Posters cover current research in the Cereal Quality Lab
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For publication information, contact Cassandra McDonough
Sorghum
Antifungal Proteins in Commercial and
Elite Sorghums
Bejosano, F.P., Rooney, W.L.,
Klein, R.R., Rooney, L.W., and Waniska, R.D.
AntifungalProteins.pdf
Antioxidant Properties of Sorghums
Assessed by Three Methods
Awika, J.M., Rooney, L.W.,
Wu, X.L., Prior, R.L., and Cisneros-Zevallos, L.
AntioxidantMethods.pdf
Leal-Diaz, A., Maranphal, N.,
and Silva, L.
Bongos.pdf
Decortication Level and Particle Size
Effect on Direct-Expanded White Sorghum Extrudates
Acosta, D., Barron, M., Riaz,
M., Waniska, R.D., and Rooney, L.W.
ExtrusionSorghum1.pdf
Turner, D., Barron, M.,
Awika, J.M., Riaz, M., Waniska, R.D., and Rooney, L.W.
ExtrusionBrownSorg.pdf
Factors Affecting Near Infrared Reflectance
(NIR) Analysis of Whole Kernel Sorghum
McDonough, C.M. and Rooney,
L.W.
NIRCalibration.pdf
False Positives for Tannin Sorghum in
Non-Tannin Sorghum Using the Bleach Test
McDonough, C.M., Dykes, L.,
Awika, J., Rooney, L.W., and Waniska, R.D.
FalsePositive.pdf
Grinding Effect on Whole Sorghum
Extrusion Performance and Products
Acosta, D., Barron, M., Riaz,
M., McDonough, C.M., Waniska, R.D., and Rooney, L.W.
ExtrusionSorghum2.pdf
Market Development for White Sorghum
Rooney, L.W.
SorghumMarketing.pdf
Properties of White Food Sorghums Grown
in Different Environments
Awika, J.M., McDonough, C.M.,
Gualberto, D., Rooney, L.W. and Rooney, W.L.
WhiteFoodSorghum.pdf
Sorghum Composition, Structure and
Quality
McDonough, C.M. and Rooney,
L.W.
SorghumStructure.pdf
Sorghum Value Enhanced Grain Report, 2001
Rooney, L.W.
SorghumVEG2001.pdf
McDonough, C.M., Awika, J.M.,
Turner, N.D., Xu, L., and Rooney, L.W.
Irradiation.pdf
VitaBread: Product Competition Winner, AACC,
2004.
Cedillo, G., de
Castro-Palomino, A., and Perez, A. J.
VitaBread.pdf
Corn Tortillas
Antistaling Properties of Maltogenic
Amylase in Corn Tortillas
Bueso, F., Rooney, L.W.,
Waniska, R.D., and Moreira, R.
AntiStalingAmylase.pdf
Comparison of Two Starch Stabilization
Methods in Corn Tortillas
Silva, L., Waniska, R.D. and
Rooney, L.W.
StarchStabilization.pdf
The Effect of Soy Products on Corn
Tortilla Properties
Suhendro, E.L., McDonough,
C.M. and Rooney, L.W.
SoyCornTortillas.pdf
Use of Barley b-Glucan Concentrate to Tenderize Tortillas
Gutierrez de Velasco, A.,
Silva, L., Waniska, R.D., and Rooney, L.W.
BarleyBGlucanTorts.pdf
Wheat Flour Tortillas
Affect of Acid and Base Solubility on
Leavening in Wheat Flour Tortillas
Adams, J.L., Silva, L., and
Waniska, R.D.
AcidBaseSolubility.pdf
Development of a Micro-Scale Procedure
to Prepare Wheat Flour Tortillas
Arora, S., Lynn, R., Alviola,
J.N., Lookhart, G., Waniska, R.D., Chung, O.K.
MicroScaleTortillas.pdf
Effects of Amount of Leavening on Flour
Tortilla Characteristics
Adams, J.L., Silva, L., and
Waniska, R.D.
LeaveningFlourTort.pdf
Effect of Storage Temperature on the
Staling of Flour Tortillas
Kelecki, N., Pascut, S.,
Maranphal, N., and Waniska, R.D.
StalingStorageTemp.pdf
Fumaric Acid Induced Changes in pH of Flour
Tortillas
Garza-Casso, J.B., Pascut,
S., Rooney, L.W., and Waniska, R.D.
FumaricAcidpH.pdf
Functionality of Bicarbonate
Leaveners in Wheat Flour Tortillas
Bejosano, F.P. and Waniska,
R.D.
BicarbonateLeaveners.pdf
Improved Diameter and Shelf
Stability of Flour Tortillas by Added Wheat Proteins
Pascut, S., Garza, J., Silva,
L., and Waniska, R.D.
WheatProteinTortillas.pdf
Use of Tortilla Bake Tests to Evaluate
Elite Wheat Cultivars
Arora, S., Pascut, S. and
Waniska, R.D.
TortillaBakeTest.pdf
Alkaline Cooking Properties of Quality
Protein Maize
Leal-Diaz, A., Betran, J.,
Waniska, R.D., and Rooney, L.W.
QPMAlkalineCooking.pdf
Evaluation of Extrusion Properties of Quality
Protein Maize and Food Grade Maize
Leal-Diaz, A., Rooney, L.W.,
Waniska, R.D., Barron, M., and Riaz, M.
QPMExtrusion.pdf
Nixtamal Shear Cell Force as a Predictive
Method for Alkaline Cooking
Leal-Diaz, A., Waniska, R.D.
and Rooney, L.W.
NixtShearForce.pdf