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United States Department of Agriculture

Agricultural Research Service

Publications at this Location
ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

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2005 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 20 of 45 Records
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Measurement of Wheat Starch Granule Size Distribution Using Image Analysis and Laser Diffraction Technology
(Peer Reviewed Journal)
(21-Dec-05)
Capillary Electrophoresis for Monitoring Dityrosine and 3-Bromotyrosine Synthesis
(Peer Reviewed Journal)
(07-Dec-05)
Interaction Between Sorghum Protein Extraction and Precipitation Conditions on the Yield, Purity, and Composition of Purified Protein Fractions
(Peer Reviewed Journal)
(25-Oct-05)
Evaluation of the Single Kernel Characterization System (Skcs) Measurements of Sorghum Grain Attributes
(Peer Reviewed Journal)
(21-Sep-05)
Evaluation of Ethanol Production from Extrusion-Cooked Sorghum Flour
(Peer Reviewed Journal)
(09-Sep-05)
Ft-Hatr Determination of Protein Secondary Structures Associated with Dough Rheology
(Proceedings)
(24-Aug-05)
Effect of Decorticating Sorghum on Ethanol Production and Composition of Ddgs
(Peer Reviewed Journal)
(23-Aug-05)
3-Deoxyanthocyanidins and Other Phenolic Compounds in Grain from Sorghum Sister Lines with White, Red, and Yellow Pericarp
(Abstract Only)
(19-Aug-05)
Study of Wheat Gluten Secondary Structure Conformational Changes in Frozen Dough Using Ft-Hatr Mid-Infrared Spectroscopy.
(Abstract Only)
(25-Jul-05)
Prediction of Alkaline Noodle Color and Polyphenol Oxidase Activity Using Near-Infrared Reflectance (Nir) Spectroscopy of Wheat Grain, Meal and Flour.
(Abstract Only)
(25-Jul-05)
Relationships Between Cooked Alkaline Noodle Texture and Solvent Retention Capacity (Src), Sds-Sedimentation, Mixograph, and Protein Composition
(Abstract Only)
(24-Jun-05)
Glucose Oxidase Effects on Wheat Flour Albumins and Gliadins.
(Abstract Only)
(22-Jun-05)
Protein Composition and Fundamental Rheological Properties of Spelt Cultivars As a Model of Gluten Quality
(Abstract Only)
(01-Jun-05)
Effect of Decorticating Sorghum on Ethanol Production and Composition of Distiller’s Dry Grain with Solubles (Ddgs)
(Abstract Only)
(01-Jun-05)
Effects of Different Emulsifiers on the Textural Properties and Shelf-Stability of 100% Whole Wheat Flour Tortillas
(Abstract Only)
(01-Jun-05)
Use of Ultrasound and Extrusion Processing to Improve the Nutritional and Functional Quality of Sorghum Flour
(Abstract Only)
(01-May-05)
Effect of Decortication of Sorghum on Ethanol Production and Chemical Composition of Ddgs
(Abstract Only)
(01-May-05)
Registration of 'hatcher' Wheat.
(Peer Reviewed Journal)
(30-Apr-05)
Classification of Spelt Cultivars Based on Their Functional Gluten Properties
(Abstract Only)
(25-Apr-05)
Classification of Spelt Cultivars Based on Their Functional Gluten Properties
(Other)
(25-Apr-05)
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Last Modified: 10/18/2012
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