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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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2010 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 16 of 16 Records

Pre-Harvest Sprouting Tolerance in Current Soft Red Winter Wheat Cultivars
(Peer Reviewed Journal)
(30-Oct-10)
Development of a benchtop baking method for chemically leavened crackers. I. Identification of a diagnostic formula and procedure
(Peer Reviewed Journal)
(21-Oct-10)
Selecting soft wheat genotypes for whole grain cookies
(Peer Reviewed Journal)
(12-Aug-10)
Milling and Baking Qualities of Weathered Soft Wheats
(Proceedings)
(1-Jul-10)
Development of a Pancake-Making Method for a Batter-Based Product
(Abstract Only)
(30-Jun-10)
Laboratory milling method for whole grain soft wheat flour evaluation
(Peer Reviewed Journal)
(16-Jun-10)
Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings
(Peer Reviewed Journal)
(28-May-10)
Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality
(Peer Reviewed Journal)
(27-May-10)
Registration of ‘Ambassador’ Wheat
(Peer Reviewed Journal)
(11-May-10)
Registration of ‘Coral’ Wheat
(Peer Reviewed Journal)
(11-May-10)
Registration of ‘UI Winchester’ Wheat
(Peer Reviewed Journal)
(11-May-10)
Incorporating Important Biochemical Attributes into Breeding Programs.
(Abstract Only)
(15-Apr-10)
Fiber Variation in Whole-Grain Soft Wheat Flour within the United States
(Abstract Only)
(15-Apr-10)
Functionality of Inulin as a Sucrose Replacer in Cookie Baking
(Abstract Only)
(18-Feb-10)
Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods
(Abstract Only)
(18-Feb-10)
Registration of ‘Red Amber’ Wheat
(Peer Reviewed Journal)
(11-Feb-10)