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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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