wrigley, C. W. (2016). Cookies and crackers: commercial production. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 59-63) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00252-7
Cookies: a diverse family of baked goods
Zydenbos, S., Humphrey-Taylor, V. and Wrigley, C. W. (2016). Cookies: a diverse family of baked goods. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 44-50) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00250-3
Foods based on cereals, legumes, and oilseeds
Wrigley, C. W. (2016). Foods based on cereals, legumes, and oilseeds. In Reference module in food science (pp. 1-5) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-08-100596-5.03410-7
Grain production and consumption in Oceania: Australia and Pacific countries
Wrigley, C. W. and French, R. J. (2016). Grain production and consumption in Oceania: Australia and Pacific countries. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 409-419) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00049-8
Handling from farm to storage terminal
Richard-Molard, D. and Wrigley, C. W. (2016). Handling from farm to storage terminal. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 105-109) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00187-X
Identification of varieties of food grains
Miskelly, D. M. and Wrigley, C. W. (2016). Identification of varieties of food grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 29-41) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00175-3
Proteomic analysis relevant to cereal grains
Juhász, A., Haraszi, R., Békés, F., Skylas, D. J. and Wrigley, C. W. (2016). Proteomic analysis relevant to cereal grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 146-153) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00107-8
Scientific societies associated with grain science
Nelson, S. C. and Wrigley, C. W. (2016). Scientific societies associated with grain science. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 457-463) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00060-7
Standardized test methods for grains and grain-based products
Bridges, A. R. and Wrigley, C. W. (2016). Standardized test methods for grains and grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 300-307) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00114-5
Taxonomic classification of grain species
Morrison, L. A. and Wrigley, C. W. (2016). Taxonomic classification of grain species. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 31-40) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00002-4
The composition of food grains and grain-based products
Wrigley, C. W. (2016). The composition of food grains and grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 297-299) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00113-3
The gluten proteins of the wheat grain in relation to flour quality
Békés, F., Gianibelli, M. C. and Wrigley, C. W. (2016). The gluten proteins of the wheat grain in relation to flour quality. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 375-383) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00164-9
The grain chain: the route from genes to grain-based products
Wrigley, C. W. (2016). The grain chain: the route from genes to grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 22-30) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00004-8
The grains that feed the world
Wrigley, C. W., Corke, H. and Faubion, J. (2016). The grains that feed the world. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 1-12) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00003-6
The nature, causes, and control of grain diseases in the major cereal species
McIntosh, R. A., Williamson, P. M. and Wrigley, C. W. (2016). The nature, causes, and control of grain diseases in the major cereal species. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 74-82) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00183-2
The protein chemistry of cereal grains
Békés, F. and Wrigley, C. W. (2016). The protein chemistry of cereal grains. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 98-108) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00101-7
Ultrastructure of the wheat grain, flour, and dough
Grundas, S. and Wrigley, C. W. (2016). Ultrastructure of the wheat grain, flour, and dough. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains 2nd ed. (pp. 384-395) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00165-0
Units of grain science and trade: equivalence between US, Chinese, and metric units
Huang, W. and Wrigley, C. W. (2016). Units of grain science and trade: equivalence between US, Chinese, and metric units. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 308-315) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00115-7
Wafers: methods of manufacture
Tiefenbacher, K. and Wrigley, C. W. (2016). Wafers: methods of manufacture. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 51-58) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00251-5
Wheat: an overview of the grain that provides 'our daily bread'
Wrigley, C. W. (2016). Wheat: an overview of the grain that provides 'our daily bread'. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 105-116) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00020-6
Wheat: harvesting, transport, and storage
Grundas, S. and Wrigley, C. W. (2016). Wheat: harvesting, transport, and storage. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 42-49) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00191-1
Juhász, Angéla, Békés, Frank and Wrigley, Colin (2015). Wheat proteins. In Zeynep Ustunol (Ed.), Applied food protein chemistry (pp. 219-303) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi:10.1002/9781118860588.ch11
Wheat and flour quality: assessing grain quality
Wrigley, C. W. and Batey, I. L. (2012). Wheat and flour quality: assessing grain quality. In Stanley P. Cauvain (Ed.), Bread making: improving quality 2nd ed. (pp. 149-187) Cambridge, England, U.K.: Woodhead Publishing.
Stored grain: handling from farm to storage terminal
Richard-Molard, D. and Wrigley, C. (2004). Stored grain: handling from farm to storage terminal. In Colin Wrigley, Harold Corke and Charles E. Walker (Ed.), Encyclopedia of Grain Science: Q-Z (pp. 232-236) Oxford, U.K.: Academic Press. doi:10.1016/B0-12-765490-9/00164-6
Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide
Bekes, F. and Wrigley, C. W. (2017) Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide. EC Nutrition, 10 2: 43-50.
The demise of black-ink-on-white-paper publishing?
Wrigley, Colin W. (2016) The demise of black-ink-on-white-paper publishing?. Journal of Cereal Science, 72 A1-A2. doi:10.1016/j.jcs.2016.11.007
Influence of gene expression on hardness in wheat
Nirmal, Ravi C., Furtado, Agnelo, Wrigley, Colin and Henry, Robert J. (2016) Influence of gene expression on hardness in wheat. PLoS ONE, 11 10: . doi:10.1371/journal.pone.0164746
Corke, Harold, Faubion, Jonathan, Seetharaman, Koushik and Wrigley, Colin W. (2015) Preface. Encyclopedia of Food Grains: Second Edition, 1-4 xvii-xviii. doi:10.1016/B978-0-12-394437-5.09998-8
Cake flour is not just any old white powder: a fun take-home experiment
McMullen, Kevin, Rasmus, C., Virtue, Melinda, Slik, Kate and Wrigley, Colin (2014) Cake flour is not just any old white powder: a fun take-home experiment. Teaching Science, 60 1: 43-49.
Békés, F. and Wrigley, C. W. (2013) Gluten alleles and predicted dough-quality for wheat varieties worldwide: a great resource - free on the AACCI international website. Cereal Foods World, 58 6: 325-328. doi:10.1094/CFW-58-6-0325
Relationships between traditional and fundamental dough-testing methods
Uthayakumarana, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013) Relationships between traditional and fundamental dough-testing methods. Cereal Research Communications, 42 2: 282-292. doi:10.1556/CRC.2013.0055
Wood made from water? An introduction to photosynthesis based on a historical error
Wrigley, Colin (2012) Wood made from water? An introduction to photosynthesis based on a historical error. Teaching Science, 58 3: 53-54.
Genotype-based stability of dough quality in wheat from different growth environments
Uthayakumaran, Surjani, Tanner, Roger I., Dai, Shaocong, Qi, Fuzhong, Newberry, Marcus, Wrigley, Colin and Copeland, Les (2012) Genotype-based stability of dough quality in wheat from different growth environments. Journal of Agricultural Science, 4 7: 41-50. doi:10.5539/jas.v4n7p41
Wrigley, Colin (2012) Proteins – the basis of life. Teaching Science, 58 2: 56-59.
Metric versus Imperial units of measurement: relevance to science, agriculture and our daily lives
Wrigley, Colin (2011) Metric versus Imperial units of measurement: relevance to science, agriculture and our daily lives. Teaching Science, 57 3: 51-57.
Salt reduction in wheat-based foods – technical challenges and opportunities.
Uthayakumaran, S., Batey, I., Day, L. and Wrigley, C. (2011) Salt reduction in wheat-based foods – technical challenges and opportunities.. Food Australia, 63 4: 137-140.
Bailey's gluten and ours. Response to the award of the Bailey Medal
Wrigley, C. W. (2013). Bailey's gluten and ours. Response to the award of the Bailey Medal. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013.
New insights into dough visco-elasticity with fundamental testing
Uthayakumaran, S., Tanner, R. I., Dai, S.-C., Qi, F. and Wrigley, C. W. (2013). New insights into dough visco-elasticity with fundamental testing. In: Conference Handbook of the 63rd Annual Cereal Chemistry Conference. 63rd Annual Cereal Chemistry Conference, Freemantle, WA, Australia, (). 25-28 September, 2013.
The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system
Bekes, F., Anderson, O., Gras, P. W., Gupta, R. B., Tam, A., Wrigley, C. W. and Appels, R. (1994). The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system. In: John A. Ronalds and Robert Henry James, Improvement of cereal quality by genetic engineering. Royal Australian Chemical Institute, Cereal Chemistry Division Symposium on Improvement of Cereal Quality by Genetic Engineering, Sydney, NSW, Australia, (97-103). 12-16 September 1993.