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Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance
Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance
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Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance

Delwiche, S.R. (USDA, ARS, Instrumentation and Sensing Laboratory, Beltsville, MD.) ; Graybosch, R.A ; Peterson, C.J

Cereal chemistry, 1998-07, Vol.75 (4), p.412-416 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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2
A rapid method for quantitation of insoluble polymeric proteins in flour
A rapid method for quantitation of insoluble polymeric proteins in flour
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A rapid method for quantitation of insoluble polymeric proteins in flour

Bean, S.R. (Kansas State University, Manhattan, KS.) ; Lyne, R.K ; Tilley, K.A ; Chung, O.K ; Lookhart, G.L

Cereal chemistry, 1998-05, Vol.75 (3), p.374-379 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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3
Identification and characterization of U.S. wheats carrying null alleles at the wx loci
Identification and characterization of U.S. wheats carrying null alleles at the wx loci
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Identification and characterization of U.S. wheats carrying null alleles at the wx loci

Graybosch, R.A. (USDA, ARS, University of Nebraska, Lincoln, NE.) ; Peterson, C.J ; Hansen, L.E ; Rahman, S ; Hill, A ; Skerritt, J.H

Cereal chemistry, 1998-01, Vol.75 (1), p.162-165 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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4
Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics
Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics
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Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics

Huang, D.Y ; Khan, K

Cereal chemistry, 1997-11, Vol.74 (6), p.781-785 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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5
Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat
Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat
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Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat

Blumenthal, C. (CSIRO Plant Industry, North Ryde, NSW, Australia.) ; Stone, P.J ; Gras, P.W ; Bekes, F ; Clarke, B ; Barlow, E.W.R ; Appels, R ; Wrigley, C.W

Cereal chemistry, 1998-01, Vol.75 (1), p.43-50 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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6
Diversity of starch pasting properties in Iranian hexaploid wheat landraces
Diversity of starch pasting properties in Iranian hexaploid wheat landraces
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Diversity of starch pasting properties in Iranian hexaploid wheat landraces

Bhattacharya, M ; Jafari-Shabestari, J ; Qualset, C.O ; Corke, H

Cereal chemistry, 1997-07, Vol.74 (4), p.417-423 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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7
Evaluation of Canadian and other wheats for waxy proteins
Evaluation of Canadian and other wheats for waxy proteins
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Evaluation of Canadian and other wheats for waxy proteins

Demeke, T ; Hucl, P ; Nair, R.B ; Nakamura, T ; Chibbar, R.N

Cereal chemistry, 1997-07, Vol.74 (4), p.442-444 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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8
Relation between wheat kernel hardness, environment, and gliadin composition
Relation between wheat kernel hardness, environment, and gliadin composition
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Relation between wheat kernel hardness, environment, and gliadin composition

Huebner, F.R. (National Center for Agricultural Utilization Research, USDA, ARS, Peoria, IL) ; Gaines, C.S

Cereal chemistry, 1992-03, Vol.69 (2), p.148-151 [Periódico revisado por pares]

ST PAUL: AMER ASSOC CEREAL CHEMISTS

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9
Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats
Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats
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Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats

Souza, E. (University of Idaho, Aberdeen) ; Kruk, M ; Sunderman, D.W

Cereal chemistry, 1994-11, Vol.71 (6), p.601-605 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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10
Wheat pentosans. I. Cultivar variation and relationship to kernel hardness
Wheat pentosans. I. Cultivar variation and relationship to kernel hardness
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Wheat pentosans. I. Cultivar variation and relationship to kernel hardness

Hong, B.H. (Korea University, Seoul, Korea) ; Rubenthaler, G.L ; Allan, R.E

Cereal chemistry, 1989-09, Vol.66 (5), p.369-373 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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