34 Publications (Page 1 of 2)
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
2009
Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch
Finnie, Sean⋅Jeannotte, R. and Faubion, Jon
Cereal chemistry., vol. 86, (no. 6), pp. 637-645, 2009. | 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
 
Physical and Milling Characteristics of Wheat Kernels After Enzyme and Acid Treatments
Lamsal, B. P⋅Yoo, J. H⋅Haque, E. and Faubion, Jon
Cereal chemistry., vol. 85, (no. 5), pp. 642-647, 2008. | Journal Article
2007
Moving whole grains forward: the case for a whole grain collaborative.
Marquart, L.⋅Faubion, Jon⋅Liu, Rui Hai⋅Smail, V.⋅Fulcher, G. and Scheideman, M.
Cereal foods world., vol. 52, (no. 4), pp. 196-200, 2007. | Journal Article
1999
Comparison of alkali and conventional corn wet-milling: 1-kg procedures.
Du, L.⋅Rausch, K.D.⋅Yang, P.⋅Uriyo, E.A.M.⋅Small, A.D.⋅Tumbleson, Mike E⋅Faubion, Jon and Eckhoff, S.R.
Cereal chemistry., vol. 76, (no. 5), pp. 811-815, 1999. | Journal Article
 
Effect of corn moisture on the properties of pet food extrudates.
Mathew, J.M.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 76, (no. 6), pp. 953-956, 1999. | Journal Article
 
Effects of corn hybrid and growth environment on corn curl and pet food extrudates.
Mathew, J.M.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 76, (no. 5), pp. 625-628, 1999. | Journal Article
 
Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates.
Mathew, J.M.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 76, (no. 5), pp. 621-624, 1999. | Journal Article
1998
Bread crumb grain development during baking.
Hayman, D.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 75, (no. 5), pp. 577-580, 1998. | Journal Article
 
Factors controlling gas cell failure in bread dough.
Hayman, D.⋅Sipes, K.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 75, (no. 5), pp. 585-589, 1998. | Journal Article
1994
Effect of dough properties on extrusion-formed and baked snacks.
Singh, J.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 71, (no. 5), pp. 417-422, 1994. | Journal Article
1991
Oscillatory rheometry of starch-water systems: effect of starch concentration and temperature.
Hansen, L.M.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 68, (no. 4), pp. 347-351, 1991. | Journal Article
1990
Dynamic rheological properties of bread crumb. I. Effects of storage time, temperature, and position of loaf.
Persaud, J.N.⋅Faubion, Jon and Ponte, J.G. J
Cereal chemistry., vol. 67, (no. 1), pp. 92-96, 1990. | Journal Article
 
Dynamic rheological properties of bread crumb. II. Effects of surfactants and reheating.
Persaud, J.N.⋅Faubion, Jon and Ponte, J.G. J
Cereal chemistry., vol. 67, (no. 2), pp. 182-187, 1990. | Journal Article
 
The dynamics of cake baking as studied by a combination of viscometry and electrical resistance oven heating.
Shelke, K.⋅Faubion, Jon and Hoseney, R.C.
Cereal chemistry., vol. 67, (no. 6), pp. 575-580, 1990. | Journal Article
1989
Measuring kernel hardness using the tangential abrasive dehulling device.
Lawton, J.W. and Faubion, Jon
Cereal chemistry., vol. 66, (no. 6), pp. 519-524, 1989. | Journal Article
1988
Comparison of white and whole wheat flour brews in the liquid ferment breadmaking process.
Stuteville, B.⋅Ponte, J.G. J⋅Faubion, Jon and Kulp, K.
Cereal foods world., vol. 38, (no. 5), pp. 434-435, 437-438, 1988. | Journal Article
 
Dynamic rheological properties of flour, gluten, and gluten-starch doughs. II. Effect of various processing and ingredient changes.
Dreese, P.C.⋅Faubion, Jon and Hoseney, R.C.
Cereal chemistry., vol. 65, (no. 4), pp. 354-359, 1988. | Journal Article
 
Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.
Dreese, P.C.⋅Faubion, Jon and Hoseney, R.C.
Cereal chemistry., vol. 65, (no. 4), pp. 348-353, 1988. | Journal Article
 
Identification of l-Tryptophan as an Endogenous Inhibitor of Embryo Germination in White Wheat.
Morris, C F⋅Mueller, D D⋅Faubion, Jon M and Paulsen, G M
Plant physiology, vol. 88, (no. 2), pp. 435-40, 1988/Oct. | Journal Article
 
Lubricated uniaxial compression of fermenting doughs.
Cullen-Refai, A.⋅Faubion, Jon and Hoseney, R.C.
Cereal chemistry., vol. 65, (no. 5), pp. 401-403, 1988. | Journal Article
1986
Odor generation in ground, stored pearl millet.
Reddy, VP⋅Faubion, Jon and Hoseney, RC
Cereal Chemistry, vol. 63, (no. 5), pp. 403-406, 1986. | Journal Article
 
The effect of fatty acid spin labels upon starch.
Nolan, N.L.⋅Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 63, (no. 4), pp. 291-294, 1986. | Journal Article
1981
A mechanism for the oxidative gelation of wheat flour water-soluble pentosans.
Hoseney, R.C. and Faubion, Jon
Cereal chemistry., vol. 58, (no. 5), pp. 421-424, 1981. | Journal Article