Humidity change and its effects on baking in an electrically heated air jet impingement oven von Xue, J., Walker, C.E.

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Optimized RNA Gel-Shift and UV Cross-Linking Assays for Characterization of Cytoplasmic RNA-Protein Interactions von Thomson, A.M, Rogers, J.T, Walker, C.E, Staton, J.M, Leedman, P.J

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Determination of phytic acid in cereals - a brief review von Wu, Peng, Tian, Ji-Chun, Walker, C.E. (Chuck), Wang, Feng-Cheng

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Effects of ractopamine hydrochloride are not confined to mammalian tissue: Evidence for direct effects of ractopamine hydrochloride supplementation on fermentation by ruminal micro... von Walker, C.E, Drouillard, J.S

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Nitric oxide-mediated invasion in Barrett's high-grade dysplasia and adenocarcinoma von Clemons, Nicholas J., Shannon, Nicholas B., Abeyratne, Lakshi R., Walker, C.E., Saadi, Amel, O'Donovan, Maria L., Lao-Sirieix, Pierre P., Fitzgerald, Rebecca C.

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The Effects of Protein Content of Flour and Emulsifiers on Tanoor Bread Quality von Farvili, N., Walker, C.E., Qarooni, J.

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Effects of Emulsifiers on Pita Bread Quality von Farvili, N., Walker, C.E., Qarooni, J.

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Pasting of wheat flour extrudates containing conventional baking ingredients von Ryu, G.H, Neumann, P.E, Walker, C.E

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Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture von Ramírez-Wong, B, Walker, C.E, Ledesma-Osuna, A.I, Torres, P.I, Medina-Rodríguez, C.L, López-Ahumada, G.A, Salazar-García, M.G, Ortega-Ramírez, R, Johnson, A.M, Flores, R.A

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Cell Structure of Wheat Flour Extrudates Produced with Various Emulsifiers von Ryu, G.H., Walker, C.E.

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Effects of Emulsifiers on Physical Properties of Wheat Flour Extrudates with and without Sucrose and Shortening von Ryu, G.H., Neumann, P.E., Walker, C.E.

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A novel ADP-ribosylation like factor (ARL-6), interacts with the protein-conducting channel SEC61β subunit von Ingley, E., Williams, J.H., Walker, C.E., Tsai, S., Colley, S., Sayer, M.S., Tilbrook, P.A., Sarna, M., Beaumont, J.G., Klinken, S.P.

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Some chemical and physical properties of proso millet ( Panicum milliaceum) starch von Yañez, G.A., Walker, C.E., Nelson, L.A.

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Effects of exogenous emulsifiers and fat sources on nutrient digestibility, serum lipids, and growth performance in weanling pigs von Jones, D. B, Hancock, J. D, Harmon, D. L, Walker, C. E

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quality comparison of breads baked by conventional versus nonconventional ovens: a review von Yin, Y, Walker, C.E

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White layer cake batter emulsion characteristics: effects of sucrose ester emulsifiers von Ebeler, S.E. (Eppley Cancer Research Inst., Omaha, NE), Breyer, L.M, Walker, C.E

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Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems von Kim, C.S. (Kansas State Univerity, Manhattan, Walker, C.E.)

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Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry von Kim, C.S. (Kansas State University, Manhattan), Walker, C.E

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Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies von Sanchez, C. (Universidad Ezequiel Zamora, San Carlos, Estado Cojedes, Venezuela.), Klopfenstein, C.F, Walker, C.E

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NGC 253 and a proposed sequence for nuclear starbursts von RIEKE, G. H, LEBOFSKY, M. J, WALKER, C. E

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