Modeling End-Use Quality in U.S. Soft Wheat Germplasm

Tracking Arabinoxylans Through the Preparation of Pancakes

(2015) Alecia M. Kiszonas et al.   CEREAL CHEMISTRY

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

(2013) Meera Kweon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Comprehensive Survey of Soft Wheat Grain Quality in U.S. Germplasm

(2012) Alecia M. Kiszonas et al.   CEREAL CHEMISTRY

Distribution of Total, Water-Unextractable, and Water-Extractable Arabinoxylans in Wheat Flour Mill Streams

(2011) Daniel D. Ramseyer et al.   CEREAL CHEMISTRY

Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review

(2011) Meera Kweon et al.   CEREAL CHEMISTRY

Basis for Selecting Soft Wheat for End-Use Quality

(2011) Edward J. Souza et al.   CROP SCIENCE

Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross-Linking Potential of Soft White Wheat

(2011) Daniel D. Ramseyer et al.   JOURNAL OF FOOD SCIENCE

Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance

(2010) Malena Moiraghi et al.   CEREAL CHEMISTRY

Genotype and Environment Variation for Arabinoxylans in Hard Winter and Spring Wheats of the U.S. Pacific Northwest

(2009) Shuobi Li et al.   CEREAL CHEMISTRY

Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications

(2009) Guillermo Niño-Medina et al.   PHYTOCHEMISTRY REVIEWS