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United States Department of Agriculture

Agricultural Research Service

Research Project: QUALITY CHARACTERISTICS OF HIGH BETA-GLUCAN OAT CULTIVARS

Location: Cereal Crops Research

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

Detailed composition analyses of diverse oat genotype kernels grown in different environments in North Dakota     Reprint Icon - (Peer Reviewed Journal)
Doehlert, D.C., Simsek, S., Thavarajah, D., Thavarajah, P., Ohm, J.-B. 2013. Detailed composition analyses of diverse oat genotype kernels grown in different environments in North Dakota. Cereal Chemistry. 90(6):572-578.
Extraction of beta-glucan from oats for soluble dietary fiber quality analysis - (Peer Reviewed Journal)
Doehlert, D.C., Simsek, S., Mcmullen, M.S. 2012. Extraction of beta-glucan from oats for soluble dietary fiber quality analysis. Cereal Chemistry. 89:230-236.
Variation in beta-glucan fine structure, extractability, and flour slurry viscosity in oats due to genotype and environment     Reprint Icon - (Peer Reviewed Journal)
Doehlert, D.C., Simsek, S. 2012. Variation in beta-glucan fine structure, extractability, and flour slurry viscosity in oats due to genotype and environment. Cereal Chemistry. 89:242-246.
Inhibition of Fusarium graminiarum growth in flour gel cultures by hexane soluble compounds from oat (Avena sativa L.) flour - (Peer Reviewed Journal)
Doehlert, D.C., Rayas-Duarte, P., Mccullen, M.S. 2011. Inhibition of Fusarium graminiarum growth in flour gel cultures by hexane soluble compounds from oat (Avena sativa L.) flour. Journal of Food Protection. 74(12):2188-2191.
Last Modified: 8/29/2014
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