Identification by High-Performance Capillary Electrophoresis of Wheat Lines Containing the 1AL.1RS and the 1BL.1RS Translocation.
G. L. Lookhart, S. R. Bean, R. Graybosch, O. K. Chung, B. Morena-Sevilla, and S.Baenziger.
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Semolina Speck Counting Using an Automated Imaging System.
S. J. Symons, J. E. Dexter, R. R. Matsuo, and B. A. Marchylo.
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Analysis of Organophosphate, Pyrethroid, and Methoprene Residues in Wheat End Products and Milling Fractions by Immunoassay.
J. H. Skerritt, S. L. Guihot, A. S. Hill, J. Desmarchelier, and P. J. Gore.
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Wheat Dough Extensibility Screening Using a Two-Site Enzyme-Linked Immunosorbent Assay (ELISA) with Antibodies to Low Molecular Weight GluteninSubunits.
J. L. Andrews and J. H. Skerritt.
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Variation of Starch Granule Size in Tropical Maize Germ Plasm.
M. R. Campbell, J. Li, T. G. Berke, and D. V. Glover.
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Starch Damage in Soft Wheats of the Pacific Northwest.
P.-Y. Lin and Z. Czuchajowska.
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Effect of Corn Wet-Milling Conditions (Sulfur Dioxide, Lactic Acid, and Steeping Temperature) on Starch Functionality.
D. L. Shandera and D. S. Jackson.
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Shear-Thickening Behavior and Shear-Induced Structure in Gently Solubilized Starches.
F. R. Dintzis, M. A. Berhow, E. B. Bagley, Y. V. Wu, and F. C. Felker.
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(^60)Co Radiation Effect on Copolymers of Starch and Plastics.
A. N. R. Kollengode, S. Bhatnagar, and M. A. Hanna.
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Influence of the Structural Changes During Alkaline Cooking on the Thermal, Rheological, and Dielectric Properties of Corn Tortillas.
M. E. Rodríguez, M. Yáñez-Limón, J. J. Alvarado-Gil, H. Vargas, F.Sánchez-Sinencio, J. D. C. Figueroa, F. Martínez-Bustos, J. L.Martínez-Montes, J. González-Hernández, M. D. Silva, and L. C. M. Miranda.
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Starch-Based Plastic Foams from Various Starch Sources.
S. Bhatnagar and M. A. Hanna.
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Milling and Baking Qualities of Some Wheats Developed for Eastern or Northwestern Regions of the United States and Grown at Both Locations.
C. S. Gaines, P. L. Finney, and G. Rubenthaler.
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Determining Endosperm Texture of Developing Hard and Soft Red Winter Wheats Dried by Different Methods Using the Single-Kernel Wheat Characterization System.
D. B. Bechtel, J. D. Wilson, and C. R. Martin.
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Stability of Uric Acid Used as an Indicator of Insect Contamination During Extrusion of Wheat Flour.
A. R. Ghaedian and R. L. Wehling.
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Distribution of Uric Acid in the Fractions Obtained from Experimental Milling of Wheat Infested with Granary Weevil Larvae.
A. R. Ghaedian and R. L. Wehling.
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Physical Properties and Dry-Milling Characteristics of Six Selected High-Oil Maize Hybrids.
Z. Pan, S. R. Eckhoff, M. R. Paulsen, and J. B. Litchfield.
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Prediction of Corn Dry-Milling Quality by Near-Infrared Spectroscopy.
R. L. Wehling, D. S. Jackson, and B. R. Hamaker.
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Effects of Late Nitrogen Fertilizer Application on Head Rice Yield, Protein Content, and Grain Quality of Rice.
C. M. Perez, B. O. Juliano, S. P. Liboon, J. M. Alcantara, and K. G. Cassman.
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Effect of N Top-Dressing on Protein Content in Japonica and Indica Rice Grains.
N. Islam, S. Inanaga, N. Chishaki, and T. Horiguchi.
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Laboratory Dry-Milling Performance of White Corn: Effect of Physical and Chemical Corn Characteristics.
J. Yuan and R. A. Flores.
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Sensory and Chemical Studies of Lipid Oxidation in Raw and Heat-Treated Oat Flours.
E. L. Molteberg, E. M. Magnus, J. M. Bjørge, and A. Nilsson.
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Physical and Chemical Kernel Properties Associated with Resistance to Grain Mold in Sorghum.
A. Menkir, G. Ejeta, L. Butler, and A. Melakeberhan.
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NOTE: Nutritional Profile of Three Spelt Wheat Cultivars Grown at Five Different Locations.
G. S. Ranhotra, J. A. Gelroth, B. K. Glaser, and G. F. Stallknecht.
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Effects of Heat Treatment of Barley Starches on In Vitro Digestibility and Glucose Responses in Rats.
Q. Xue, R. K. Newman, and C. W. Newman.
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Effects of Growing Location on Response of Protein Polymerization to Increased Nitrogen Fertilization for the Common Wheat Cultivar Soissons:Relationship with Some Aspects of the Breadmaking Quality.
Y.-Q. Jia, J.-L. Fabre, and T. Aussenac.
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(^2)H and (^17)O Nuclear Magnetic Resonance Study of Water in Glutenin the Glassy and Rubbery State.
G. Cherian and P. Chinachoti.
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Isolation Treatments and Effects of Gliadin and Glutenin Fractions on Dough Mixing Properties.
J. H. Skerritt, F. Bekes, and D. Murray.
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