August 14, 2017

 

Recent Publications

Boehm, Jr., J.D., Ibba, M.I., Kiszonas, A.M., and Morris, C.F. 2017. End-use quality of CIMMYT-derived soft kernel durum wheat germplasm: I. Grain, milling and soft wheat quality. Crop Sci. 57:1475-1484.

Boehm, Jr., J.D., Ibba, M.I., Kiszonas, A.M., and Morris, C.F. 2017. End-use quality of CIMMYT-derived soft kernel durum wheat germplasm: II. Dough strength and pan bread quality. Crop Sci. 57:1485-1494.

Ibba, M.I., Kiszonas, A.M., Guzman, C., and Morris, C.F. 2017. Definition of the low-molecular-weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varieties. J. Cereal Sci. 74:263-271.

Ibba, M.I., Kiszonas, A.M., and Morris, C.F. 2017. Evidence of intralocus recombination at the Glu-3 loci in bread wheat (Triticum aestivum L.). Theor. Appl. Genet. 130:891-902.

Kiszonas, A.M., Boehm, Jr., J.D., See, D., and Morris, C.F. 2017. Identification of SNPs, QTLs, and dominant markers associated with wheat grain flavor preference using genotyping-by-sequencing. J. Cereal Sci. 76:140-147.

Murray, J.C., Kiszonas, A.M., and Morris, C.F. 2017. Influence of soft kernel texture on the flour, water absorption, rheology, and baking quality of durum wheat. Cereal Chem. 94:215-222.

Wu, G., Ross, C.F., Morris, C.F., and Murphy, K.M. 2017. Lexicon development, consumer acceptance, and drivers of liking of quinoa varieties. J. Food Sci. 82:993-1005.