41. Modeling End‐Use Quality in U.S. Soft Wheat Germplasm. Issue 1 (19th January 2015) Authors: Kiszonas, Alecia M.; Fuerst, E. Patrick; Morris, Craig F. Journal: Cereal chemistry Issue: Volume 92:Issue 1(2015.) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
42. Molecular and Cytogenetic Characterization of the 5DS–5BS Chromosome Translocation Conditioning Soft Kernel Texture in Durum Wheat. Issue 3 (1st November 2017) Authors: Boehm, Jeffrey D.; Zhang, Mingyi; Cai, Xiwen; Morris, Craig F. Journal: plant genome Issue: Volume 10:Issue 3(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
43. Optimizing Experimental Design Using the House Mouse (Mus musculus L.) as a Model for Determining Grain Feeding Preferences. Issue 10 (11th September 2013) Authors: Fuerst, E. Patrick; Morris, Craig F.; Dasgupta, Nairanjana; McLean, Derek J. Journal: Journal of food science Issue: Volume 78:Issue 10(2013) Page Start: S1614 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
44. Optimizing Experimental Design Using the House Mouse (Mus musculus L.) as a Model for Determining Grain Feeding Preferences. Issue 10 (11th September 2013) Authors: Fuerst, E. Patrick; Morris, Craig F.; Dasgupta, Nairanjana; McLean, Derek J. Journal: Journal of food science Issue: Volume 78:Issue 10(2013) Page Start: S1614 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
45. Pasta Production: Complexity in Defining Processing Conditions for Reference Trials and Quality Assessment Methods. Issue 5 (18th July 2017) Authors: Murray, Jessica C.; Kiszonas, Alecia M.; Morris, Craig F. Journal: Cereal chemistry Issue: Volume 94:Issue 5(2017.) Page Start: 791 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
46. Pea proteins: Variation, composition, genetics, and functional properties. Issue 1 (11th May 2021) Authors: Daba, Sintayehu D.; Morris, Craig F. Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 8 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
47. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. Issue 11 (28th September 2016) Authors: Fleischman, Emily F.; Kowalski, Ryan J.; Morris, Craig F.; Nguyen, Thuy; Li, Chongjun; Ganjyal, Girish; Ross, Carolyn F. Journal: Journal of food science Issue: Volume 81:Issue 11(2016) Page Start: E2726 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
48. Phytochemical Profile and Antiproliferative Activity of Dough and Bread Fractions Made from Refined and Whole Wheat Flours. Issue 3 (30th March 2015) Authors: Lu, Yingjian; Fuerst, E. Patrick; Lv, Junli; Morris, Craig F.; Yu, Lu; Fletcher, Arnetta; Kiszonas, Alecia M.; Yu, Liangli; Luthria, Devanand Journal: Cereal chemistry Issue: Volume 92:Issue 3(2015) Page Start: 271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
49. Quick-cooking laminated white salted noodle development. (March 2023) Authors: Soncin Alfaro, Gabriely M.; Kiszonas, Alecia M.; Morris, Craig F. Journal: Journal of cereal science Issue: Volume 110(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
50. Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa. Issue 10 (4th September 2017) Authors: Wu, Geyang; Morris, Craig F.; Murphy, Kevin M. Journal: Journal of food science Issue: Volume 82:Issue 10(2017) Page Start: 2387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗