Magnitude and persistence of higher estrus associated temperatures in beef heifers and suckled cows von Mills, Megan D, Pollock, Abigayle B, Batey, Ian E, O'Neil, Michael A, Schrick, F Neal, Payton, Rebecca R, Moorey, Sarah E, Fioravanti, Pablo, Hipsher, Will, Zoca, Saulo M, Edwards, J Lannett

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Protein–lipid interactions in gluten elucidated using acetic acid fractionation von McCann, Thu H., Small, Darryl M., Batey, Ian L., Wrigley, Colin W., Day, Li

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Barley sex6 mutants lack starch synthase IIa activity and contain a starch with novel properties von Morell, Matthew K., Kosar‐Hashemi, Behjat, Cmiel, Mark, Samuel, Michael S., Chandler, Peter, Rahman, Sadequr, Buleon, Alain, Batey, Ian L., Li, Zhongyi

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Enhancement of gluten quality combined with reduced lipid content through a new salt-washing process von Day, Li, Augustin, MaryAnn, Pearce, R. John, Batey, Ian L., Wrigley, Colin W.

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Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser von Batey, Ian L., Curtin, Barbara M.

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Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality von Sissons, Mike J, Batey, Ian L, Balfe, Sue, Hare, Ray, MacRitchie, Finlay

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Sources of variation for starch gelatinization, pasting, and gelation properties in wheat von Zeng, M. (Washington State University, Pullman, WA.), Morris, C.F, Batey, I.L, Wrigley, C.W

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PSII-A-2 Correlations between Reactive Oxygen Species and Functional Measurements of Spermatozoa from Beef Bulls von Batey, Ian E, Hartman, Ashley R, Rathbun, Theresa J, Zezeski, Abby L, Geary, Tom W, Grieger, David M, Fike, Karol E

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289 Sperm Quality Assessments Using Flow Cytometry do not Differ between Angus and Charolais Breeds of Yearling Bulls Meeting Breeding Soundness Exam Threshold Requirements von Hartman, Ashley R, Batey, Ian E, Rathbun, Theresa J, Zezeski, Abby L, Geary, Tom W, Grieger, David M, Fike, Karol E

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Effect of storage of adzuki bean ( Vigna angularis) on starch and protein properties von Yousif, Adel M., Batey, Ian L., Larroque, Oscar R., Curtin, Barbara, Bekes, Ferenc, Deeth, Hilton C.

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Starch Properties in Different Lines of an old Hungarian Wheat Variety, Bánkúti 1201 von Rakszegi, Mariann, Batey, Ian L., Vida, Gyula, Juhász, Angéla, Bedő, Zoltán, Morell, Matthew K.

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Quantitative, small-scale, fluorophore-assisted carbohydrate electrophoresis implemented on a capillary electrophoresis-based DNA sequence analyzer von Murray, Sarah, McKenzie, Marian, Butler, Ruth, Baldwin, Samantha, Sutton, Kevin, Batey, Ian, Timmerman-Vaughan, Gail M.

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Measurement of Amylose/Amylopectin Ratio by High-Performance Liquid Chromatography von Batey, Ian L., Curtin, Barbara M.

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Electrophoretic characterisation of fractions collected from gluten protein extracts subjected to size-exclusion high-performance liquid chromatography von Larroque, Oscar R., Gianibelli, Maria C., Batey, Ian L., Macritchie, Fin

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Contribution of the Chemical Structure of Wheat Starch to Japanese Noodle Quality von Batey, Ian L, Gras, Peter W, Curtin, Barbara M

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Interactions of starch with glutens having different glutenin sub-units von Batey, Ian L.

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Forecasting Accuracy: Holy Grail or Fool's Gold? von Batey, Ian

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Barley With Reduced SSII Activity and Starch Containing Products with a Reduced Amylopectin Content von BATEY IAN LESLIE, TOPPING DAVID, MORELL MATTHEW KENNEDY

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BARLEY WITH REDUCED SSII ACTIVITY AND STARCH AND STARCH CONTAINING PRODUCTS WITH A REDUCED AMYLOPECTIN CONTENT von MORELL, MATTHEW KENNEDY, TOPPING, DAVID, BATEY, IAN LESLIE

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BARLEY WITH REDUCED SSII ACTIVITY AND STARCH CONTAINING PRODUCTS WITH A REDUCED AMYLOPECTIN CONTENT von BATEY IAN LESLIE, TOPPING DAVID, MORELL MATTHEW KENNEDY

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