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Results: 1-13 |
Results: 13
Seasonal dynamics of nonstructural carbohydrate partitioning in 15 diverserice genotypes
Authors: Samonte, SOP Wilson, LT McClung, AM Tarpley, L
Citation: Sop. Samonte et al., Seasonal dynamics of nonstructural carbohydrate partitioning in 15 diverserice genotypes, CROP SCI, 41(3), 2001, pp. 902-909
Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes
Authors: Bett-Garber, KL Champagne, ET McClung, AM Moldenhauer, KA Linscombe, SD McKenzie, KS
Citation: Kl. Bett-garber et al., Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes, CEREAL CHEM, 78(5), 2001, pp. 551-558
Protein and apparent amylose contents of milled rice by NIR-FT/Raman spectroscopy
Authors: Himmelsbach, DS Barton, FE McClung, AM Champagne, ET
Citation: Ds. Himmelsbach et al., Protein and apparent amylose contents of milled rice by NIR-FT/Raman spectroscopy, CEREAL CHEM, 78(4), 2001, pp. 488-492
An improved method for using a microsatellite in the rice waxy gene to determine amylose class
Authors: Bergman, CJ Delgado, JT McClung, AM Fjellstrom, RG
Citation: Cj. Bergman et al., An improved method for using a microsatellite in the rice waxy gene to determine amylose class, CEREAL CHEM, 78(3), 2001, pp. 257-260
Near-infrared reflectance analysis for prediction of cooked rice texture
Authors: Champagne, ET Bett-Garber, KL Grimm, CC McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Barton, FE
Citation: Et. Champagne et al., Near-infrared reflectance analysis for prediction of cooked rice texture, CEREAL CHEM, 78(3), 2001, pp. 358-362
Instrumental assessment of cooked rice texture characteristics: A method for breeders (vol 77, pg 512, 2000)
Authors: Meullenet, JF Champagne, ET Bett, KL McClung, AM Kauffmann, D
Citation: Jf. Meullenet et al., Instrumental assessment of cooked rice texture characteristics: A method for breeders (vol 77, pg 512, 2000), CEREAL CHEM, 78(3), 2001, pp. 373-374
Using amplified fragment length polymorphisms and simple sequence length polymorphisms to identify cultivars of brown and white milled rice (vol 39, pg 1715, 1999)
Authors: Bligh, HFJ Blackhall, NW Edwards, KJ McClung, AM
Citation: Hfj. Bligh et al., Using amplified fragment length polymorphisms and simple sequence length polymorphisms to identify cultivars of brown and white milled rice (vol 39, pg 1715, 1999), CROP SCI, 40(4), 2000, pp. 1188-1188
Rice quality by spectroscopic analysis: Precision of three spectral regions
Authors: Barton, FE Himmelsbach, DS McClung, AM Champagne, ET
Citation: Fe. Barton et al., Rice quality by spectroscopic analysis: Precision of three spectral regions, CEREAL CHEM, 77(5), 2000, pp. 669-672
Instrumental assessment of cooked rice texture characteristics: A method for breeders
Authors: Meullenet, JF Champagne, ET Bett, KL McClung, AM Kauffmann, D
Citation: Jf. Meullenet et al., Instrumental assessment of cooked rice texture characteristics: A method for breeders, CEREAL CHEM, 77(4), 2000, pp. 512-517
Using amplified fragment length polymorphisms and simple sequence length polymorphisms to identify cultivars of brown and white milled rice
Authors: Bligh, HFJ Blackhall, NW Edwards, KJ McClung, AM
Citation: Hfj. Bligh et al., Using amplified fragment length polymorphisms and simple sequence length polymorphisms to identify cultivars of brown and white milled rice, CROP SCI, 39(6), 1999, pp. 1715-1721
Registration of 'Madison' rice
Authors: McClung, AM Marchetti, MA Webb, BD Bollich, CN
Citation: Am. Mcclung et al., Registration of 'Madison' rice, CROP SCI, 39(4), 1999, pp. 1256-1256
Correlation between cooked rice texture and Rapid Visco Analyses measurements
Authors: Champagne, ET Bett, KL Vinyard, BT McClung, AM Barton, FE Moldenhauer, K Linscombe, S McKenzie, K
Citation: Et. Champagne et al., Correlation between cooked rice texture and Rapid Visco Analyses measurements, CEREAL CHEM, 76(5), 1999, pp. 764-771
Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR Barton, FE Webb, BD McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Kohlwey, DE
Citation: Bg. Lyon et al., Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice, CEREAL CHEM, 76(1), 1999, pp. 56-62
Risultati: 1-13 |