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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » People & Locations » Michael Tilley (Mike)
Michael Tilley (Mike) (PhD)
Grain Quality and Structure Research
Research Chemist

Phone: (785) 776-2759
Fax:

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Projects
Grain Composition Traits Related to End-Use Quality and Value of Sorghum
In-House Appropriated (D)
  Accession Number: 437958
Measurement and Improvement of Hard Winter Wheat End-Use Quality Traits
In-House Appropriated (D)
  Accession Number: 437962
Tools for High-throughput Rheological Evaluation of Breeding Germplasm
Non-Assistance Cooperative Agreement (S)
  Accession Number: 442851
New Uses for Low Falling Number Hard Winter Wheat and Mechanism Study
Non-Assistance Cooperative Agreement (S)
  Accession Number: 442969
Impacts of Single Kernel NIR Sorting on Hard Winter Wheat Quality, Flour Functionality and Applications
Non-Assistance Cooperative Agreement (S)
  Accession Number: 442970
Development of High Extensibility Wheat for Flatbreads and Blending
Non-Assistance Cooperative Agreement (S)
  Accession Number: 443078
Optimized Sorghum Fermentation on Production of Antioxidants and Value-added Products from Distillers Dried Grains with Solubles (DDGS)
Non-Assistance Cooperative Agreement (S)
  Accession Number: 444865
Deriving Functional Wheat Bran Extracts for Bakery Applications
Non-Assistance Cooperative Agreement (S)
  Accession Number: 447068

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Enhancing gluten network formation and bread-making performance of wheat flour using wheat bran aqueous extract Reprint Icon - (Peer Reviewed Journal)
Li, C., Chen, G., Tilley, M., Chen, Y., Perez-Fajardo, M.A., Wu, X., Li, Y. 2024. Enhancing gluten network formation and bread-making performance of wheat flour using wheat bran aqueous extract. Foods. 13: Article 1479. https://doi.org/10.3390/foods13101479.
CRISPR-based editing of the omega- and gamma-gliadin gene clusters reduces wheat immunoreactivity without affecting grain protein quality Reprint Icon - (Peer Reviewed Journal)
Yu, Z., Yunusbaev, U., Fritz, A., Tilley, M., Akhunova, A., Trick, H., Akhunov, E. 2024. CRISPR-based editing of the omega- and gamma-gliadin gene clusters reduces wheat immunoreactivity without affecting grain protein quality. Nature Plants. https://doi.org/10.1111/pbi.14231.
Quantification of methoprene aerosol deposition using reversed-phase high-performance liquid chromatography Reprint Icon - (Peer Reviewed Journal)
Norton, A.E., Brabec, D.L., Tilley, M., Yeater, K.M., Scheff, D.S. 2022. Quantification of methoprene aerosol deposition using reversed-phase high-performance liquid chromatography. Journal of Stored Products Research. 99: Article 102039. https://doi.org/10.1016/j.jspr.2022.102039.
Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis Reprint Icon - (Peer Reviewed Journal)
Li, C., Chen, G., Tilley, M., Chen, Y., Li, Y. 2023. Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis. Journal of the Science of Food and Agriculture. 114. Article 103793. https://doi.org/10.1016/j.jcs.2023.103793.
A critical review on quantification of food bioactive components by NIR and chemometrics: Principles, advances, and challenges Reprint Icon - (Literature Review)
Tian, W., Li, Y., Guzman, C., Ibba, M., Tilley, M., Wang, D., He, Z. 2023. A critical review on quantification of food bioactive components by NIR and chemometrics: Principles, advances, and challenges. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1016/j.jfca.2023.105708
Effect of bran composition and functionality on bread-making properties of reconstituted whole wheat flours Reprint Icon - (Peer Reviewed Journal)
Li, C., Tilley, M., Chen, Y., Li, Y. 2023. Effect of bran composition and functionality on bread-making properties of reconstituted whole wheat flours. Food Chemistry. https://doi.org/10.1021/acsfoodscitech.3c00289.
Fatal food: Silver-coated grain particles display larvicidal activity in Culex quinquefasciatus Reprint Icon - (Peer Reviewed Journal)
Norton, A.E., Ewing, R.D., Tilley, M., Whitworth, J., Cohnstaedt, L.W. 2023. Fatal food: Silver-coated grain particles display larvicidal activity in Culex quinquefasciatus. ACS Agricultural Science and Technology. 8(37):33437-33443. https://doi.org/10.1021/acsomega.3c03210.
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour Reprint Icon - (Peer Reviewed Journal)
Nkurikiye, E., Chen, G., Tilley, M., Wu, X., Zhang, G., Fritz, A., Li, Y. 2023. Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour. Cereal Chemistry. https://doi.org/10.1002/cche.10705.
Characterization of cricket protein powder and impact of cricket protein powder replacement on wheat protein composition Reprint Icon - (Peer Reviewed Journal)
Perez-Fajardo, M.A., Bean, S.R., Ioerger, B., Tilley, M., Dogan, H. 2023. Characterization of cricket protein powder and impact of cricket protein powder replacement on wheat protein composition. Cereal Chemistry. 100,574-586. https://doi.org/10.1002/cche.10658.
Bread-making properties of varying size pulse flours at different ratios of application in composites with refined wheat flour Reprint Icon - (Peer Reviewed Journal)
Nkurikiye, E., Tilley, M., Siliveru, K., Li, Y. 2023. Bread-making properties of varying size pulse flours at different ratios of application in composites with refined wheat flour. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12742.
TaqMan-based duplex real-time PCR approach for analysis of grain composition (Zea mays - Sorghum bicolor) in feedstock flour mixes for bioethanol production Reprint Icon - (Peer Reviewed Journal)
Kessler-Mathieu, M.S., Tilley, M., Prakash, S.R., Bean, S.R., Peiris, K.H., Aramouni, F.M. 2023. TaqMan-based duplex real-time PCR approach for analysis of grain composition (Zea mays - Sorghum bicolor) in feedstock flour mixes for bioethanol production. ACS Agricultural Science and Technology. 3(2):232–240. https://doi.org/10.1021/acsagscitech.2c00314.
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties Reprint Icon - (Peer Reviewed Journal)
Li, C., Tilley, M., Chen, Y., Silveru, K., Li, Y. 2023. Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2023.114504.
Improvement of whole wheat dough and bread properties by emulsifiers Reprint Icon - (Peer Reviewed Journal)
Tebben, L., Chen, G., Tilley, M., Li, Y. 2022. Improvement of whole wheat dough and bread properties by emulsifiers. Grain & Oil Science and Technology. 5:59-69. https://doi.org/10.1016/j.gaost.2022.05.001.
Quantitative Assessment of Wheat Quality Using Near Infrared Spectroscopy: A Comprehensive Review Reprint Icon - (Literature Review)
Du, Z., Tian, W., Tilley, M., Wang, D., Zhang, G., Li, Y. 2022. Quantitative Assessment of Wheat Quality Using Near Infrared Spectroscopy: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety. 21:2956-3009. https://doi.org/10.1111/1541-4337.12958.
A comprehensive review on wheat phytochemicals: Chemistry and distribution, field management and processing effects, bioaccessibility, and health benefits Reprint Icon - (Peer Reviewed Journal)
Tian, W., Zheng, Y., Wang, W., Wang, D., Tilley, M., Zhang, G., He, Z., Li, Y. 2022. A comprehensive review on wheat phytochemicals: Chemistry and distribution, field management and processing effects, bioaccessibility, and health benefits. Comprehensive Reviews in Food Science and Food Safety. 21:2956-3009. https://doi.org/10.1111/1541-4337.12958.
Chemical composition, fatty acid and mineral content of food-grade white, red and black sorghum varieties grown in the Mediterranean environment Reprint Icon - (Review Article)
Pontieri, P., Troisi, J., Calcagnile, M., Bean, S.R., Tilley, M., Aramouni, F.M., Boffa, A., Pepe, G., Del Giudice, F., Chessa, A.L., Smolensky, D., Aletta, M., Alifanio, P., Del Giudice, L. 2022. Chemical composition, fatty acid and mineral content of food-grade white, red and black sorghum varieties grown in the Mediterranean environment. Journal of Food Science and Nutrition. 11(3). Article 436. https://doi.org/10.3390/foods11030436.
Grain micronutrient composition and yield components in field-grown wheat are negatively impacted by high night-time temperature Reprint Icon - (Peer Reviewed Journal)
Hein, N.T., Impa, S.M., Wagner, D., Kumar, R., Tiwari, M., Prasad, V., Bheemanahalli, R., Tilley, M., Wu, X., Neilsen, M., Jagadish, K. 2021. Grain micronutrient composition and yield components in field-grown wheat are negatively impacted by high night-time temperature. Field Crops Research. 99(3):615-624. https://doi.org/10.1002/cche.10523.
Optimization of gum isolation and protein extraction from Camelina (Camelina sativa L. Crantz) seeds using decortication Reprint Icon - (Peer Reviewed Journal)
Cao, X., Li, N., Qi, G., Sun, X., Bean, S.R., Tilley, M., Aramouni, F.M., Wang, D. 2022. Optimization of gum isolation and protein extraction from Camelina (Camelina sativa L. Crantz) seeds using decortication. Journal of Agriculture and Food Research. 6. Article 100223. https://doi.org/10.1016/j.jafr.2021.100223.
Dough rheology and bread quality of whole wheat/pulse composite flour Reprint Icon - (Peer Reviewed Journal)
Zhang, Y., Hu, R., Hong, S., Shen, Y., Tilley, M., Siliveru, K., Li, Y. 2021. Dough rheology and bread quality of whole wheat/pulse composite flour. Processes. 9:1987. https://doi.org/10.3390/pr9091687.
Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery Reprint Icon - (Peer Reviewed Journal)
Zhang, P., Tilley, M., Bai, G., Harmer, S.E., Seabourn, B.W., Zhang, G. 2021. Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery. Cereal Chemistry. 98:1227-1237. https://doi.org/10.1002/cche.10475.
Improvement of whole wheat dough and bread qualities with hydrocolloids Reprint Icon - (Peer Reviewed Journal)
Tebben, L., Tilley, M., Li, Y. 2021. Improvement of whole wheat dough and bread qualities with hydrocolloids. Food Hydrocolloids. 3:116-128. https://doi.org/10.23789/1869-2303-2021-03-116.
High-resolution spectral information enables phenotyping of leaf epicuticular wax in wheat Reprint Icon - (Peer Reviewed Journal)
Camarillo-Castillo, F., Huggins, T.D., Mondal, S., Reynolds, M.P., Tilley, M., Hays, D. 2021. High-resolution spectral information enables phenotyping of leaf epicuticular wax in wheat. Plant Methods. https://doi.org/10.1186/s13007-021-00759-w.
Gluten-like proteins, a common feature of pod bearing leguminous tree seed germs Reprint Icon - (Peer Reviewed Journal)
Mostafa, T., Smith, B., Gamze, Y., Bean, S.R., Tilley, M., Ioerger, B.P. 2021. Gluten-like proteins, a common feature of pod bearing leguminous tree seed germs. PLoS ONE. https://doi.org/10.1371/journal.pone.0249427.
Mapping the genetic loci regulating drought adaptive traits; leaf epicuticular wax, canopy temperature, and drought susceptibility index in Triticum aestivum L. Reprint Icon - (Peer Reviewed Journal)
Mohammed, S., Huggins, T.D., Beecher, F., Chick, C., Mason, R.E., Sengodon, P., Paudel, A., Ibrahim, A.H., Tilley, M., Hays, D.B. 2021. Mapping the genetic loci regulating drought adaptive traits; leaf epicuticular wax, canopy temperature, and drought susceptibility index in Triticum aestivum L.. Theoretical and Applied Genetics. https://doi.org/10.1002/csc2.20458.
Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics Reprint Icon - (Peer Reviewed Journal)
Tian, W., Chen, G., Zhang, G., Wangc, D., Tilley, M., Li, Y. 2021. Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.128633.
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties Reprint Icon - (Peer Reviewed Journal)
Tebben, L., Tilley, M., Li, Y. 2020. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. Journal of Food Science. https://doi.org/10.1111/1750-3841.15517.
Nutritional composition of selected white food-grade waxy Sorghum variety grown in Mediterranean area Reprint Icon - (Peer Reviewed Journal)
Pontieri, P., Troisi, J., Romano, R., Pizzolante, G., Bean, S.R., Tilley, M., Motto, M., Aletta, M., Del Giudice, F., Sicardi, M., Alifanoi, P., Del Giudice, L. 2020. Nutritional composition of selected white food-grade waxy Sorghum variety grown in Mediterranean area. Australian Journal of Crop Science. https://doi.org/10.21475/ajcs.20.14.09.p2783 .
Analysis of corn and sorghum flour mixtures using laser induced breakdown spectroscopy Reprint Icon - (Peer Reviewed Journal)
Ari Akin, P., Sezer, B., Bean, S.R., Peiris, K., Tilley, M., Apaydin, H., Boyaci, I. 2020. Analysis of corn and sorghum flour mixtures using laser induced breakdown spectroscopy. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.10717.
Water-soluble sugars of pedigreed sorghum mutant stalks and their recovery after pretreatment Reprint Icon - (Peer Reviewed Journal)
Xu, Y., Li, J., Xin, Z., Bean, S.R., Tilley, M., Wang, D. 2020. Water-soluble sugars of pedigreed sorghum mutant stalks and their recovery after pretreatment. Applied Sciences. 10(16):5472. https://doi.org/10.3390/app10165472.
Hempseed as a nutritious and healthy human food or animal feed source: A Review Reprint Icon - (Peer Reviewed Journal)
Xu, Y., Li, J., Zhao, J., Weiqun, W., Griffin, J., Li, Y., Bean, S.R., Tilley, M., Wang, D. 2021. Hempseed as a nutritious and healthy human food or animal feed source: A Review. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.14755.
FTIR analysis of wheat tortillas during storage - (Abstract Only)
Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat Reprint Icon - (Peer Reviewed Journal)
Van Der Laan, L., Goad, C.L., Tilley, M., Davial-El Rassi, G., Blakey, A.M., Rayas-Duarte, P., Hunger, R.M., De Oliveira Silva, A., Carver, B.F. 2020. Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2020.102986.
Sulfur and nitrogen effects on winter wheat quality Reprint Icon - (Abstract Only)
Wilson, T., Nelson, N., Fritz, A., Guttieri, M.J., Tilley, M. 2020. Sulfur and nitrogen effects on winter wheat quality. AACC International. https://doi.org/10.1016/j.jcs.2020.102969.
Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration Reprint Icon - (Peer Reviewed Journal)
Wilson, T., Guttieri, M.J., Nelson, N., Fritz, A., Tilley, M. 2020. Nitrogen and sulfur effects on hard winter wheat quality and asparagine concentration. Journal of Cereal Science. 93:102969. https://doi.org/10.1016/j.jcs.2020.102969.
Analysis of sorghum content in corn-sorghum flour bioethanol feedstock by near infrared spectroscopy Reprint Icon - (Peer Reviewed Journal)
Peiris, K., Bean, S.R., Tilley, M., Jagadish, K. 2020. Analysis of sorghum content in corn-sorghum flour bioethanol feedstock by near infrared spectroscopy. Journal of Near Infrared Spectroscopy. https://doi.org/10.1177/0967033520924494.
An improved method for extraction of sorghum polymeric protein complexes Reprint Icon - (Peer Reviewed Journal)
Ioerger, B.P., Bean, S.R., Tilley, M., Lin, H. 2020. An improved method for extraction of sorghum polymeric protein complexes. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2019.102876.
Factors influencing Zein-Whole sorghum flour dough formation and bread quality. Reprint Icon - (Peer Reviewed Journal)
Akin, P.A., Bean, S.R., Smith, B.M., Tilley, M. 2019. Factors influencing Zein-Whole sorghum flour dough formation and bread quality.. Journal of Food Science. 84: 3522-3534. https://doi.org/10.1111/1750-3841.14832.
Comparison of methods for extracting Kafirin proteins from food-grade sorghum cultured in a Mediterranean environment Reprint Icon - (Peer Reviewed Journal)
Pontieri, P., Troisi, J., Bean, S.R., Tilley, M., Di Salvo, M., Boffa, A., Pignon, D., Del Giudice, F., Alifano, P., Del Giudice, L. 2019. Comparison of methods for extracting Kafirin proteins from food-grade sorghum cultured in a Mediterranean environment. Australian Journal of Crop Science. 13:1297-1304. https://doi.org/10.21475/ajcs.19.13.08.p1695.
Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes Reprint Icon - (Peer Reviewed Journal)
Montagner, T.S., De Miranda, M.Z., Prando, A.M., Tilley, M., Payton, M.E., Rayas-Duarte, P. 2019. Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes. Cereal Chemistry. 96:167-181. https://doi.org/10.1002/cche.10128.
Review of genetic basis of protein digestibility in grain sorghum Reprint Icon - (Peer Reviewed Journal)
Duressa, D., Weerasooriya, D., Bean, S.R., Tilley, M., Tesso, T. 2018. Review of genetic basis of protein digestibility in Grain sorghum. Crop Science. 58:2183-2199. https://doi.org/10.2135/cropsci2018.01.0038.
Starch and protein chemistry and functional properties - (Book / Chapter)
Bean, S.R., Zhu, L., Smith, B.M., Wilson, J.D., Ioerger, B.P., Tilley, M. 2018. Starch and protein chemistry and functional properties. In: J.R.N. Taylor and K. Duodu, editors. Sorghum and Millets: Chemistry and technology. 2nd edition. San Diego, CA: Elsevier. p. 131-170.
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins Reprint Icon - (Peer Reviewed Journal)
Girard, A.L., Bean, S.R., Tilley, M., Adrianos, S.L., Awika, J.M. 2017. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Food Chemistry. 245:1154-1162. https://doi.org/10.1016/j.foodchem.2017.11.054.
The role of leaf epicuticular wax in the adaptation of wheat (Triticum aestivum L.) to high temperatures and moisture deficit conditions - (Peer Reviewed Journal)
Mohammed, S., Huggins, T., Beecher, F., Chick, C., Sengodon, P., Mondal, S., Paudel, A., Ibrahim, A., Tilley, M., Hays, D.B. 2018. The role of leaf epicuticular wax in the adaptation of wheat (Triticum aestivum L.) to high temperatures and moisture deficit conditions. Crop Science. 58:679-689.
Changes in leaf epicuticular wax load and its effect on leaf temperature and physiological traits in wheat cultivars (Triticum aestivum L.) exposed to high temperatures during anthesis Reprint Icon - (Peer Reviewed Journal)
Huggins, T., Mohammed, S., Sengodon, P., Ibrahim, A., Tilley, M., Hays, D. 2017. Changes in leaf epicuticular wax load and its effect on leaf temperature and physiological traits in wheat cultivars (Triticum aestivum L.) exposed to high temperatures during anthesis. Journal of Agronomy and Crop Science. 204:49-61. https://doi.org/10.1111/jac.12227.
Structure and chemistry of the sorghum grain - (Book / Chapter)
Bean, S.R., Ioerger, B.P., Wilson, J.D., Tilley, M., Rhodes, D.H., Herald, T.J. 2018. Structure and chemistry of the sorghum grain. Book Chapter. p. 1-260.
Confirmation of gluten-free status of wheatgrass - (Peer Reviewed Journal)
Adrianos, S.L., Mattioni, B., Tilley, M. 2017. Confirmation of gluten-free status of wheatgrass. Quality Assurance and Safety of Crops & Foods. 09(1):123-128.
Prediction of wheat tortilla quality using multivariate modeling of kernel, flour and dough properties Reprint Icon - (Peer Reviewed Journal)
Jondiko, T.O., Yang, L., Hays, D.B., Ibrahim, A., Tilley, M., Awika, J.M. 2016. Prediction of wheat tortilla quality using multivariate modeling of kernel, flour and dough properties. Innovative Food Science and Emerging Technologies. 34:9-15. https://doi.org/10.1016/j.ifset.2016.01.010.
Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas - (Peer Reviewed Journal)
Tuncil, Y.E., Jondiko, T., Tilley, M., Hays, D.B., Awika, J.M. 2016. Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas. LWT - Food Science and Technology. 65:683-688.
Evaluation of commercial gluten-free foods from the Brazilian market [abstract] - (Abstract Only)
Factors related to reduced in-vitro digestibility in a diverse sorghum population - (Abstract Only)
Adrianos, S.L., Blackwell, D., Bean, S., Ioerger, B.P., Tilley, M., Herald, T.J., Gadgil, P. 2015. Factors related to reduced in-vitro digestibility in a diverse sorghum population. 249th ACS National Meeting & Exposition. Meeting Abstract. Poster No. 76.
An overview of recent developments and current status of gluten ELISA methods - (Abstract Only)
Don, C., Tilley, M., Konitzer, K., Koehler, P. 2014. An overview of recent developments and current status of gluten ELISA methods. AACC International Annual Meeting. Meeting Abstract. Poster No. 22-S.
Pros and cons of immunological methods - (Abstract Only)
Tilley, M., Don, C., Konitzer, K., Koehler, P. 2014. Pros and cons of immunological methods. AACC International Annual Meeting. Meeting Abstract. Paper No. 24-S.
Grain sorghum proteomics: An integrated approach towards characterization of seed storage proteins in kafirin allelic variants - (Peer Reviewed Journal)
Cremer, J.E., Bean, S., Tilley, M., Ioerger, B.P., Ohm, J., Kaufman, R.C., Wilson, J.D., Innes, D., Gilding, E.K., Godwin, I.D. 2014. Grain sorghum proteomics: An integrated approach towards characterization of seed storage proteins in kafirin allelic variants. Journal of Agricultural and Food Chemistry. 62:9819-9831.
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.
Impacts of kafirin allelic diversity, starch content, and protein digestibility on ethanol conversion efficiency in grain sorghum - (Peer Reviewed Journal)
Cremer, J.E., Liu, L., Bean, S., Ohm, J., Tilley, M., Wilson, J.D., Kaufman, R.C., Vu, T.T., Gilding, E.K., Godwin, I., Wang, D. 2014. Impacts of kafirin allelic diversity, starch content, and protein digestibility on ethanol conversion efficiency in grain sorghum. Cereal Chemistry. 91(3):218-227.
Selecting wheat varieties for tortilla production - (Abstract Only)
Dann, O.E., Miller, R., Tilley, M., Wilson, J.D. 2013. Selecting wheat varieties for tortilla production. AACC International 2013 Annual Meeting. Meeting Abstract. Paper No. 95-P.
Prediction of tortilla quality using multivariate model of kernel, flour and dough properties - (Abstract Only)
Jondiko, T.O., Yang, L., Tilley, M., Awika, J.M. 2013. Prediction of tortilla quality using multivariate model of kernel, flour and dough properties. AACC International 2013 Annual Meeting. Meeting Abstract. Paper No. 25-P.
Analysis of Glu-1 deletion lines reveals the importance of high molecular weight glutenin subunits 7+9 Glu-B1 in wheat flour tortilla making - (Abstract Only)
Tuncil, Y., Jondiko, T., Tilley, M., Hays, D.B., Awika, J. 2012. Analysis of Glu-1 deletion lines reveals the importance of high molecular weight glutenin subunits 7+9 Glu-B1 in wheat flour tortilla making. AACC International Annual Meeting. Meeting Abstract. Paper No. 58-P.
Implications of non-covalent interactions in zein-starch dough and bread quality - (Abstract Only)
Smith, B.M., Bean, S., Tilley, M., Yan, S., Aramouni, F. 2012. Implications of non-covalent interactions in zein-starch dough and bread quality. AACC International Annual Meeting. Abstract. 61-P.
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.
Wheat breeding and quality evaluation in the U.S. - (Book / Chapter)
Tilley, M., Miller, R.A., Chen, Y.R. 2012. Wheat breeding and quality evaluation in the U.S. In: Cauvain, S. editor. Breadmaking: Improving Quality. 2nd edition. BakeTran, UK: Woodhead Publishing Limited Book. p. 216-236.
High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour - (Peer Reviewed Journal)
Herald, T.J., Gadgil, P. and Tilley, M. 2012. High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. Journal of the Science of Food and Agriculture. 92:2326-2331.
Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench) - (Peer Reviewed Journal)
Kumar, T., Dweikat, I., Sato, S., Ge, Z., Neresian, N., Chen, H., Elthon, T., Bean, S., Ioerger, B.P., Tilley, M. and Clemente, T. 2012. Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench). Plant Biotechnology Journal. 10(5):533-544.
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.
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.
Impact of different isolation procedures on the functionality of zein and kafirin - (Peer Reviewed Journal)
Schober, T., Bean, S., Tilley, M., Smith, B.M. and Ioerger, B.P. 2011. Impact of different isolation procedures on the functionality of zein and kafirin. Journal of Cereal Science. 54(2):241-249.
Adhesive performance of sorghum protein extracted from sorghum DDGS and flour - (Peer Reviewed Journal)
Li, N., Wang, Y., Tilley, M., Bean, S., Wu, X., Sun, X., Wang, D. 2011. Adhesive performance of sorghum protein extracted from sorghum DDGS and flour. Journal of Environment and Polymers. 19:755-765.
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.
Development of a Real-Time PCR Assay for Fusarium thapsinum in Grain Sorghum - (Abstract Only)
Tilley, M., Noll, L.W., Bean, S., Little, C.R. 2010. Development of a Real-Time PCR Assay for Fusarium thapsinum in Grain Sorghum. Meeting Abstract. Cereal Foods World. 55:A72.
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 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.
Chemical composition of selected food-grade sorghum varieties grown under typical Mediterranean conditions - (Peer Reviewed Journal)
Pontieri, P., Di Maro, A., Tamburino, R., De Stefano, M., Tilley, M., Bean, S., Roemer, E., De Vita, P., Alifano, P., Del Giudice, L., Massardo, D.R. 2010. Chemical composition of selected food-grade sorghum varieties grown under typical Mediterranean conditions. Maydica. 55:139-143.
Predicting hot-press wheat tortilla quality using flour, dough and gluten properties - (Peer Reviewed Journal)
Barros, F., Alviola, J.N., Tilley, M., Chen, Y.R., Pierucci, V.R., Rooney, L.W. 2010. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties. Journal of Cereal Science. 52:288-294.
Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions - (Peer Reviewed Journal)
Smith, B.M., Bean, S., Schober, T.J., Tilley, M., Herald, T.J., Aramouni, F. 2010. Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800.
Extensigraph Dough Preparation Based on Protein Content and 10-g Mixograph for Limited Sample Size - (Abstract Only)
Chen, Y.R., Seabourn, B.W., Herald, T.J. and Tilley, M. 2010. Extensigraph dough preparation based on protein content and 10-g mixograph for limited sample size. AACC International Annual Meeting. Meeting Abstract 36. p. 10.
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.
Effects of Transglutaminase on the Rheological and Mixolab Thermomechanical Characteristics of Oat Dough - (Peer Reviewed Journal)
Wang, F., Wan, J., Huang, W., Tilley, M. 2010. Effects of Transglutaminase on the Rheological and Mixolab Thermomechanical Characteristics of Oat Dough. Food Chemistry. 121(4):934-939.
Comparison of Methods for Extracting Kafirin Proteins from Sorghum Distillers Dried Grains with Solubles - (Peer Reviewed Journal)
Wang, Y., Tilley, M., Bean, S., Sun, X., Wang, D. 2009. Comparison of Methods for Extracting Kafirin Proteins from Sorghum Distillers Dried Grains with Solubles. Journal of Agricultural and Food Chemistry. 57(18):8366-8372.
Viability, Quality and Protein Content Associated with Sorghum Caryopses Infected with Grain Mold Fungi - (Abstract Only)
Noll, L.W., Prakash, S., Tilley, M., Bean, S.R., and Little, C.R. 2009. Viability, quality, and protein content associated with sorghum caryopses infected with grain mold fungi. Phytopathology 99: S94.
EFFECTS OF OVER-EXPRESSION OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNIT 1Dy10 ON WHEAT TORTILLA PROPERTIES - (Peer Reviewed Journal)
Pierucci, V.R., Tilley, M., Graybosch, R.A., Blechl, A.E., Bean, S., Tilley, K.A. 2009. Effects of Overexpression of High Molecular Weight Glutenen Subunit 1Dy10 on Wheat Tortilla Properties. Journal of Agricultural and Food Chemistry. 57:6318-6326.
Improved Characterization of Sorghum Tannins Using Size-Exclusion Chromatography - (Peer Reviewed Journal)
Kaufman, R.C., Tilley, M., Bean, S., Tuinstra, M.R. 2010. Improved Characterization of Sorghum Tannins Using Size-Exclusion Chromatography. Cereal Chemistry. 86(4):369-371.
Functionality of Gliadin Proteins in Wheat Flour Tortillas - (Peer Reviewed Journal)
Mondal, S., Hays, D.B., Tilley, M., Alviola, N.J., Waniska, R.D., Bean, S., Glover, K.D. 2009. Functionality of Gliadin Proteins in Wheat Flour Tortillas. Journal of Agricultural and Food Chemistry. 57:1600-1605.
Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality - (Abstract Only)
Xie, F., Seabourn, B.W., Tilley, M., Chen, Y.R. 2008. Investigating the Effect of Dough Preparation Using Hot Water and Pre-Geleatinized Starch on Tortilla Quality. [abstract]. Cereal Foods World. 53:A86.
Effects of infestation of Rhyzopertha dominica F. on sorghum endosperm: A laser scanning confocal microscopy and differential scanning calorimetery study - (Abstract Only)
Park, S., Wilson, J.D., Arthur, F.H., Bean, S., Schober, T.J., Tilley, M. 2008. Effects of Infestation of Rhyzopertha dominica F. on Sorghum Endosperm: A Laser Scanning Confocal Microscopy and Differential Scanning Calorimetery Study. [abstract]. Cereal Foods World. 53:A72.
Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas - (Abstract Only)
Fernholz, M.C., Aramouni, F.M., Bean, S., Herald, T.J., Tilley, M. 2008. Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas. Meeting Abstract. Cereal Foods World. 53:A26.
Characterization of the functional properties of carob germ proteins - (Abstract Only)
Smith, B.M., Schober, T.J., Bean, S., Tilley, M., Park, S., Aramouni, F.H., Herald, T.J. 2008. Characterization of the functional properties of carob germ proteins. Meeting Abstract. Cereal Foods World. 53:A79.
Wheat Newsletter - (Review Article)
Tilley, M., Dowell, F.E., Seabourn, B.W., Wilson, J.D., Bean, S., Maghirang, E.B., Chung, O.K., Park, S., Pearson, T.C., Xie, F., Schober, T.J., Akdogan, H.P., Lookhart, G.L., Caley, M.S., Xiao, Z.S., Arthur, F.H., Casada, M., Bechtel, D.B., Brabec, D.L., Tilley, D.R., Lyne, R.K., Kaufman, R.C. 2008. Wheat Newsletter. 73:173-181.
Effect of Frying Conditions and Yeast Fermentation on the Acrylamide Content in You-Tiao, a Traditional Chinese Fried Twisted Dough-roll - (Peer Reviewed Journal)
Huang, W., Yu, S., Zou, Q., Tilley, M. 2008. Effect of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese fried twisted dough-roll. Food Research International. 41:918-923.
Pre-cooked Fiber-enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties - (Peer Reviewed Journal)
Gajula, H., Liu, S., Alavi, S., Herald, T., Tilley, M., Bean, S., Madl, R. 2009. Pre-cooked Fiber-enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties. International Journal of Food Properties. 12:27-44.
Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality in Flour - (Peer Reviewed Journal)
Mondal, S., Tilley, M., Alviola, J., Waniska, R.D., Bean, S., Glover, K.D. and Hays, D.B. 2008. Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality in Flour. Journal of Agricultural and Food Chemistry. 56:179-184.
Effect of High Molecular Weight Glutenin Subunits (HMW-GS) on Tortilla Quality - (Abstract Only)
Pierucci, V., Tilley, M., Graybosch, R.A., Tilley, K. 2007. Effect of High Molecular Weight Glutenin Subunits (HMW-GS) on Tortilla Quality. Cereal Food World. 52:A58.
The relationship between different biotypes and protein composition of Hard Red Winter Wheat flours and their affect on alkaline noodle color and texture - (Abstract Only)
Park, S., Tilley, M., Bean, S., Seabourn, B.W., Graybosch, R.A. 2007. The relationship between different biotypes and protein composition of Hard Red Winter Wheat flours and their affect on alkaline noodle color and texture [abstract]. Cereal Foods World. 52:A57.
Separation of Teff Eragrostis tef (Zucc.) Trotter seed proteins by capillary electrophoresis - (Abstract Only)
Tilley, M., Evert, S., Staggenborg, S., Olson, B. 2007. Separation of Teff Eragrostis tef (Zucc.) Trotter seed proteins by capillary electrophoresis [abstract]. Cereal Foods World. 52:A66.
Effects of Processing on Wheat Tortilla Quality: Benefits of Hard White Wheat - (Peer Reviewed Journal)
Tilley, M., Pierucci, V., Tilley, K.A., Chung, O.K. 2006. Effects of Processing on Wheat Tortilla Quality: Benefits of Hard White Wheat. Journal of Food Science. 27(11):152-158.
Measurement of Wheat Tortilla Quality - (Proceedings)
Separation of pearl millet proteins (Pennisetum glaucum) by HPCE. - (Trade Journal)
Bean, S., Tilley, M., Wilson, J.P. 2006. Separation of pearl millet proteins (Pennisetum glaucum) by HPCE. International Sorghum and Millets Newsletter. 47:167-169.
Differentiation of allelic variations of the HMW glutenin subunits of wheat flours by use of mixing parameters and polymeric protein content - (Proceedings)
Akdogan, H.P., Tilley, M., Bean, S., Graybosch, R.A. 2006. Differentiation of Allelic Variations of the HMW Glutenin Subunits of Wheat Flours by Use of Mixing Parameters and Polymeric Protein Content. 2006 International Gluten Workshop. September 14-16, 2006, San Francisco, CA. No. 90. p. 43.
COMPARISON OF 5% LACTIC ACID SOLVENT RETENTION CAPACITY AND SDS-SEDIMENTATION TESTS IN PREDICTING LOAF VOLUME OF HARD WINTER AND SPRING WHEAT FLOUR - (Abstract Only)
Xiao, Z.S., Park, S., Caley, M.S., Lyne, R.K., Tilley, M., Seabourn, B.W., Chung, O. Comparison of 5% lactic acid solvent retention capacity and SDS-sedimentation tests in predicting loaf volume of hard winter and spring wheat flour [abstract]. AACC International Meeting. Poster Paper No. 128.
EFFECT OF EMULSIFIERS ON TEXTURAL PROPERTIES OF WHOLE WHEAT TORTILLAS DURING STORAGE - (Peer Reviewed Journal)
Akdogan, H.P., Tilley, M., Chung, O.K. 2006. Effect of emulsifiers on textural properties of whole wheat tortillas during storage. Cereal Chemistry. 83(6): 632-635.
DIFFERENTIATION OF ALLELIC VARIATIONS OF THE HMW GLUTENIN SUBUNITS OF WHEAT FLOURS BY USE OF MIXING PARAMETERS AND POLYMERIC PROTEIN CONTENT - (Abstract Only)
Akdogan, H.P., Tilley, M., Bean, S., Graybosch, R.A. 2006. Differentiation of allelic variations of the HMW glutenin subunits of wheat flours by use of mixing parameters and polymeric protein content [abstract]. International Gluten Workshop. Paper No. 90.
CAPILLARY ELECTROPHORESIS FOR MONITORING DITYROSINE AND 3-BROMOTYROSINE SYNTHESIS - (Peer Reviewed Journal)
Tilley, M., Bean, S.R., and Tilley, K.A. 2006. Capillary electrophoresis for monitoring dityrosine and 3-bromotyrosine synthesis. J. Chromatography A. 1103:368-371.
MULTIPLE WAXY ALLELES IN SORGHUM AND THEIR RELATION TO GRANULE-BOUND STARCH SYNTHASE AND AMYLOPECTIN PHYSICO-CHEMICAL PROPERTIES. - (Abstract Only)
Pedersen, J.F., Graybosch, R.A., Bean, S., Park, S.H., Tilley, M. 2006. Multiple waxy alleles in sorghum and their relation to granule-bound starch synthase and amylopectin physico-chemical properties. Meeting Abstract. Proc. 5th Australian Sorghum Conference.
GLUCOSE OXIDASE EFFECTS ON WHEAT FLOUR ALBUMINS AND GLIADINS. - (Abstract Only)
Tilley, M. 2005. Glucose oxidase effects on wheat flour albumins and gliadins. Abstract No. 238 in: 2005 AACC International Annual Meeting Program Book. p.144. Meeting Abstract.
GLUCOSE OXIDASE EFFECTS ON WHEAT FLOUR ALBUMINS AND GLIADINS - (Other)
Tilley, M. 2005. Glucose oxidase effects on wheat flour albumins and gliadins. Program Book of the 3rd International Wheat Quality Conference. Meeting Abstract. p. 392
DETECTION OF TYROSINE CROSSLINK IN WHEAT KERNELS AT VARIOUS STAGES OF DEVELOPMENT - (Other)
Benjamin, R.E., Tilley, M., Reamer, E.M., Srivarin, P., Tilley, K.A. 2005. Detection of tyrosine crosslink in wheat kernels at various stages of development. Program Book of the 3rd International Wheat Quality Conference. 2005. Abstract p. 393. Meeting Abstract.
TYROSINE CROSSLINK FORMATION IN WHEAT DOUGH: INNATE ENZYMATIC ACTIVITY - (Other)
Tilley, M., Tilley, K.A. 2005. Tyrosine crosslink formation in wheat dough: Innate enzymatic activity. Program Book of the 3rd International Wheat Quality Conference. Meeting Abstract. p.392
GLUCOSE OXIDASE EFFECTS ON WHEAT FLOUR ALBUMINS AND GLIADINS - (Abstract Only)
Tilley, M. 2005. Glucose oxidase effects on wheat flour albumins and gliadins [abstract]. Third International Wheat Quality Conference. Poster No. 44.
CHARACTERIZATION OF WAXY GRAIN SORGHUM LINES IN RELATION TO GRANULE BOUND STARCH SYNTHASE - (Peer Reviewed Journal)
Pedersen, J.F., Bean, S., Graybosch, R.A., Park, S.H., Tilley, M. 2005. Characterization of waxy grain sorghum lines in relation to granule bound starch synthase. Euphytica 144:151-156.
MODIFYING TYROSINE CROSSLINK FORMATION IN WHEAT DOUGH BY CONTROLLING INNATE ENZYMATIC ACTIVITY - (Proceedings)
Tilley, M., Tilley, K.A. 2005. Modifying tyrosine crosslink formation in wheat dough by controlling innate enzymatic activity. p. 142-146. Using cereal science and technology for the benefit of consumers. Proceedings of the 12th ICC Cereal and Bread Congress. S.P. Cauvain, S.B. Salmon, and L.S. Young, eds. CRC Press. Boca Raton, FL.
NON-ENZYMATIC PREPARATIVE-SCALE SYNTHESIS OF DITYROSINE AND 3-BROMOTYROSINE - (Peer Reviewed Journal)
Tilley, M., Benjamin, R.E., Tilley, K.A. 2004. Non-enzymatic preparative-scale synthesis of dityrosine and 3-bromotyrosine. Analytical Biochemistry. 334:193-195
OPTIMIZATION OF DITYROSINE STANDARD SYNTHESIS - (Abstract Only)
Tilley, M., Benjamin, R.E., Tilley, K.A. 2004. Optimization of dityrosine standard synthesis. Abstract No. 220 in: 2004 AACC Annual Meeting Program Book. p.121. Meeting Abstract.
IMPROVEMENT OF U.S. BREAD WHEAT QUALITY - (Proceedings)
Chung, O.K., Park, S., Kim, Y., Tilley, M., Seabourn, B.W., Lookhart, G.L. 2003. Improvement of U.S. bread wheat quality. Proceedings of the 32nd Annual Meetiing of the U.S.-Japan Cooperative Program on Development and Utilization of Natural Resources (UJNR): Food and Agriculture Panel. National Food Research Institute Pub:Tsukuba, Ibaraki, Japan. p.153-160. Abstracts Proceedings.
PCR AMPLIFICATION OF WHEAT SEQUENCES FROM DNA EXTRACTED DURING MILLING AND BAKING - (Peer Reviewed Journal)
TILLEY, M. 2004. PCR AMPLIFICATION OF WHEAT SEQUENCES FROM DNA EXTRACTED DURING MILLING AND BAKING. CEREAL CHEMISTRY. 81(1):44-47.
IMPROVING WHEAT QUALITY. - (Book / Chapter)
Chung, O.K., Park, S., Tilley, M., Lookhart, G.L. 2004. Improving wheat quality. Chapter 26 in: Breadmaking: Improving Quality. S. P. Cauvain, ed. Woodhead Pub. Co.: London.
SEPARATION OF WATER SOLUBLE PROTEINS FROM CEREALS BY HIGH PERFORMANCE CAPILLARY ELECTROPHORESIS (HPCE) - (Abstract Only)
Tilley, M., Bean, S. 2003. Separation of water soluble proteins from cereals by high performance capillary electrophoresis (HPCE). Abstract No. 178 in: 2003 AACC Annual Meeting Program Book. p. 103. Meeting Abstract.
TYROSINE CROSSLINK FORMATION IN WHEAT DOUGH: INNATE ENZYMATIC ACTIVITY - (Abstract Only)
Tilley, M., Tilley, K.A. 2003. Tyrosine crosslink formation in wheat dough: innate enzymatic activity. Meeting Abstract.
DETECTION OF TYROSINE CROSSLINK IN WHEAT KERNELS AT VARIOUS STAGES OF DEVELOPMENT - (Abstract Only)
Benjamin, R.E., Tilley, M., Reamer, E.M., Srivarin, P., Tilley, K.A. 2003. Detection of tyrosine crosslink in wheat kernels at various stages of development. Meeting Abstract.
SEPARATION OF WATER SOLUBLE PROTEINS FROM CEREALS BY FREE ZONE CAPILLARY ELECTROPHORESIS (FZCE) - (Peer Reviewed Journal)
BEAN, S., TILLEY, M. 2003. SEPARATION OF WATER SOLUBLE PROTEINS FROM CEREALS BY FREE ZONE CAPILLARY ELECTROPHORESIS (FZCE). CEREAL CHEMISTRY. 80:505-515
DIRECTIONS IN UNITED STATES WHEAT QUALITY - (Abstract Only)
Chung, O.K., Tilley, M., Park, S.H., Caley, M.S., Seabourn, B.W. 2003. Directions in united states wheat quality. Program and Abstract Book of the AACC Pacific Rim Meeting: Wheat Quality Measurement and Processing into the 21st Century. p. 14. Meeting Abstract.
IDENTIFICATION OF ACTIVE COMPONENTS FROM THE WATER-SOLUBLE EXTRACT OF WHEAT FLOUR THAT CATALYZE DITYROSINE FORMATION - (Abstract Only)
Tilley, M., Tilley, K.A. 2002. Identification of active components from the water-soluble extract of wheat flour that catalyze dityrosine formation. Abstract No. 267 in: 2000 AACC Annual Meeting Program Book. p.127. Meeting Abstract.
WHEAT RESEARCH IN THE U.S. GRAIN MARKETING RESEARCH LABORATORY - (Abstract Only)
Chung, O.K., Dowell, F.E., Bean, S., Lookhart, G.L., Ohm, J.B., Tilley, M., Seitz, L.M., Ram, M.S., Bechtel, D.B., Casada, M. 2002. Wheat research in the U.S. Grain Marketing Research Laboratory. Wheat Newsletter. Pages 224-234.
CEREAL RESEARCH IN THE USA - (Proceedings)
Chung, O.K., Tilley, M. 2002. Cereal research in the USA. Conference Report of the EU/ICC Cereal Conference 2002 (ECC 2002): Implementation of the European Research Area. (Proceedings) Pages 55-57.
HARD WINTER WHEATS - PAST, PRESENT AND FUTURE - (Proceedings)
Chung, O.K., Tilley, M., Ohm, J.B., Caley, M.S., Seabourn, B.W. Hard winter wheats - past, present and future. Proceedings of the 5th Annual National Wheat Industry Research Forum. Pages 20-23.
ANALYSES OF TYROSINE CROSSLINKS IN WHEAT AND OTHER GRAINS - (Abstract Only)
Tilley, K.A., Bagorogoza, K.E., Kwen, H., Tilley, M. 2001. Analyses of tyrosine crosslinks in wheat and other grains. Abstract No. 109 in: 2001 AACC Annual Meeting Program Book. p.99. Meeting Abstract.
EFFECTS OF BREADMAKING ON WHEAT DNA: IMPLICATIONS FOR DETECTION OF GENETICALLY MODIFIED (GM) MATERIALS IN PROCESSED FOODS - (Abstract Only)
Tilley, M. 2001. Effects of breadmaking on wheat DNA: implications for detection of genetically modified (gm) materials in processed foods. Abstract No. 364 in: 2001 AACC Annual Meeting Program Book. p.157. Meeting Abstract.
PCR AMPLIFICATION AND DNA SEQUENCING OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS 43 AND 44 FROM TRITICUM TAUSCHII ACCESSION TA2450 - (Proceedings)
Tilley, M., Bean, S.R., Seib, P.A., Sears, R.G., Lookhart, G.L. 2000. PCR amplification and DNA sequencing of high molecular weight glutenin subunits 43 and 44 from triticum tauschii accession TA2450. Symposium Proceedings. Pages 105-108 in: Wheat Gluten: Proc. Int. Workshop on Gluten Proteins, 7th. P. R. Shewry and A. S. Tatham, eds. RSC Press: London
RELATIONSHIP OF BIOCHEMICAL COMPOSITION TO QUALITY CHARACTERISTICS IN SPELT FLOURS - (Abstract Only)
Lyne, R.K., Wilson, J.D., Bean, S.R., Lookhart, G.L., Tilley, M., Bechtel, D.B., Chung, O.K. 2000. Relationship of biochemical composition to quality characteristics in spelt flours. Abstract No. 155 in: 2000 AACC Annual Meeting Program Book. p.242. Meeting Abstract.
ASSOCIATIONS OF STARCH GEL HARDNESS, GRANULE SIZE, WAXY ALLELIC EXPRESSION,THERMAL PASTING, MILLING QUALITY AND KERNEL TEXTURE OF TWELVE SOFT WHEAT CULTIVARS - (Peer Reviewed Journal)
PRELIMINARY RESULTS OF NIR SPECTROSCOPY TO DETERMINE STARCH AND PROTEIN QUALITY IN SMALL SAMPLES. (POSTER PRESENTATION AT AACC MEETING) - (Abstract Only)
Dowell, F.E., Rowley, N.K., Xie, F., Tilley, M., Bean, S.R., Seib, P.A., Lookhart, G.L. 1999. Preliminary results of nir spectroscopy to determine starch and protein quality in small samples. Abstract No. 83 in: 1999 AACC Annual Meeting Program Book. p.172. Meeting Abstract.
CHARACTERIZATION OF GLUTEN PROTEINS FROM TRITICUM TAUSCHII LINES THAT CONFERRED IMPROVED QUALITY TO BREAD WHEAT CROSSES - (Abstract Only)
Tilley, M., Bean, S.R., Seib, P.A., Sears, R.G., Lookhart, G.L. 1999. Characterization of gluten proteins from triticum tauschii lines that conferred improved quality to bread wheat crosses. Abstract No. 146 in: 1999 AACC Annual Meeting Program Book. p.203. Meeting Abstract.
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