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Biotechnology & Sustainability

Implications of global climate change for wheat-grain quality
I. Batey, S. Uthayakumaran, C. Wrigley

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Life cycle assessment - a tool for industry to optimize the environmental performance of biofuel
T. Burns

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Review of biotechnology as a tool for starch modification and novel starch applications
S. Patil

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Cereal & Polymer Chemistry

Amylolytic enzymes and bread firming
J. Delcour, H. Goesaert, L. Slade

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Bioavailability and metabolism of ferulates and other grain phenolics
M. Moghadasian

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Club wheat: Functionally, the best sub-class and sub-species in soft wheat
A.D. Bettge

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Wheat constituents and how they impact bread quality
J. Delcour

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Engineering and Processing

Health impact of nanotechnology in food ingredients and processing – applications and implications
H. Chen

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Food Safety & Regulatory

Development and evaluation of a "codex definition method" for total dietary fiber
B. McCleary

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Health & Nutrition

A synergistic approach to functional product development
M. Camire

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Avenanthramides in oats: A new method of producing whole oats and oat ingredients with greatly elevated avenanthramide levels
F.W. Collins

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Bioavailability of plant lignans: pharmacokinetics and effects of processing
P. Hollman

C&E Spring Meeting 2009, Whole Grain Global Summit

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Cultural considerations in formulating and marketing locally processed foods: Kenya and Namibia
A. Maretzki

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Dietary fibers, cardiovascular health and cholesterol
T. Kahlon

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Impact of whole grain inclusion on biomarkers of cardiovascular disease risk
I. Brownlee

C&E Spring Meeting 2009, Whole Grain Global Summit

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Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance
J. Lapi

C&E Spring Meeting 2009, Whole Grain Global Summit

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Synergy and cultural diversity: At what level?
C. Hassel

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Whole grain consumption and dietary change in the 12-month period following intervention
I. Brownlee

C&E Spring Meeting 2009, Whole Grain Global Summit

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Whole grains and health observational and intervention evidence
C. Seal

C&E Spring Meeting 2009, Whole Grain Global Summit

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Ingredients & Cost of Goods Sold

Development and evaluation of fruit and vegetable-based extruded snacks
E.L. Karkle, S. Jain, K. Waghray, S. Alavi, H. Dogan

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Einkorn: Functional wheat for health promotion
E.M. Abdel-Aal

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Whole wheat flour: Evaluation and specification of attributes important to commercial soft wheat formulations - Part I
L. Haynes, J. Zimeri, N. Zhou, B. Zhao, D. Gannon, T. Hansen, D. Cassone

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Whole wheat flour: Evaluation and specification of attributes important to commercial soft wheat formulations - Part II
D. Gannon, L. Haynes, J. Zimeri, N. Zhou, B. Zhao, D. Cassone

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Quality & Analytical Methods

Biochemical methods for carbohydrate determination
B. McCleary

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Interactions between bran and bubbles in bread
G. Campbell

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Managing outliers in collaborative studies
D. Palmquist

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Partnering sensory evaluation with rice production to improve rice flavor and texture
E.T. Champagne

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