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

Thomas Donelson
Corn, Soybean and Wheat Quality Research
Physical Science Technician

Phone: (330) 263-3679
Fax:

1680 MADISON AVE
WILLIAMS HALL
WOOSTER, OH 44691

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Grain, flour and batter properties estimating cake baking potential of wheat flour Reprint Icon - (Peer Reviewed Journal)
Baik, B.V., Donelson, T.S. 2022. Grain, flour and batter properties estimating cake baking potential of wheat flour. Cereal Chemistry. Article 10560. https://doi.org/10.1002/cche.10560.
Experimental cake-baking method applicable to nonchlorinated flour Reprint Icon - (Peer Reviewed Journal)
Baik, B.V., Donelson, T.S. 2020. Experimental cake-baking method applicable to nonchlorinated flour. Cereal Chemistry. 97(2):394-403. https://doi.org/10.1002/cche.10255.
Post-harvest and post-milling changes in wheat grain and flour quality characteristics - (Peer Reviewed Journal)
Baik, B-K., Donelson, T.S. 2018. Post-harvest and post-milling changes in wheat grain and flour quality characteristics. Cereal Chemistry. 95:141-148.
Milling and Baking Qualities of Weathered Soft Wheats - (Proceedings)
Development of a Pancake-Making Method for a Batter-Based Product - (Abstract Only)
Kweon, M., Donelson, T.S., Slade, L., Levine, H. 2010. Development of a Pancake-Making Method for a Batter-Based Product. Cereal Foods World. 55:A26.
Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings - (Peer Reviewed Journal)
Kweon, M., Donelson, T.S., Slade, L., Levine, H. 2010. Micro-sugar-snap and -wire-cut cookie baking with trans- and zero-trans-fat shortenings. Cereal Chemistry. 87:415-419.
Functionality of Inulin as a Sucrose Replacer in Cookie Baking - (Abstract Only)
Kweon, M., Donelson, T.S., Lin, C. 2010. Functionality of Inulin as a Sucrose Replacer in Cookie Baking. Annual Meeting of the Institute of Food Technologists. IFT Annual Meeting Book of Abstracts. 078-17:91.