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Results:
1-19
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Results: 19
Authors:
Beta, T
Corke, H
Rooney, LW
Taylor, JRN
Citation: T. Beta et al., Starch properties as affected by sorghum grain chemistry, J SCI FOOD, 81(2), 2001, pp. 245-251
Authors:
Beta, T
Corke, H
Taylor, JRN
Rooney, LW
Citation: T. Beta et al., Effect of steeping treatment on pasting and thermal properties of sorghum starches, CEREAL CHEM, 78(3), 2001, pp. 303-306
Authors:
Srinivasan, M
Waniska, RD
Rooney, LW
Citation: M. Srinivasan et al., Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas, FOOD SC TEC, 6(4), 2000, pp. 331-338
Authors:
Beta, T
Rooney, LW
Marovatsanga, LT
Taylor, JRN
Citation: T. Beta et al., Effect of chemical treatments on polyphenols and malt quality in sorghum, J CEREAL SC, 31(3), 2000, pp. 295-302
Authors:
Osorio-Morales, S
Saldivar, SOS
Contreras, JC
Almeida-Dominguez, HD
Rooney, LW
Citation: S. Osorio-morales et al., Production of brewing adjuncts and sweet worts from different types of sorghum, J AM SOC BR, 58(1), 2000, pp. 21-25
Authors:
Beta, T
Rooney, LW
Taylor, JRN
Citation: T. Beta et al., Effect of chemical conditioning on the milling of high-tannin sorghum, J SCI FOOD, 80(15), 2000, pp. 2216-2222
Authors:
Dombrink-Kurtzman, MA
Dvorak, TJ
Barron, ME
Rooney, LW
Citation: Ma. Dombrink-kurtzman et al., Effect of nixtamalization (alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas, J AGR FOOD, 48(11), 2000, pp. 5781-5786
Authors:
Hugo, LF
Rooney, LW
Taylor, JRN
Citation: Lf. Hugo et al., Malted sorghum as a functional ingredient in composite bread, CEREAL CHEM, 77(4), 2000, pp. 428-432
Authors:
Cepeda, M
Waniska, RD
Rooney, LW
Bejosano, FP
Citation: M. Cepeda et al., Effects of leavening acids and dough temperature in wheat flour tortillas, CEREAL CHEM, 77(4), 2000, pp. 489-494
Authors:
Suhendro, EL
Kunetz, CF
McDonough, CM
Rooney, LW
Waniska, RD
Citation: El. Suhendro et al., Cooking characteristics and quality of noodles from food sorghum, CEREAL CHEM, 77(2), 2000, pp. 96-100
Authors:
McDonough, CM
Rooney, LW
Citation: Cm. Mcdonough et Lw. Rooney, The use of microscopy in a university agricultural research program, SCANNING, 21(2), 1999, pp. 113-114
Authors:
Rooney, LW
Suhendro, EL
Citation: Lw. Rooney et El. Suhendro, Perspectives on nixtamalization (alkaline cooking) of maize for tortillas and snacks, CEREAL F W, 44(7), 1999, pp. 466-470
Authors:
McDonough, CM
Rooney, LW
Citation: Cm. Mcdonough et Lw. Rooney, Use of the environmental scanning electron microscope in the studs of cereal-based foods, CEREAL F W, 44(5), 1999, pp. 342-348
Authors:
Fernandez, DA
Waniska, RD
Rooney, LW
Citation: Da. Fernandez et al., Changes in starch properties of corn tortillas during storage, STARCH, 51(4), 1999, pp. 136-140
Authors:
Beta, T
Rooney, LW
Marovatsanga, LT
Taylor, JRN
Citation: T. Beta et al., Phenolic compounds and kernel characteristics of Zimbabwean sorghums, J SCI FOOD, 79(7), 1999, pp. 1003-1010
Authors:
Marshall, D
Sutton, RL
Worrall, WD
Lazar, MD
Rooney, LW
McDaniel, ME
Fritz, AK
Nelson, LR
Citation: D. Marshall et al., Registration of 'TAM 302' wheat, CROP SCI, 39(5), 1999, pp. 1532-1532
Authors:
Quintero-Fuentes, X
McDonough, CM
Rooney, LW
Almeida-Dominguez, H
Citation: X. Quintero-fuentes et al., Functionality of rice and sorghum flours in baked tortilla and corn chips, CEREAL CHEM, 76(5), 1999, pp. 705-710
Authors:
Suhendro, EL
Almeida-Dominguez, HD
Rooney, LW
Waniska, RD
Moreira, RG
Citation: El. Suhendro et al., Use of extensibility to measure corn tortilla texture, CEREAL CHEM, 76(4), 1999, pp. 536-540
Authors:
McDonough, CM
Anderson, BJ
Acosta-Zuleta, H
Rooney, LW
Citation: Cm. Mcdonough et al., Steam flaking characteristics of sorghum hybrids and lines with differing endosperm characteristics (vol 75, pg 637, 1998), CEREAL CHEM, 76(1), 1999, pp. 173-173
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1-19
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