Citation Impact
Citing Papers
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Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose
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Creation of a high-amylose durum wheat through mutagenesis of starch synthase II (SSIIa)
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Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds
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Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlation with in vitro alpha-amylase hydrolysis
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Instrumental Texture of White Salted Noodles Prepared from Recombinant Inbred Lines of Wheat Differing in the Three Granule Bound Starch Synthase (Waxy) Genes
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Waxy wheats: Origin, properties, and prospects 11Joint contribution of the United States Department of Agriculture, Agricultural Research Service and the Department of Agronomy, University of Nebraska-Lincoln as Journal Series Paper No 12125. Mention of firm names or trade products does not imply that they are endorsed or recommended by the USDA or the University of Nebraska over other firms or products not mentioned.
1998
Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality
2007
An extruded breakfast cereal made from a high amylose barley cultivar has a low glycemic index and lower plasma insulin response than one made from a standard barley
2008
A Method for Estimating the Nature and Relative Proportions of Amorphous, Single, and Double-Helical Components in Starch Granules by13C CP/MAS NMR
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Digestibility and Pasting Properties of Rice Starch Heat-Moisture Treated at the Melting Temperature (Tm )
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Amylose content and starch properties generated by five variant Wx alleles for granule-bound starch synthase in common wheat (Triticum aestivum L.)
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Pectic Methyl and Nonmethyl Esters in Potato Cell Walls
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Role of food processing in food and nutrition security
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Construction of three linkage maps in bread wheat, Triticum aestivum
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Trends in genetic and genome analyses in wheat: a review
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Analysis of resistant starch: a method for foods and food products
1996
Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins
1999
Nutritive value of danish-grown barley varieties, I, carbohydrates and other major constituents
1987
Emerging Droplet Microfluidics
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Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis
2003
The contribution of wheat to human diet and health
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Morphological, thermal and rheological properties of starches from different botanical sources
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Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat
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Works of I.L. Batey being referenced
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2003
Wheat-gluten uses and industry needs
2005
Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC
1997
Starch Analysis Using Thermostable alpha‐Amylases
1982
Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat
1997
Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality
2005
Effects of using defatted gluten as a substrate for solubilization with sodium hydroxide
1984
Measurement of Amylose/Amylopectin Ratio by High‐Performance Liquid Chromatography
1996
A Single Genetic Locus Associated with Starch Granule Properties and Noodle Quality in Wheat
1998
Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser
2000
Optimization of Rapid‐Visco Analyser Test Conditions for Predicting Asian Noodle Quality
1997
Small‐Scale Reconstitution of Durum Semolina Components
2002
On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis
2005
Genetic Alteration of Starch Functionality in Wheat
2000
Contribution of the Chemical Structure of Wheat Starch to Japanese Noodle Quality
1997
Genetic mapping of commercially significant starch characteristics in wheat crosses
2001
Defect Identification in Wheat Grain by Micro‐Fluidic Electrophoresis: Sulfur Deficiency and Bug Damage
2007
Gliadin genes contain heat-shock elements: Possible relevance to heat-induced changes in grain quality
1990