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United States Department of Agriculture

Agricultural Research Service

Related Topics

Alecia Kiszonas
Wheat Health, Genetics, and Quality Research
Research Biologist

Phone: (509) 335-4062
Fax: (509) 335-8573
E-202 FSHN, WSU
PULLMAN, WA, 99164-6394


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Identifying and examining genetic markers of wheat associated with flavor preference using a mouse model - (Peer Reviewed Journal) - (24-Aug-16)
The influence of soft kernel texture on the flour and baking quality of soft durum wheat - (Peer Reviewed Journal) - (19-Jul-16)
Wheat grain consumption and selection by inbred and outbred strains of mice - (Peer Reviewed Journal)
Lottes, O.C., Kiszonas, A., Fuerst, E.P., Morris, C.F. 2016. Wheat grain consumption and selection by inbred and outbred strains of mice. Physiology and Behavior. 165:154-158.
The effect of soft kernel texture on the milling properties of soft durum wheat - (Peer Reviewed Journal) - (08-Apr-16)
Effect of wheat (Triticum aestivum L.) grain color and hardness on the consumption preference of a mouse model system - (Peer Reviewed Journal) - (19-Nov-15)
Use of student’s t statistic as a phenotype of relative consumption preference of wheat (Triticum aestivum L.) grain Reprint Icon - (Peer Reviewed Journal)
Kiszonas, A., Fuerst, E.P., Morris, C.F. 2015. Use of student’s t statistic as a phenotype of relative consumption preference of wheat (Triticum aestivum L.) grain. Journal of Cereal Science. 65:285-289.
Repeatability of mice consumption discrimination of wheat (Triticum aestivum L.) varieties across field experiments and mouse cohorts Reprint Icon - (Peer Reviewed Journal)
Kiszonas, A., Fuerst, E.P., Morris, C.F. 2015. Repeatability of mice consumption discrimination of wheat (Triticum aestivum L.) varieties across field experiments and mouse cohorts. Journal of Food Science. 80:S1589-S1594.
Soft kernel durum wheat -- a new bakery ingredient? Reprint Icon - (Peer Reviewed Journal)
Morris, C.F., Casper, J., Kiszonas, A., Fuerst, E.P., Murray, J. 2015. Soft kernel durum wheat -- a new bakery ingredient?. Cereal Foods World. 60:76-83.
Modeling end-use quality in U. S. soft wheat germplasm Reprint Icon - (Peer Reviewed Journal)
Kiszonas, A., Fuerst, E.P., Morris, C.F. 2015. Modeling end-use quality in U. S. soft wheat germplasm. Cereal Chemistry. 92:57-64.
Last Modified: 8/27/2016
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