Reduced-amylose wheats and Asian noodlesSEIB, P. A.Cereal foods world. 2000, Vol 45, Num 11, pp 504-512, issn 0146-6283Article

Cross-linking of wheat starch and hydroxypropylated wheat starch in alkaline slurry with sodium trimetaphosphateWOO, K; SEIB, P. A.Carbohydrate polymers. 1997, Vol 33, Num 4, pp 263-271, issn 0144-8617Article

Extraction of wheat starch with aqueous sodium hydroxideMATSUNAGA, N; SEIB, P. A.Cereal chemistry. 1997, Vol 74, Num 6, pp 851-857, issn 0009-0352Article

2-Phosphorylation of D-erythorbic acidHANWOO YANG; SEIB, P. A.Journal of carbohydrate chemistry. 1992, Vol 11, Num 4, pp 485-498, issn 0732-8303Article

Acetylated and hydroxypropylated distarch phosphates from waxy barley: paste properties and freeze-thaw stabilityYANGSHENG WU; SEIB, P. A.Cereal chemistry. 1990, Vol 67, Num 2, pp 202-208, issn 0009-0352Article

Rice starch isolation by alkaline protease digestion of wet-milled rice flourLUMDUBWONG, N; SEIB, P. A.Journal of cereal science (Print). 2000, Vol 31, Num 1, pp 63-74, issn 0733-5210Article

Instrumental probe and method to measure stickiness of cooked spaghetti and noodlesFENG GUAN; SEIB, P. A.Cereal chemistry. 1994, Vol 71, Num 4, pp 330-337, issn 0009-0352Article

Properties of granular cold-water-soluble starches prepared at atmospheric pressureRAJAGOPALAN, S; SEIB, P. A.Journal of cereal science (Print). 1992, Vol 16, Num 1, pp 29-40, issn 0733-5210Article

Assay of dehydroascorbic acid in bread and dough added as a crystalline dimerXIUZHEN LU; SEIB, P. A.Cereal chemistry. 1998, Vol 75, Num 2, pp 200-206, issn 0009-0352Article

Determination of the level and position of substitution in hydroxypropylated starch by high-resolution ¹H-NMR spectroscopy of alpha-limit dextrinsXU, A; SEIB, P. A.Journal of cereal science (Print). 1997, Vol 25, Num 1, pp 17-26, issn 0733-5210Article

Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starchesWANG, L; SEIB, P. A.Cereal chemistry. 1996, Vol 73, Num 2, pp 167-175, issn 0009-0352Article

Preparation and pasting properties of wheat and corn starch phosphatesLIM, S; SEIB, P. A.Cereal chemistry. 1993, Vol 70, Num 2, pp 137-144, issn 0009-0352Article

Wet milling of grain sorghum using a short steeping periodYANG, P; SEIB, P. A.Cereal chemistry. 1996, Vol 73, Num 6, pp 751-755, issn 0009-0352Conference Paper

Paste and gel properties of prime corn and wheat starches with and without native lipids = Caractéristiques de gonflement et de gélification des amidons de maïs et de blé, en présence ou en absence de lipides natifsTAKAHASHI, S; SEIB, P. A.Cereal chemistry. 1988, Vol 65, Num 6, pp 474-483, issn 0009-0352Article

Chemistry of L-ascorbic acid related to foods = Chimie de l'acide L-ascorbique en relation avec les produits alimentairesLIAO, M. L; SEIB, P. A.Food chemistry. 1988, Vol 30, Num 4, pp 289-312, issn 0308-8146Article

Selected reactions of L-ascorbic acid related to foods = Quelques réactions de l'acide L-ascorbique ayant une importance dans les produits alimentairesLIAO, M. L; SEIB, P. A.Food technology (Chicago). 1987, Vol 41, Num 11, pp 104-111, issn 0015-6639Conference Paper

Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power, and polyphenol oxidase activityZHAO, L. F; SEIB, P. A.Cereal chemistry. 2005, Vol 82, Num 5, pp 504-516, issn 0009-0352, 13 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

Simultaneous assay of inorganic phosphates and 2-polyphosphate esters of L-ascorbate by high performance anion exchange chromatographyKIM, H. R; SEIB, P. A.Journal of liquid chromatography & related technologies. 1998, Vol 21, Num 11, pp 1717-1725, issn 1082-6076Article

Liquid chromatographic determination of a combined form of L-ascorbic acid (L-ascorbate 2-sulfate) in fish tissue by release of L-ascorbic acidWANG, X. Y; SEIB, P. A.Aquaculture (Amsterdam). 1990, Vol 87, Num 1, pp 65-84, issn 0044-8486, 20 p.Article

Cross-linked resistant starch: Preparation and propertiesWOO, K. S; SEIB, P. A.Cereal chemistry. 2002, Vol 79, Num 6, pp 819-825, issn 0009-0352, 7 p.Article

Preparation and properties of wheat and corn starch maltodextrins with a low dextrose equivalentMCPHERSON, A. E; SEIB, P. A.Cereal chemistry. 1997, Vol 74, Num 4, pp 424-430, issn 0009-0352Article

Two metal ions improve brightness in wheat-dough products and affect aqueous dispersion of glutenKESWARA RAO VADLAMANI; SEIB, P. A.Cereal chemistry. 1997, Vol 74, Num 3, pp 318-325, issn 0009-0352Article

Fine structure of maize starches from four wx-containing genotypes of the W64A inbred line in relation to gelatinization and retrogradationYONG-CHENG SHI; SEIB, P. A.Carbohydrate polymers. 1995, Vol 26, Num 2, pp 141-147, issn 0144-8617Article

The structure of four waxy starches related to gelatinization and retrogradationYOUNG-CHENG SHI; SEIB, P. A.Carbohydrate research. 1992, Vol 227, pp 131-145, issn 0008-6215Article