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Marker-trait associations in Virginia Tech winter barley identified using genome-wide mapping

Theoretical and applied genetics, 2013-03, Vol.126 (3), p.693-710

2013

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Current and Potential Barley Grain Food Products

Cereal foods world, 2016-09, Vol.61 (5), p.188-196

Baik, B.-K.

2016

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Genotypic variation in color and discoloration potential of barley-based food products

Cereal chemistry, 2004-11, Vol.81 (6), p.752-758

2004

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Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

Cereal chemistry, 2011-03, Vol.88 (2), p.147-152

2011

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Characteristics of French Bread Baked from Wheat Flours of Reduced Starch Amylose Content

Cereal chemistry, 2007-09, Vol.84 (5), p.437-442

2007

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Recovery and Purity of Isolated Barley Starch and Protein as Affected by Fractionation Water Temperature

Cereal chemistry, 2010-11, Vol.87 (6), p.561-565

2010

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In vitro digestibility of gamma-irradiated corn starches

Carbohydrate polymers, 2010-07, Vol.81 (4), p.961-963

2010

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Variation in Kernel Hardness and Associated Traits in U.S. Barley Breeding Lines

Cereal chemistry, 2010-09, Vol.87 (5), p.461-466

2010

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Retardation of discoloration in barley flour gel and dough

Cereal chemistry, 2006-07, Vol.83 (4), p.385-390

2006

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Textural Property of 6 Legume Curds in Relation to their Protein Constituents

Journal of food science, 2002-06, Vol.67 (5), p.1725-1730

2002

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Characteristics of noodles and bread prepared from double-null partial waxy wheat

Cereal chemistry, 2003-09, Vol.80 (5), p.627-633

2003

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Registration of ‘Glee’ Hard Red Spring Wheat

Journal of plant registrations, 2018-01, Vol.12 (1), p.60-65

2018

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Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Cereal chemistry, 2008-03, Vol.85 (2), p.97-101

2008

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Preparation of Bean Curds from Protein Fractions of Six Legumes

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.3068-3073

2001

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Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

Cereal chemistry, 2002-11, Vol.79 (6), p.867-873

2002

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Genotypic and environmental effects on color and discoloration potential of barley in food products

Cereal chemistry, 2005-11, Vol.82 (6), p.711-716

2005

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AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)

Cereal foods world, 2012-09, Vol.57 (5), p.230-234

2012

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Bleaching of green peas and changes in enzyme activities of seeds under simulated climatic conditions

Journal of food science, 2004-09, Vol.69 (7), p.511-518

2004

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Structure and functionality of barley starches

Cereal chemistry, 1998-09, Vol.75 (5), p.747-754

1998

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Registration of ‘Curiosity CL+’ soft white winter wheat

Journal of plant registrations, 2020-09, Vol.14 (3), p.377-387

2020

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Registration of ‘Mela CL+’ soft white winter wheat

Journal of plant registrations, 2020-05, Vol.14 (2), p.144-152

2020

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Preparation of Chickpea Curd by Heat-Induced Gelation

Journal of food science, 2001-11, Vol.66 (9), p.1294-1300

2001

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Registration of ‘Babe’ Wheat

Journal of plant registrations, 2012-05, Vol.6 (2), p.156-160

2012

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Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

Cereal chemistry, 2000-07, Vol.77 (4), p.507-511

2000

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Analysis of Volatile Compounds from Various Types of Barley Cultivars

Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7526-7531

2005

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Marker-trait associations in Virginia Tech winter barley identified using genome-wide mapping

Current and Potential Barley Grain Food Products

Genotypic variation in color and discoloration potential of barley-based food products

Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

Characteristics of French Bread Baked from Wheat Flours of Reduced Starch Amylose Content

Recovery and Purity of Isolated Barley Starch and Protein as Affected by Fractionation Water Temperature

In vitro digestibility of gamma-irradiated corn starches

Variation in Kernel Hardness and Associated Traits in U.S. Barley Breeding Lines

Retardation of discoloration in barley flour gel and dough

Textural Property of 6 Legume Curds in Relation to their Protein Constituents

Characteristics of noodles and bread prepared from double-null partial waxy wheat

Registration of ‘Glee’ Hard Red Spring Wheat

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Preparation of Bean Curds from Protein Fractions of Six Legumes

Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

Genotypic and environmental effects on color and discoloration potential of barley in food products

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)

Bleaching of green peas and changes in enzyme activities of seeds under simulated climatic conditions

Structure and functionality of barley starches

Registration of ‘Curiosity CL+’ soft white winter wheat

Registration of ‘Mela CL+’ soft white winter wheat

Preparation of Chickpea Curd by Heat-Induced Gelation

Registration of ‘Babe’ Wheat

Environmental influences on flour composition, dough rheology, and baking quality of spring wheat

Analysis of Volatile Compounds from Various Types of Barley Cultivars

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