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ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER

Journal of texture studies, 2006-08, Vol.37 (4), p.383-392

2006

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High-performance capillary electrophoresis of cereal proteins

Journal of Chromatography A, 1998-07, Vol.814 (1), p.25-41

1998

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Predicting Wheat Quality Characteristics and Functionality Using Near-Infrared Spectroscopy

Cereal chemistry, 2006-09, Vol.83 (5), p.529-536

2006

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Relationship of bread quality to kernel, flour, and dough properties

Cereal chemistry, 2008, Vol.85 (1), p.82-91

2008

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Wheat Varietal Identification by Capillary Electrophoresis: an Inter-Laboratory Comparison of Methods

Food science & technology, 1997-01, Vol.30 (2), p.210-213

1997

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Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Cereal chemistry, 2006-09, Vol.83 (5), p.520-528

2006

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Electrophoresis of cereal storage proteins

Journal of Chromatography A, 2000-06, Vol.881 (1), p.23-36

2000

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Sodium Dodecyl Sulfate Capillary Electrophoresis of Wheat Proteins. 1. Uncoated Capillaries

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4246-4255

1999

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Comparison of endoproteinases of various grains

Cereal chemistry, 2005-03, Vol.82 (2), p.125-130

2005

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A rapid method for quantitation of insoluble polymeric proteins in flour

Cereal chemistry, 1998-05, Vol.75 (3), p.374-379

1998

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Quality Characteristics of Hard Winter and Spring Wheats Grown under an Over-wintering Condition

Journal of cereal science, 2003, Vol.37 (1), p.91-99

2003

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Improvements in cereal protein separations by capillary electrophoresis: resolution and reproducibility

Cereal chemistry, 1996, Vol.73 (1), p.81-87

1996

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Purification and characterization of the entomocidal protoxin of Bacillus thuringiensis

The Journal of biological chemistry, 1981-03, Vol.256 (6), p.3000-3004

1981

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Separation of wheat proteins by two-dimensional reversed-phase high-performance liquid chromatography plus free zone capillary electrophoresis

Cereal chemistry, 1997-11, Vol.74 (6), p.758-765

1997

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The high molecular weight glutenin subunit composition of two closely related lines of wheat that have contrasting breadmaking qualities

Journal of cereal science, 1988, Vol.8 (3), p.285-288

1988

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Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

Cereal chemistry, 2002-11, Vol.79 (6), p.774-778

2002

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Influence of salts and aggregation of gluten proteins on reduction and extraction of high molecular weight glutenin subunits of wheat

Cereal chemistry, 1998-01, Vol.75 (1), p.75-79

1998

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Rapid differentiation of oat cultivars and of rice cultivars by capillary zone electrophoresis

Cereal chemistry, 1995-05, Vol.72 (3), p.312-316

1995

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Identification by high-performance capillary electrophoresis of wheat lines containing the 1AL.1RS and the 1BL.1RS translocation

Cereal chemistry, 1996-09, Vol.73 (5), p.547-550

1996

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High molecular weight glutenin genes: effects on quality in wheat

Crop science, 1991-07, Vol.31 (4), p.974-979

1991

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High-molecular-weight glutenin subunits of the most commonly grown wheat cultivars in the U.S. in 1984

Plant breeding, 1993-02, Vol.110 (1), p.48-62

1993

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Relationships between protein composition and mixograph and loaf characteristics in wheat

Cereal chemistry, 1992-03, Vol.69 (2), p.132-136

1992

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Identification of oat cultivars by combining polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography

Cereal chemistry, 1985-09, Vol.62 (5), p.345-350

Lookhart, G.L

1985

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High-molecular-weight glutenin subsunits of the most commonly grown wheat cultivars in the U.S. in 1984

Plant breeding, 1993, Vol.110 (1), p.48-62

1993

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Milling and cookie baking quality of near-isogenic lines of wheat differing in kernel hardness

Cereal chemistry, 1993-03, Vol.70 (2), p.183-187

1993

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ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER

High-performance capillary electrophoresis of cereal proteins

Predicting Wheat Quality Characteristics and Functionality Using Near-Infrared Spectroscopy

Relationship of bread quality to kernel, flour, and dough properties

Wheat Varietal Identification by Capillary Electrophoresis: an Inter-Laboratory Comparison of Methods

Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Electrophoresis of cereal storage proteins

Sodium Dodecyl Sulfate Capillary Electrophoresis of Wheat Proteins. 1. Uncoated Capillaries

Comparison of endoproteinases of various grains

A rapid method for quantitation of insoluble polymeric proteins in flour

Quality Characteristics of Hard Winter and Spring Wheats Grown under an Over-wintering Condition

Improvements in cereal protein separations by capillary electrophoresis: resolution and reproducibility

Purification and characterization of the entomocidal protoxin of Bacillus thuringiensis

Separation of wheat proteins by two-dimensional reversed-phase high-performance liquid chromatography plus free zone capillary electrophoresis

The high molecular weight glutenin subunit composition of two closely related lines of wheat that have contrasting breadmaking qualities

Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

Influence of salts and aggregation of gluten proteins on reduction and extraction of high molecular weight glutenin subunits of wheat

Rapid differentiation of oat cultivars and of rice cultivars by capillary zone electrophoresis

Identification by high-performance capillary electrophoresis of wheat lines containing the 1AL.1RS and the 1BL.1RS translocation

High molecular weight glutenin genes: effects on quality in wheat

High-molecular-weight glutenin subunits of the most commonly grown wheat cultivars in the U.S. in 1984

Relationships between protein composition and mixograph and loaf characteristics in wheat

Identification of oat cultivars by combining polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography

High-molecular-weight glutenin subsunits of the most commonly grown wheat cultivars in the U.S. in 1984

Milling and cookie baking quality of near-isogenic lines of wheat differing in kernel hardness

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