60 Publications (Page 1 of 3)
2011
Acidulant and oven type affect total anthocyanin content of blue corn cookies.
Li, Jian⋅Walker, Chuck E and Faubion, Jon M
Journal of the science of food and agriculture, vol. 91, (no. 1), pp. 38-43, 2011/Jan/15. | Journal Article
2008
Correlating dough elastic recovery during sheeting with flour analyses and rheological properties
Ren, Danqiu⋅Walker, Chuck and Faubion, Jon
Journal of the Science of Food and Agriculture, vol. 88, (no. 15), pp. 2581-2588, 2008. | Journal Article
2007
Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture.
Ramírez-Wong, B.⋅Walker, Chuck⋅Ledesma-Osuna, A.I.⋅Chávez, Patricia I⋅Medina-Rodríguez, C.L.⋅López-Ahumada, G.A.⋅Salazar-García, M.G.⋅Ortega-Ramírez, R.⋅Johnson, A.M. and Flores, Rolando A
Cereal chemistry., vol. 84, (no. 3), pp. 207-213, 2007. | Journal Article
2004
Effects of oven humidity on foods baked in gas convection ovens.
Xue, J.⋅Lefort, G. and Walker, Chuck
Journal of food processing and preservation., vol. 28, (no. 3), pp. 179-200, 2004. | Journal Article
2003
Humidity change and its effects on baking in an electrically heated air jet impingement oven.
Xue, J. and Walker, Chuck
Food research international., vol. 36, (no. 6), pp. 561-569, 2003. | Journal Article
2000
Grain, flour and bread-making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 years.
Anjum, F.M. and Walker, Chuck
International journal of food science & technology., vol. 35, (no. 4), pp. 407-416, 2000. | Journal Article
1999
Effects of impingement oven parameters and formula variation on sugar snap cookies.
Dogan, I.S. and Walker, Chuck
Cereal foods world., vol. 44, (no. 8), pp. 597-603, 605, 1999. | Journal Article
 
Effects of impingement oven parameters on high-ratio cake baking.
Dogan, I.S. and Walker, Chuck
Cereal foods world., vol. 44, (no. 10), pp. 710-714, 1999. | Journal Article
1997
Measurement of extrusion effects by viscosity profile using the Rapid Visco Analyser.
Whalen, P.J.⋅Bason, M.L.⋅Booth, R.I.⋅Walker, Chuck and Williams, P.J.
Cereal foods world., vol. 42, (no. 6), pp. 469-475, 1997. | Journal Article
 
Physical and chemical attributes and consumer acceptance of sugar-snap cookies containing naturally occurring antioxidants.
Hix, D.K.⋅Klopfenstein, C.F. and Walker, Chuck
Cereal chemistry., vol. 74, (no. 3), pp. 281-283, 1997. | Journal Article
 
Regression equation for predicting absorption for 2-g direct drive mixograph.
Hazelton, J.L.⋅Chung, O.K.⋅Eastman, J.J.⋅Lang, C.E.⋅McCluskey, P.J.⋅Miller, R.A.⋅Shipman, M.A. and Walker, Chuck
Cereal chemistry., vol. 74, (no. 4), pp. 400-402, 1997. | Journal Article
 
The effects of protein content of flour and emulsifiers on tanoor bread quality.
Farvili, N.⋅Walker, Chuck and Qarooni, J.
Journal of cereal science., vol. 26, (no. 1), pp. 137-143, 1997. | Journal Article
1996
Cake baking in conventional, impingement and hybrid ovens
Li, A. and Walker, Chuck E
Journal of Food Science, vol. 61, (no. 1), pp. 188, Jan 1996. | Journal Article
 
Changing mixogram appearance by sampling at fixed as opposed to random head position.
Hazelton, J.L. and Walker, Chuck
Cereal foods world., vol. 41, (no. 7), pp. 631-634, 1996. | Journal Article
 
Effect of formula and process variations on Turkish Francala bread production.
Dogan, I.S.⋅Ponte, J.G. J and Walker, Chuck
Cereal foods world., vol. 41, (no. 9), pp. 741-744, 1996. | Journal Article
 
Influence of dough and proofer temperatures and yeast concentration on Australian bread proofing times and properties.
Walker, Chuck⋅Quail, K.J. and McMaster, G.J.
Cereal foods world., vol. 41, (no. 3), pp. 127-133, 1996. | Journal Article
 
Temperature of liquid contents in RVA cans during operation.
Hazelton, J.L. and Walker, Chuck
Cereal chemistry., vol. 73, (no. 2), pp. 284-289, 1996. | Journal Article
1995
A quality comparison of breads baked by conventional versus nonconventional ovens: a review.
Yin, Y. and Walker, Chuck
Journal of the science of food and agriculture., vol. 67, (no. 3), pp. 283-291, 1995. | Journal Article
 
Effects of emulsifiers on pita bread quality.
Farvili, N.⋅Walker, Chuck and Qarooni, J.
Journal of cereal science., vol. 21, (no. 3), pp. 301-308, 1995. | Journal Article
1994
Changes in mixograms resulting from variations in shear caused by different bowl pin sizes.
Hazelton, J.L. and Walker, Chuck
Cereal chemistry., vol. 71, (no. 6), pp. 632, 1994. | Journal Article
 
Effects of emulsifiers on physical properties of wheat flour extrudates with and without sucrose and shortening.
Ryu, G.H.⋅Neumann, P.E. and Walker, Chuck
Lebensmittel-Wissenschaft+Technologie. Food science+technology., vol. 27, (no. 5), pp. 425-431, 1994. | Journal Article
1993
Effects of some baking ingredients on physical and structural properties of wheat flour extrudates.
Ryu, G.H.⋅Neumann, P.E. and Walker, Chuck
Cereal chemistry., vol. 70, (no. 3), pp. 291-297, 1993. | Journal Article
 
Pasting of wheat flour extrudates containing conventional baking ingredients.
Ryu, G.H.⋅Neumann, P.E. and Walker, Chuck
Journal of food science., vol. 58, (no. 3), pp. 567-573, 598, 1993. | Journal Article
 
Predicting wheat sprout damage by near-infrared reflectance analysis.
Shashikumar, K.⋅Hazelton, J.L.⋅Ryu, G.H. and Walker, Chuck
Cereal foods world., vol. 38, (no. 5), pp. 364-366, 1993. | Journal Article
1992
Changes in starch pasting properties due to sugars and emulsifiers as determined by viscosity measurement.
Kim, C.S. and Walker, Chuck
Journal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 4), pp. 1009-1013, 1992. | Journal Article