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United States Department of Agriculture

Agricultural Research Service

Tilley Publications
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2013 Publications

Cremer, J. E., Liu, L., Bean, S. R., Ohm, J. B., Tilley, M., Wilson, J. D., Kaufman, R., Vu, T. H., Gilding, E. K., Godwin, I. and Wang, D.  2014.  Impacts of Kafirin Allelic Diversity, Starch Content, and Protein Digestibility on Ethanol Conversion Efficiency in Grain Sorghum. Cereal Chem. 91(3):218-227. 

Khatib, K. A., Herald, T. J., Tilley, M. and Prakash, O.  2012.  Beta-conglycinin and glycinin soy protein fractions differentiated using high resolution H-NMR spectroscopy.  Inter. Food Sci. Tech.  (Submitted)

Li, Z., Huang, W., Liu, J.G., Tilley, M. and Chung, O.K. 2013. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase. Cereal Chem. (Submitted)

Pandit, P. S., Laidlaw, H. K. C., Campbell, B. C., Bean, S. R. and Tilley, M. 20121. Characterization of the sorghum alpha-kafirins. J. Cereal Sci. (Submitted)

Schober, T. J., Bean, S. R., Tilley, M., Smith, B. M. and Ioerger, B. P. 2012. Impact of different isolation procedures on the functionality of zein and kafirin. J. Cereal Sci. (Submitted)

 

Tilley, M., Evert, S., Staggenborg, S. and Olson, B.  2012.  Separation of teff (Eragrostis tef (Zucc.) Trotter) prolamins by free-zone capillary electrophoresis.  J. Agric. and Food Chem.  (Submitted).

 

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. Woodhead Publishing Series in Food Science, Technology and Nutrition No. 229. p. 216-236.

 

Tilley, M., Pierucci, V. and Tilley, K.A.  2012.  Description of a wheat endosperm peroxidase with potential to catalyze dityrosine formation during dough processing.  J. Agric. and Food Chem. (Submitted).

2012 Publications

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. J Agric Food Chem. 92:2326-2331.

 

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 Chem. 89(3):155-161.

 

Kumar, T., Dweikat, I., Sato, S., Ge, Z., Neresian, N., Chen, H., Elthon, T., Bean, S. R., Ioerger, B. P., Tilley, M. and Clemente, T. 2012. Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench). Plant Biotech J. 10(5):533-544.

 

Seabourn, B. W., Xiao, 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 Sci. 52(3):1306-1315.

 

2011 Publications

Li, N., Wang, Y., Tilley, M., Bean, S. R., Wu, X., Sun, X. and Wang, D. 2011. Adhesive performance of sorghum protein extracted from sorghum DDGS and flour. J. Env. Polymers.  19:755-765.

 

Li, Z., Tang, X., Huang, W., Liu, J. G., Tilley, M. and Yao, Y.  2011.  Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase. Cereal Chem. 88(6):596-601.

 

Schober, T. J., Bean, S. R., Tilley, M., Smith, B. M. and Ioerger, B. P. 2011. Impact of different isolation procedures on the functionality of zein and kafirin. J. Cereal Sci. 54(2):241-249.

 

 Wang, F., Huang, W., Kim, Y., Liu, R. and Tilley, M.  2011. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin.  J. Cereal Sci. 54:53-59.

 

2010 Publications

 

Barros, F., Alviola, J. N., Tilley, M., Chen, Y. R., Pierucci, V. R. and Rooney, L. W.  2010. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties.  J. Cereal Sci. 52:288-294.

 

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 breadmaking. Cereal Chem. 87(6):546-552.

 

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 Chem. 87(6):538-545.

 

Pontieri, P., Di Maro, A., Tamburino, R., De Stefano, M., Tilley, M., Bean, S. R., Roemer, E., De Vita, P., Alifano, P., Del Giudice, L. and Massardo, D. R. 2010. Chemical composition of selected food-grade sorghum varieties grown under typical Mediterranean conditions. Maydica 55:139-143.

 

Smith, B. M., Bean, S. R., Schober, T. J., Tilley, M., Herald, T. J. and Aramouni, F.  2010.  Composition and molecular weight distribution of carob germ protein fractions.  J. Agric. Food Chem. 58:7794-7800.

 

Wang, F., Wan, J., Huang, W. and Tilley, M.  2010. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough.  Food Chem. 121(4):934-939.

 

2009 Publications

 

Kaufman, R. C., Tilley, M., Bean, S. R. and Tuinstra, M. 2009. Improved characterization of sorghum tannins using size exclusion chromatography.  Cereal Chem.  86(4):369-371.

 

Mondal, S., Hays, D. B., Alviola, N. J., Mason, R. E., Tilley, M., Waniska, R.D., Bean, S. R., Glover, K. D.  2009. Functionality of gliadin proteins in wheat flour tortillas.  J of Agric. Food Chem.  57:1600-1605.

 

Pierucci, V. R. M., Tilley, M., Graybosch, R. A., Blechl, A. E., Bean, S. R., Tilley, K. A.  2009. Effects of over-expression of high molecular weight glutenin subunit 1Dy10 on wheat tortilla properties.  J of Agric. Food Chem.  57:6318-6326.

 

Wang, Y., Tilley, M., Bean, S. R., Sun, X. and Wang, D.  2009.  Comparison of methods for extracting kafirin proteins from sorghum distillers dried grains with solubles.  J. Agric. Food Chem.  57(18):8366-8372.

 

2008 Publications

 

Gajula, H., Shaowei, L., Alavi, S., Herald, T., Tilley, M., Bean, S. R., and Madl, R. 2008. Pre-cooked fiber-enriched wheat flour obtained by extrusion: Rheological and functional properties. Int. J. Food Properties.  12:27-44.

 

Huang, W., Yu, S., Zou, Q. and 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 Res Int. 41:918-923.

 

Mondal, S., Tilley, M., Alviola, J. N., Waniska, R. D., Bean, S. R., Glover, K. D., Hays, D. B.  2008.  Use of near-isogenic wheat lines to determine glutenin composition and functionality in flour.  J. Agric. Food Chem. 56:179-184.

 

2007 Publications

 

Mondal, S., Tilley, M., Alviola, J. N., Waniska, R. D., Bean, S. R., Glover, K. D., Hays, D. B.  2007.  Use of near-isogenic wheat lines to determine glutenin composition and functionality in flour.  J. Agric. Food Chem. 56:179-184.

 

2006 Publications

Akdogan, H., Tilley, M. and Chung, O. K. 2006. Effect of emulsifiers on textural properties of whole wheat tortillas during storage. Cereal Chem. 83(6):632-635.

Tilley, M., Bean, S. R. and Tilley, K. A.  2006. Capillary electrophoresis for monitoring dityrosine and 3-bromotyrosine synthesis.  J Chromat A. 1103:368-371.

2005 Publications

 

Pedersen, J. F., Bean, S. R., Graybosch, R. A., Park, S. H. and Tilley, M.  2005. Characterization of waxy grain sorghum lines in relation to granule-bound starch synthase. Euphytica. 144:151-156.

 

2004 Publications

 

Tilley, M. 2004. PCR amplification of wheat sequences from DNA extracted during milling and baking. Cereal Chem. 81(1):44-47.

 

Tilley, M., Benjamin, R. E., Srivarin, P. and Tilley, K. A.  2004. Nonenzymatic preparative-scale synthesis of dityrosine and 3-bromotyrosine. Analytical Biochem. 334:193-195.

 


Last Modified: 5/15/2014
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