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Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

Theoretical and applied genetics, 2012-12, Vol.125 (8), p.1687-1696

2012

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Impact of the Molecular Weight, Viscosity, and Solubility of β‑Glucan on in Vitro Oat Starch Digestibility

Journal of agricultural and food chemistry, 2013-04, Vol.61 (13), p.3270-3277

2013

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Influence of Polydimethylsiloxane on the Oxygen Concentration of Oils at Various Temperatures

Journal of the American Oil Chemists' Society, 2011-07, Vol.88 (7), p.925-929

2011

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In Vitro Digestion Rate and Estimated Glycemic Index of Oat Flours from Typical and High β-Glucan Oat Lines

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5237-5242

2012

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In Vitro Bile-Acid Binding and Fermentation of High, Medium, and Low Molecular Weight β-Glucan

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.628-634

2010

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Influence of Polydimethylsiloxane on the Degradation of Soybean Oil at Frying Temperature

Journal of the American Oil Chemists' Society, 2011-10, Vol.88 (10), p.1573-1579

2011

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Influence of Polydimethylsiloxane on the Formation of 4-Hydroxynonenal in Soybean Oil at Frying Temperature

Journal of the American Oil Chemists' Society, 2011-10, Vol.88 (10), p.1503-1510

2011

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Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding

Journal of agricultural and food chemistry, 2012-06, Vol.60 (24), p.6217-6222

2012

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In Vitro Fermentation of Oat Flours from Typical and High β-Glucan Oat Lines

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7529-7536

2009

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Ethnicity Reporting Practices for Empirical Research in Three Autism-Related Journals

Journal of autism and developmental disorders, 2014-07, Vol.44 (7), p.1507-1519

2014

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Adaptation of the AOCS official method for measuring hydroperoxides from small‐scale oil samples

Journal of the American Oil Chemists' Society, 2001-12, Vol.78 (12), p.1267-1269

2001

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Individual and Interactional Effects of β-Glucan, Starch, and Protein on Pasting Properties of Oat Flours

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9198-9203

2010

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Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10322-10328

2011

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A Brief History of Lipid Oxidation

Journal of the American Oil Chemists' Society, 2011-07, Vol.88 (7), p.891-897

2011

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Molecular Weight and Structure of Water Soluble (1→3), (1→4)-β-Glucans Affect Pasting Properties of Oat Flours

Journal of food science, 2011-01, Vol.76 (1), p.C68-C74

2011

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Assessment of the Language Preferences of Five Children with Autism from Spanish-Speaking Homes

Journal of behavioral education, 2017-12, Vol.26 (4), p.334-347

2017

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Identification and function of antioxidants from oat groats and hulls

Journal of the American Oil Chemists' Society, 1997-03, Vol.74 (3), p.303-307

1997

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Best practices for teaching joint attention: A systematic review of the intervention literature

Research in autism spectrum disorders, 2011-10, Vol.5 (4), p.1283-1295

2011

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SINGLE INSTITUTION VARIABILITY IN INTENSITY MODULATED RADIATION TARGET DELINEATION FOR CANINE NASAL NEOPLASIA

Veterinary radiology & ultrasound, 2016-11, Vol.57 (6), p.639-645

2016

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A role for Akt in epidermal growth factor-stimulated cell cycle progression in cultured hepatocytes: generation of a hyperproliferative window after adenoviral expression of constitutively active Akt

The Journal of pharmacology and experimental therapeutics, 2007-06, Vol.321 (3), p.884-891

2007

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Preference for language of instruction of an English language learner with autism

Developmental neurorehabilitation, 2016-06, Vol.19 (3), p.207-4

2016

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Structure and Function of Starch and Resistant Starch from Corn with Different Doses of Mutant Amylose-Extender and Floury-1 Alleles

Journal of agricultural and food chemistry, 2009-03, Vol.57 (5), p.2040-2048

2009

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Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals

International journal of food science & technology, 2011-03, Vol.46 (3), p.651-660

2011

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TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS

Journal of texture studies, 2011-10, Vol.42 (5), p.359-368

2011

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Impact of extraction method on yield of lipid oxidation products from oxidized and unoxidized walnuts

Journal of the American Oil Chemists' Society, 2002-05, Vol.79 (5), p.453-456

2002

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Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

Impact of the Molecular Weight, Viscosity, and Solubility of β‑Glucan on in Vitro Oat Starch Digestibility

Influence of Polydimethylsiloxane on the Oxygen Concentration of Oils at Various Temperatures

In Vitro Digestion Rate and Estimated Glycemic Index of Oat Flours from Typical and High β-Glucan Oat Lines

In Vitro Bile-Acid Binding and Fermentation of High, Medium, and Low Molecular Weight β-Glucan

Influence of Polydimethylsiloxane on the Degradation of Soybean Oil at Frying Temperature

Influence of Polydimethylsiloxane on the Formation of 4-Hydroxynonenal in Soybean Oil at Frying Temperature

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding

In Vitro Fermentation of Oat Flours from Typical and High β-Glucan Oat Lines

Ethnicity Reporting Practices for Empirical Research in Three Autism-Related Journals

Adaptation of the AOCS official method for measuring hydroperoxides from small‐scale oil samples

Individual and Interactional Effects of β-Glucan, Starch, and Protein on Pasting Properties of Oat Flours

Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation

A Brief History of Lipid Oxidation

Molecular Weight and Structure of Water Soluble (1→3), (1→4)-β-Glucans Affect Pasting Properties of Oat Flours

Assessment of the Language Preferences of Five Children with Autism from Spanish-Speaking Homes

Identification and function of antioxidants from oat groats and hulls

Best practices for teaching joint attention: A systematic review of the intervention literature

SINGLE INSTITUTION VARIABILITY IN INTENSITY MODULATED RADIATION TARGET DELINEATION FOR CANINE NASAL NEOPLASIA

A role for Akt in epidermal growth factor-stimulated cell cycle progression in cultured hepatocytes: generation of a hyperproliferative window after adenoviral expression of constitutively active Akt

Preference for language of instruction of an English language learner with autism

Structure and Function of Starch and Resistant Starch from Corn with Different Doses of Mutant Amylose-Extender and Floury-1 Alleles

Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals

TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS

Impact of extraction method on yield of lipid oxidation products from oxidized and unoxidized walnuts

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