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Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during Cooking

Journal of food science, 2009-08, Vol.74 (6), p.S226-S231

2009

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Registration of 'Morton' oat

Crop science, 2005-07, Vol.45 (4), p.1664-1665

2005

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Influence of Physical Grain Characteristics on Optimal Rotor Speed During Impact Dehulling of Oats

Cereal chemistry, 2007-05, Vol.84 (3), p.294-300

2007

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Evaluation of oat kernel size uniformity

Crop science, 2004-07, Vol.44 (4), p.1178-1186

2004

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Size Distributions of Different Orders of Kernels within the Oat Spikelet

Crop science, 2008-01, Vol.48 (1), p.298-304

2008

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Registration of ‘HiFi’ Oat

Crop science, 2005-07, Vol.45 (4), p.1664-1664

2005

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Quality of spaghetti made from full and partial waxy durum wheat

Cereal chemistry, 2005, Vol.82 (1), p.93-100

2005

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Groat proportion in oats as measured by different methods: Analysis of oats resistant to dehulling and sources of error in mechanical dehulling

Canadian journal of plant science, 2010-07, Vol.90 (4), p.391-397

2010

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Effects of Impact Dehuller Rotor Speed on Dehulling Characteristics of Diverse Oat Genotypes Grown in Different Environments

Cereal chemistry, 2009-11, Vol.86 (6), p.653-660

2009

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Oat grain/groat size ratios: a physical basis for test weight

Cereal chemistry, 2006, Vol.83 (1), p.114-118

2006

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Enrichment of β -glucan in Oat Bran by Fine Grinding and Air Classification

Food science & technology, 2002-02, Vol.35 (1), p.30-33

2002

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Kernel Size Variation in Naked Oat

Crop science, 2006-05, Vol.46 (3), p.1117-1123

2006

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Factors affecting groat percentage in oat

Crop science, 1999-11, Vol.39 (6), p.1858-1865

1999

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Grain quality characteristics and milling performance of full and partial waxy durum lines

Cereal chemistry, 2004-05, Vol.81 (3), p.377-383

2004

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Identification of sprout damage in oats

Cereal chemistry, 2003-09, Vol.80 (5), p.608-612

2003

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Spaghetti cooking quality of waxy and non-waxy durum wheats and blends

Journal of the science of food and agriculture, 2004, Vol.84 (30), p.190-196

2004

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Rheological properties of (1 leads to 3),(1 leads to 4)-beta-D-glucans from raw, roasted, and steamed oat groats

Cereal chemistry, 1998-07, Vol.75 (4), p.433-438

1998

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Sink strength: dynamic with source strength

Plant, cell and environment, 1993-12, Vol.16 (9), p.1027-1028

Doehlert, D.C

1993

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Factors affecting viscosity of slurries of oat groat flours

Cereal chemistry, 1997-11, Vol.74 (6), p.722-726

1997

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Influence of heat pretreatments of oat grain on the viscosity of flour slurries

Journal of the science of food and agriculture, 1997-05, Vol.74 (1), p.125-131

1997

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Evidence implicating the lipoxygenase pathway in providing resistance to soybeans against Aspergillus flavus

Phytopathology, 1993-12, Vol.83 (12), p.1473-1477

1993

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Gene expression in developing kernels of some endosperm mutants of maize

Plant and cell physiology, 1994, Vol.35 (3), p.411-418

1994

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Estimation of mixed linkage beta-glucan concentration in oat and barley from viscosity of whole grain flour slurry

Crop science, 1997, Vol.37 (1), p.235-238

1997

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Registration of 'Paul' oat

Crop science, 1997-05, Vol.37 (3), p.1016-1016

1997

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Characterization and distribution of invertase activity in developing maize (Zea mays) kernels

Physiologia plantarum, 1987-05, Vol.70 (1), p.51-57

1987

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Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during Cooking

Registration of 'Morton' oat

Influence of Physical Grain Characteristics on Optimal Rotor Speed During Impact Dehulling of Oats

Evaluation of oat kernel size uniformity

Size Distributions of Different Orders of Kernels within the Oat Spikelet

Registration of ‘HiFi’ Oat

Quality of spaghetti made from full and partial waxy durum wheat

Groat proportion in oats as measured by different methods: Analysis of oats resistant to dehulling and sources of error in mechanical dehulling

Effects of Impact Dehuller Rotor Speed on Dehulling Characteristics of Diverse Oat Genotypes Grown in Different Environments

Oat grain/groat size ratios: a physical basis for test weight

Enrichment of β -glucan in Oat Bran by Fine Grinding and Air Classification

Kernel Size Variation in Naked Oat

Factors affecting groat percentage in oat

Grain quality characteristics and milling performance of full and partial waxy durum lines

Identification of sprout damage in oats

Spaghetti cooking quality of waxy and non-waxy durum wheats and blends

Rheological properties of (1 leads to 3),(1 leads to 4)-beta-D-glucans from raw, roasted, and steamed oat groats

Sink strength: dynamic with source strength

Factors affecting viscosity of slurries of oat groat flours

Influence of heat pretreatments of oat grain on the viscosity of flour slurries

Evidence implicating the lipoxygenase pathway in providing resistance to soybeans against Aspergillus flavus

Gene expression in developing kernels of some endosperm mutants of maize

Estimation of mixed linkage beta-glucan concentration in oat and barley from viscosity of whole grain flour slurry

Registration of 'Paul' oat

Characterization and distribution of invertase activity in developing maize (Zea mays) kernels

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