Agriculture Reference
In-Depth Information
characterization of U.S. wheats carrying null alleles at the
wx
loci. Cereal Chem. 75:162-165.
Graybosch, R.A., E. Souza, W. Berzonsky, P.S. Baenziger,
and O.K. Chung. 2003. Functional properties of waxy
wheat fl ours: Genotypic and environmental effects.
J. Cereal Sci. 38:69-76.
Graybosch, R.A., E.J. Souza, W.A. Berzonsky, P.S.
Baenziger, D.J. McVey, and O.K. Chung. 2004. Registra-
tion of nineteen waxy spring wheats. Crop Sci.
44:1491-1492.
Guan, L., P.A. Seib, and Y.C. Shi. 2007a. Morphology
changes in waxy wheat, normal wheat and waxy maize
starch granules in relation to their pasting properties.
In
Abstracts, Annu. Meet., AACC, Cereal Foods World 52
(4):A19.
Guan, L., P.A. Seib, and Y.C. Shi. 2007b. Wet-milling of
starch from waxy wheat fl ours.
In
Abstracts, Annu. Meet.,
AACC, Cereal Foods World 52 (4):A42.
Guo, G., D.S. Jackson, R.A. Graybosch, and A.M. Parkhurst.
2003a. Wheat tortilla quality: Impact of amylose content
adjustments using waxy wheat fl our. Cereal Chem.
80:427-436.
Guo, G., D.S. Jackson, R.A. Graybosch, and A.M. Parkhurst.
2003b. Asian salted noodle quality: Impact of amylose
content adjustments using waxy wheat fl our. Cereal Chem.
80:437-445.
Guttieri, M.J., D. Bowen, J.A. Dorsch, V. Raboy, and E.
Souza. 2004. Identifi cation and characterization of a low
phytic acid wheat. Crop Sci. 44:418-424.
Guttieri, M.J., K.M. Peterson, and E.J. Souza. 2006a. Milling
and baking quality of low phytic acid wheat. Crop Sci.
46:2403-2408.
Guttieri, M.J., K.M. Peterson, and E.J. Souza. 2006b. Agro-
nomic performance of low phytic acid wheat. Crop Sci.
46:2623-2629.
Hahn, D.H., J.M. Faubion, and L.W. Rooney. 1983.
Sorghum phenolic acids, their high performance liquid
chromatography separation and their relation to fungal
resistance. Cereal Chem. 60:255-259.
Hansen, L.E., D.S. Jackson, R.A. Graybosch, J.D. Wilson,
and R.L. Wehling. 2007. Characterization of chemically
modifi ed waxy, partially waxy, and wild-type tetraploid
wheat starch.
In
Abstracts, Annu. Meet., AACC, Cereal
Foods World 4:A44.
Hayakawa, K., K. Tanaka, T. Nakamura, S. Endo, and T.
Hoshino. 1997. Quality characteristics of waxy hexaploid
wheat (
Triticum aestivum
L.): Properties of starch gelatini-
zation and retrogradation. Cereal Chem. 74:576-580.
Hendriks, H.F., J.A. Weststrate, T. Van Vliet, and G.W.
Meijer. 1999. Spreads enriched with three different levels
of vegetable oil sterols and the degree of cholesterol lower-
ing in normocholesterolaemic and mildly hypercholester-
olaemic subjects. Eur. J. Clin. Nutr. 53:319-327.
Higgins, J.A., D.R. Higbee, W.T. Donahoo, I.L. Brown,
M.L. Bell, and D.H. Bessesen. 2004. Resistant starch con-
sumption promotes lipid oxidation. Nutr. Metab. 1:8-19.
Ho, N.W.Y., Z. Chen, and A.P. Brainard. 1998. Genetically
engineered
Saccharomyces
yeast capable of effective cofer-
mentation of glucose and xylose. Appl. Environ. Micro-
biol. 64:1852-1859.
Hucl, P., and M. Matus-Cadiz. 2002. CDC EMDR-4, CDC
EMDR-9 and CDC EMDR-14 spring wheats. Can. J.
Plant Sci. 82:411-413.
Hung, P.V., T. Maeda, and N. Morita. 2006. Waxy and high-
amylose wheat starches and fl our: Characteristics, func-
tionality and applications. Trends Food Sci. Technol.
17:448-456.
Hung, P.V., M. Yamamori, and N. Morita. 2005. Formation
of enzyme-resistant starch in bread as affected by high-
amylose wheat fl our substitutions. Cereal Chem.
82:690-694.
Ingledew, W.M. 2003. Continuous fermentation in the fuel
alcohol industry: How does the technology affect yeast? p.
135-143.
In
K.A. Jacques, T.P. Lyons, and D.R. Kelsall
(ed.) The alcohol textbook: A reference for the beverage,
fuel and industrial alcohol industries. 4th ed. Nottingham
Univ. Press, Nottingham, UK.
Johnsen, N.F., H. Hausner, A. Olsen, I. Tetens, J. Chris-
tensen, K.E. Knudsen, K. Overvad, and A. Tjonneland.
2004. Intake of whole grains and vegetables determines the
plasma enterolactone concentration of Danish women.
J. Nutr. 134:2691-2697.
Karl, D.W., C.R. Anderson, A. Hart, and J. Owen. 2007.
Corn fractionation method. U.S. Patent 20070184541.
Date fi led: 27 June 2005.
Kasum, C.M., D.R.J. Jacobs, K. Nicodemus, and A.R.
Folsom. 2002. Dietary risk factors for upper aerodigestive
tract cancers. Int. J. Cancer 99:267-272.
Kelsall, D.R., and T.P. Lyons. 2003. Grain dry milling and
cooling procedures: Extracting sugars in preparation for
fermentation. p. 10-21.
In
K.A. Jacques, T.P. Lyons, and
D.R. Kelsall (ed.) The alcohol textbook: A reference for
the beverage, fuel and industrial alcohol industries. 4th ed.
Nottingham Univ. Press, Nottingham, UK.
Kim, W., J.W. Johnson, R.A. Graybosch, and C.S. Gaines.
2003. Physicochemical properties and end-use quality of
wheat starch as a function of waxy protein alleles. J. Cereal
Sci. 37:195-204.
Kim J., B. Mullan, and J. Pluske. 2005. A comparison of waxy
versus non-waxy wheats in diets for weaner pigs: Effects
of particle size, enzyme supplementation, and collection
day on total tract apparent digestibility and pig perfor-
mance. Anim. Feed Sci. Technol. 120:51-65.
Kiribuchi-Otobe, C.T. Nagamine, T. Yanagisawa, M.
Ohnishi, and I. Yamaguchi. 1997. Production of hexaploid
wheats with waxy endosperm character. Cereal Chem.
74:72-74.
Koh-Banerjee, P., M. Franz, L. Sampson, S. Liu, D.R.
Jacobs, D. Spiegelman, W. Willett, and E. Rimm. 2004.
Changes in whole-grain, bran, and cereal fi ber consump-
tion in relation to 8-y weight gain among men. Am. J. Clin.
Nutr. 80:1237-1245.
Kruger, J.E. 1996. Noodle quality—what can we learn from
the chemistry of breadmaking? p. 157-167.
In
J.E. Kruger,
R.B. Matsuo, and J.W. Dick (ed.) Pasta and noodle tech-
nology. AACC Press, St. Paul, MN.
Lempereur, I., X. Rouau, and J. Abecassis. 1997. Genetic and
agronomic variation in arabinoxylan and ferulic acid con-
tents of durum wheat (
Triticum durum
L.) grain and its
milling fractions. J. Cereal Sci. 25:103-110.
