Projects

IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED... Appropriated (D)   Accession Number: 419826

BIOCHEMICAL AND PHYSICAL CHARACTERIZATION OF HARD WINTER WHEAT QUALITY FOR END-USE QUALITY Appropriated (D)   Accession Number: 419827

EVALUATING CEREAL STARCH AND PROTEIN DIGESTIBILITY Specific Cooperative Agreement (S)   Accession Number: 414141

BIO-INDUSTRIAL USES OF SORGHUM PROTEINS Specific Cooperative Agreement (S)   Accession Number: 414694

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

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., 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.

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.

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.

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.

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.

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.

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.

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) - (15-Oct-06)

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

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

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.

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) - (30-Nov-99)

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.