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» Corn, Soybean and Wheat Quality Research
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Collaborations
Institutional Biological Safety Committee (IBC) Agreement - Ohio State University
Pleiotropy of SCMV Resistance Genes and the Influence of SCMV Resistance and MCMV Tolerance on Viral Accumulation in Maize
Cooperative Research on the Identification of Grain Traits affecting the Food Product Quality and Extended Uses of Eastern Soft Wheat
Associations of Wheat Protein Quantity and Quality with Dough Mixing, Sheeting and Cracker Baking Quality
Protein and Kernel Hardness Profiles of Eastern Soft Wheat Desirable for Making Noodles and Tortilla
Detection of Maize Viruses by Remote Sensing
Institutional Bio-Safety Committee
Development of Pre-Harvest Sprouting (PHS) Resistant Germplasms for Eastern U.S. Soft Winter (ESW) Wheat
Locating Pre-Harvest Sprouting Resistance in Elite Wheat Breeding Lines
Effects of Growing Conditions and Harvesting Time on Milling and Baking Quality of Wheat Varieties Grown in Ohio
In Planta Movement Dynamics of Maize-Infecting Potyviruses from the Subcellular to Organismal Level
The Corn, Soybean and Wheat Quality Research has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
OHIO STATE UNIVERSITY, THE, COLUMBUS, OH