Liste des documents scientifiques

Liste intégrale de tous les documents scientifiques publiés par des employés de la Commission canadienne des grains. La liste est organisée en ordre alphabétique selon l’auteur.

A. D. Beattie, M. J. Edney, G. J. Scoles and B. G. Rossnagel. Association Mapping of Malting Quality Data from Western Canadian Two-row Barley Cooperative Trials.. (Crop Science). 2010 50 (5) 1649-1663. 1103.

A. E. Paull. On a preliminary test for pooling mean squares in the analysis of variance. (The Annals of Mathematical Statistics). 1950 21 (4) 539-556. 107.

A. E. Paull and J. A. Anderson. The effects of amount and distribution of rainfall on the protein content of western Canadian wheat. (Canadian Journal of Research, C.). 1942 20 212-227. 48.

A. E. Paull and V. Martens. Factors affecting the determination of moisture in hard red spring wheat by commercial electrical meters. (Canadian Journal of Research, F.). 1949 27 479-482. 102.

A. G. Xue, B. L. Ma, R. M. Clear and B. J. Vigier. Effect of time of harvest on the incidence of Fusarium spp. in kernels of silage corn. (Phytoprotection). 2005 86 (3) 189-194. 949.

A. H. Bloksma and I. Hlynka. The effect of remixing on the structural relaxation of unleavened dough. (Cereal Chemistry). 1960 37 (3) 352-362. 181.

A. Lazaridou, C. G. Biliaderis, T. Roukas and M. Izydorczyk. Production and characterization of pullulan from beet molasses using a nonpigmented strain of Aureobasidium pullulans in batch culture. (Applied Biochemistry and Biotechnology). 2002 97 1-22. M288.

A. Lazaridou, T. Chornick and M. S. Izydorczyk. Variations in Morphology and Composition of Barley Endosperm Cell Walls. (Journal of the Science of Food and Agriculture). 2008 88 (13) 2388-2399. 1017.

A. Lazaridou, T. Chornick, C. G. Biliaderis and M. S. Izydorczyk. Composition and molecular structure of polysaccharides released from barley endosperm cell walls by sequential extraction with water, malt enzymes, and alkali. (Journal of Cereal Science). 2008 48 (2) 304-318. 989.

A. Lazaridou, T. Chornick, C. G. Biliaderis and M. S. Izydorczyk. Sequential solvent extraction and structural characterization of polysaccharides from the endosperm cell walls of barley grown in different environments. (Carbohydrate Polymers). 2008 73 (4) 621-639. 990.

A. Macleod, D. Langrell and M. Edney. Comparison of harvest and export surveys of Canadian malting barley quality. (Canadian Journal of Plant Science). 2014 94 (3) 587-592. 1073.

A. N.P., J. M. Clarke, B. A. Marchylo, J. E. Dexter, L. M. Schlichting and S. M. Woods. The effect of extra-strong gluten on quality parameters in durum wheat. (Canadian Journal of Plant Science). 2003 83 525 - 532. 854.

A. R. Tahir, S. Neethirajan, D. S. Jayas, M. A. Shahin, SymonsS.J. and N. D. G. White. Evaluation of the effect of moisture content on cereal grains by digital image analysis. (Food Research International). 2007 40 (9) 1140-1145. 962.

A. S. Ross and D. W. Hatcher. Guidelines for the laboratory manufacture of Asian Wheat Flour Noodles. (Cereal Foods World). 2005 50 (6) 296-304. 915.

A. Skendi, C. G. Biliaderis, M. Papageorgiou and M. S. Izydorczyk. Effects of two barley ?-glucan isolates on wheat flour dough and bread properties. (Food Chemistry). 2010 119 (3) 1159-1167. 1054.

A. W. B. Macgregor, S.L. and S. W. Schroeder. Effect of Starch Hydrolysis Products on the Determination of Limit Dextrinase and Limit Dextrinase Inhibitors in Barley and Malt. (Journal of Cereal Science). 2002 35 17-28. 819.

A. W. MacGregor. Isolation of large and small granules of barley starch and a study of factors influencing the adsorption of barley malt alpha-amylase by these granules. (Cereal Chemistry). 1979 56 (5) 430-434. 417.

A. W. MacGregor. A note on the formation of alpha-amylase in de-embryonated barley kernels. (Cereal Chemistry). 1976 53 (5) 792-796. 355.

A. W. MacGregor. Opportunities for improving malting barley quality through genetic engineering. (Cereals '95 : Proceedings of the 45th Australian Cereal Chemistry Conference, Adelaide, South Australia, September 10-14, 1995). 1995 128-132. M205.

A. W. MacGregor. Alpha-amylase, limit dextrinase, and alpha-glucosidase enzymes in barley and malt. (CRC Critical Reviews in Biotechnology). 1987 5 (2) 117-128. M147.

A. W. MacGregor. Isolation, purification and electrophoretic properties of an alpha-amylase from malted barley. (Journal of the Institute of Brewing). 1977 83 100-103. 371.

A. W. MacGregor. Constraints on starch breakdown during mashing. (Proceedings of the 7th Australian Barley Technical Symposium, Perth, Western Australia, September 17-21, 1995). 1995 151-155. M204.

A. W. MacGregor. Changes in alpha-amylase enzymes during germination. (Journal of the American Society of Brewing Chemists). 1978 36 (1) 1-5. 377.

A. W. MacGregor. Action of malt alpha-amylases on barley starch granules. (Master Brewers Association of America Technical Quarterly). 1980 17 (4) 215-221. 452.

A. W. MacGregor. Barley. (Encyclopaedia of Food Sciences and Nutrition). 2003 1 379-382. C72.

A. W. MacGregor. The effect of barley structure and composition on malt quality.. (Invited Lectures-EBC Congress). 1991 37-50. M173.

A. W. MacGregor. Malting and brewing science : challenges and opportunities. (Journal of the Institute of Brewing). 1996 102 97-102. M201.

A. W. MacGregor. Effect of substrate on the electrophoretic mobility of alpha-amylase. (Analytical Biochemistry). 1977 79 605-609. 369.

A. W. MacGregor. Cereal alpha-amylases: synthesis and action pattern. (Seed Proteins, Annual Proceedings of the Phytochemical Society of Europe). 1982 20, Chapter 1 Jan-34. 500.

A. W. MacGregor. Starch degrading enzymes. (Ferment). 1991 4 (3) 178-182. M213.

A. W. MacGregor. Cereal endosperm degradation during initial stages of germination. (Third International Symposium on Pre-Harvest Sprouting in Cereals). 1983 162-168. 492.

A. W. MacGregor. Alpha-amylase I from malted barley. Physical properties and action pattern on amylose. (Cereal Chemistry). 1978 55 (5) 754-765. 398.

A. W. MacGregor. Biochemistry of malting : the way forward. (Proceedings of the 5th International Oat Conference and 7th International Barley Genetics Symposium, Saskatoon, Saskatchewan, July 30-August 6, 1996). 1996 1 1-6. M207.

A. W. MacGregor and B. A. Marchylo. Alpha-amylase components in excised, incubated barley embryos. (Journal of the Institute of Brewing). 1986 92 159-161. 557.

A. W. MacGregor and C. E. Lenoir. Studies on alpha-glucosidase in barley and malt. (Journal of the Institute of Brewing). 1987 93 334-337. 567.

A. W. MacGregor and D. Ballance. Quantitative determination of alpha-amylase enzymes in germinated barley after separation by isoelelectricfocusing. (Journal of the Institute of Brewing). 1980 86 131-133. 425.

A. W. MacGregor and D. L. Ballance. Hydrolysis of large and small starch granules from normal and waxy barley cultivars by alpha-amylases from barley malt. (Cereal Chemistry). 1980 57 (6) 397-402. 439.

A. W. MacGregor and E. A. MacGregor. The action of cereal alpha-amylases on solubilized starch and cereal starch granules.. (New Approaches to Research on Cereal Carbohydrates: Progress in Biotechnology). 1985 1 149-160. 535.

A. W. MacGregor and J. Daussant. Evolution of alpha-amylase components during initial stages of barley germination with and without prior steeping. (Cereal Chemistry). 1979 56 (6) 541-545. 424.

A. W. MacGregor and J. Daussant. Isoelectricfocusing and immunochemical analysis of germinated barley alpha-amylases after freeze-drying and kilning. (Journal of the Institute of Brewing). 1981 87 155-157. 451.

A. W. MacGregor and J. E. Morgan. Properties of alpha-amylase from malted barley. (Proceedings of the 39th Australian Cereal Chemistry Conference, Perth, W A, 11th-14th Sept). 1989 70-74. M162.

A. W. MacGregor and J. E. Morgan. Hydrolysis of barley starch granules by alpha-amylases from barley malt. (Cereal Foods World). 1986 31 (9) 688-693. 586.

A. W. MacGregor and J. E. Morgan. Structure of amylopectins isolated from large and small starch granules of normal and waxy barley. (Cereal Chemistry). 1984 61 (3) 222-228. 528.

A. W. MacGregor and J. E. Morgan. Determination of specific activities of malt-amylases. (Journal of Cereal Science). 1992 16 267-277. 679.

A. W. MacGregor and L. Dushnicky. Starch degradation in endosperms of developing barley kernels. (Journal of the Institute of Brewing). 1989 95 321-325. 632.

A. W. MacGregor and L. Dushnicky. Development and maturation of barley kernel tissues: a microscopy study. (Barley Genetics V. Proceedings of the Fifth International Barley Genetics Symposium. October 6-11, 1986. Okayama, Japan). 1986 793-799. M223.

A. W. MacGregor and L. Dushnicky. Alpha-amylase in developing barley kernels - a reappraisal. (Journal of the Institute of Brewing). 1989 95 29-33. 612.

A. W. MacGregor and L. Dushnicky. Changes in the structure and composition of barley kernels during development. (Proceedings of the 39th Australian Cereal Chemistry Conference, Perth, W A, 11th-14th Sept). 1989 80-82. M161.

A. W. MacGregor and R. R. Matsuo. Starch degradation in endosperms of barley and wheat kernels during initial stages of germination. (Cereal Chemistry). 1982 59 (3) 210-216. 486.

A. W. MacGregor and W. O. S. Meredith. A low pH disc electrophoresis system for studying alpha-amylase enzymes. (Journal of the Institute of Brewing). 1971 77 (6) 510-512. 305.

A. W. MacGregor and X. S. Yin. Beta-glucan solubilase from barley-further observations. (Journal of the American Society of Brewing Chemists). 1990 48 (2) 82-84. 645.

A. W. MacGregor, A. G. Gordon, W. O. S. Meredith and L. Lacroix. Site of alpha-amylase in developing barley kernels. (Journal of the Institute of Brewing). 1972 78 (2) 174-179. 310.

A. W. MacGregor, B. A. Marchylo and J. E. Kruger. Multiple alpha-amylase components in germinated cereal grains determined by isoelectric focusing and chromatofocusing. (Cereal Chemistry). 1988 65 (4) 326-333. 611.

A. W. MacGregor, D. E. LaBerge and W. O. S. Meredith. Separation of alpha-and beta-amylase enzymes from barley malt by ion-exchange chromatography. (Cereal Chemistry). 1971 48 490-498. 302.

A. W. MacGregor, D. E. LaBerge and W. O. S. Meredith. Changes in barley kernels during growth and maturation. (Cereal Chemistry). 1971 48 255-269. 296.

A. W. MacGregor, F. H. MacDougall, C. Mayer and J. Daussant. Changes in levels of alpha-amylase components in barley tissues during germination and early seedling growth. (Plant Physiology). 1984 75 203-206. 531.

A. W. MacGregor, G. M. Ballance and L. Dushnicky. Fluorescence microscopy studies on (1,3)-beta-d-glucan in barley endosperm. (Food Microstructure). 1989 8 235-244. 637.

A. W. MacGregor, J. Daussant and M. L. Niku-Paavola. Further purification and characterization of a new amylase found in barley. (Journal of the Science of Food and Agriculture). 1979 30 1071-1076. 422.

A. W. MacGregor, J. E. Morgan and E. A. and MacGregor. The Action of germinated barley alpha-amylases on linear maltodextrins.. (Carbohydrate Research). 1992 227 301-313. 671.

A. W. MacGregor, L. G. Dushnicky, S. W. Schroeder and G. M. Ballance. Changes in barley endosperms during early stages of germination. (Journal of the Institute of Brewing). 1994 100 85-90. 701.

A. W. MacGregor, L. J. Macri, S. L. Bazin and G. W. Sadler. Limit dextrinase inhibitor in barley and malt and its possible role in malting and brewing. (EBC Congress 1995). 1995 185-192. M195.

A. W. MacGregor, L. J. Macri, S. W. Schroeder and S. L. Bazin. Purification and characterisation of limit dextrinase inhibitors from barley. (Journal of Cereal Science). 1994 20 33-41. 713.

A. W. MacGregor, L. J. Macri, S. W. Schroeder and S. L. Bazin. Limit dextrinase from malted barley: extraction, purification, and characterization. (Cereal Chemistry). 1994 71 (6) 610-617. 721.

A. W. MacGregor, P. B. Nicholls and L. Dushnicky. Endosperm degradation in barley kernels that synthesize alpha-amylase in the absence of embryos and exogenous gibberellic acid. (Food Microstructure). 1983 2 13-22. 512.

A. W. MacGregor, R. G. Thompson and W. O. S. Meredith. Alpha-amylase from immature barley: Purification and properties. (Journal of the Institute of Brewing). 1974 80 181-187. 331.

A. W. MacGregor, R. J. Weslake, R. D. Hill and J. E. Morgan. Effect of an alpha-amylase inhibitor from barley kernels on the formation of products during the hydrolysis of amylose and starch granules by alpha-amylase II from malted barley. (Journal of Cereal Science). 1986 4 125-132. 568.

A. W. MacGregor, S. L. Bazin and M. S. Izydorczyk. Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48-72C. (Journal of the Institute of Brewing). 2002 108 (1) 43-47. 823.

A. W. MacGregor, S. L. Bazin, L. J. Macri and J. C. Babb. Modelling the contribution of Alpha-Amylase, Beta-Amylase and limit dextrinase to starch degradation during mashing. (Journal of Cereal Science). 1999 29 161-169. 780.

A. W. Schaafsma, M. E. Savard, R. Clear and J. Dexter. Methods and issues regarding detection of deoxynivalenol, Fusarium-damaged kernels, and Fusarium spp. in commercial grain in Canada. (Canadian Journal of Plant Pathology). 2004 26 (4) 443-452. 859.

B. A. Marchylo. Barley cultivar identification by SDS gradient page analysis of hordein. (Canadian Journal of Plant Science). 1987 67 927-944. 596.

B. A. Marchylo. Identification of Canadian and American wheat cultivars by SDS gradient page analysis of gliadin and glutenin subunits. (Canadian Journal of Plant Science). 1987 67 945-952. 597.

B. A. Marchylo. Practical considerations in the RP-HPLC analysis of cereal and legume proteins. (HPLC: high-performance liquid chromatography of cereal and legume proteins). 1994 15-50. C43.

B. A. Marchylo. The biosafety protocol: potential implications for durum wheat and pasta industries. (Proceedings of the Second International Workshop. Durum Wheat and Pasta Quality: recent achievements and new trends). 2002 93-98. 968.

B. A. Marchylo and A. W. MacGregor. Separation of barley malt alpha-amylase by chromatofocusing. (Cereal Chemistry). 1983 60 (4) 311-314. 510.

B. A. Marchylo and D. E. LaBerge. Barley cultivar identification by electrophoretic analysis of hordein proteins. I. Extraction and separation of hordein proteins and environmental effects on the hordein electrophoregram. (Canadian Journal of Plant Science). 1980 60 1343-1350. 444.

B. A. Marchylo and D. E. LaBerge. Barley cultivar identification by scanning electron microscopic analysis of the rachilla. (Canadian Journal of Plant Science). 1981 61 535-542. 446.

B. A. Marchylo and D. E. LaBerge. Barley cultivar identification by electrophoretic analysis of hordein proteins. II. Catalogue of electrophoregram formulae for Canadian-grown barley cultivars. (Canadian Journal of Plant Science). 1981 61 859-870. 459.

B. A. Marchylo and J. E. Dexter. Wheat gluten - more than just bread! Pasta.. (PBI Bulletin). 1997 (September) 8-9. M215.

B. A. Marchylo and J. E. Dexter. Durum wheat and pasta quality now and into the 21st century. (Cereals '96). 1996 345-352. M243.

B. A. Marchylo and J. E. Kruger. Identification of Canadian barley cultivars by reversed-phase high-performance liquid chromatography. (Cereal Chemistry). 1984 61 (4) 295-301. 537.

B. A. Marchylo and J. E. Kruger. Separation of wheat alpha-amylase isoenzymes by chromatofocusing. (Third International Symposium on Pre-Harvest Sprouting in Cereals). 1983 96-104. 490.

B. A. Marchylo and J. E. Kruger. Degradation of starch granules in maturing wheat and its relationship to alpha-amylase production by the embryo. (Fourth International Symposium on Pre-harvest Sprouting in Cereals). 1987 483-493. 572.

B. A. Marchylo and J. E. Kruger. Assessment of RP-HPLC columns to separate hordein proteins and identify cultivars of barley and barley malt. (Journal of the American Society of Brewing Chemists). 1985 43 (1) 29-35. 554.

B. A. Marchylo and J. E. Kruger. A sensitive automated method for the determination of alpha-amylase in wheat flour. (Cereal Chemistry). 1978 55 (2) 188-196. 382.

B. A. Marchylo and J. E. Kruger. The effect of injection volume on the quantitative analysis of wheat storage proteins by reversed-phase high-performance liquid chromatography. (Cereal Chemistry). 1988 65 (3) 192-198. 606.

B. A. Marchylo and J. E. a. M. Dexter, L.J.. Improving the texture of pasta. (Texture in food: solid foods). 2004 2 475-500. 861.

B. A. Marchylo and V. J. Mellish. Comparison of some electrophoretic techniques for wheat and barley varietal identification. (IV International Symposium on Development and Application of New Technologies for Varietal Identification). 1991 630.

B. A. Marchylo and V. J. Mellish. Identification of Canadian wheat cultivars by SDS gradient PAGE and RP-HPLC analysis of gliadins and glutenins. (Proceedings of the Third International Symposium on the Biochemical Identification of Varieties). 1989 1-10. M153.

B. A. Marchylo, A. W. MacGregor and J. E. Kruger. Quantitative analysis of multiple forms of alpha-amylase produced in germinating cereals. (Fourth International Symposium on Pre-harvest Sprouting in Cereals). 1987 522-533. 571.

B. A. Marchylo, A. W. MacGregor and J. E. Kruger. Production of alpha-amylases in germinating whole and incubating de-embryonated barley kernels. (Journal of the Institute of Brewing). 1985 91 161-165. 544.

B. A. Marchylo, D. W. Hatcher and J. E. Kruger. Identification of wheat cultivars by reversed-phase high-performance liquid chromatography of storage proteins. (Cereal Chemistry). 1988 65 (1) 28-40. 601.

B. A. Marchylo, D. W. Hatcher, J. E. Kruger and J. J. Kirkland. Reversed-phase high-performance liquid chromatographic analysis of wheat proteins using a new, highly stable column. (Cereal Chemistry). 1992 69 (4) 371-378. 670.

B. A. Marchylo, J. E. Dexter, F. R. Clark, C. J.M. and K. R. Preston. Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. (Canadian Journal of Plant Science). 2001 81 611-620. 818.

B. A. Marchylo, J. E. Dexter, J. M. Clarke and N. Ames. Effects of protein content on CWAD quality. (Wheat protein production and marketing). 1998 53-62. M226.

B. A. Marchylo, J. E. Kruger and A. W. MacGregor. Production of multiple forms of alpha-amylase in germinated, incubated, whole, de-embryonated wheat kernels. (Cereal Chemistry). 1984 61 (4) 305-310. 538.

B. A. Marchylo, J. E. Kruger and D. Hatcher. High-performance liquid chromatographic and electrophoretic analysis of hordein during malting for two barley varieties of contrasting malting quality. (Cereal Chemistry). 1986 63 (3) 219-231. 580.

B. A. Marchylo, J. E. Kruger and D. W. Hatcher. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. (Journal of Cereal Science). 1989 9 113-130. 624.

B. A. Marchylo, J. E. Kruger and D. W. Hatcher. Effect of environment on wheat storage proteins as determined by quantitative reversed-phase high-performance liquid chromatography. (Cereal Chemistry). 1990 67 (4) 372-376. 647.

B. A. Marchylo, J. E. Kruger and G. N. Irvine. Alpha-amylase from immature hard red spring wheat. I. Purification and some chemical and physical properties. (Cereal Chemistry). 1976 53 (2) 157-173. 350.

B. A. Marchylo, K. A. Handel and V. J. Mellish. Fast horizontal sodium dodecyl sulfate gradient polyacrylamide gel electrophoresis for rapid wheat cultivar identification and analysis of high molecular weight glutenin subunits. (Cereal Chemistry). 1989 66 (3) 186-192. 627.

B. A. Marchylo, L. J. LaCroix and J. E. Kruger. Alpha-amylase isoenzymes in Canadian wheat cultivars during kernel growth and maturation. (Canadian Journal of Plant Science). 1980 60 433-443. 426.

B. A. Marchylo, L. J. LaCroix and J. E. Kruger. The synthesis of alpha-amylase in specific tissues of the immature wheat kernel. (Cereal Research Communications). 1980 8 (1) 61-68. 421.

B. A. Marchylo, L. J. LaCroix and J. E. Kruger. Alpha-amylase synthesis in wheat kernels as influenced by the seed coat. (Plant Physiology). 1981 67 89-91. 447.

B. A. Marchylo, O. M. Lukow and J. E. Kruger. Quantitative variation in high molecular weight glutenin subunit 7 in some Canadian wheats.. (Journal of Cereal Science). 1992 15 29-37. 658.

B. C. Morgan, J. E. Dexter and K. R. Preston. Relationship of kernel size to flour water absorption for Canada Western Red Spring Wheat. (Cereal Chemistry). 2000 77 (3) 286-292. 794.

B. Frisell and W. F. Geddes. Chart for correcting crude protein to a 13.5% moisture basis. (Cereal Chemistry). 1934 11 (3) 258-259. 3.

B. G. Gomez and M. J. Edney. A high-maltose broth method for studying the effects of amino acids on fermentability. (Journal of the American Society of Brewing Chemists). 2011 69 (3) 127-132. 1040.

B. G. Osborne, T. Fearn and S. G. Stevenson. Near-Infrared Research in Europe. (Near-Infrared Technology in the Agricultural and Food Industries). 1987 (Chapter 9) 185-199. C31.

B. H. Fu, D.; Schlichting, L.. Effects of sprout damage on durum wheat milling and pasta processing quality. (Canadian Journal of Plant Science). 2014 94 (3) 545-553. 1070.

B. I. S. Srivastava. Effect of gibberellic acid on the phosphorus metabolism of germinating barley. (Journal of the Institute of Brewing). 1965 71 (1) 21-25. 226.

B. I. S. Srivastava. Investigation of purine like compounds in immature maize kernels, germinating barley seeds, and yeast. (Archives of Biochemistry and Biophysics). 1963 103 (2) 200-205. 223.

B. I. S. Srivastava. The effect of gibberellic acid on ribonuclease and phytase activity of germinating barley seeds. (Canadian Journal of Botany). 1964 42 1303-1305. 235.

B. I. S. Srivastava. Mechanism of action of gibberellic acid. The effect of gibberellic acid on nitrogen metabolism of germinating barley seeds. (Proceedings of the International Symposium "Physiology, Ecology, and Biochemistry of Germination", Germany). 1967 A VII (c 5) 597-608. 225.

B. I. S. Srivastava. Ether-soluble & ether-insoluble auxins from immature corn kernels. (Plant Physiology). 1963 38 (4) 473-478. 218.

B. I. S. Srivastava. Effect of gibberellic acid on water-soluble macromolecular components of leaves from dwarf-1 mutant of corn (Zea mays L.). (Canadian Journal of Botany). 1964 42 965-968. 234.

B. I. S. Srivastava and W. O. S. Meredith. Mechanism of action of gibberellic acid. Inhibition of alpha-amylase development during germination of barley by chloramphenicol and its reversal by gibberellic acid. (Canadian Journal of Botany). 1962 40 1257-1265. 210.

B. I. S. Srivastava and W. O. S. Meredith. The effect of gibberellic acid and N-ethylmaleimide on amylase activity, ascorbic acid, and glutathione in germinating barley seeds. (Canadian Journal of Botany). 1964 42 507-513. 230.

B. I. S. Srivastava and W. O. S. Meredith. The relation between alpha-amylase activity and nucleic acid content of barley grain. (Journal of the Institute of Brewing). 1966 72 163-166. 251.

B. I. S. Srivastava and W. O. S. Meredith. Growth regulators in barley. (Proceedings of the American Society of Brewing Chemists). 1962 112-118. 217.

B. J. Siemens and J. K. Daun. Determination of the fatty acid composition of canola, flax, and solin by near-infrared spectroscopy. (JAOCS). 2005 82 (3) 153-157. 890.

B. L. Dronzek, J. E. Dexter and R. R. Matsuo. A scanning electron microscopy study of wheat gluten. (Canadian Institute of Food Science and Technology Journal). 1980 13 (4) 162-166. 441.

B. M. Craig, T. M. Mallard, R. E. Wight, G. N. Irvine and J. R. Reynolds. Symposium: Rapeseed marketing and breeding. Influence of genetics, environment and admixtures on low erucic acid rapeseed in Canada. (Journal of the American Oil Chemists' Society). 1973 50 (10) 395-399. 328.

B. N. Smallman. Relation of insect damage to thiamine content of biscuits. (Journal of Economic Entomology). 1945 38 (1) 106-110. 76.

B. N. Smallman and T. R. Aitken. Susceptibility of biscuits to insect damage. (Cereal Chemistry). 1944 21 (6) 499-510. 70.

B. Siemens and J. Daun. Contribution of dockage (admixture) to the chlorophyll content of Canadian canola exports. (GCIRC Bulletin). 2005 (22) . 889.

B. Timlick, N. Holliday, K. Wittenberg, D. Corrigan and J. Borsa.. Gamma irradiation for control of Hessian fly and mold spoilage in feed hay. (Proceedings of the Manitoba Agri-Forum). 1993 116-120. 987.

C. A. McCartney, R. Scarth and P. B. E. a. D. McVetty, J.K.. Genotypic and environmental effects on saturated fatty acid concentration of canola grown in Manitoba. (Canadian Journal of Plant Science). 2004 84 (3) 749-756. 865.

C. C. Lee and R. Tkachuk. A note on self-diffusion in dough containing Br82-labeled bromate. (Cereal Chemistry). 1961 38 (2) 194-197. 190.

C. C. Tsen. Changes in flour proteins during dough mixing. (Cereal Chemistry). 1967 44 (3) 308-317. 264.

C. C. Tsen. The improving mechanism of ascorbic acid. (Cereal Chemistry). 1965 42 (1) 86-97. 240.

C. C. Tsen. A note on effects of pH on sulfhydryl groups and rheological properties of dough and its implication with the sulfhydryl-disulfide interchange. (Cereal Chemistry). 1966 43 (4) 456-460. 256.

C. C. Tsen. Effects of sulfhydryl-blocking agents and flour improvers on gassing power, yeast activity, and some flour enzyme systems. (Cereal Chemistry). 1966 43 (5) 486-495. 257.

C. C. Tsen. Ascorbic acid as a flour improver. (Bakers Digest). 1964 38 (5) 44-47. M055.

C. C. Tsen. The reaction mechanism of azodicarbonamide in dough. (Cereal Chemistry). 1963 40 (6) 638-647. 222.

C. C. Tsen. An improved spectrophotometric method for the determination of tocopherols using 4,7-diphenyl-1,10-phenanthroline. (Analytical Chemistry). 1961 33 (7) 849-851. 195.

C. C. Tsen. Comparative study on reactions of iodate, azodicarbonamide, and acetone peroxides in simple chemical systems and in dough. (Cereal Chemistry). 1964 41 (1) 22-31. 227.

C. C. Tsen and C. J. Dempster. Communication to the editor. Changes in sulfhydryl groups of flour during storage. (Cereal Chemistry). 1963 40 (5) 586-589. M053.

C. C. Tsen and I. Hlynka. Flour lipids and oxidation of sulfhydryl groups in dough. (Cereal Chemistry). 1963 40 (2) 145-153. 214.

C. C. Tsen and I. Hlynka. Flour improvers: their effects, applications and chemical actions. (Bakers Digest). 1967 58-63. M072.

C. C. Tsen and I. Hlynka. The role of lipids in oxydation of doughs. (Cereal Chemistry). 1962 39 (3) 209-219. 208.

C. C. Tsen and J. A. Anderson. Determination of sulfhydryl and disulfide groups in flour and their relation to wheat quality. (Cereal Chemistry). 1963 40 (4) 314-323. 220.

C. C. Tsen and W. Bushuk. Reactive and total sulfhydryl and disulfide contents of flours of different mixing properties. (Cereal Chemistry). 1968 45 (1) 58-62. 268.

C. C. Tsen and W. Bushuk. Changes in sulfhydryl and disulfide contents of doughs during mixing under various conditions. (Cereal Chemistry). 1963 40 (4) 399-408. 221.

C. C. Tsen, I. Levi and I. Hlynka. A rapid method for the extraction of lipids from wheat products. (Cereal Chemistry). 1962 39 (3) 195-203. 207.

C. Cardona, G. Hariri, E.-H. F. Jaby and A. a. W. Rashwani, P.C.. Infestation of wheat by Suni Bug (Eurygaster Spp.) in Syria. (Rachis). 1983 2 3-5. M217.

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G. M. Ballance, W. O. S. Meredith and D. E. LaBerge. Distribution and development of endo-beta-glucanase activities in barley tissues during germination. (Canadian Journal of Plant Science). 1976 56 459-466. 353.

G. N. Irvine. Starch damage in milling wheats of different hardness. (Proceedings of the 5th World Cereal and Bread Congress, GDR. Part 3). 1970 107-111. 289.

G. N. Irvine. Probleme in der versuchsmullerei: Die zusammenhange zwischen ausmahlungsgrad und backmethoden. (Getreide und Mehl). 1968 18 50-52. M069.

G. N. Irvine. Effect of temperature on the kinetics of the lipoxidase system of wheat. (Cereal Chemistry). 1959 36 (2) 146-156. 170.

G. N. Irvine. Uber die Mahleigenschaften von kanadischen Durumweizen. (Getreide und Mehl). 1964 14 (4) 37-39. 233.

G. N. Irvine. Durum wheat:fifty years of progress. (Cereal Science Today). 1965 10 (6) 328-332, 359. M058.

G. N. Irvine. Wheat and its quality. (Proceedings of the Canadian Centennial Symposium on Wheat, Saskatoon). 1967 233-247. M067.

G. N. Irvine. Milling and baking quality. (Proceedings of the Symposium on "Bread"). 1974 115-126. M099.

G. N. Irvine. Some effects of semolina lipoxidase activity on macaroni quality. (The Journal of the American Oil Chemists' Society). 1955 32 (11) 558-561. 145.

G. N. Irvine. Maintaining the quality of Canadian wheat. (Ceres: Journal of the Home-Grown Cereals Authority). 1968 3 3-6. M078.

G. N. Irvine. Fifteen years of rapeseed quality surveys. (Proceedings of the International Conference on the Science, Technology and Marketing of Rapeseed aand Rapeseed Products). 1970 133-148. M094.

G. N. Irvine. Experimental determination of milling quality in North America. (Getreide, Mehl und Brot). 1974 28 221-223. M098.

G. N. Irvine. Rheologische studien an durum-mahlprodukten. (Rheological studies of durum semolinas.). (Getreide und Mehl). 1962 12 (1) 3-6. 205.

G. N. Irvine. Technological advances in the milling and baking industries and their effect upon markets for Canadian wheat. (Canadian Agriculture in the Seventies, Wheat, Feed Grains and Oilseeds). 1970 (Appendix B) 137-145. M092.

G. N. Irvine and C. A. Winkler. Factors affecting the color of macaroni. II. Kinetic studies of pigment destruction during mixing. (Cereal Chemistry). 1950 27 (3) 205-218. 104.

G. N. Irvine and C. A. Winkler. A note on the apparent reversal of the oxidation of carotenoid pigments during mixing of macaroni doughs in 40% alcohol. (Cereal Chemistry). 1951 28 (2) 158-160. 110.

G. N. Irvine and C. J. Marek. Untersuchungen mit dem maturographen und dem ofentriebgerat. (Studies with the maturograph and oven rise recorder.). (Brot und Geback). 1964 18 (10) 193-197. 231.

G. N. Irvine and J. A. Anderson. Note on the lipoxidase activity of various North American wheats. (Cereal Chemistry). 1953 30 (3) 255-257. 122.

G. N. Irvine and J. A. Anderson. The inhibition of wheat lipoxidase by cyanide. (Cereal Chemistry). 1955 32 (2) 140-143. 141.

G. N. Irvine and J. A. Anderson. Kinetic studies of the lipoxidase system of wheat. (Cereal Chemistry). 1953 30 (3) 247-255. 121.

G. N. Irvine and J. A. Anderson. Factors affecting the color of macaroni. IV. Semolina particle size. (Cereal Chemistry). 1952 29 (1) 65-70. 114.

G. N. Irvine and J. A. Anderson. Some technical factors in the production and marketing of Canadian wheat. (The Canadian Journal of Economics and Political Science). 1959 25 (4) 439-449. M041.

G. N. Irvine and J. A. Anderson. Changing varietal patterns in Canadian durum exports. (Proceedings of the Third International Bread Congress, Hamburg). 1955 229-230. 151.

G. N. Irvine and J. A. Anderson. Effect of lipoxidase activity on the macaroni making quality of durum wheats. (Proceedings of the Third International Bread Congress, Hamburg). 1955 230-233. 152.

G. N. Irvine and J. A. Anderson. Variation in principal quality factors of durum wheats with a quality prediction test for wheat or semolina. (Cereal Chemistry). 1953 30 (4) 334-342. 127.

G. N. Irvine and J. A. Anderson. Communication to the editor. An improved wheat prediction test for macaroni quality. (Cereal Chemistry). 1955 32 (1) 88. 143.

G. N. Irvine and J. A. Anderson. Air bubbles in macaroni doughs. (Cereal Chemistry). 1951 28 (3) 240-243. 109.

G. N. Irvine and J. A. Anderson. Factors affecting the color of macaroni. I. Fractionation of the xanthophyll pigments of durum wheats. (Cereal Chemistry). 1949 26 (6) 507-512. 101.

G. N. Irvine and J. A. Anderson. A note on the determination of brightness in flour. (Transactions, American Association of Cereal Chemists). 1952 10 (1) 59-60. 116.

G. N. Irvine and M. E. McMullen. The "remix" baking test. (Cereal Chemistry). 1960 37 (5) 603-613. 184.

G. N. Irvine, C. A. Winkler and J. A. Anderson. Factors affecting the color of macaroni. III. Varietal differences in the rate of pigment destruction during mixing. (Cereal Chemistry). 1950 27 (5) 367-374. 106.

G. N. Irvine, J. W. Bradley and G. C. Martin. A farinograph technique for macaroni doughs. (Cereal Chemistry). 1961 38 (2) 153-164. 193.

G. N. Irvine, J. W. Bradley and H. C. Black. Communication to the editor. Improvement of semolina quality through steam-treatment of durum wheat. (Cereal Chemistry). 1967 44 (2) 230-231. 262.

G. N. Irvine, M. Golubchuk and J. A. Anderson. The carotenoid pigments of the uredospores of rust fungi. (Canadian Journal of Agricultural Science). 1954 34 234-239. 132.

G. N. Irvine, W. Bushuk and J. A. Anderson. Kinetic studies of the catalase system of wheat. (Cereal Chemistry). 1954 31 (3) 256-266. 131.

G. N. Irvine, W. Bushuk and J. A. Anderson. Note on the catalase activity of North American wheats. (Cereal Chemistry). 1954 31 (3) 267-270. 133.

G. Paulley and K. Preston. Pain au Levain. (Bio-bulle). 2001 ( 32, August) . M272.

G. Paulley, D. Vazquez, E. Lysenko and K. R. Preston. Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour. (Canadian Journal of Plant Science). 2004 84 (4) 949-954. 863.

G. S. Bains and G. N. Irvine. Studies on the quality of some improved varieties of Indian wheats. (Journal of the Science of Food and Agriculture). 1965 16 526-535. 247.

G. S. Bains and G. N. Irvine. The quality of Canadian amber durum wheat grades and the role of a pentosan-rich fraction in macaroni dough quality. (Journal of the Science of Food and Agriculture). 1965 16 233-240. 244.

G. S. Chauhan, N. A. M. Eskin and Tkachuk. Nutrients and antinutrients in Quinoa seed. (Cereal Chemistry). 1992 69 (1) 85-88. 668.

G. Sarwar, D. A. Christensen, A. J. Finlayson, M. Friedman, L. R. Hackler, S. L. MacKenzie, P. L. Pellett and R. Tkachuk. Inter- and intra-laboratory variation in amino acid analysis of food proteins. (Journal of Food Science). 1983 48 526-531. 511.

G. Venora, O. Grillo, M. A. Shahin and S. J. Symons. Identification of Sicilian landraces and Canadian cultivars of lentil using an image analysis system. (Food Research International). 2007 40 (1) 161-166. 954.

H. C. Black. The GRL pilot mill. (Association of Operative Millers-Bulletin). 1980 3834-3837. M121.

H. C. Black. Laboratory purifier for durum semolina. (Cereal Science Today). 1966 11 (12) 533-534, 542. M063.

H. C. Black and P. C. Williams. A laboratory air-classifier. (Cereal Science Today). 1969 14 (11) 358-365. 283.

H. C. Black and W. Bushuk. Modification of the Buhler laboratory mill for milling semolina. (Cereal Science Today). 1967 12 (4) 164-167. M065.

H. C. Black and W. Bushuk. A laboratory flour agglomerator. (Cereal Science Today). 1966 11 (12) 517, 518, 528. M064.

H. C. Black, F. H. Hsieh, D. G. Martin and K. H. Tipples. Two Grain Research Laboratory research mills and a comparison with the Allis-Chalmers mill. (Cereal Chemistry). 1980 57 (6) 402-406. 443.

H. C. Black, F. H. Hsieh, K. H. Tipples and G. N. Irvine. The GRL sifter for laboratory flour milling. (Cereal Foods World). 1980 25 (12) 757-760. 450.

H. C. Black, K. R. Preston and J. E. Dexter. Modifications to the Buhler laboratory mill to produce a flour comparable in yield and quality to the Allis-Chalmers laboratory mill. (Canadian Institute of Food Science and Technology Journal). 1983 16 (3) 191-195. 508.

H. C. Black, K. R. Preston and K. H. Tipples. The GRL pilot mill. I. Flour yields and analytical properties of flour streams milled from Canadian red spring wheats. (Canadian Institute of Food Science and Technology Journal). 1981 14 (4) 315-320. 470.

H. C. Black, M. H. Fisher and G. N. Irvine. Laboratory milling. I. A small-scale bran finisher. (Cereal Chemistry). 1961 38 (1) 97-101. 189.

H. D. Sapirstein and J. E. Kruger. Rapid objective prediction of sprout damage in wheat by digital image analysis of transilluminated kernels. (Seventh International Symposium on Pre-Harvest Sprouting in Cereals). 1995 71-77. 738.

H. D. Sapirstein, P. David, K. R. Preston and J. E. Dexter. Durum wheat breadmaking quality: effects of gluten strength, protein composition, semolina particle size and fermentation time. (Journal of Cereal Science). 2007 45 (2) 150-161. 944.

H. E. Rasmussen and J. A. Anderson. Fermentation cabinet for 100-gram doughs. (Cereal Chemistry). 1948 25 (5) 337-345. 95.

H. E. Rasmussen and J. A. Anderson. A simple electrical meter for estimating the moisture content of grain. (Canadian Journal of Research, F.). 1949 27 249-252. 97.

H. G. Muller and I. Hlynka. Brabender extensigraph techniques. (Cereal Science Today). 1964 9 (10) 422-426, 430. M056.

H. G. Muller, I. Hlynka and F. D. Kuzina. Effects of some organic solvents on extensigraph characteristics of dough. (Cereal Chemistry). 1965 42 (3) 303-314. 242.

H. Johannson and W. F. Geddes. Nomograms for calculating absorption of flour and semolina. (Cereal Chemistry). 1939 16 (4) 455-459. 42.

H. Matsumoto and I. Hlynka. Some aspects of the sulfhydryl-disulfide system in flour and dough. (Cereal Chemistry). 1959 36 (6) 513-521. 176.

H. Matsumoto, I. Oshima and I. Hlynka. Effect of bisulfite and acetaldehyde on the disulfide linkage in wheat protein. (Cereal Chemistry). 1960 37 (6) 710-720. 185.

H. Matsumoto, J. Nishiyama and I. Hlynka. Internal pressure in yeasted dough. (Cereal Chemistry). 1971 48 (6) 669-676. 306.

H. Matsumoto, J. Nishiyama and I. Hlynka. Internal pressure in yeasted dough II.. (Cereal Chemistry). 1973 50 363-371. 324.

H.-H. Mundel, H. C. Huang, L. D. Burch and F. Kiehn. Saffire Safflower. (Canadian Journal of Plant Science). 1985 65 1079-1081. 783.

H.-O. Kim and P. C. Williams. Determination of starch and energy in feed grains by near-infrared reflectance spectroscopy. (Journal of Agricultural and Food Chemistry). 1990 38 (3) 682-688. 642.

I. Hlynka. Brabender award address. "Reminiscences of a rheologist". (Cereal Science Today). 1966 11 (7) 295-298, 315. M059.

I. Hlynka. Some observations on the 'Research' extensometer. (Journal of the Science of Food and Agriculture). 1955 6 (12) 763-767. 144.

I. Hlynka. Intercomparison of farinograph absorption obtained with different instruments and bowls. (Cereal Chemistry). 1960 37 (1) 67-70. 179.

I. Hlynka. Dough mobility and absorption. (Cereal Chemistry). 1959 36 (4) 378-385. 174.

I. Hlynka. Dough structure: its basis and implication. (Bakers Digest). 1962 36 44-47. M049.

I. Hlynka. Some rheological aspects of yeast-leavened dough. (Bakers Digest). 1972 46 (2) 44-45. M095.

I. Hlynka. A survey of intermolecular forces in relation to dough properties. (Symposium on Proteins, 25th Anniversary of the Associate Committee on Grain Research, Saskatoon). 1952 17-25. M012.

I. Hlynka. The effect of complexing agents on the bromate reaction in dough. (Cereal Chemistry). 1957 34 (1) 1-15. 157.

I. Hlynka. Application of physics to studies of breadmaking quality of wheat. (Proceedings of the First Symposium on Food Physics). 1956 99-112. 156.

I. Hlynka. Some practical aspects of dough rheology. (Brot und Geback). 1967 21 195-198. M068.

I. Hlynka. Structural relaxation in dough. (Bakers Digest). 1955 29 (2) 27-30. M026.

I. Hlynka. Rheological properties of dough and their significance in the breakmaking process. (Bakers Digest). 1970 44 (2) 40-41, 44-46, 57. M087.

I. Hlynka. Fortschritte auf dem gebiet der teig-rheologie (Lines of progress in dough rheology). (Brot und Geback). 1967 21 (7) 125-130. M073.

I. Hlynka. Physical properties of dough. (Wallerstein Laboratories Communications). 1957 20 (70) 217-232. M036.

I. Hlynka. Amylograph mobility and liquefaction number. (Cereal Science Today). 1968 13 (6) 245,254. M077.

I. Hlynka. A short method for structural relaxation in dough. (Cereal Chemistry). 1957 34 (2) 117-125. 158.

I. Hlynka. Some experiments on the development of a continuous system in heavy batters or thin doughs. (Cereal Chemistry). 1964 41 (4) 243-251. 236.

I. Hlynka. Influence of temperature, speed of mixing, and salt on some rheological properties of dough in the farinograph. (Cereal Chemistry). 1962 39 (4) 286-303. 209.

I. Hlynka. Effect of bisulfite, acetaldehyde, and similar reagents on the physical properties of dough and gluten. (Cereal Chemistry). 1949 26 (4) 307-316. 96.

I. Hlynka and A. D. Robinson. Moisture and its measurement. (Chapter 1 in: Storage of Cereal Grains and Their Products. AACC Monograph Series). 1954 11 1-45. M014.

I. Hlynka and E. J. Bass. Reaction of dough and gluten with glucose. (Cereal Chemistry). 1949 26 (6) 513-518. 99.

I. Hlynka and F. W. Barth. Chopin alveograph studies. II. Structural relaxation in dough. (Cereal Chemistry). 1955 32 (6) 472-480. 150.

I. Hlynka and F. W. Barth. Chopin alveograph studies. I. Dough resistance at constant sample deformation. (Cereal Chemistry). 1955 32 (6) 463-471. 149.

I. Hlynka and J. A. Anderson. Further studies on the reaction of wheat proteins with reducing carbohydrates. (Cereal Chemistry). 1951 28 (2) 136-144. 111.

I. Hlynka and J. A. Anderson. Recent advances in dough rheology. (Proceedings of the Second International Congress on Rheology). 1953 297-302. 126.

I. Hlynka and J. A. Anderson. Relaxation of tension in stretched dough. (Canadian Journal of Technology). 1952 30 198-210. 119.

I. Hlynka and J. A. Anderson. Laboratory dough mixer with an air-tight bowl. (Cereal Chemistry). 1955 32 (1) 83-87. 138.

I. Hlynka and J. A. Anderson. Lines of attack on dough chemistry. (Agricultural and Food Chemistry). 1957 5 (1) 56-59. M034.

I. Hlynka and R. R. Matsuo. Measurement of the improver response in dough. (Cereal Chemistry). 1960 37 (6) 721-727. 188.

I. Hlynka and R. R. Matsuo. Quantitative relation between structural relaxation and bromate in dough. (Cereal Chemistry). 1959 36 (3) 312-317. 172.

I. Hlynka and V. Martens. A precise gassing power unit. (Transactions, American Association of Cereal Chemists). 1955 13 (2) 147-151. 147.

I. Hlynka and W. Bushuk. The weight per bushel. (Cereal Science Today). 1959 4 (8) 239-240. M040.

I. Hlynka and W. G. Chanin. Effect of pH on bromated and unbromated doughs. (Cereal Chemistry). 1957 34 (5) 371-378. 163.

I. Hlynka, F. D. Kuzina and W. C. Shuey. Conversion of constant-flour farinograph absorption to constant-dough basis. (Cereal Chemistry). 1961 38 (4) 386-390. 198.

I. Hlynka, P. R. Templin and J. A. Anderson. Decomposition of bromate in dough. (Cereal Chemistry). 1953 30 (5) 391-403. 128.

I. Hlynka, V. Martens and J. A. Anderson. A comparative study of ten electrical meters for determining moisture content of wheat. (Canadian Journal of Research, F.). 1949 27 382-397. 98.

I. Levi and C. J. Dempster. A filtration technique in the analysis for crude fiber. (Cereal Science Today). 1962 7 (6) 212. M048.

I. Levi and J. A. Anderson. Variations in protein contents of plants, heads, spikelets, and individual kernels, of wheat. (Canadian Journal of Research, F.). 1950 28 71-81. 103.

I. Levi and T. W. Nowicki. Fritted disc funnels and tapered stainless steel tubes and stoppers for use in pesticide residue analysis. (Bulletin of Environmental Contamination & Toxicology). 1973 9 (1) 20-23. 317.

I. Levi and T. W. Nowicki. Interfering GLC peaks from materials and chemicals in pesticide residue analysis. (Bulletin of Environmental Contamination & Toxicology). 1972 7 (4) 193-199. 307.

I. Levi and T. W. Nowicki. Spurious GLC peaks in cereal grains stored in cloth bags. (Bulletin of Environmental Contamination & Toxicology). 1972 7 (2/3) 133-136. 301.

I. Levi and T. W. Nowicki. Rapid screening method for simultaneous determination of organochlorine and organophosphate pesticide residues in wheat by gas-liquid chromatography. (Journal of the Association of Official Analytical Chemists). 1974 57 (4) 924-929. 335.

I. Levi, P. B. Mazur and T. W. Nowicki. Rapid screening method for the determination of organochlorine pesticide residues in wheat by electron capture gas chromatography. (Journal of the Association of Official Analytical Chemists). 1972 55 (4) 794-799. 316.

J. A. Anderson. Canadian research on malting barley. Part I. (Wallerstein Laboratories Communications). 1945 8 (23) 5-22. 67.

J. A. Anderson. The relationship of moisture to the storage of grains. (N.R.C. of American Symposium on Moisture Relationships Affecting Wheat and Its Milled Products). 1954 M021.

J. A. Anderson. The problem of tough and damp grain. (A Series of Five Radio Talks to Producers). 1954 M023.

J. A. Anderson. Notes on reviewing. (Transactions, American Association of Cereal Chemists). 1948 6 (1) 23-26. M003.

J. A. Anderson. Factors related to the protein content of malting barley. (Wallerstein Laboratories Communications). 1945 179-191. 72.

J. A. Anderson. Practical problems and applied research. (Cereal Science Today). 1958 3 (7) 175-178. M039.

J. A. Anderson. Report of the National Check Sample committee. (Transactions, American Association of Cereal Chemists). 1947 5 (2) 178-185. M001.

J. A. Anderson. Maintenance of quality in Canadian grains. (Proceedings of the Belgium-Netherlands Association for Study of Cereals). 1960 M044.

J. A. Anderson. Grain research: contrasts and concepts. (Cereal Chemistry). 1957 34 (6) 21-37. M037.

J. A. Anderson. Notes on writing sentences. (80th Annual Report of the Entomological Society of Ontario). 1950 1-3. M010.

J. A. Anderson. Viewpoint on research. (Transactions, American Association of Cereal Chemists). 1953 11 (2) 89-99. M018.

J. A. Anderson. The preparation of illustrations and tables. (Transactions, American Association of Cereal Chemists). 1945 3 (2) 74-104. 74.

J. A. Anderson. Profile of Northrop's views on scientific methodology. (Chemistry in Canada). 1950 2 179-183. M009.

J. A. Anderson. Bromate reaction in dough. (Proceedings of the Royal Australian Chemical Institute). 1961 28 (7) 283-296. M045.

J. A. Anderson. Canadian research on malting barley. Part II. The relations between certain barley and malt properties. (The Empire Journal of Experimental Agriculture). 1945 13 (49) 1-10. 67.

J. A. Anderson. Maintenance of quality in Canadian cereals through laboratory control. (Proceedings of the Seventh Pacific Science Congress, N.Z.). 1949 135-139. M006.

J. A. Anderson. Cereals and their products. (A History of Chemistry in Canada). 1949 245-252. M005.

J. A. Anderson. On defining malting quality in barley. (Proceedings VII Eme Congress International des Industries Agricoles, Paris, France, 1948). 1948 M004.

J. A. Anderson. The role of statistics in technical papers. (Transactions, American Association of Cereal Chemists). 1945 3 (2) 69-73. 73.

J. A. Anderson and G. N. Irvine. Zur beurteilung der backfahigkeit von qualitatsweizen. (Getreide und Mehl). 1962 12 (9) 97-100. M052.

J. A. Anderson and G. N. Irvine. On assessing the baking quality of strong wheats. (Report of the International Association of Cereal Chemistry). 1960 4 18-25. M042.

J. A. Anderson and M. W. Thistle. On writing scientific papers. (Canadian Journal of Research). 1947 Bulletin No. 1691 1-28. M002.

J. A. Anderson and R. L. Cunningham. Micro tests of alimentary pastes. III. The differential response of varieties to processing methods. (Canadian Journal of Research, C.). 1943 21 265-275. 58.

J. A. Anderson and T. R. Aitken. Canada's Grain Research Laboratory. (Cereal Science Today). 1957 2 (5) 106-111. M035.

J. A. Anderson and V. G. Martin. Probe for sampling deep grain bins. (Bulletin). 1943 3 1-12. 53.

J. A. Anderson and W. J. Eva. Starch content of western Canadian wheat. II. Its estimation from protein content, and some estimated data. (Canadian Journal of Research, C.). 1943 21 323-331. 61.

J. A. Anderson and W. J. Eva. Variations in the protein content of western Canadian wheat 1927-1938. A study based on twelve annual protein surveys. (Board of Grain Commissioners for Canada, Grain Research Laboratory Bulletin). 1943 4 1-139. 56.

J. A. Anderson and W. J. Eva. The protein content of corresponding grades of wheat drawn from the northern and southern portions of western Canada. (Canadian Journal of Research, C.). 1943 21 276-288. 59.

J. A. Anderson and W. O. S. Meredith. The pattern of Canadian research on malting barley. (Proceedings of the Royal Australian Chemical Institute, 1961 Annual Meeting of the Cereal Chemistry Group). 1962 M050.

J. A. Anderson, J. D. Babbitt and W. O. S. Meredith. The effect of temperature differential on the moisture content of stored wheat. (Canadian Journal of Research, C.). 1943 21 297-306. 60.

J. A. Anderson, K. W. Neatby and I. Levi. A preharvest survey of the protein content of western Canadian wheat of the 1943 crop. (Cereal Chemistry). 1944 21 (4) 283-295. 65.

J. A. Anderson, R. K. Larmour and J. H. Hulse. Storage trial of flour and farina. (Proceedings of the Scandinavian Association of Cereal Chemistry). 1960 144-147. M043.

J. A. Anderson, W. O. S. Meredith and H. R. Sallans. Malting quality of Canadian barleys. IV. A summary of information of special interest to plant breeders. (Scientific Agriculture). 1943 23 (5) 297-314. 54.

J. A. Anderson, W. O. S. Meredith, W. J. Eva and A. C. Heise. Oil seeds in western Canadian grain screenings. (Canadian Journal of Research, F.). 1944 22 19-27. 57.

J. A. Panford. Analysis of oilseeds for protein and oil by near-infrared reflectance spectroscopy. (Methods for Protein Analysis (AOAC), Chapter One). 1989 1-12. 633.

J. A. Panford and J. M. deMan. Determination of oil content of seeds by NIR: Influence of fatty acid composition on wavelength selection. (Journal of the American Oil Chemists' Society). 1990 67 (8) 473-482. 649.

J. A. Panford, P. C. Williams and J. M. deMan. Analysis of oilseeds for protein, oil, fiber and moisture by near-infrared reflectance spectroscopy. (Journal of the American Oil Chemists' Society). 1988 65 (10) 1627-1634. 608.

J. B. Kletke, M. S. Izydorczyk and J. E. Dexter. Optimization of Hull-less Barley Roller Milling to Produce Fractions Suitable as Functional Food Ingredients. (International Miller, 1st Quarter). 2009 29-35. 1018.

J. B.-B. Gilbert, A.; Guerrieri, A.; Clear, R.; Patrick, S. Slusarenko, K.; Wolfe, C.. Ratio of 3-ADON and 15-ADON isolates of Fusarium graminearum recovered from wheat kernels in Manitoba from 2009-2012. (Canadian Journal of Plant Pathology). 2014 36 (1) 54-63. 1075.

J. C. Babb, C. J. Dempster and R. J. Wallis. Prediction of the moisture content of eastern Canadian corn using measurements of capacitance and test weight. (Canadian Journal of Plant Science). 1989 69 109-119. 622.

J. C. Babb, M. L. Khandekar and E. R. Garnett. An analysis of PNA indices for forecasting summer weather over the Canadian prairies with implications for wheat yield and protein. (Proceedings of the Long-Range Weather and Crop Forecasting Work Group Meeting III.). 1997 31-36. M229.

J. C. Babb, M. L. Khandekar and E. R. Garnett. Climatic teleconnections and early prediction of Canadian Red Spring Wheat yields. (Proceedings of the Second Long-Range Weather and Crop Forecasting Working Group Meeting, Winnipeg, Manitoba, March 21-23, 1995). 1995 41-44. M196.

J. C. Young, R. G. Fulcher, J. H. Hayhoe, P. M. Scott and J. E. Dexter. Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats. (Journal of Agricultural and Food Chemistry). 1984 32 (3) 659-664. 529.

J. D. Chen, G. R. Grant, W. A. Boivin, M. T. Heinrich, A. H. Kerr and R. Tkachuk. Background radioactivity levels in Canadian grains and oil seeds. (Journal of radioanalytical and nuclear chemistry). 1995 194 (2) 359-369. M220.

J. Daun and R. Thomas. Fat content of oilseeds used as foods is dependent on the method. (Journal of the Analytical Oil Chemists Society). 2005 82 (10) 767-769. 909.

J. Daussant and A. W. MacGregor. Evolution des beta-amylases d'orge au cours des premiers jours de la germination aspects qualitatifs et quantitatifs. (European Brewery Convention, Proceedings of the 17th Congress, Berlin (West)). 1979 663-675. 423.

J. Daussant and A. W. MacGregor. Combined immunoabsorption and isoelectric focusing of barley and malt amylases in polyacrylamide gel. (Analytical Biochemistry). 1979 93 261-266. 399.

J. Daussant, C. Mayer and A. W. MacGregor. Immunochemical characterization of the debranching enzyme of barley and malt. (Eurpoean Brewery Convention. Proceedings of the 21st Congress. Madrid 1987). 1987 21st 305-312. M219.

J. Dexter and E. Payeras. Not by bread alone. (World Grain). 1999 17 (8) 20-25. M255.

J. E. Dexter. Development of quality durum wheat varieties in Canada. (Rachis). 1984 3 (2) 23-28. M136.

J. E. Dexter. Making the grades: the implications of frequently encountered wheat grading factors. (Forum on stored grain products). 1997 12 (2) 1,8-9. M227.

J. E. Dexter. Praktyczne wykorzystanie badan przy przemiale pszenicy - (cz. 2). (Optymalizacia procesu przemialowego : pegulacja mlewnikow) = Practical applications of milling research - (pt. 2). (Optimization of the milling process : regulation of roller mills). (Zbozowo Mlynarski). 1997 41 (2) 16-19. M211.

J. E. Dexter. Obluskiwanie ziarna pszenicy przed przemialem (debranning) - sposobem poprawy efektow pracy mlyna (Debranning of wheat for improved milling performance).. (Zbozowo Mlynarski). 1998 42 (2) 42-45. M228.

J. E. Dexter. Roller milling operations. (Encyclopaedia of food science, food technology and nutrition). 1993 1917-1922. C53.

J. E. Dexter. Praktyczne wykorzystanie badan przy przemiale pszenicy (czesc 1). (Zbozowo Mlynarski). 1997 41 (1) 41-44. M210.

J. E. Dexter. Wheat Quality Control in Canada. (Ble' 2000...Enjeux et Strategies). 2000 277-291. M258.

J. E. Dexter. Pasta. (Progress in Biotechnology 23: industrial proteins in perspective). 2003 112-114. 965.

J. E. Dexter. AACC - the link to advances in grain technology. (Advances in Cereal Science and Technology). 2004 410 - 414. 901.

J. E. Dexter. A Canadian look at wheat quality: an overview. (Advances in Cereal Science and Technology). 2004 72-78. 900.

J. E. Dexter. Grain, paste products: pasta and asian noodles. (Food Processing: principles and applications). 2004 249-271. 860.

J. E. Dexter. A history of durum wheat breeding in Canada and summaries of recent research by the Canadian Grain Commission on factors associated with durum wheat processing.. (Proceedings, Pavan Group 60th Anniversary Congress). 2006 CD. 977.

J. E. Dexter and A. K. Sarkar. Roller Milling Operations. (Encyclopaedia of Food Sciences and Nutrition). 2003 4 2535-2543. C78.

J. E. Dexter and A. K. Sarkar. Dry Milling. (Encyclopedia of Grain Science). 2004 363-374. 869.

J. E. Dexter and B. A. Marchylo. Recent trends in durum wheat milling and pasta processing: impact on durum wheat quality requirements. (Proceedings of the International Workshop of Durum Wheat, Semolina and Pasta Quality: Recent Achievements and New Trends. Montpellier, France. November 27, 2000). 2000 77-101. M262.

J. E. Dexter and B. A. Marchylo. Risposte canadesi alle esigenze di qualita di grano duro da parte dei pastifici tendenze passate, presenti e future. (The durum wheat quality requirements of an evolving processing industry: past, present and future trends.). (Tecnica Molitoria). 1997 48 (9) 995-1015. M225.

J. E. Dexter and D. G. Martin. The effects of wheat moisture content and reduction roll temperature and differential on the milling propertities of Canadian hard red spring wheat. (Association of Operative Millers - Bulletin). 2002 (July) 7807-7814. M286.

J. E. Dexter and D. G. Martin. The effect of prebreak conditions on the milling performance of some Canadian wheats. (Journal of Cereal Science). 1986 4 157-169. 566.

J. E. Dexter and D. G. Martin. L'influence de la teneur en protTines sur le comportement en monture de blT CWRS. (Industries des CTrTales). 1994 86 3-11. M185.

J. E. Dexter and D. G. Martin. RTduction sur cylindres lisses de finots (farina) obtenus a partir d'un blT CWRS: effets de la teneur eneau et des condition de rTduction sur la composition en grosseur, l'Tduction et l'endommagement de l'amidon. (Industries des CTrTales). 1993 84 43-50. M184.

J. E. Dexter and G. C. Worden. Trends in demand for wheat. (Third International Wheat Quality Conference). 2005 309 - 321. 905.

J. E. Dexter and K. H. Tipples. Wheat milling at the Grain Research Laboratory, Part One, Objectives and the reliability of test results. (Milling Flour and Feed). 1987 180 (6) 22, 23, 26, 27. M148.

J. E. Dexter and K. H. Tipples. Wheat milling at the Grain Research Laboratory, Part Two, equipment and procedures. (Milling Flour and Feed). 1987 180 (7) 16, 18-20. M149.

J. E. Dexter and K. H. Tipples. Wheat milling at the Grain Research Laboratory, Part Three, effect of grading factors on wheat quality. (Milling Flour and Feed). 1987 180 (8) 18-23. M150.

J. E. Dexter and K. H. Tipples. Wheat milling at the Grain Research Laboratory, Part Four, method development, marketing support and applied research. (Milling Flour and Feed). 1987 180 (9) 14-16, 18, 19, 21. M151.

J. E. Dexter and K. R. Preston. Meeting wheat quality requirements of an evolving processing industry: the Canadian experience. (Proceedings: international wheat quality conference. May 20 - 24, 2001. Manhattan, Kansas.). 2003 271-291. M295.

J. E. Dexter and N. M. Edwards. The implications of frequently encountered grading factors on the processing quality of Durum wheat. (Association of Operative Millers - Bulletin). 1998 (May) 7165-7171. M231.

J. E. Dexter and N. M. Edwards. Classificazione del grano duro e influenza sulla lavorazione. (Tecnica Molitoria). 2001 52 (6) 553-566. M271.

J. E. Dexter and N. M. Edwards. The implications of frequently encountered grading factors on the processing quality of common wheat.. (Association of Operative Millers - Bulletin). 1998 (June) 7115 - 7122. M212.

J. E. Dexter and P. J. Wood. Recent applications of debranning of wheat before milling. (Trends in food science and technology). 1996 7 35-41. 736.

J. E. Dexter and R. R. Matsuo. Effect of starchy kernels, immaturity, and shrunken kernels on durum wheat quality. (Cereal Chemistry). 1981 58 (5) 395-400. 469.

J. E. Dexter and R. R. Matsuo. The spaghetti-making quality of developing durum wheats. (Canadian Journal of Plant Science). 1977 57 7-16. 365.

J. E. Dexter and R. R. Matsuo. Influence of protein content on some durum wheat quality parameters. (Canadian Journal of Plant Science). 1977 57 717-727. 373.

J. E. Dexter and R. R. Matsuo. Effect of starch on pasta dough rheology and spaghetti cooking quality. (Cereal Chemistry). 1979 56 (3) 190-195. 414.

J. E. Dexter and R. R. Matsuo. Changes in spaghetti protein solubility during cooking. (Cereal Chemistry). 1979 56 (5) 394-398. 416.

J. E. Dexter and R. R. Matsuo. Effect of water content on changes in semolina proteins during dough-mixing. (Cereal Chemistry). 1979 56 (1) 15-19. 404.

J. E. Dexter and R. R. Matsuo. Effect of semolina extraction rate on semolina characteristics and spaghetti quality. (Cereal Chemistry). 1978 55 (6) 841-852. 400.

J. E. Dexter and R. R. Matsuo. Effect of smudge and blackpoint, mildewed kernels, and ergot on durum wheat quality. (Cereal Chemistry). 1982 59 (1) 63-69. 481.

J. E. Dexter and R. R. Matsuo. The effect of gluten protein fractions on pasta dough rheology and spaghetti-making quality. (Cereal Chemistry). 1978 55 (1) 44-57. 380.

J. E. Dexter and S. J. Symons. Milling efficiency: The relevance of flour ash content and flour color and the potential application of near infrared reflectance spectroscopy and fluorescent imaging. (Proceedings of the ICC '89 Symposium, June 13-15, Lahti, Finland). 1989 73-100. M156.

J. E. Dexter and S. J. Symons. The importance of protein content, specific weight, kernel weight and kernel size in determining durum wheat semolina milling perfrmance. (Cereals 2000). 2001 45-49. M285.

J. E. Dexter and S. J. Symons. Influenza delle carateristiche del chicco di grano duro sulla PRODUZIONE DI SEMOLA = Impact of durum wheat test weight, kernel size, kernal weight and protein content on semolina milling potential. (Technica Molitaria). 2009 60 (3) 237-252. 1019.

J. E. Dexter and S. J. Symons. Impact of Durum Wheat Test Weight, Kernel Size, Kernel Weight and Protein Content on Semolina Milling Potential. (International Miller). 2007 (4th Quarter) 27-33. 992.

J. E. Dexter and T. W. Nowicki. Safety assurance and quality assurance issues associated with fusarium head blight in wheat. (Fusarium Head Blight of Wheat and Barley). 2003 420-460. C65.

J. E. Dexter, B. A. Marchlyo and V. J. Mellish. Effects of frost damage and immaturity on the quality of durum wheat. (Cereal Chemistry). 1994 71 (4) 494-501. 716.

J. E. Dexter, B. A. Marchylo, A. W. MacGregor and R. Tkachuk. The structure and protein composition of vitreous, piebald and starchy durum wheat kernels. (Journal of Cereal Science). 1989 10 19-32. 629.

J. E. Dexter, B. A. Marchylo, K. R. Preston, J. M. Clarke and M. Carcea. Comparison of the quality characteristics of some Italian and North American durum wheat cultivars. (Wheat protein production and marketing). 1998 234-239. M235.

J. E. Dexter, B. A. Marchylo, L. M. Schlichting and N. M. Edwards. Recent developments in the Canadian durum wheat variety development program. (Cereals 2000). 2001 620-625. M281.

J. E. Dexter, B. A. Marchylo, R. M. Clear and J. M. Clarke. Effect of fusarium head blight on semolina milling and pasta-making quality of Durum wheat. (Cereal Chemistry). 1997 74 (5) 519-525. 755.

J. E. Dexter, B. L. Dronzek and R. R. Matsuo. Scanning electron microscopy of cooked spaghetti. (Cereal Chemistry). 1978 55 (1) 23-30. 379.

J. E. Dexter, Crowle, W. L. , Matsuo, R. R. and Kosmolak, F. G.. Effect of nitrogen fertilization on the quality characteristics of five North American amber durum wheat cultivars. (Canadian Journal of Plant Science). 1982 62 (October) 901-912. 501.

J. E. Dexter, D. G. Martin and R. R. Matsuo. The effect of roll flute orientation on durum wheat experimental milling performance and semolina quality. (Canadian Institute of Food Science and Technology Journal). 1988 21 (2) 187-193. 604.

J. E. Dexter, D. G. Martin, G. T. Sadaranganey, J. Michaelides, N. Mathieson, J. J. Tkac and B. A. Marchylo. Preprocessing: effects on durum wheat milling and spaghetti-making quality. (Cereal Chemistry). 1994 71 (1) 10-16. 700.

J. E. Dexter, D. G. Martin, K. R. Preston, K. H. Tipples and A. W. MacGregor. The effect of frost damage on the milling and baking quality of red spring wheat. (Cereal Chemistry). 1985 62 (2) 75-80. 551.

J. E. Dexter, D. G. Preston, D. G. Martin and E. J. Gander. The Effects of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum wheat. (Journal of Cereal Science). 1994 20 139-151. 714.

J. E. Dexter, D. W. Hatcher, R. M. Clear, K. R. Preston and B. A. Marchylo. Fusarium head blight: effect on wheat milling and end-product quality. (Canadian Workshop on Fusarium Head Blight). 1999 46-50. M256.

J. E. Dexter, H. C. Black and R. R. Matsuo. Research note- An improved method for milling semolina in the Buhler laboratory mill and a comparison to the Allis-Chalmers laboratory mill. (Canadian Institute of Food Science and Technology Journal). 1982 15 (3) 225-228. 485.

J. E. Dexter, Izydorczyk, K. R. Preston and M. Jacobs. The enrichment of bread with a fibre-rich fraction derived from roller milling of hull-less barley. (Advances in cereal science and technology). 2004 467-472. 902.

J. E. Dexter, K. H. Tipples and D. G. Martin. Predicting the commercial milling potential of Canadian western red spring wheat from experimental milling results. (Milling). 1989 182 (8) 9-11. M154.

J. E. Dexter, K. R. Preston and K. H. Tipples. The effect of various levels of barley, wild oats and domestic oats on the milling and baking performance of hard red spring wheat. (Canadian Journal of Plant Science). 1984 64 275-283. 527.

J. E. Dexter, K. R. Preston and N. Woodbeck. Canadian wheat. (Future of flour). 2006 43-62. 1005.

J. E. Dexter, K. R. Preston and R. H. Kilborn. Milling and baking qualities of some Canadian wheat classes alone and in blends with Brazilian wheat under Brazilian processing conditions. (Canadian Institute of Food Science and Technology Journal). 1987 20 (1) 42-49. 590.

J. E. Dexter, K. R. Preston, A. R. Tweed, R. H. Kilborn and K. H. Tipples. Relationship of flour starch damage and flour protein to the quality of Brazilian-style hearth bread and remix pan bread produced from hard red spring wheat. (Cereal Foods World). 1985 30 (8) 511-514. 559.

J. E. Dexter, K. R. Preston, B. A. Marchylo, J. M. Clarke and M. Carcea. Comparison of physical dough, bread-making and pasta-making properties of some Italian and North American durum wheat cultivars of variable strength. (Cereals 2000). 2001 659-663. M278.

J. E. Dexter, K. R. Preston, D. W. Hatcher, B. C. Morgan and C. A. Lukie. Influence of Orange Wheat Blossom Midge (Sitodiplosis mosellana Gehin) damage on Canadian hard red spring wheat milling, baking and noodle-making quality. (ICC 2002). 2002 M287.

J. E. Dexter, K. R. Preston, D. W. Hatcher, M. H. Boyacioglu, M. C. Tulbek and S. S. Unal. Flat bread, chapatti and hearth bread quality of milled products varying in extraction rate from Canadian durum wheat cultivars. (Cereals 2000). 2001 673-677. M279.

J. E. Dexter, K. R. Preston, L. A. Cooke, B. C. Morgan, J. E. Kruger, R. H. Kilborn and R. H. Elliott. The influence of orange wheat blossom midge (Sitodiplosis mosellana Gehin) damage on hard red spring wheat quality and the effectiveness of insecticide treatments. (Canadian Journal of Plant Science). 1987 67 697-712. 593.

J. E. Dexter, K. R. Preston, R. H. Kilborn and D. G. Martin. The effect on residual flour quality of removing farina during common wheat milling. (Cereal Chemistry). 1990 67 (1) 39-46. 639.

J. E. Dexter, K. R. Preston, R. R. Matsuo and K. H. Tipples. Development of a high extraction flow for the GRL pilot mill to evaluate Canadian wheat potential for the Chinese market. (Canadian Institute of Food Science and Technology Journal). 1984 253-259. 542.

J. E. Dexter, M. A. Doust, C. N. Raciti, G. M. Lombardo, F. R. Clarke, J. M. Clarke, B. A. Marchylo, L. M. Schlichting and D. W. Hatcher. Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement , strength indicators and pasta properties. (Canadian Journal of Plant Science). 2004 84 (4) 1001-1013. 862.

J. E. Dexter, Marchylo, B.A., L. M. Schlichting and N. M. Edwards. Qualitatszuchtung von Durumweizen in Kanada: Neue Qualitatskriterien und wichtigste Forschungsergebnisse der Qualitatsverbesserung bei Durumweizen. (Getreide Mehl und Brot). 2001 55 (5) 263-269. M275.

J. E. Dexter, P. C. Williams, D. G. Martin and H. M. Cordeiro. The Effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour. (Canadian Journal of Plant Science). 1994 74 51-58. 704.

J. E. Dexter, P. C. Williams, N. M. Edwards and D. G. Martin. The relationships between durum wheat vitreousness, kernel hardness and processing quality. (Journal of Cereal Science). 1988 7 169-181. 570.

J. E. Dexter, R. H. Kilborn and K. R. Preston. The baking performance of Canadian bread wheat classes using a Colombian high-fat high-sugar short process. (Canadian Institute of Food Science and Technology Journal). 1989 22 (4) 364-371. 636.

J. E. Dexter, R. H. Kilborn and K. R. Preston. The effect of formula variations and dough development method on Colombian alinado bread properties. (Cereal Chemistry). 1990 67 (1) 46-52. 640.

J. E. Dexter, R. H. Kilborn, B. C. Morgan and R. R. Matsuo. Grain Research Laboratory compression tester: Instrumental measurement of cooked spaghetti stickiness. (Cereal Chemistry). 1983 60 (2) 139-142. 506.

J. E. Dexter, R. M. Clear and K. R. Preston. Fusarium head blight : effect on the milling and baking of some Canadian wheats. (Cereal Chemistry). 1996 73 (6) 695-701. 742.

J. E. Dexter, R. M. Clear, K. R. Preston, B. A. Marchylo and J. M. Clarke. Fusarium head blight: wheat processing implications. (Proceedings of the 1996 Regional Fusarium/Scab Forum). 1996 12-17. M208.

J. E. Dexter, R. R. Matsuo and A. W. MacGregor. Relationship of instrumental assessment of spaghetti cooking quality to the type and the amount of material rinsed from cooked spaghetti. (Journal of Cereal Science). 1985 3 39-53. 545.

J. E. Dexter, R. R. Matsuo and B. C. Morgan. High temperature drying: Effect on spaghetti properties. (Journal of Food Science). 1981 46 (6) 1741-1746. 465.

J. E. Dexter, R. R. Matsuo and B. C. Morgan. Effects of processing conditions and cooking time on riboflavin, thiamine, and niacin levels in enriched spaghetti. (Cereal Chemistry). 1982 59 (5) 328-332. 496.

J. E. Dexter, R. R. Matsuo and B. C. Morgan. Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics. (Journal of Food Science). 1983 48 1545-1551, 1559. 513.

J. E. Dexter, R. R. Matsuo and B. L. Dronzek. A scanning electron microscopy study of Japanese noodles. (Cereal Chemistry). 1979 56 (3) 202-208. 412.

J. E. Dexter, R. R. Matsuo and D. G. Martin. The relationship of durum wheat test weight to milling performance and spaghetti quality. (Cereal Foods World). 1987 32 (10) 772-777. 595.

J. E. Dexter, R. R. Matsuo and J. E. Kruger. The spaghetti-making quality of commercial durum wheat samples with variable alpha-amylase activity. (Cereal Chemistry). 1990 67 (5) 405-412. 651.

J. E. Dexter, R. R. Matsuo and R. W. Daniel. The influence of heat damage on durum wheat spaghetti quality. (Canadian Institute of Food Science and Technology Journal). 1989 22 (3) 227-237. 631.

J. E. Dexter, R. R. Matsuo, F. G. Kosmolak, D. Leisle and B. A. Marchylo. The suitability of the SDS-sedimentation test for assessing gluten strength in durum wheat. (Canadian Journal of Plant Science). 1980 60 25-29. 429.

J. E. Dexter, R. R. Matsuo, J. J. LaChance, B. C. Morgan and R. W. Daniel. Recent modifications to the durum wheat quality evaluation program at the Grain Research Laboratory. (Getreide, Mehl und Brot). 1985 39 131-139. M133.

J. E. Dexter, R. R. Matsuo, K. R. Preston and R. H. Kilborn. Comparison of gluten strength, mixing properties, baking quality and spaghetti quality of some Canadian durum and common wheats. (Canadian Institute of Food Science and Technology Journal). 1981 14 (2) 108-111. 454.

J. E. Dexter, R. R. Matsuo, R. W. Daniel and A. W. MacGregor. Pasta drying conditions. Effect on spaghetti properties. (Getreide Mehl und Brot). 1981 35 (6) 153-157. 440.

J. E. Dexter, R. Tkachuk and K. H. Tipples. Physical properties and processing quality of durum wheat fractions recovered from a specific gravity table. (Cereal Chemistry). 1991 68 (4) 401-405. 660.

J. E. Dexter, R. Tkachuk and R. R. Matsuo. Amino acid composition of spaghetti: Effect of drying conditions on total and available lysine. (Journal of Food Science). 1984 49 (1) 225-228. 521.

J. E. Dexter, S. J. Symons and D. G. Martin. Enhancement of durum wheat quality by preprocessing and an evaluation of fluorscence imaging as a rapid technique for monitoring preprocessing efficiency. (Association of Operative Millers - Bulletin). 1994 (August) 6415-6420. M190.

J. E. Dexter, S. J. Symons, D. G. Martin and K. R. Preston. Preprocessing: effects on the milling and end-use quality of common wheats. (Association of Operative Millers - Bulletin). 1994 (October) 6445-6452. M191.

J. E. Fajardo, J. E. Dexter, M. M. Roscoe and T. W. Nowicki. Retention of ergot alkaloids in wheat during processing. (Cereal Chemistry). 1995 72 (3) 291-298. 730.

J. E. I. Dexter, M. S.; Marchylo, B. A.; Schlichting, L. M.. Texture and colour of pasta containing mill fractions from hull-less barley genotypes with variable content of amylose and fibre. (Using cereal science and technology for the benefit of consumers. Proceedings of the 12th International ICC Cereal and Bread Congress, Harrogate, UK, 23-26th May 2004). 2004 488-493. 1079.

J. E. Kruger. A note on the semiautomated determination of catalase in wheat. (Cereal Chemistry). 1976 53 (5) 796-801. 357.

J. E. Kruger. On the relationship between free and latent beta-amylases in wheat. (Cereal Chemistry). 1970 47 (1) 79-85. 286.

J. E. Kruger. Changes in the levels of proteolytic enzymes from hard red spring wheat during growth and maturation. (Cereal Chemistry). 1973 50 122-131. 323.

J. E. Kruger. Model systems for a better understanding of the enzymic degradation of starch during breadmaking. (Cereal Polysaccharides in Technology and Nutrition). 1984 23-34. M132.

J. E. Kruger. Monitoring for sprout-damage in cereals and its implications for end-product quality. (Fifth International Symposium on Pre-Harvest Sprouting in Cereals, Norway, June 5-9, 1989). 1990 321-328. M160.

J. E. Kruger. Biochemistry of pre-harvest sprouting in cereals and practical applications in plant breeding. (Cereal Research Communications). 1976 4 (2) 187-194. M104.

J. E. Kruger. Changes in the amylases of hard red spring wheat during germination. (Cereal Chemistry). 1972 49 (4) 391-398, 737. 313.

J. E. Kruger. Purification and some properties of malted-wheat BAPA-ase. (Cereal Chemistry). 1971 48 512-522. 303.

J. E. Kruger. Effects of proteolytic enzymes on gluten as measured by a stretching test. (Cereal Chemistry). 1971 48 121-132. 295.

J. E. Kruger. Biochemistry of preharvest sprouting in cereals. (Preharvest Field Sprouting in Cereals, CRC Press Inc.). 1989 61-84. M145.

J. E. Kruger. Research and testing procedure for oriental noodles at the GRL. (Cereals '97). 1997 66-69. M241.

J. E. Kruger. Progress in the chemistry of some quality-affecting enzymes resulting from pre-harvest sprout damage. (Cereal Research Communications). 1980 8 (1) 39-47. M114.

J. E. Kruger. Changes in the polyphenol oxidases of wheat during kernel growth and maturation. (Cereal Chemistry). 1976 53 (2) 201-213. 349.

J. E. Kruger. Changes in the catalases of wheat during kernel growth and maturation. (Cereal Chemistry). 1977 54 (4) 820-826. 372.

J. E. Kruger. Rapid analysis of changes in the molecular weight distribution of buffer-soluble proteins during germination of wheat. (Cereal Chemistry). 1984 61 (3) 205-208. 526.

J. E. Kruger. Changes in the amylases of hard red spring wheat during growth and maturation. (Cereal Chemistry). 1972 49 (4) 379-390. 312.

J. E. Kruger. Severity of sprouting as a factor influencing the distribution of amylase levels in pilot mill streams of Canadian wheats. (Canadian Journal of Plant Science). 1981 61 817-828. 473.

J. E. Kruger. Instrumental assessment of sprout-damage in wheat at primary or terminal receival points. (Cereal Foods World). 1990 35 (9) 935-939. M170.

J. E. Kruger. The Canadian grading system for wheat and its implications in the monitoring of sprout-damage. (Fourth International Symposium on Pre-harvest Sprouting in Cereals). 1987 543-549. 575.

J. E. Kruger. Nephelometric determination of cereal amylases. (Fourth International Symposium on Pre-harvest Sprouting in Cereals). 1987 584-590. 576.

J. E. Kruger. Mobilization of endosperm reserves during germination of wheat. (Fourth International Symposium on Pre-harvest Sprouting in Cereals). 1987 358-369. 577.

J. E. Kruger. Modification of wheat beta-amylase by proteolytic enzymes. (Cereal Chemistry). 1979 56 (4) 298-302. 418.

J. E. Kruger and B. A. Marchylo. Note on the presence of debranching enzymes in immature wheat kernels. (Cereal Chemistry). 1978 55 (4) 529-533. 391.

J. E. Kruger and B. A. Marchylo. The use of reduced beta-limit dextrin as substrate in an automated amylase assay. (Cereal Chemistry). 1972 49 453-458. 314.

J. E. Kruger and B. A. Marchylo. Quantitative analyses by RP-HPLC of storage protein breakdown in Canadian wheat upon germination. (Fifth International Symposium on Pre-Harvest Sprouting in Cereals, Norway, June 5-9, 1989). 1990 139-150. 634.

J. E. Kruger and B. A. Marchylo. A comparison of the catalysis of starch components by isoenzymes from the two major groups of germinated wheat alpha-amylase. (Cereal Chemistry). 1985 62 (1) 11-18. 548.

J. E. Kruger and B. A. Marchylo. Examination of the mobilization of storage proteins of wheat kernels during germination by high-performance reversed-phase and gel permeation chromatography. (Cereal Chemistry). 1985 62 (1) 1-5. 547.

J. E. Kruger and B. A. Marchylo. Selection of column and operating conditions for reversed-phase high-performance liquid chromatography of proteins in Canadian wheat. (Canadian Journal of Plant Science). 1985 65 285-298. 553.

J. E. Kruger and B. A. Marchylo. Analysis by reversed-phase high-performance liquid chromatography of changes in high molecular weight subunit composition of wheat storage proteins during germination. (Cereal Chemistry). 1990 67 (2) 141-147. 643.

J. E. Kruger and B. A. Marchylo. High-performance aqueous gel permeation chromatographic analysis of beta-limit dextrin hydrolysis by malted hard red spring wheat, malted durum wheat, and fungal (aspergillus oryzae) alpha-amylases. (Cereal Chemistry). 1982 59 (6) 488-492. 499.

J. E. Kruger and D. E. LaBerge. Changes in peroxidase activity and peroxidase isozymes of wheat during germination. (Cereal Chemistry). 1974 51 (5) 578-585. 338.

J. E. Kruger and D. E. LaBerge. Changes in peroxidase activity and peroxidase isozyme patterns of wheat during kernel growth and maturation. (Cereal Chemistry). 1974 51 (3) 345-354. 332.

J. E. Kruger and D. W. Hatcher. A Sensitive kinetic microassay for the determination of wheat-amylase. (Cereal Chemistry). 1993 70 (2) 234-235. 689.

J. E. Kruger and D. W. Hatcher. FY sedimentation test for evaluation of flour quality of Canadian wheats. (Cereal Chemistry). 1995 72 (1) 33-37. 726.

J. E. Kruger and D. W. Hatcher. Enzymes and their role in affecting noodle quality. (Cereals '97). 1997 100-102. M242.

J. E. Kruger and K. H. Tipples. Some experiences with monitoring alpha-amylase levels in Canadian wheat. (Third International Symposium on Pre-Harvest Sprouting in Cereals). 1983 125-131. 491.

J. E. Kruger and K. H. Tipples. Modified procedure for use of the Perkin-Elmer model 191 grain amylase analyzer in determining low levels of alpha-amylase in wheats and flours. (Cereal Chemistry). 1981 58 (4) 271-274. 461.

J. E. Kruger and K. H. Tipples. Relationships between falling number, amylograph viscosity and alpha-amylase activity in Canadian wheat. (Cereal Research Communications). 1980 8 (1) 97-105. 420.

J. E. Kruger and K. H. Tipples. Comparison of the Hagberg falling number and modified grain amylase analyzer methods for estimating sprout damage in rye. (Canadian Journal of Plant Science). 1982 62 839-844. 502.

J. E. Kruger and K. R. Preston. Changes in aminopeptidases of wheat kernels during growth and maturation. (Cereal Chemistry). 1978 55 (3) 360-372. 388.

J. E. Kruger and K. R. Preston. The distribution of carboxypeptidases in anatomical tissues of developing and germinating wheat kernels. (Cereal Chemistry). 1977 54 (1) 167-174. 363.

J. E. Kruger and K. R. Preston. The nature and role of proteolytic enzymes during early germination. (Cereal Research Communications). 1976 4 (2) 213-219. 348.

J. E. Kruger and R. R. Matsuo. Comparison of alpha-amylase and simple sugar levels in sound and germinated durum wheat during pasta processing and spaghetti cooking. (Cereal Chemistry). 1982 59 (1) 26-31. 480.

J. E. Kruger and R. Tkachuk. Wheat alpha-amylases. I. Isolation. (Cereal Chemistry). 1969 46 (2) 219-226. 275.

J. E. Kruger, A. W. MacGregor and B. A. Marchylo. Endogenous Cereal Enzymes. (Food Enzymology). 1991 V.2 (Chapter 17) 1-46. C57.

J. E. Kruger, B. A. Marchylo and D. W. Hatcher. Preliminary assessment of a sequential extraction scheme for evaluating quality by reversed-phase high-performance liquid chromatography and electrophoretic analysis of gliadins and glutenins. (Cereal Chemistry). 1988 65 (3) 208-214. 607.

J. E. Kruger, B. Morgan, K. R. Preston and R. R. Matsuo. Evaluation of some characteristics of Chinese steamed buns prepared from Canadian wheat flours. (Canadian Journal of Plant Science). 1992 72 369-375. 665.

J. E. Kruger, D. W. Hatcher and J. E. Dexter. Influence of sprout damage on oriental noodle quality. (Seventh International Symposium on Pre-Harvest Sprouting in Cereals). 1995 9-18. 737.

J. E. Kruger, D. W. Hatcher and M. J. Anderson. The effect of incorporation of rye flour on the quality of oriental noodles. (Food research international). 1998 31 (1) 27-35. 774.

J. E. Kruger, D. W. Hatcher and R. DePauw. A Whole seed assay of polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening. (Cereal Chemistry). 1994 71 (4) 324-326. 712.

J. E. Kruger, J. C. Babb, L. J. Morris and K. H. Tipples. Ability of the Canadian grading system to segregate Canadian wheat by alpha-amylase levels. (Canadian Journal of Plant Science). 1989 69 39-48. 623.

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K. R. Preston. Gel filtration and characterization of neutral salt extracted wheat gluten proteins varying in hydrophobic properties. (Cereal Chemistry). 1984 61 (1) 76-82. 523.

K. R. Preston and J. E. Dexter. Canadian short process bread: potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat. (Canadian Journal of Plant Science). 1994 74 71-78. 707.

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K. R. Preston and R. H. Kilborn. Dough rheology and the farinograph. (The Farinograph Handbook, American Association of Cereal Chemists). 1984 Third Edition 38-42. M140.

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K. R. Preston, B. C. Morgan and K. H. Tipples. A review and analysis of export cargo quality data for Canada western red spring wheat: 1973-1986. (Canadian Institute of Food Science and Technology Journal). 1988 21 (5) 520-530. 619.

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K. R. Preston, E. Mydlo and R. H. Kilborn. Remix and remix-to-peak baking methods: Effects of fermentation time and salt on baking properties of a Canadian bread wheat. (Canadian Institute of Food Science and Technology Journal). 1984 260-265. 543.

K. R. Preston, H. C. Black, K. H. Tipples, J. E. Dexter, G. T. Sadaranganey and J. J. Tkac. The GRL pilot mill. III. Comparison with two Canadian commercial hard red spring wheat mills. (Canadian Institute of Food Science and Technology Journal). 1983 16 (2) 97-103. 507.

K. R. Preston, H. Cordeiro, D. Sobering and D. W. Hatcher. A rapid, high throughput micro sugar-snap cookie quality test procedure using asymmetrical centrifugal mixing. (Cereal Chemistry). 2005 82 (1) 15-19. 872.

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K. R. Preston, J. E. Dexter, P. C. Williams and P. Hucl. Effects of cultivar and environment on milling related properties of high grade Canada western red spring wheat. (Cereals 2000). 2001 521-525. M280.

K. R. Preston, K. H. Tipples and B. C. Morgan. Prediction of milling and baking characteristics of Canadian wheat. (Proceedings of the ICC '89 Symposium, June 13-15, Lahti, Finland). 1989 505-518. M157.

K. R. Preston, K. J. Quail, S. Zounis and P. W. Gras. No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures. (Australian Journal of Agricultural Research). 1997 48 587-593. 746.

K. R. Preston, M. P.R. and K. H. Tipples. An assessment of the SDS-sedimentation test for the prediction of Canadian bread wheat quality. (Canadian Journal of Plant Science). 1982 62 (3) 545-553. 494.

K. R. Preston, O. M. Lukow and B. Morgan. Analysis of relationships between flour quality properties and protein fractions in a world wheat collection. (Cereal Chemistry). 1992 69 (5) 560-567. 673.

K. R. Preston, P. Hucl, T. F. Townley-Smith, J. E. Dexter, P. C. Williams and S. G. Stevenson. Effects of cultivar and environment on farinograph and Canadian short process mixing properties of Canada Western Red Spring wheat. (Canadian Journal of Plant Science). 2001 81 (3) 391-398. 813.

K. R. Preston, R. H. Kilborn and H. C. Black. The GRL pilot mill. II. Physical dough and baking properties of flour streams milled from Canadian red spring wheats. (Canadian Institute of Food Science and Technology Journal). 1982 15 (1) 29-36. 466.

K. R. Preston, R. H. Kilborn and J. E. Dexter. Effects of starch damage and water absorption on the alveograph properties of Canadian hard red spring wheats. (Canadian Institute of Food Science and Technology Journal). 1987 20 (2) 75-80. 589.

K. R. Preston, R. H. Kilborn and K. H. Tipples. Application of test baking procedures to the quality analysis of Canadian wheats. (Proceedings of the 7th World Cereal and Bread Congress, Prague). 1982 M129.

K. R. Preston, R. H. Kilborn, B. C. Morgan and J. C. Babb. Effects of frost and immaturity on the quality of a Canadian hard red spring wheat. (Cereal Chemistry). 1991 68 (2) 133-138. 654.

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P. C. Williams. Prediction of wheat kernel texture in whole grains by near-infrared transmittance. (Cereal Chemistry). 1991 68 (1) 112-114. 656.

P. C. Williams. New applications of near-infrared technology. (Proceedings of the ICC '89 Symposium, June 13-15, Lahti, Finland). 1989 391-409. M159.

P. C. Williams. The economics of near infrared reflectance spectroscopy in testing grain for protein and moisture. (Advances in Automated Analysis, Technicon International Congress, 1976). 1977 2 131-136. M110.

P. C. Williams. A study of grinders used for sample preparation in laboratory analysis of grains. (Cereal Foods World). 1984 29 (12) 770-775. M139.

P. C. Williams. Technical aspects of instituting a protein grading system at a grain elevator, using near infrared reflectance spectroscopy (NIRS). (Advances in Automated Analysis, Technicon International Congress, 1976). 1977 2 118-121. M109.

P. C. Williams. Large-scale Kjeldahl testing: Modernization of an ancient test. (Laboratory Practice). 1976 25 224-226. M106.

P. C. Williams. The use of titanium dioxide as a catalyst for large-scale Kjeldahl determination of the total nitrogen content of cereal grains. (Journal of the Science of Food and Agriculture). 1973 24 343-348. 325.

P. C. Williams. Application of near infrared reflectance spectroscopy to analysis of cereal grains and oilseeds. (Cereal Chemistry). 1975 52 (4) 561-576. 347.

P. C. Williams. Receiving acid for large-scale macro-Kjeldahl distillations. (Laboratory Practice). 1973 38-39. M096.

P. C. Williams. Particle size analysis of flour with the Coulter counter. (Cereal Science Today). 1970 15 (4) 102-107. M090.

P. C. Williams. Samples, Sample Preparation, and Sample Selection. (Handbook of Near-Infrared Analysis). 1991 281-315. M180.

P. C. Williams. Nature of mechanically damaged starch: its production in flour. Part II. (Northwestern Miller). 1970 277 (1) 50-53. M086.

P. C. Williams. Nature of mechanically damaged starch: its production in flour. Part I. (Northwestern Miller). 1969 276 (12) 8-12. M085.

P. C. Williams. The Principles of grain handling and transportation. (Mycotoxins and Animal Foods). 1991 Section ii (Chapter 11) 248-276. C56.

P. C. Williams. Reasons underlying variations in the protein content of Australian wheat. (Cereal Science Today). 1966 11 (8) 332-338. M060.

P. C. Williams. Errors in protein testing and their consequences. (Cereal Science Today). 1974 19 (7) 280-282, 286. M097.

P. C. Williams. Screening wheat for protein and hardness by near infrared reflectance spectroscopy. (Cereal Chemistry). 1979 56 (3) 169-172. 413.

P. C. Williams. Choosing grinders for sample analysis. (Milling Feed and Fertilizer). 1981 164 (2) 30-31, 33. M122.

P. C. Williams. The relationship of flour particle size and damaged starch content to the industrial usage of flour. (Proceedings of the 5th World Cereal and Bread Congress, GDR, 1970). 1971 Issue: 6 67-73. 298.

P. C. Williams. Observations on the use, in prediction of functionality in cereals, of weights derived during development of partial least sqares regression. (Journal of Near Infrared Spectroscopy). 1996 4 175-187. 757.

P. C. Williams. The influence of chromosome number and species on wheat hardness. (Cereal Chemistry). 1986 63 (1) 56-58. 563.

P. C. Williams. Variables affecting near-infrared reflectance spectroscopic analysis. (Near - infrared technology in the agricultural and food industries). 1987 143-167. 974.

P. C. Williams and B. N. Thompson. Influence of whole meal granularity on analysis of HRS wheat for protein and moisture by near infrared reflectance spectroscopy (NIRS). (Cereal Chemistry). 1978 55 (6) 1014-1037. 403.

P. C. Williams and C. D. Butler. Characterization of wheat flour proteins by differential solubility in conjunction with disc electrophoresis. (Cereal Chemistry). 1970 47 626-639. 291.

P. C. Williams and C. D. Butler. The influence of growing season on the determination of protein in hard red spring wheat by the biuret reaction. (Journal of the Science of Food and Agriculture). 1982 33 614-616. 489.

P. C. Williams and D. C. Sobering. Attempts at standardization of hardness testing of wheat. II. The near-infrared reflectance method. (Cereal Foods World). 1986 31 (6) 417-420. 579.

P. C. Williams and D. C. Sobering. New applications of near-infrared technology. (Proceedings of the 39th Australian Cereal Chemistry Conference, Perth, W A, 11th-14th Sept). 1989 8-14. M163.

P. C. Williams and D. C. Sobering. Comparison of commercial near infrared transmittance and reflectance instruments for analysis of whole grains and seeds. (Journal of Near Infrared Spectroscopy). 1993 1 25-32. 693.

P. C. Williams and D. C. Sobering. Attempts at standardization of hardness testing of wheat. I. The grinding/sieving (particle size index) method. (Cereal Foods World). 1986 31 (5) 359, 362-364. 578.

P. C. Williams and F. J. El-Haramein. Prerequisites and evaluation technique for flat bread baking. (Proceedings of the 39th Australian Cereal Chemistry Conference, Perth, W A, 11th-14th Sept). 1989 90-95. M165.

P. C. Williams and F. J. El-Haramein. Bulgur and its preparation. (Rachis). 1984 3 (2) 28-30. M222.

P. C. Williams and G. C. LeSeelleur. Determination of damaged starch in flour. A comparative study of present-day procedures. (Cereal Science Today). 1970 15 (1) 4-9, 19. M088.

P. C. Williams and H. M. Cordeiro. Effect of calibration practice on correction of errors induced in near-infrared protein testing of hard red spring wheat by growing location and season. (Journal of Agriculture Science, Camb.). 1985 104 113-123. 560.

P. C. Williams and H. M. Cordeiro. Determination of protein and moisture in hard red spring wheat by near-infrared reflectance spectroscopy. Influence of degrading factors, dockage, and wheat variety. (Cereal Foods World). 1981 26 (3) 124-128. 456.

P. C. Williams and H. Nakkoul. Quality screening and evaluation in pulse breeding. (Proceedings of the 39th Australian Cereal Chemistry Conference, Perth, W A, 11th-14th Sept). 1989 150-157. M164.

P. C. Williams and I. Hlynka. A note on the influence of high-vacuum drying on the starch of Canadian wheat flours. (Cereal Chemistry). 1968 45 (3) 280-285. 271.

P. C. Williams and J. T. Sigurdson. Implications of moisture loss in grains incurred during sample preparation. (Cereal Chemistry). 1978 55 (2) 214-229. 385.

P. C. Williams and K. H. Norris. Effect of mutual interactions on the estimation of protein and moisture in wheat. (Cereal Chemistry). 1983 60 (3) 202-207. 509.

P. C. Williams and K. S. W. Fegol. Colorimetric determination of damaged starch in flour. (Cereal Chemistry). 1969 46 (1) 56-62. 273.

P. C. Williams and L. W. McEachern. A note on the use of titanium oxide catalyst in an automated Kjeldahl- type instrument. (Laboratory Practice). 1981 30 (2) 125. M120.

P. C. Williams and P. M. Starkey. Note- A modification of the crude fiber test for application to flour. (Cereal Chemistry). 1982 59 (4) 318. 488.

P. C. Williams and P. M. Starkey. Influence of feed ingredients upon the prediction of protein in animal feed-mixes by near-infrared reflectance spectroscopy. (Journal of the Science of Food and Agriculture). 1980 31 1201-1213. 431.

P. C. Williams and S. G. Stevenson. Near-infrared reflectance analysis: food industry applications. (Trends in Food Science & Technology). 1990 1 (2) 44-48. M169.

P. C. Williams and V. P. Krischenko. A comparative study of two computerized spectrophotometers for the near-infrared analysis of wheat for protein. (Applied Spectroscopy). 1986 40 (6) 785-790. 583.

P. C. Williams, B. N. Thompson, D. Wetzel, G. W. McLay and D. Loewen. Near-infrared instruments in flour mill quality control. (Cereal Foods World). 1981 26 (5) 234-237. 463.

P. C. Williams, F. D. Kuzina and I. Hlynka. A rapid colorimetric procedure for estimating the amylose content of starches and flours. (Cereal Chemistry). 1970 47 (4) 411-420. 288.

P. C. Williams, F. J. El-Haramein, A. Sayegh, M. Nachit and J. P. Srivastava. Durum wheat utilization in West Asia/North Africa. (Proceedings of the ICC '89 Symposium, June 13-15, Lahti, Finland). 1989 555-565. M158.

P. C. Williams, F. J. El-Haramein, G. Ortiz-Fereira and J. P. Srivastava. Preliminary observations on the determination of wheat strength by near-infrared reflectance. (Cereal Chemistry). 1988 65 (2) 109-114. 603.

P. C. Williams, F. J. El-Haramein, W. Nelson and J. P. Srivastava. Evaluation of wheat quality for the baking of Syrian-type two-layered flat breads. (Journal of Cereal Science). 1988 7 195-207. 602.

P. C. Williams, H. M. Cordeiro and M. F. T. Harnden. Analysis of oat bran products by near-infrared reflectance spectroscopy. (Cereal Foods World). 1991 36 (7) 571-574. 659.

P. C. Williams, H. Nakoul and K. B. Singh. Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). (Journal of the Science of Food and Agriculture). 1983 34 492-496. 530.

P. C. Williams, K. H. Norris and D. C. Sobering. Determination of protein and moisture in wheat and barley by near-infrared transmission. (Journal of Agricultural and Food Chemistry). 1985 33 (2) 239-244. 550.

P. C. Williams, K. H. Norris and W. S. Zarowski. Influence of temperature on estimation of protein and moisture in wheat by near-infrared reflectance. (Cereal Chemistry). 1982 59 (6) 473-477. 497.

P. C. Williams, K. H. Norris, C. W. Gehrke and K. Bernstein. Comparison of near-infrared methods for measuring protein and moisture in wheat. (Cereal Foods World). 1983 28 (2) 149-152. 505.

P. C. Williams, K. H. Norris, R. L. Johnsen, K. Standing, R. Fricioni, D. MacAffrey and R. Mercier. Comparison of physicochemical methods for measuring total nitrogen in wheat. (Cereal Foods World). 1978 23 (9) 544-547. M112.

P. C. Williams, K. R. Preston, K. H. Norris and P. M. Starkey. Determination of amino acids in wheat and barley by near-infrared reflectance spectroscopy. (Journal of Food Science). 1984 49 (1) 17-20. 524.

P. C. Williams, M. Tahir, El-Haramein and A. Sayegh. Utilization of Triticum dicoccoides in crosses for improving durum wheat quality. (Wheat genetic resources: meeting diverse needs). 1990 327-332. M221.

P. C. Williams, R. H. Kilborn, P. W. Voisey and M. Kloek. Measuring wheat hardness by revolutions per minute reduction. (Cereal Chemistry). 1987 64 (6) 422-427. 599.

P. C. Williams, S. G. Stevenson and G. N. Irvine. Testing wheat for protein and moisture with the automated digital analyzer. (Cereal Chemistry). 1978 55 (3) 263-279. 386.

P. C. Williams, S. G. Stevenson, P. M. Starkey and G. C. Hawtin. The application of near infrared reflectance spectroscopy to protein - testing in pulse breeding programmes. (Journal of the Science of Food and Agriculture). 1978 29 285-292. 378.

P. C. Williams, S. L. MacKenzie and P. M. Starkey. Determination of methionine in peas by near-infrared reflectance spectroscopy (NIRS). (Journal of Agricultural and Food Chemistry). 1985 33 (5) 811-815. 561.

P. C. Williams, S. Patrick, J. Pollhammer and R. Clear. Near-infrared prediction of deoxynivalenol in wheat. (Proceedings of the 1996 Regional Fusarium/Scab Forum). 1996 9-11. M246.

P. C. Williams, W. Erskine and U. Singh. Lentil Processing. (LENS Newsletter). 1993 20 (1) 3-13. 692.

P. Feillet and J. E. Dexter. Quality requirements of durum wheat for semolina milling and pasta production. (Pasta and Noodle Technology). 1996 95-131. C62.

P. Hucl, K. Preston, P. Williams and S. McColl. Spring wheat cultivar variation for protein concentration and grade in Saskatchewan. (Wheat protein production and marketing). 1998 100-109. M236.

P. K. Mishra, J. P. Tewari, K. T. Turkington and R. M. Clear. Genetic evidence for a recent geographic expansion of 15-acetyldeoxynivalenol chemotypes of Fusarium graminearum in Canada. (Canadian Journal of Plant Pathology). 2009 31 (4) 468 - 474. 1046.

P. K. Mishra, J. P. Tewari, R. M. Clear and T. K. Turkington. Molecular genetic variation and geographical structuring in Fusarium graminearum. (Annals of Applied Biology). 2004 145 (3) 299-307. 892.

P. K. Mishra, J. Tewari, P., R. Clear, M. and T. Turkington, Kelly. Genetic diversity and recombination within populations of Fusarium pseudograminearum from western Canada. (International Microbiology). 2006 9 65-68. 950.

P. L. Thomas, L. A. Cooke and R. M. Clear. Quality loss in wheat caused by smut spores from yellow foxtail. (Canadian Journal of Plant Pathology). 1998 20 111-114. 778.

P. L. Thomas, L. A. Cooke and R. M. Clear. Quality loss in wheat caused by smut spores from yellow foxtail. (Canadian Journal of Plant Pathology). 1998 20 (1) 111-114. 802.

P. Lenoir, A. W. MacGregor, M. Moll and J. Daussant. Physiologie vegetale. Identification de la R-enzyme de l'orge et du malt par focalisation isoelectrique. (Comptes Rendus Des Sciences de l'Academie des Sciences.). 1984 3 (8) 243-248. 539.

P. M. McMullan, J. K. Daun and D. R. DeClercq. Effect of wild mustard (Brassica kaber) competition on yield and quality of triazine-susceptible canola (Brassica napus and Brassica rape). (Canadian Journal of Plant Science). 1994 74 369-374. 722.

P. M. Scott, S. R. Kanhere, J. E. Dexter, P. W. Brennan and H. L. Trenholm. Distribution of the trichothecene mycotoxin deoxynivalenol (vomitoxin) during the milling of naturally contaminated hard red spring wheat and its fate in baked products. (Food Additives and Contaminants). 1984 1 (4) 313-323. 549.

P. M. Scott, S. R. Kanhere, P.-Y. Lau, J. E. Dexter and R. Greenhalgh. Effects of experimental flour milling and breadbaking on retention of deoxynivalenol (vomitoxin) in hard red spring wheat. (Cereal Chemistry). 1983 60 (6) 421-424. 517.

P. Meredith and I. Hlynka. The action of reducing agents on dough. (Cereal Chemistry). 1964 41 (4) 286-299. 232.

P. Meredith and W. Bushuk. The effects of iodate, N-ethylmaleimide, and oxygen on the mixing tolerance of doughs. (Cereal Chemistry). 1962 39 (6) 411-426. 215.

P. N. P. Chow and A. W. MacGregor. Effect of ammonium sulfate and surfactants on activity of the herbicide Sethoxydim. (Journal of Pesticide Science). 1983 8 (4) 519-527. 540.

P. N. P. Chow and D. E. LaBerge. Wild oat herbicide studies. 2. Physiological and chemical changes in barley and wild oats treated with diclofop-methyl herbicide in relation to plant tolerance. (Journal of Agricultural and Food Chemistry). 1978 26 (5) 1134-1137. 390.

P. R. Templin. Decomposition of potassium bromate in wheat-flour doughs. (M.Sc. Thesis, University of Manitoba). 1952 M015.

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P. V. Hung, D. W. Hatcher and W. Barker. Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities. (Food Chemistry). 2011 126 (4) 1896-1901. 1038.

P. W. Voisey and R. H. Kilborn. An electronic recording grain research laboratory mixer. (Cereal Chemistry). 1974 51 (5) 841-848. 330.

P. Williams. Rapid instrumental methods for grain quality assessment. (Paper presented at the ICC-SA Seminar. Midrand, South Africa). 1996 M224.

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P. Williams and J. Antoniszyn. Network design and implementation. (Near-Infrared Spectroscopy in Agriculture). 2004 49-73. 978.

P. Williams, D. Sobering and J. Antoniszyn. Protein testing methods. (Wheat protein production and marketing). 1998 37-47. M240.

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R. Bacala and V. Barthet. Development of extraction and gas chromatography analytical methodology for cyanogenic glycosides in flaxseed. (Journal of AOAC International). 2007 90 (1) 153-161. 952.

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R. C. Chloupek, W. S. Hancock, B. A. Marchylo, J. J. Kirkland, B. E. Boyes and L. R. Snyder. Temperature as a variable in reversed-phase high-performance liquid chromatographic separations of peptide and protein samples : II. Selectivity effects observed in the separation of several peptide and protein mixtures. (Journal of Chromatography A). 1994 686 45-59. 729.

R. C. McKenzie and P. Williams. Influence of irrigation on wheat protein strength. (Wheat protein production and marketing). 1998 278-280. M238.

R. E. Bettner and W. O. S. Meredith. The effect of duration of initial wet-steep period on malt quality. (Proceedings of the American Society of Brewing Chemists). 1969 70-77. 280.

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R. E. Bettner and W. O. S. Meredith. Changes in beta-amylase during steeping. (Proceedings of the American Society of Brewing Chemists). 1970 118-126. 292.

R. E. Bettner, W. O. S. Meredith and J. A. Anderson. Laboratory drum-malting equipment. II. Multiple units. (Proceedings of the American Society of Brewing Chemists). 1962 5-12. 211.

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R. G. Thompson and D. E. LaBerge. Barley endosperm cell walls: a review of cell wall polysaccharides and cell wall-degrading enzymes. (Master Brewers' Association of the Americas Technical Quarterly). 1977 14 (4) 238-243. M107.

R. G. Thompson and D. E. LaBerge. Barley endosperm cell walls: morphological characteristics and chemical composition. (Master Brewers Association of America Technical Quarterly). 1981 18 (3) 116-121. 467.

R. H. Kilborn. Minor ingredients as a factor in bread properties. (Bakers Digest). 1967 41 (2) 24-27, 30, 32. M070.

R. H. Kilborn. The application of instrumentation to dough mixing studies in Canada. (Research Institute of Food Technology). 1977 50-54. 374.

R. H. Kilborn. Mixing curves and energy measurements in test baking. (Bakers Journal). 1979 39 18-19, 39-41. M113.

R. H. Kilborn and C. J. Dempster. Communication to the editor. Power-input meter for laboratory dough mixers. (Cereal Chemistry). 1965 42 (4) 432-435. 245.

R. H. Kilborn and G. N. Irvine. A laboratory moulder for test baking. (Cereal Science Today). 1963 8 (10) 341-342, 344, 356. 229.

R. H. Kilborn and K. H. Tipples. Factors affecting mechanical dough development. II. Implications of mixing at a constant rate of energy input. (Cereal Chemistry). 1972 49 48-53. 309.

R. H. Kilborn and K. H. Tipples. Sponge-and-dough-type bread from mechanically-developed doughs. (Cereal Science Today). 1968 13 (1) 25-28, 30. M076.

R. H. Kilborn and K. H. Tipples. Canadian test baking procedures. I. GRL remix method and variations. (Cereal Foods World). 1981 26 (11) 624-628. 475.

R. H. Kilborn and K. H. Tipples. Factors affecting mechanical dough development. I. Effect of mixing intensity and work input. (Cereal Chemistry). 1972 49 34-47. 308.

R. H. Kilborn and K. H. Tipples. Studies with a laboratory-scale "acceletron" heat and steam accelerator. (Bakers Digest). 1970 44 50-52. M093.

R. H. Kilborn and K. H. Tipples. The effect of oxidation and intermediate proof on work requirements for optimum short-process bread. (Cereal Chemistry). 1979 56 (5) 407-412. 419.

R. H. Kilborn and K. H. Tipples. Improved small-scale laboratory mixing unit. (Cereal Science Today). 1969 14 (9) 302-305. M081.

R. H. Kilborn and K. H. Tipples. Device senses changes in dough consistency during dough mixing. Part II: With horizontal bar mixer. (Bakers Journal). 1981 40-42. 449.

R. H. Kilborn and K. H. Tipples. Implications of the mechanical development of bread dough by means of sheeting rolls. (Cereal Chemistry). 1974 51 648-657. 339.

R. H. Kilborn and K. H. Tipples. Canadian test baking procedures. II. GRL-Chorleywood method. (Cereal Foods World). 1981 26 (11) 628-630. 476.

R. H. Kilborn and K. H. Tipples. Factors affecting mechanical dough development. IV. Effect of cysteine. (Cereal Chemistry). 1973 50 70-86. 322.

R. H. Kilborn and K. H. Tipples. Factors affecting mechanical dough development. III. Mechanical efficiency of laboratory dough mixers. (Cereal Chemistry). 1973 50 50-69. 321.

R. H. Kilborn and K. H. Tipples. The GRL-1000 laboratory dough mixer. (Cereal Chemistry). 1974 51 500-508. 336.

R. H. Kilborn and K. H. Tipples. Heat sink reference oven. (Cereal Chemistry). 1981 58 (4) 295-299. 457.

R. H. Kilborn and K. R. Preston. A modified extensigraph procedure for measuring the stretching properties of fermented dough. (Cereal Chemistry). 1982 59 (5) 381-384. 495.

R. H. Kilborn and K. R. Preston. Device senses changes in dough consistency during dough mixing. Part I: with Tweedy mixer. (Bakers Journal). 1981 16-19. 448.

R. H. Kilborn and K. R. Preston. Salt used to reduce sponge time. (Bakers Journal). 1981 54. 453.

R. H. Kilborn and K. R. Preston. A dough height tracker and its potential application to the study of dough characteristics. (Cereal Chemistry). 1981 58 (3) 198-201. 455.

R. H. Kilborn and K. R. Preston. Grain Research Laboratory instrumentation for studying the breadmaking process. (Rheology of Wheat Products. The American Association of Cereal Chemists). 1985 133-149. M142.

R. H. Kilborn and K. R. Preston. A dough sheeting and molding property indicator. (Cereal Chemistry). 1982 59 (3) 171-174. 482.

R. H. Kilborn and T. R. Aitken. Baking laboratory layout and procedures. (Cereal Science Today). 1961 6 (8) 253-259. M046.

R. H. Kilborn, A. R. Tweed and K. H. Tipples. Dough development and baking studies using a pilot scale dough brake. (Bakers Digest). 1981 55 (1) 18-19, 22-24, 26, 28-31. 445.

R. H. Kilborn, H. C. Black, J. E. Dexter and D. G. Martin. Energy consumption during flour milling: description of two measuring systems and the influence of wheat hardness on energy requirements. (Cereal Chemistry). 1982 59 (4) 284-288. 493.

R. H. Kilborn, J. E. Kruger and K. H. Tipples. The GRL paste viscosity indicator for rapid determination of alpha-amylase in Canadian red spring wheat. (Canadian Journal of Plant Science). 1989 69 1093-1100. 638.

R. H. Kilborn, K. H. Tipples and K. R. Preston. Grain Research Laboratory compression tester: Its description and application to measurement of bread-crumb properties. (Cereal Chemistry). 1983 60 (2) 134-138. 504.

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T. R. Aitken. A survey of test baking procedures employed in America. (Cereal Chemistry). 1934 11 (6) 648-654. 8.

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T. R. Aitken and J. A. Anderson. Testing the baking strength of gluten concentrates. (Cereal Chemistry). 1943 20 (1) 79-81. 49.

T. R. Aitken and M. H. Fisher. Mixing tolerances of varieties of hard red spring wheat. (Cereal Chemistry). 1945 22 (5) 392-406. 78.

T. R. Aitken and W. F. Geddes. The behavior of strong flours of widely varying protein content when subjected to normal and severe baking procedures. (Cereal Chemistry). 1934 11 (5) 487-504. 6.

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T. R. Aitken, M. H. Fisher and J. A. Anderson. Quality of Australian wheat varieties grown in Canada. (Scientific Agriculture). 1951 31 439-453. 112.

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T. R. Aitken, W. O. S. Meredith and P. J. Olson. Effect of 2,4-D on qualities of western Canadian wheat, barley, and oats. (Scientific Agriculture). 1952 32 317-332. 115.

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W. Bushuk. A farinograph technique for studying gluten. (Cereal Chemistry). 1963 40 (4) 430-435. 216.

W. Bushuk. Sulphydryl-initiated aggregation of mercaptalbumin in 0.1 N sodium chloride solutions. (Canadian Journal of Biochemistry and Physiology). 1961 39 (Pages: 1789-1790) 1789-1790. 204.

W. Bushuk. Distribution of water in dough and bread. (Bakers Digest). 1966 40 (5) 38-40. M061.

W. Bushuk. Accessible sulfhydryl groups in dough. (Cereal Chemistry). 1961 38 (5) 438-448. 203.

W. Bushuk and C. A. Winkler. Sorption of organic vapors on wheat flour at 27 C. (Cereal Chemistry). 1957 34 (2) 87-93. M033.

W. Bushuk and C. A. Winkler. Sorption of water vapor on wheat flour, starch, and gluten. (Cereal Chemistry). 1957 34 (2) 73-86. 165.

W. Bushuk and H. Benoit. Physique macromoleculaire.-Etude de l'effet des heterogeneites de composition sur la determination du poids moleculaire des copolymeres par diffusion de la lumiere. (Comptes rendus des seances de l'Academie des Sciences). 1958 246 3167-3170. 191.

W. Bushuk and H. Benoit. Light-scattering studies of copolymers. I. Effect of heterogeneity of chain composition on the molecular weight. (Canadian Journal of Chemistry). 1958 36 1616-1626. 173.

W. Bushuk and I. Hlynka. The bromate reaction in dough. V. Effect of flour components and some related compounds. (Cereal Chemistry). 1961 38 (4) 316-325. 199.

W. Bushuk and I. Hlynka. Weight and volume changes in wheat during sorption and desorption of moisture. (Cereal Chemistry). 1960 37 (3) 390-398. 182.

W. Bushuk and I. Hlynka. The bromate reaction in dough. II. Inhibition and activation studies. (Cereal Chemistry). 1960 37 (3) 343-351. 180.

W. Bushuk and I. Hlynka. The bromate reaction in dough. I. Kinetic studies. (Cereal Chemistry). 1960 37 (2) 141-150. 178.

W. Bushuk and I. Hlynka. The effect of iodate and N-ethylmaleimide on extensigraph properties of dough. (Cereal Chemistry). 1962 39 (3) 189-195. 206.

W. Bushuk and I. Hlynka. The bromate reaction in dough. IV. Effect of reducing agents. (Cereal Chemistry). 1961 38 (4) 309-316. 197.

W. Bushuk and I. Hlynka. Water as a constituent of flour, dough, and bread. (Bakers Digest). 1964 38 (6) 43-46, 92. M057.

W. Bushuk and I. Hlynka. The bromate reaction in dough. III. Effect of continuous mixing and flour particle size. (Cereal Chemistry). 1961 38 (2) 178-186. 192.

W. Bushuk, C. C. Tsen and I. Hlynka. The function of mixing in breadmaking. (Bakers Digest). 1968 42 (4) 36-38, 40. M062.

W. Bushuk, I. Hlynka, C. C. Lee and R. Tkachuk. Disappearance of bromate during baking of bread. (Cereal Chemistry). 1960 37 (4) 573-576. 183.

W. Bushuk, R. E. Perks and G. N. Irvine. Effect of remixing time in the 'remix' baking test. (Cereal Science Today). 1969 14 (12) 398-401. M083.

W. Bushuk, R. H. Kilborn and G. N. Irvine. Studies on continuous-type bread using a laboratory mixer. (Cereal Science Today). 1965 10 (8) 402-405. 246.

W. C. Burger and D. E. LaBerge. Malting and brewing quality. (Barley, Agronomy Monograph). 1985 (No. 26) 367-. C51.

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W. Ens, K. R. Preston, M. Znamirowski, R. G. Dworschak, K. G. Standing and V. J. Mellish. Identification of wheat varieties using matrix-assisted laser absorption/ionization time-of flight mass spectrometry. (Wheat Gluten). 2001 204-207. M267.

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W. Erskine, P. C. Williams and H. Nakkoul. Splitting and dehulling lentil (Lens culinaris): effects of genotype and location. (Journal of the Science of Food and Agriculture). 1991 57 85-92. 982.

W. F. Geddes. Official A.A.C.C. basic baking test. (Cereal Chemistry). 1934 11 (4) 363-367. 9.

W. F. Geddes and A. G. McCalla. Comparison of a bromate and malt-phosphate-bromate formula in testing wheat quality for the plant breeder. (Cereal Chemistry). 1934 11 (4) 384-395. 7.

W. F. Geddes and B. Frisell. An experimental flour mill for 100-gram wheat samples. (Cereal Chemistry). 1935 12 (6) 691-695. 16.

W. F. Geddes and F. H. Lehberg. The quantitative determination of bromine in bromated flours. (Cereal Chemistry). 1938 15 (1) 49-58. 30.

W. F. Geddes and F. H. Lehberg. Flax studies. II. An improved refractometric method for estimating the oil content of flaxseed. (Canadian Journal of Research, C.). 1936 14 48-61. 19.

W. F. Geddes and F. H. Lehberg. Flax studies. I. The relation between weight per measured bushel, weight per thousand kernels and oil content of flaxseed. (Canadian Journal of Research, C.). 1936 14 45-47. 18.

W. F. Geddes and N. Milton. The analytical error of the Kjeldahl nitrogen test. (Cereal Chemistry). 1939 16 (3) 393-404. 39.

W. F. Geddes and T. R. Aitken. The types of bread produced in Canada. (Proceedings of the III International Congress of Tech. and Agr. Industries, Paris). 1934 1 (11) 1-3. 5.

W. F. Geddes and T. R. Aitken. The comparative quality of flours from corresponding wheats milled on an Allis-Chalmers experimental mill and a Brabender automatic laboratory mill. (Cereal Chemistry). 1937 14 (4) 511-524. 27.

W. F. Geddes and T. R. Aitken. An experimental milling and baking technique requiring 100 grams wheat. (Cereal Chemistry). 1935 12 (6) 696-707. 17.

W. F. Geddes and T. R. Aitken. The characteristics of Canadian hard red spring wheat. (Proceedings of the III International Congress of Tech. and Agr. Industries, Paris). 1934 1 (11) 1-14. 4.

W. F. Geddes and W. J. Eva. A comparative study of the Blish and Sandstedt and a modified Rumsey procedure for the estimation of diastatic activity. (Cereal Chemistry). 1935 12 (4) 402-410. 15.

W. F. Geddes, F. C. Hildebrand and J. A. Anderson. The effect of wheat type, protein content, and malting conditions on the properties of malted wheat flour. (Cereal Chemistry). 1941 18 (1) 42-60. 46.

W. F. Geddes, T. R. Aitken and M. H. Fisher. The relation between the normal farinogram and the baking strength of western Canadian wheat. (Cereal Chemistry). 1940 17 (5) 528-551. 45.

W. F. Geddes, W. J. Eva and N. Milton. The relation between the protein content of western Canadian hard red spring wheat, amber durum wheat, and barley. (Scientific Agriculture). 1940 20 (11) 599-607. 44.

W. F. Hanna, R. F. Peterson and J. A. Anderson. How are new wheat varieties tested?. (Agricultural Institute Review). 1951 6 (4) 17-26. M011.

W. G. Chanin. Structural relaxation studies of the effect of lactic and acetic acids and salts on the action of bromate in dough. (M. Sc. Thesis, University of Manitoba). 1955 M031.

W. H. Cook, J. W. Hopkins and W. F. Geddes. Rapid determination of moisture in grain. III. Calibration and comparison of electrical moisture meters with vacuum oven for amber durum wheat, barley, and oats. (Canadian Journal of Research). 1934 11 547-563. 13.

W. H. Cook, J. W. Hopkins and W. F. Geddes. Rapid determination of moisture in grain. II. Calibration and comparison of electrical moisture meters with vacuum oven for hard red spring wheat. (Canadian Journal of Research). 1934 11 409-447. 12.

W. H. Cook, J. W. Hopkins and W. F. Geddes. Rapid determination of moisture in grain. I. Comparison of 130C air oven and Brown-Duvel methods with vacuum oven method. (Canadian Journal of Research). 1934 11 264-289. 11.

W. H. Cook, J. W. Hopkins and W. F. Geddes. Rapid determination of moisture in grain. (Cereal Chemistry). 1935 12 (3) 230-244. 14.

W. J. Eva and E. E. Rankin. A comparison of five methods for determining starch content of wheat. (Canadian Journal of Research, B.). 1945 23 260-268. 79.

W. J. Eva and F. J. Birchard. Factors affecting the protein content of Canadian hard red spring wheat. (Proceedings of the World's Grain Exhibition and Conference, Canada). 1933 2 408-412. 2.

W. J. Eva and I. Levi. A note on the chemical composition of Manitoba shelled corn, 1941 crop. (Scientific Agriculture). 1943 23 362-364. 52.

W. J. Eva and J. A. Anderson. The relations between Kjeldahl protein, Zeleny protein, and loaf volume in western Canadian wheats and flours. (Cereal Chemistry). 1944 21 (6) 562-566. 66.

W. J. Eva and M. H. Fisher. Studies on variance in Buhler mills, with a bibliography on experimental milling. (Cereal Science Today). 1957 2 (5) 124-129. 167.

W. J. Eva, I. Levi and J. A. Anderson. Starch content of western Canadian wheat. (Canadian Journal of Research, C.). 1943 21 173-179. 55.

W. J. Eva, N. Milton and W. F. Geddes. Comparative methods of moisture determination with special reference to the Brabender grinder and oven. (Cereal Chemistry). 1939 16 (4) 460-468. 40.

W. J. Eva, N. Milton and W. F. Geddes. Observations on ash dishes of different materials. (Cereal Chemistry). 1938 15 (6) 835-841. 35.

W. J. Eva, W. F. Geddes and B. Frisell. A comparative study of various methods of measuring flour gassing power. (Cereal Chemistry). 1937 14 (4) 458-480. 26.

W. O. S. Meredith. Inter-laboratory errors in malt analyses as determined from the results of check test over five years. (Proceedings of the Annual Meeting of the American Society of Brewing Chemists). 1947 30-36. 91.

W. O. S. Meredith. A simplified procedure for the determination of barley extract. (Cereal Chemistry). 1947 24 (3) 225-227. 90.

W. O. S. Meredith. Analysis of data for A.A.C.C. check sample service. I. Protein and thiamine results, 1943-44. (Cereal Chemistry). 1945 22 (5) 437-448. 77.

W. O. S. Meredith. Wort properies: A review. (Wallerstein Laboratories Communications). 1950 13 (42) 223-238. M008.

W. O. S. Meredith. Malting quality of Canadian barleys: V. Summary of seven years tests on Montcalm, a new smooth awned variety. (Scientific Agriculture). 1946 26 (11) 560-565. 89.

W. O. S. Meredith. Analysis of data for A.A.C.C. check sample service. II. Protein and thiamine results, 1944-45. (Cereal Chemistry). 1946 23 (6) 585-590. 87.

W. O. S. Meredith. A note on the calculation of wort nitrogen content. (Brewing Chemist's News Letter). 1947 7 (3) 1-3. 93.

W. O. S. Meredith. Research and production of malting barley in Canada. (Proceedings of the Irish Maltsters' Technical Meeting). 1967 40-51. M066.

W. O. S. Meredith. Anthocyanogen contents of barley, malts, and beer. I. Methods of analysis. (Proceedings of the American Society of Brewing Chemists). 1960 48-50. 187.

W. O. S. Meredith. Note on the adsorption of chill haze protein from barley, malt, wort and beer by nylon. (Journal of the Institute of Brewing). 1961 67 (3) 254-256. 194.

W. O. S. Meredith. Studies on wort nitrogen. (Proceedings of the Annual Meeting of the American Society of Brewing Chemists). 1947 37-40. 92.

W. O. S. Meredith. Free pentoses in malt extracts and worts. (Cereal Chemistry). 1957 34 (4) 246-251. 159.

W. O. S. Meredith. Anthocyanogen contents of barley, malt, and beer. II. Location and methods of extraction of barley and malt anthocyanogens. (Proceedings of the American Society of Brewing Chemists). 1961 56-60. 201.

W. O. S. Meredith. Barley and malt gums: A review. (Proceedings of the American Society of Brewing Chemists, Annual Meeting). 1952 93-97. M013.

W. O. S. Meredith. Malting barley and the malting process. (Presented to Manitoba Liquor Enquiry Commission). 1955 M028.

W. O. S. Meredith. Barley gums and malting quality. (Wallerstein Laboratories Communications). 1958 21 (74) 207-214. M038.

W. O. S. Meredith. Studies on wort nitrogen. II. Fractionation. (Proceedings of the American Society of Brewing Chemists). 1959 125-128. 177.

W. O. S. Meredith. Barley research and the changes in pattern of Canadian barley production. (Proceedings of the Canadian Barley and Oil Seeds Conference). 1962 55-61. M051.

W. O. S. Meredith. Note on the malting quality of peeled barley. (Journal of the Institute of Brewing). 1959 65 (1) 31-33. 168.

W. O. S. Meredith. The significance of malt analysis in industry and plant breeding. (Proceedings of the 13th Convention of the Institute of Brewing, Australia and New Zealand Section). 1974 29-40. M103.

W. O. S. Meredith. Betrachtungen und untersuchungen uber zusammensetzung und herkunft der kaltetrubung.. (Brauwissenschaft). 1963 16 (6) 215-221. 219G.

W. O. S. Meredith. Observations on studies on the composition of chill haze and its origin. (Brewers Digest). 1963 38 (9) 54-58. 219.

W. O. S. Meredith. Studies on wort nitrogen. IV. Starch gel electrophoresis of TCA precipitates. (Proceedings of the American Society of Brewing Chemists). 1963 5-11. 224.

W. O. S. Meredith. Combined action of alpha-and beta-amylases in saccharification. (Proceedings of the American Society of Brewing Chemists). 1965 5-10. 250.

W. O. S. Meredith. Free and bound beta-amylase in cereal species. (Proceedings of the American Society of Brewing Chemists). 1966 27-31. 254.

W. O. S. Meredith. Distribution of protein and free and bound amylase in cereal species. (Proceedings of the American Society of Brewing Chemists). 1966 32-38. 255.

W. O. S. Meredith and H. R. Sallans. Varietal differences in barleys and malts. XIV. Intervarietal relations between wort properties and barley and malt properties. (Canadian Journal of Research, F.). 1945 23 132-142. 75.

W. O. S. Meredith and J. A. Anderson. Malting quality of Canadian barleys. VI. Commercial shipments. (Agricultural Institute Review). 1952 117.

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