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United States Department of Agriculture

Agricultural Research Service

Related Topics

Zhihua S Xiao (Susan)
Grain Quality and Structure Research Unit
Biological Science Technician

Phone: (785) 776-2776
Fax: (785) 537-5534
GRAIN QUALITY & STRUCTURE RESEARCH UNIT
CGAHR
1515 COLLEGE AVENUE
MANHATTAN, KS, 66502


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
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.
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.
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.
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality - (Peer Reviewed Journal)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2006. Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking quality. Cereal Chem. 83(5):465-471.
Computerized Mixogram (C-M) Parameters in Relation to Bread Quality Processed by Straight-Dough Method: Peak Height Vs. Time-X Height (H-X). - (Abstract Only)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P. 2006. Computerized mixogram (C-M) parameters in relation to bread quality processed by straight-dough method: Peak height vs. time-x height (H-x) [abstract]. AACC International Meeting. Poster Paper No. 112.
Relationships Between Cooked Alkaline Noodle Texture and Solvent Retention Capacity (Src), Sds-Sedimentation, Mixograph, and Protein Composition - (Abstract Only)
Chung, O.K., Park, S., Bean, S., Xiao, Z.S. 2005. Relationships between cooked alkaline noodle texture and solvent retention capacity (SRS), SDS-sedimentation, mixograph, and protein composition. Abstract No. 227 in: 2005 AACC Annual Meeting Program Book. p.141. Meeting Abstract.
A Study of Solvent Retention Capacity (Src) Tests in Hard Winter Wheat Flour - (Other)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2005. A study of solvent retention capacity (src) tests in hard winter wheat flour. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 375
Testing Four Solvents for Solvent Retention Capacity (Src) in Hard Winter Wheat Flour and Their Use in a Regression Equation to Predict Bread Loaf Volume - (Abstract Only)
Xiao, Z.S., Park, S., Chung, O.K., Caley, M.S., Seib, P.A. 2004. Testing four solvents for solvent retention capacity (src) in hard winter wheat flour and their use in a regression equation to predict bread loaf volume. Abstract No. 224. Page 122 in: Program Book of the 89th Annual Meeting of the AACC.
Last Modified: 10/21/2014