In Field Analysis: How to Handle Difficult Samples von Barton, F.E., de Haseth, J.A.

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Near-Infrared Analysis of Ground Barley for Use as a Feedstock for Fuel Ethanol Production von Sohn, M, Himmelsbach, D.S, Barton, F.E. II, Griffey, C.A, Brooks, W, Hicks, K.B

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Correlation between cooked rice texture and rapid visco analyser measurements von Champagne, E.T, Bett, K.L, Vinyard, B.T, McClung, A.M, Barton, F.E. II, Moldenhauer, K, Linscombe, S, McKenzie, K

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The use of two-dimensional correlation spectroscopy to characterize instrumental differences von Barton, F.E., de Haseth, James A., Himmelsbach, D.S.

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comparative study of Fourier transform Raman and NIR spectroscopic methods for assessment of protein and apparent amylose in rice von Sohn, M, Himmelsbach, D.S, Barton, F.E. II

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Corn stover fractions and bioenergy: chemical composition, structure, and response to enzyme pretreatment von Akin, D.E, Morrison, W.H. III, Rigsby, L.L, Barton, F.E. II, Himmelsbach, D.S, Hicks, K.B

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Near-infrared transmission and reflectance spectroscopy for the determination of dietary fiber in barley cultivars von Kays, S.E, Shimizu, N, Barton, F.E. II, Ohtsubo, K

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Determination of forage quality by near infrared reflectance spectroscopy: efficacy of broad-based calibration equations von Abrams, S.M, Shenk, J.S, Westerhaus, M.O, Barton, F.E. II

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Facial rejuvenation techniques von Barton, F.E.

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The Use of Two-Dimensional Correlation Spectroscopy to Characterise the Differences in Research Grade Instruments von Barton, F.E., de Haseth, James A., Himmelsbach, D.S.

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Near infrared reflectance spectroscopy for predicting intake of digestible organic matter by cattle von Lippke, H, Barton, F.E. II

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NIR-FT/Raman spectroscopy for nutritional classification of cereal foods von Sohn, M, Himmelsbach, D.S, Kays, S.E, Archibald, D.D, Barton, F.E. II

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Fourier transform near-infrared spectroscopy for determining linen content in linen/cotton blend products von Sohn, M, Himmelsbach, D.S, Akin, D.E, Barton, F.E. II

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Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice von Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Resarch Center, Athens, GA.), Champagne, E.T, Vinyard, B.T, Windham, W.R, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S, McKenzie, K.S

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Effects of postharvest processing on texture profile analysis of cooked rice von Champagne, E.T. (USDA, ARS, SRRC, New Orleans, LA.), Lyon, B.G, Min, B.K, Vinyard, B.T, Bett, K.L, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S

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Prediction of Total Dietary Fiber by Near-Infrared Reflectance Spectroscopy in High-Fat- and High-Sugar-Containing Cereal Products von Kays, Sandra E, Windham, W. R, Barton, Franklin E

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Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples von Windham, W.R, Lyon, B.G, Champagne, E.T, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscomb, S, McKenzie, K.S

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The Development of near Infrared Wheat Quality Models by Locally Weighted Regressions von Barton, F.E., Shenk, J.S., Westerhaus, M.O., Funk, D.B.

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Effects of drying conditions, final moisture content, and degree of milling on rice flavor von Champagne, E.T, Bett, K.L, Vinyard, B.T, Webb, B.D, McClung, A.M, Barton, F.E. II, Lyon, B.G, Moldenhauer, K, Linscombe, S, Kohlwey, D

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Prediction of Total Dietary Fiber in Cereal Products Using Near-Infrared Reflectance Spectroscopy von Kays, Sandra E, Windham, W. R, Barton, Franklin E

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