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ARS Home » Midwest Area » Wooster, Ohio » Corn, Soybean and Wheat Quality Research » People & Locations » Taehyun Ji

Taehyun Ji
Corn, Soybean and Wheat Quality Research
Research Food Technologist

Phone: (330) 263-3894 ext. 3894
Fax:
Room 205

WILLIAMS HALL
1680 MADISON AVE
WOOSTER, OH 44691

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield Reprint Icon - (Peer Reviewed Journal)
Ji, T., Ma, F., Baik, B.V. 2020. Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield. Cereal Chemistry. 97(3):566-572. https://doi.org/10.1002/cche.10271.
Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics Reprint Icon - (Peer Reviewed Journal)
Ji, T., Penning, B., Baik, B-K. 2018. Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics. Journal of Cereal Science. 83:110-115.
Volatile organic compounds of whole grain soft winter wheat Reprint Icon - (Peer Reviewed Journal)
Ji, T., Kang, M., Baik, B.V. 2017. Volatile organic compounds of whole grain soft winter wheat. Cereal Chemistry. 94(3):594-601. https://doi.org/10.1094/CCHEM-09-16-0243-R.
Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution Reprint Icon - (Peer Reviewed Journal)
Ma, F., Ji, T., Baik, B.V. 2017. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution. Journal of Cereal Science. 73:99-107. https://dx.doi.org/10.1016/j.jcs.2016.12.002.
Storage conditions affecting increase in falling number of soft red winter wheat grain Reprint Icon - (Peer Reviewed Journal)
Ji, T., Baik, B.-K. 2016. Storage conditions affecting increase in falling number of soft red winter wheat grain. Cereal Chemistry. 93:263-267.