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United States Department of Agriculture

Agricultural Research Service

Related Topics

Byung-Kee Baik
Corn, Soybean and Wheat Quality Research Unit
Research Molecular Biologist

Phone: (330) 263-3891
Fax: (330) 263-3651
WILLIAMS HALL
1680 MADISON AVE
WOOSTER, OH, 44691

Projects
GENETIC AND BIOCHEMICAL BASIS OF SOFT WINTER WHEAT QUALITY
Appropriated (D)
  Accession Number: 419817
COOPERATIVE MILLING AND BAKING EVALUATION FOR EASTERN U.S. WHEAT BREEDING PROGRAMS
Specific Cooperative Agreement (S)
  Accession Number: 421670
Cooperative Milling and Baking Evaluation for Eastern U.S. Wheat Breeding Programs
Specific Cooperative Agreement (S)
  Accession Number: 427603
NEW SOFT WHEAT CULTIVARS FOR THE WHEAT QUALITY COUNCIL
Trust (T)
  Accession Number: 424194
Milling Quality and Protein Strength Rankings of Soft Red Winter Wheat Varieties, and Nitrogen Fertilizer Rate on Protein Characteristics
Trust (T)
  Accession Number: 426445

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Physiochemical and thermal characteristics of starch isolated from a waxy wheat genotype exhibiting partial expression of Wx proteins - (Peer Reviewed Journal) - (29-Aug-14)
Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and ß-glucan in US barley breeding germplasm Reprint Icon - (Peer Reviewed Journal)
Mohammadi, M., Endelman, J.B., Nair, S., Chao, S., Jones, S.S., Muehlbauer, G.J., Ullrich, S.E., Baik, B.-K., Wise, M.L., Smith, K.P. 2014. Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and ß-glucan in US barley breeding germplasm. Molecular Breeding. 34:1229-1243.
Bran characteristics and bread-baking quality of whole grain wheat flour - (Peer Reviewed Journal)
Cai, L., Choi, I., Lee, C., Park, K., Baik, B.V. 2014. Bran characteristics and bread-baking quality of whole grain wheat flour. Cereal Chemistry. 91(4):398-405.
Significance of starch properties and quantity on sponge cake volume - (Peer Reviewed Journal)
Choi, H., Baik, B.V. 2014. Significance of starch properties and quantity on sponge cake volume. Cereal Chemistry. 91(3):280-285.
Last Modified: 12/21/2014
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