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
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A rapid, small-scale sedimentation method to predict breadmaking quality of hard winter wheat
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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.
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Wheat Newsletter
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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.
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COMPARISON OF 5% LACTIC ACID SOLVENT RETENTION CAPACITY AND SDS-SEDIMENTATION TESTS IN PREDICTING LOAF VOLUME OF HARD WINTER AND SPRING WHEAT FLOUR
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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.
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SOLVENT RETENTION CAPACITY VALUES IN RELATION TO HARD WINTER WHEAT AND FLOUR PROPERTIES AND STRAIGHT-DOUGH BREADMAKING QUALITY
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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.
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COMPUTERIZED MIXOGRAM (C-M) PARAMETERS IN RELATION TO BREAD QUALITY PROCESSED BY STRAIGHT-DOUGH METHOD: PEAK HEIGHT VS. TIME-X HEIGHT (H-X).
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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.
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RELATIONSHIPS BETWEEN COOKED ALKALINE NOODLE TEXTURE AND SOLVENT RETENTION CAPACITY (SRC), SDS-SEDIMENTATION, MIXOGRAPH, AND PROTEIN COMPOSITION
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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.
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A STUDY OF SOLVENT RETENTION CAPACITY (SRC) TESTS IN HARD WINTER WHEAT FLOUR
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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
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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
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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.
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