Recent trends in usage of fats and oils as functional ingredients in the baking industry = Tendances récentes de l'utilisation des corps gras et des huiles comme ingrédients fonctionnels en boulangerie industrielleCHUNG, O. K; POMERANZ, Y.Journal of the American Oil Chemists' Society. 1983, Vol 60, Num 11, pp 1848-1851, issn 0003-021XArticle

Pressurized solvent extraction of genistein and its β-glucoside conjugates from soybean flours and soy-based foodsDOWNING, J. M; CHUNG, O. K; SEIB, P. A et al.Cereal chemistry. 2007, Vol 84, Num 1, pp 44-47, issn 0009-0352, 4 p.Article

Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking qualityXIAO, Z. S; PARK, S. H; CHUNG, O. K et al.Cereal chemistry. 2006, Vol 83, Num 5, pp 465-471, issn 0009-0352, 7 p.Article

The analysis of stress relaxation data of some viscoelastic foods using a texture analyzerSINGH, H; ROCKALL, A; MARTIN, C. R et al.Journal of texture studies. 2006, Vol 37, Num 4, pp 383-392, issn 0022-4901, 10 p.Article

Size distribution and properties of wheat starch granules in relation to crumb grain score of pup-loaf breadPARK, S. H; WILSON, J. D; CHUNG, O. K et al.Cereal chemistry. 2004, Vol 81, Num 6, pp 699-704, issn 0009-0352, 6 p.Article

Physical, chemical, and thermal characterization of wheat flour milling coproductsKIM, Y. S; FLORES, R. A; CHUNG, O. K et al.Journal of food process engineering. 2003, Vol 26, Num 5, pp 469-488, issn 0145-8876, 20 p.Article

Quality effects of rye (Secale cereale L.) chromosome arm 1RL transferred to wheat (Triticum aestivum L.)GRAYBOSCH, R. A; PETERSON, C. J; CHUNG, O. K et al.Journal of cereal science (Print). 1999, Vol 29, Num 3, pp 211-216, issn 0733-5210Article

A rapid method for quantitation of insoluble polymeric proteins in flourBEAN, S. R; LYNE, R. K; TILLEY, K. A et al.Cereal chemistry. 1998, Vol 75, Num 3, pp 374-379, issn 0009-0352Article

Registration of '2137' wheatSEARS, R. G; MARTIN, T. J; HATCHETT, J. H et al.Crop science. 1997, Vol 37, Num 2, issn 0011-183X, p. 628Article

Registration of 'Bond CL' wheatHALEY, S. D; JOHNSON, J. J; SEABOURN, B. W et al.Crop science. 2006, Vol 46, Num 2, pp 993-995, issn 0011-183X, 3 p.Article

Registration of 'Wendy' wheatIBRAHIM, A. M. H; HALEY, S. D; JIN, Y et al.Crop science. 2006, Vol 46, Num 3, pp 1389-1390, issn 0011-183X, 2 p.Article

Genetic, agronomic and quality comparisons of two 1AL.1RS. wheat-rye chromosomal translocationsGRAYBOSCH, R. A; LEE, J.-H; PETERSON, C. J et al.Plant breeding. 1999, Vol 118, Num 2, pp 125-130, issn 0179-9541Article

Relational database system for summarization and interpretation of Hard Winter Wheat Regional Quality DataHALEY, S. D; MAY, R. D; SEABOURN, B. W et al.Crop science. 1999, Vol 39, Num 2, pp 309-315, issn 0011-183XArticle

Estimation of free glycolipids in wheat flour by HPLCOHM, J. B; CHUNG, O. K.Cereal chemistry. 1999, Vol 76, Num 6, pp 873-876, issn 0009-0352Article

Registration of 'tandem' wheatHALEY, S. D; GELLNER, J. L; MCVEY, D. V et al.Crop science. 1998, Vol 38, Num 6, issn 0011-183X, p.1721Article

Volatiles in selected commercial breadsSEITZ, L. M; CHUNG, O. K; RENGARAJAN, R et al.Cereal chemistry. 1998, Vol 75, Num 6, pp 847-853, issn 0009-0352Article

Origin of color in vital wheat glutenKIM, W; SEIB, P. A; CHUNG, O. K et al.Cereal foods world. 1991, Vol 36, Num 11, pp 954-959, issn 0146-6283Article

Effects of Transglutaminase on Rheology, Microstructure, and Baking Properties of Frozen DoughHUANG, W. N; YUAN, Y. L; KIM, Y. S et al.Cereal chemistry. 2008, Vol 85, Num 3, pp 301-306, issn 0009-0352, 6 p.Article

Relationship of Bread Quality to Kernel, Flour, and Dough PropertiesDOWELL, F. E; MAGHIRANG, E. B; PARK, S. H et al.Cereal chemistry. 2008, Vol 85, Num 1, pp 82-91, issn 0009-0352, 10 p.Article

Wet-milling of flours from red, white and low-polyphenol oxidase white wheatsSAYASLAN, A; SEIB, P. A; CHUNG, O. K et al.Food science and technology international. 2005, Vol 11, Num 4, pp 243-249, issn 1082-0132, 7 p.Article

Registration of 'Ankor' wheatHALEY, S. D; QUICK, J. S; JOHNSON, J. J et al.Crop science. 2004, Vol 44, Num 3, pp 1025-1026, issn 0011-183X, 2 p.Article

Registration of 'Expedition' wheatIBRAHIM, A. M. H; HALEY, S. D; MCVEY, D. V et al.Crop science. 2004, Vol 44, Num 4, pp 1470-1471, issn 0011-183X, 2 p.Article

Lipid extraction from wheat flour using supercritical fluid extractionHUBBARD, J. D; DOWNING, J. M; RAM, M. S et al.Cereal chemistry. 2004, Vol 81, Num 6, pp 693-698, issn 0009-0352, 6 p.Article

Protein content of wheat by near-infrared spectroscopy of whole grain : Collaborative studyDELWICHE, S. R; PIERCE, R. O; CHUNG, O. K et al.Journal of AOAC International. 1998, Vol 81, Num 3, pp 587-603, issn 1060-3271Article

Registration of 'Crimson' wheatHALEY, S. D; GELLNER, J. L; MCVEY, D. V et al.Crop science. 1998, Vol 38, Num 6, issn 0011-183X, p.1722Article