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Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat

Journal of the science of food and agriculture, 2020-08, Vol.100 (10), p.3850-3856

2020

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Barley for food: Characteristics, improvement, and renewed interest

Journal of cereal science, 2008-09, Vol.48 (2), p.233-242

2008

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Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas

Cereal chemistry, 2023-09, Vol.100 (5), p.1203-1214

2023

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Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles

Cereal chemistry, 2023-03, Vol.100 (2), p.445-459

2023

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Grain, flour, and batter properties estimating cake baking potential of wheat flour

Cereal chemistry, 2023-01, Vol.100 (1), p.99-108

2023

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Effect of bran hydration with enzymes on functional properties of flour–bran blends

Cereal chemistry, 2019-03, Vol.96 (2), p.273-282

2019

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Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles

Cereal chemistry, 2019-05, Vol.96 (3), p.497-507

2019

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Experimental cake‐baking method applicable to nonchlorinated flour

Cereal chemistry, 2020-03, Vol.97 (2), p.394-403

2020

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Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

International journal of food science & technology, 2008-11, Vol.43 (11), p.1971-1978

2008

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Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield

Cereal chemistry, 2020-05, Vol.97 (3), p.566-572

2020

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Postharvest and postmilling changes in wheat grain and flour quality characteristics

Cereal chemistry, 2018-01, Vol.95 (1), p.141-148

2018

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Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci

Journal of plant registrations, 2023-09, Vol.17 (3), p.593-598

2023

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Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Cereal chemistry, 2017-05, Vol.94 (3), p.594-601

2017

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Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Cereal chemistry, 2017-09, Vol.94 (5), p.827-833

2017

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Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

International journal of food science & technology, 2013-05, Vol.48 (5), p.984-991

2013

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Quality Requirements of Soft Red Winter Wheat for Making Northern‐Style Chinese Steamed Bread

Cereal chemistry, 2016-05, Vol.93 (3), p.314-322

2016

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Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Cereal chemistry, 2021-05, Vol.98 (3), p.673-682

2021

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Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Cereal chemistry, 2019-07, Vol.96 (4), p.634-646

2019

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Genotypic Variation in Nutritional Composition of Buckwheat Groats and Husks

Cereal chemistry, 2013-03, Vol.90 (2), p.132-137

2013

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Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

Cereal chemistry, 2012-11, Vol.89 (6), p.269-275

2012

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Registration of ten soft red winter waxy wheat germplasm lines

Journal of plant registrations, 2022-01, Vol.16 (1), p.147-151

2022

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Storage Conditions Affecting Increase in Falling Number of Soft Red Winter Wheat Grain

Cereal chemistry, 2016-05, Vol.93 (3), p.263-267

2016

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Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

Cereal chemistry, 2017-09, Vol.94 (5), p.834-839

2017

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Genetic dissection of heat-responsive physiological traits to improve adaptation and increase yield potential in soft winter wheat

BMC genomics, 2020-04, Vol.21 (1), p.315-15, Article 315

2020

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Understanding the Genetic Basis of Spike Fertility to Improve Grain Number, Harvest Index, and Grain Yield in Wheat Under High Temperature Stress Environments

Frontiers in plant science, 2019-11, Vol.10, p.1481

2019

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Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat

Barley for food: Characteristics, improvement, and renewed interest

Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas

Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles

Grain, flour, and batter properties estimating cake baking potential of wheat flour

Effect of bran hydration with enzymes on functional properties of flour–bran blends

Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles

Experimental cake‐baking method applicable to nonchlorinated flour

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield

Postharvest and postmilling changes in wheat grain and flour quality characteristics

Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci

Volatile Organic Compounds of Whole‐Grain Soft Winter Wheat

Qualitative Effect of Added Gluten on Dough Properties and Quality of Chinese Steamed Bread

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

Quality Requirements of Soft Red Winter Wheat for Making Northern‐Style Chinese Steamed Bread

Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Genotypic Variation in Nutritional Composition of Buckwheat Groats and Husks

Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

Registration of ten soft red winter waxy wheat germplasm lines

Storage Conditions Affecting Increase in Falling Number of Soft Red Winter Wheat Grain

Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

Genetic dissection of heat-responsive physiological traits to improve adaptation and increase yield potential in soft winter wheat

Understanding the Genetic Basis of Spike Fertility to Improve Grain Number, Harvest Index, and Grain Yield in Wheat Under High Temperature Stress Environments

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