College of Agricultural Sciences

G. B. Crosbie, Chiu, P. C., and Ross, A. S., “Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat”, Cereal Chemistry Journal, vol. 79, no. 4, pp. 596 - 599, 2002.

J. B. Ohm, Ross, A. S., Ong, Y. - L., and Peterson, C. J., “Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size-Exclusion HPLC and RVA Data”, Cereal Chemistry Journal, vol. 83, no. 1, pp. 1 - 9, 2006.

J. I. Rey, Hayes, P. M., Petrie, S., Corey, A., Flowers, M. D., Ohm, J. B., Ong, C. K., Rhinhart, K., and Ross, A. S., “Production of Dryland Barley for Human Food: Quality and Agronomic Performance”, Crop Science, vol. 49, no. 1, p. 347, 2009.

J. B. Ohm, Ross, A. S., Peterson, C. J., and Morris, C. F., “Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats”, Cereal Chemistry Journal, vol. 86, no. 2, pp. 197 - 203, 2009.

T. Kongraksawech, Ross, A. S., and Ong, Y. - L., “Effect of Carbonate on Co-Extraction of Arabinoxylans with Glutenin Macropolymer”, Cereal Chemistry Journal, vol. 87, no. 1, pp. 86 - 88, 2010.

Y. L. Ong, Ross, A. S., and Engle, D. A., “Glutenin Macropolymer in Salted and Alkaline Noodle Doughs”, Cereal Chemistry Journal, vol. 87, no. 1, pp. 79 - 85, 2010.