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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » People & Locations » Zhihua Xiao (Susan)
Zhihua S Xiao (Susan)
Grain Quality and Structure Research
Biological Science Technician

Phone: (785) 776-2776
Fax: (785) 537-5534

GRAIN QUALITY & STRUCTURE RESEARCH UNIT
1515 COLLEGE AVENUE
CGAHR
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 -
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 -
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 -
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 -
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). -
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 -
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 -
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 -
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.