Wheat Marketing Center

ROR: 047wk5k27

OpenAlex ID: I4405281351

Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)

2012 · Juan Li, Ji Kang, et al. · Journal of Agricultural and Food Chemistry · 162

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

2017 · Jingming Ning, Gary G. Hou, et al. · LWT · 135

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

2014 · Meng Niu, Gary G. Hou, et al. · Journal of Cereal Science · 133

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

2017 · Junzhou Ding, Gary G. Hou, et al. · Food Chemistry · 132

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

2017 · Naifu Wang, Gary G. Hou, et al. · LWT · 125

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

2016 · Meng Niu, Gary G. Hou, et al. · Food Chemistry · 121

Wheat bran layers: composition, structure, fractionation, and potential uses in foods

2023 · Zhongwei Chen, Andrew L. Mense, et al. · Critical Reviews in Food Science and Nutrition · 108

Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment

2017 · Junzhou Ding, Gary G. Hou, et al. · Ultrasonics Sonochemistry · 107

Oriental noodles

2001 · Guoquan Hou · Advances in food and nutrition research · 96

Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

2016 · Ting Liu, Gary G. Hou, et al. · LWT · 82

Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique

2013 · Juan Li, Gary G. Hou, et al. · LWT · 82

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

2024 · Zhongwei Chen, Andrew L. Mense, et al. · Comprehensive Reviews in Food Science and Food Safety · 80

Effect of phosphate salts on the Korean non-fried instant noodle quality

2011 · Li Wang, Gary G. Hou, et al. · Journal of Cereal Science · 67

Noodle Processing Technology

2010 · Gary G. Hou, Syunsuke Otsubo, et al. · Wiley eBooks · 66

Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle

2018 · Min Xu, Ying Wu, et al. · LWT · 63

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

2017 · Meng Niu, Gary G. Hou, et al. · Journal of Cereal Science · 63

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

2014 · Meng Niu, Gary Hou, et al. · LWT · 63

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Understanding the Effect of Rye Chromatin in Bread Wheat

2003 · A. M. Kumlay, P. S. Baenziger, et al. · Crop Science · 62

Effects of particle size on the properties of whole-grain soft wheat ﬂour and its cracker baking performance

2016 · Naifu Wang, Gary G. Hou, et al. · Journal of Cereal Science · 60

Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality

2004 · Stefan Sahlström, Woojoon Park, et al. · Cereal Chemistry · 57

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 · Ting Liu, Gary G. Hou, et al. · Journal of Cereal Science · 54

Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology

2014 · Woosung Bae, Bon Lee, et al. · Journal of Cereal Science · 54

Quality and textural analysis of noodles enriched with apple pomace

2020 · Jingwen Xu, Jayne E. Bock, et al. · Journal of Food Processing and Preservation · 47

Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles

2013 · Gary G. Hou, Ritu Saini, et al. · Cereal Chemistry · 47

Breeding for end-use quality: Reflections on the Nebraska experience

2001 · P.S. Baenziger, D.R. Shelton, et al. · Euphytica · 44

Works count: 79

Citation count: 4,929