September-October 2003, Volume 80, Number 5

Fermented Sorghum as a Functional Ingredient in Composite Breads.
L. F. Hugo, L. W. Rooney, and J. R. N. Taylor. Publication no. C-2003-0723-01R.
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Evaluation of Novel Precast SDS-PAGE Gels for Separation of Sorghum Proteins.
S. R. Bean. Publication no. C-2003-0723-02R.
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Separation of Water-Soluble Proteins from Cereals by High-Performance Capillary Electrophoresis (HPCE).
S. R. Bean and M. Tilley. Publication no. C-2003-0723-03R.
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Measurement of Hard Vitreous Kernels in Durum Wheat by Machine Vision.
S. J. Symons, L. Van Schepdael, and J. E. Dexter. Publication no. C-2003-0723-04R.
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Genetic and Environmental Effects on Dough Mixing Characteristics and Agronomic Performance of Diverse Hard Red Winter Wheat Genotypes.
H. Budak, P. S. Baenziger, R. A. Graybosch, B. S. Beecher, K. M. Eskridge, and M. J. Shipman. Publication no. C-2003-0723-05R.
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Starch from Hull-less Barley: Ultrastructure and Distribution of Granule-Bound Proteins.
J. H. Li, T. Vasanthan, R. Hoover, and B. G. Rossnagel. Publication no. C-2003-0723-06R.
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In Vitro Starch Hydrolysis Index and Predicted Glycemic Index of Corn Tortilla, Black Beans (Phaseolus vulgaris L.), and Mexican “taco”.
J. Tovar, S. G. Sáyago-Ayerdi, C. Peñalver, O. Paredes-López, and L. A. Bello-Pérez. Publication no. C-2003-0723-07R.
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Influence of Oat beta-Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes.
M. Lyly, M. Salmenkallio-Marttila, T. Suortti, K. Autio, K. Poutanen, and L. Lähteenmäki. Publication no. C-2003-0724-01R.
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NOTE: Contents of Antioxidant Compounds in Turkish Oats: Simple Phenolics and Avenanthramide Concentrations.
T. Dokuyucu, D. M. Peterson, and A. Akkaya. Publication no. C-2003-0724-02R.
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Composition and Reactivity of A- and B-type Starch Granules of Normal, Partial Waxy, and Waxy Wheat.
A. C. Bertolini, E. Souza, J. E. Nelson, and K. C. Huber. Publication no. C-2003-0724-03R.
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Hydroxypropylated Starch: Granule Subpopulation Reactivity.
J. A. Stapley and J. N. BeMiller. Publication no. C-2003-0724-04R.
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X-ray Image Analysis to Detect Infestations Caused by Insects in Grain.
C. Karunakaran, D. S. Jayas, and N. D. G. White. Publication no. C-2003-0808-01R.
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Contribution of Specific Flour Components to Water Vapor Adsorption Properties of Wheat Flours.
A. Delia Roman-Gutierrez, F. Mabille, S. Guilbert, and B. Cuq. Publication no. C-2003-0808-02R.
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Hot-Water Solubilities and Water Sorptions of Resistant Starches at 25°C.
M. Shin, K. Woo, and P. A. Seib. Publication no. C-2003-0808-03R.
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Analysis of Headspace Volatiles of Corn Gluten Meal.
Y. V. Wu, K. L. Payne-Wahl, and S. F. Vaughn. Publication no. C-2003-0808-04R.
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Effects of Boiling, Refrigerating, and Microwave Heating on Cooked Quality and Stability of Lipids in Macaroni Containing Ground Flaxseed.
R. E. Lee, F. A. Manthey, and C. A. Hall, III. Publication no. C-2003-0808-05R.
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Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics.
K. M. Tronsmo, E. M. Magnus, E. M. Færgestad, and J. D. Schofield. Publication no. C-2003-0808-06R.
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Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten.
K. M. Tronsmo, E. M. Magnus, P. Baardseth, J. D. Schofield, A. Aamodt, and E. M. Færgestad. Publication no. C-2003-0808-07R.
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Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten.
N. Wellner, D. Bianchini, E. N. Clare Mills, and P. S. Belton. Publication no. C-2003-0813-01R.
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Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking.
M. A. Del Nobile, C. Fares, A. Conte, N. Martinez-Navarrete, G. Mocci, and E. La Notte. Publication no. C-2003-0813-02R.
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Identification of Sprout Damage in Oats.
D. C. Doehlert and M. S. McMullen. Publication no. C-2003-0813-03R.
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REVIEW: Single-Kernel Characterization Principles and Applications.
B. G. Osborne and R. S. Anderssen. Publication no. C-2003-0813-04R.
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Nutritional and Economic Implications of Protein Variance and Application of Statistical Process Control in the Chinese Feed Industry.
Z. Yan, T. J. Herrman, T. Loughin, A. M. Featherstone, and D. Feng. Publication no. C-2003-0813-05R.
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Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat.
B.-K. Baik, C. S. Park, B. Paszczynska, and C. F. Konzak. Publication no. C-2003-0813-06R.
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