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Publications at this Location

ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2017 Publications
(listed by order of acceptance date)

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Displaying 61 to 74 of 74 Records
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Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varieties
(Peer Reviewed Journal) 		(25-Feb-17)
Registration of ‘Jasper’ soft white winter wheat
(Peer Reviewed Journal) 		(15-Feb-17)
Sensitivity of Rhizoctonia isolates from the Inland Pacific Northwest of the United States to phenazine-1-carboxylic acid and biological control by phenazine-producing Pseudomonas spp
(Peer Reviewed Journal) 		(6-Feb-17)
Lexicon development, consumer acceptance, and drivers of liking of quinoa varieties Reprint Icon
(Peer Reviewed Journal) 		(2-Feb-17)
Targeted and efficient transfer of multiple value-added genes into wheat varieties
(Peer Reviewed Journal) 		(1-Feb-17)
Avoiding Low Falling Numbers Problems in Wheat
(Popular Publication) 		(1-Feb-17)
Exploiting trait correlations for next-generation grain yield and end-use quality improvement of U.S. hard winter wheat
(Proceedings) 		(31-Jan-17)
Registration of 'Earl’ wheat
(Peer Reviewed Journal) 		(30-Jan-17)
Registration of ‘Sequoia’ hard red winter wheat
(Peer Reviewed Journal) 		(30-Jan-17)
Genetic mapping of flavor loci in wheat
(Abstract Only) 		(30-Jan-17)
End-use quality of soft kernel durum wheat
(Abstract Only) 		(30-Jan-17)
Evidence of intralocus recombination at the Glu-3 loci in bread wheat (Triticum aestivum L.) Reprint Icon
(Peer Reviewed Journal) 		(13-Jan-17)
End-use quality of CIMMYT-derived soft kernel durum wheat germplasm: I. Grain, milling, and soft wheat quality
(Peer Reviewed Journal) 		(12-Jan-17)
End-use quality of CIMMYT-derived soft kernel durum wheat germplasm. II. Dough strength and pan bread quality
(Peer Reviewed Journal) 		(12-Jan-17)
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