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

ESTABLISH A GENERAL FRAMEWORK FOR COOPERATION AND COORDINATION BETWEEN THE CENTER FOR GRAIN AND ANIMAL HEALTH RESEARCH AND KANSAS ST. UNIV. Nonfunded Cooperative Agreement (N)   Accession Number: 421214

IMPROVING SORGHUM ODOR DETERMINATION CONSISTENCY Reimbursable (R)   Accession Number: 418262

RELATIONSHIPS BETWEEN SORGHUM GRAIN ATTRIBUTES, MILLING QUALITY AND FLOUR QUALITY/FUNCTIONALITY Specific Cooperative Agreement (S)   Accession Number: 414657

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

RELATIONSHIPS BETWEEN SORGHUM GRAIN QUALITY AND COLD TOLERANCE Specific Cooperative Agreement (S)   Accession Number: 422613

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

Evaluation of sorghum [Sorghum bicolor (L.) Moench] lines and hybrids for cold tolerance under field and controlled environments - (Peer Reviewed Journal) - (22-May-13)

Development of a non-commercial sugar-free barbecue sauce - (Peer Reviewed Journal) - (28-Nov-12)

Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars - (Peer Reviewed Journal)

Kaufman, R.C., Herald, T.J., Bean, S., Wilson, J.D. and Tuinstra, M.R. 2012. Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars. J. of the Sci. Food Agric. doi: 10.1002/jsfa.5890.

Alkaline extraction of phenolic compounds from intact sorghum kernels - (Peer Reviewed Journal)

Blackwell, D.L., Herald, T.J., Bean, S., Gadgil, P. 2012. Alkaline extraction of phenolic compounds from intact sorghum kernels. International Journal of Food Science and Technology. Blackwell, D. L., Herald, T. J., Bean, S. R. and Gadgil, P. (2012), Alkaline extraction of phenolic compounds from intact sorghum kernels. International Journal of Food Science & Technology. doi: 10.1111/j.1365-2621.2012.03138.x p. 1-5.

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.

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.

Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system - (Peer Reviewed Journal)

Liu, L., Herald, T.J., Wang, D., Wilson, J.D., Bean, S. and Aramouni, F. 2012. Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. Journal of Cereal Science. 55(1):31-36.

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.

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.

Evaluation of Egg Replacers in a Yellow Cake System - (Peer Reviewed Journal)

Kohrs, D., Herald, T.J., Aramouni, F.M. and Abu-Ghoush, M. 2010. Evaluation of egg replacers in a yellow cake system. Emirates Journal of Food and Agriculture. 22(5):340-352.

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.

Vitamin and Mineral Supplements Have a Nutritionally Significant Impact on Micronutrient Intakes of Older Adults Attending Senior Centers - (Peer Reviewed Journal)

Weeden, A., Remig, V., Holcomb, C., Herald, T.J., Baybutt, R. 2010. Vitamin and Mineral Supplements Have a Nutritionally Significant Impact on Micronutrient Intakes of Older Adults Attending Senior Centers. Journal of Nutrition for the Elderly. 29(2):241-254.

A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines - (Peer Reviewed Journal)

Chen, Y.R., Seabourn, B.W., Xie, F., Herald, T.J. 2009. A Modified Extensigraph Method for Evaluating Dough Properties of Wheat Breeding Lines. Cereal Chemistry. 86(5):582-589.

A Modified Alveograph Method for Dough Evaluation of Wheat Breeding Lines - (Abstract Only)

Chen, Y.R., Seabourn, B.W., Herald, T.J. 2009. A Modified Alveograph Method for Dough Evaluation of Wheat Breeding Lines [abstract]. Cereal Foods World. 54:A38.

Fuzzy Clustering-Based Modeling of Surface Interactions and Emulsions of Selected Whey Protein Concentrate Combined to i-Carrageenan and Gum Arabic Solutions - (Peer Reviewed Journal)

Samhouri, M., Abu-Ghoush, M., Yaseen, E., Herald, T.J. 2008. Fuzzy Clustering-Based Modeling of Surface Interactions and Emulsions of Selected Whey Protein Concentrate Combined to i-Carrageenan and Gum Arabic Solutions. Journal of Food Engineering. 91:10-17.

Effects of Plastizers on the Structure and Properties of Starch-Clay Nanocomposites - (Peer Reviewed Journal)

Tang, X., Alavi, S., Herald, T.J. 2008. Effects of Plastizers on the Structure and Properties of Starch-Clay Nanocomposites. Carbohydrate Polymers. 74(3):552-558.

Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics - (Peer Reviewed Journal)

Gajula, H., Alavi, S., Adhikari, K., Herald, T.J. 2008. Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics. Journal of Food Science. 73(4):S173-S177.

Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films - (Peer Reviewed Journal)

Tang, X., Alavi, S., Herald, T.J. 2008. Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films. Cereal Chemistry. 85:433-439.