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United States Department of Agriculture

Agricultural Research Service

Research Project: Biochemical and Physical Characterization of Hard Winter Wheat Quality for End-Use Quality

Location: Grain Quality and Structure Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Development of a 96-well plate iodine binding assay for amylose content determination - (Peer Reviewed Journal)
(01-Sep-14)
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality - (Peer Reviewed Journal)
Zhang, P., Jondiko, T., Tilley, M. and Awika, J. 2014. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. Journal of the Science of Food and Agriculture. 94:2801-2806.
Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch - (Peer Reviewed Journal)
Bai, Y., Kaufman, R.C., Wilson, J.D. and Shi, Y. 2014. Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch. Food Chemistry. 153:193-199.
Wheat bran particle size influence on phytochemical extractability and antioxidant properties - (Peer Reviewed Journal)
Brewer, L.R., Kubola, J., Siriamornpun, S., Herald, T.J. and Shi, Y. 2014. Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry. 152:483-490.
Generation of a mixolab profile after the evaluation of the functionality of different commercial wheat flours for hot-press tortilla production - (Peer Reviewed Journal)
Posner, E.S., Chew-Guevara, A.A., Mitre-Dieste, M., Perez-Carrillo, E., Heredia-Olea, E., Wilson, J.D. and Saldivar-Serna, S.O. 2014. Generation of a mixolab profile after the evaluation of the functionality of different commercial wheat flours for hot-press tortilla production. Cereal Chemistry. 91(2):139-145.
Determining cereal starch amylose content using a dual wavelength iodine binding 96 well plate assay - (Abstract Only)
(25-Jun-13)
Registration of 'TAM 113' wheat     Reprint Icon - (Peer Reviewed Journal)
Rudd, J.C., Devkota, R.N., Baker, J.A., Ibrahim, A.M., Worrall, D., Lazar, M.D., Sutton, R., Rooney, L.W., Nelson, L.R., Bean, B., Duncan, R., Seabourn, B.W., Bowden, R.L., Jin, Y. and Graybosch, R.A. 2012. Registration of 'TAM 113' wheat. Journal of Plant Registrations. 7(1):63-68.
Effects of sorghum flour addition on chemical and rheological properties of hard white winter wheat - (Peer Reviewed Journal)
Abdelgafor, R.F., Mustafa, A.I., Ibrahim, A.M., Chen, Y.R. and Krishnan, P.G. 2013. Effects of sorghum flour addition on chemical and rheological properties of hard white winter wheat. Advance Journal of Food Science and Technology. 5(11):1407-1412.
Can protein levels be economically increased? - (Trade Journal)
Arnall, D.B., Mullock, J. and Seabourn, B.W. 2012. Can protein levels be economically increased?. Fluid Journal. 20(3):2-5.
Effect of high molecular weight glutenin subunit allelic composition on wheat flour tortilla quality - (Peer Reviewed Journal)
Jondiko, T.O., Alviola, N.J., Hays, D.B., Ibrahim, A.M., Tilley, M. and Awika, J.M. 2012. Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality. Cereal Chemistry. 89(3):155-161.
Wheat breeding and quality evaluation in the U.S. - (Book / Chapter)
Tilley, M., Miller, R.A., and Chen, Y.R. 2012. Wheat breeding and quality evaluation in the U.S. In: Cauvain, S. P. editor. Bread Making: Improving Quality. 2nd edition. Cambridge, UK: Woodhead Publishing Limited. p.216-236.
Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase - (Peer Reviewed Journal)
Li, Z., Huang, W., Liu, J.G., Tilley, M. and Chung, O.K. 2011. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase. Cereal Chemistry. 88(6):596-601.
Measuring cattle feedlot dust using laser diffraction analysis - (Peer Reviewed Journal)
Gonzales, H.B., Maghirang, R.G., Wilson, J.D., Razote, E.B. and Guo, L. 2012. Measuring cattle feedlot dust using laser diffraction analysis. Transactions of the ASABE. 49(1):98-105.
A rapid, small-scale sedimentation method to predict breadmaking quality of hard winter wheat - (Peer Reviewed Journal)
Seabourn, B.W., Xiao, Z.S., Tilley, M., Herald, T.J. and Park, S. 2012. A rapid, small-scale sedimentation method to predict breadmaking quality of hard winter wheat. Crop Science. 52(3):1306-1315.
Digestibility of rice (Oryza sativa L.) flours and starches differing in amylose content - (Peer Reviewed Journal)
Zhu, L., Liu, Q., Wilson, J.D., Gu, M. and Shi, Y. 2011. Digestibility of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydrate Polymers. 86:1751-1759.
Breadings - What they are and how they are used - (Book / Chapter)
Chen, Y.R., Wang, Y., Dyson, D. 2011. Breadings - What they are and how they are used. In: Kulp, K., Loewe R., Lorenz, K. and Gelroth, J., editors. Batters and Breadings in Food Processing. 2nd edition. USA: American Association of Cereal Chemists; UK:Food Trade Press Ltd. p. 169-184.
Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin - (Peer Reviewed Journal)
Wang, F., Huang, W., Kim, Y., Liu, R., Tilley, M. 2011. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. Journal of Cereal Science. 54:53-59.
Protein and quality characterization of triticale translocation lines in breadmaking - (Peer Reviewed Journal)
Jonnala, R.S., Macritchie, F., Herald, T.J., Lafiandra, D., Margiotta, B., Tilley, M. 2010. Protein and quality characterization of triticale translocation lines in breadmaking. Cereal Chemistry. 87(6):546-552.
Protein and Quality Characterization of Triticale Translocation Lines in Bread Making - (Peer Reviewed Journal)
Jonnala, R.S., Macritchie, F., Herald, T.J., Lafiandra, D., Margiotta, B. and Tilley, M. 2010. Protein and quality characterization of triticale translocation lines in bread making. Cereal Chemistry. 87(6):546-552.
Protein and quality characterization of complete and partial near isogenic lines of waxy wheat - (Peer Reviewed Journal)
Jonnala, R.S., Macritchie, F., Smail, V.W., Seabourn, B.W., Tilley, M., Lafiandra, D., Urbano, M. 2010. Protein and quality characterization of complete and partial near isogenic lines of waxy wheat. Cereal Chemistry. 87(6):538-545.
Association analysis reveals effects of wheat glutenin alleles and rye translocations on dough-mixing properties - (Peer Reviewed Journal)
Zheng, S., Byrne, P.F., Bai, G., Shan, X., Reid, S.D., Haley, S.D., Seabourn, B.W. 2009. Association Analysis Reveals Effects of Wheat Glutenin Alleles and Rye Translocations on Dough-Mixing Properties. Journal of Cereal Science. 50(2):283-290.
Registration of 'Bill Brown' Wheat - (Peer Reviewed Journal)
Haley, S.D., Johnson, J.J., Peairs, F.B., Quick, J.S., Stromberger, J.A., Butler, J.D., Miller, H.R., Heaton, E.E., Rudolph, J.B., Seabourn, B.W., Bai, G., Jin, Y., Kolmer, J.A., Chen, X. 2008. Registration of 'Bill Brown' Wheat. Journal of Plant Registrations. 2(3):218-223.
Registration of 'Ripper' Wheat - (Peer Reviewed Journal)
Haley, S.D., Johnson, J.J., Peairs, F.B., Quick, J.S., Stromberger, J.A., Clayshulte, S.R., Butler, J.D., Rudolph, J.B., Seabourn, B.W., Bai, G., Jin, Y., Kolmer, J.A. 2007. Registration of 'Ripper' Wheat. Journal of Plant Registrations. 1(3):1-6.
Last Modified: 9/23/2014
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