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Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Food research international, 2008-11, Vol.41 (9), p.850-868

2008

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Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Food chemistry, 2008-05, Vol.108 (2), p.561-570

2008

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Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Food chemistry, 2008-03, Vol.107 (2), p.722-731

2008

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Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Journal of cereal science, 2007-03, Vol.45 (2), p.140-149

2007

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Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Journal of cereal science, 2007-03, Vol.45 (2), p.150-161

2007

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Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Food chemistry, 2009-04, Vol.113 (4), p.980-988

2009

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Investigation of amber durum wheat for production of yellow alkaline noodles

Journal of cereal science, 2008-11, Vol.48 (3), p.848-856

2008

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions

Cereal chemistry, 2005-07, Vol.82 (4), p.390-393

2005

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Registration of 'Commander' Durum Wheat

Crop science, 2006-11, Vol.46 (6), p.2701-2701

2006

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enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2094-2104

2005

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The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

Journal of cereal science, 1994-09, Vol.20 (2), p.139-151

1994

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Aleurone and Pericarp Fluorescence as Estimators of Mill Stream Refinement for Various Canadian Wheat Classes

Journal of cereal science, 1996, Vol.23 (1), p.73-83

1996

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Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Cereal chemistry, 2008-05, Vol.85 (3), p.425-432

2008

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INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

Journal of texture studies, 2011-12, Vol.42 (6), p.490-502

2011

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Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Cereal chemistry, 2003-11, Vol.80 (6), p.755-763

2003

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Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Cereal chemistry, 2005, Vol.82 (1), p.60-69

2005

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Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal chemistry, 2006-03, Vol.83 (2), p.202-210

2006

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Starch Participation in Durum Dough Linear Viscoelastic Properties

Cereal chemistry, 2002-11, Vol.79 (6), p.850-856

2002

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Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

Journal of the science of food and agriculture, 2007-08, Vol.87 (11), p.2000-2011

2007

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Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

Cereal chemistry, 2003-11, Vol.80 (6), p.645-653

2003

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Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles

Cereal chemistry, 2009-07, Vol.86 (4), p.452-462

2009

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Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Cereal chemistry, 2003-11, Vol.80 (6), p.637-644

2003

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Recent applications of debranning of wheat before milling

Trends in Food Science & Technology, 1996-02, Vol.7 (2), p.35-41

1996

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The structure and protein composition of vitreous, piebald and starchy durum wheat kernels

Journal of cereal science, 1989-07, Vol.10 (1), p.19-32

1989

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Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

Durum wheat breadmaking quality: Effects of gluten strength, protein composition, semolina particle size and fermentation time

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Investigation of amber durum wheat for production of yellow alkaline noodles

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions

Registration of 'Commander' Durum Wheat

enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat

Aleurone and Pericarp Fluorescence as Estimators of Mill Stream Refinement for Various Canadian Wheat Classes

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Starch Participation in Durum Dough Linear Viscoelastic Properties

Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles

Roller Milling of Canadian Hull-less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams

Recent applications of debranning of wheat before milling

The structure and protein composition of vitreous, piebald and starchy durum wheat kernels

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