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Marcus Newberry

Showing results (1-10 of 7) with videos related to

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Marine Drugs|August 9, 2011
Thermal transition properties of hoki (Macruronus novaezelandiae) and ling (Genypterus blacodes) skin collagens: implications for processingKathleen Anne Hofman, Marcus Newberry
Nutrients|July 26, 2020
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy AdultsKim Ang, Carla Bourgy, Haelee Fenton, et al.
G3 (Bethesda, Md.)|February 21, 2025
Recombination and structural variation in a large 8-founder wheat MAGIC populationRohan Shah, B Emma Huang, Alex Whan, et al.
Plant Biotechnology Journal|May 27, 2015
Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking propertiesJean-Philippe Ral, Alex Whan, Oscar Larroque, et al.
Plant Biotechnology Journal|May 20, 2015
Suppression of glucan, water dikinase in the endosperm alters wheat grain properties, germination and coleoptile growthAndrew F Bowerman, Marcus Newberry, Anne-Sophie Dielen, et al.
Frontiers in Plant Science|September 25, 2018
Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?Marcus Newberry, Alexander B Zwart, Alex Whan, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|May 25, 2010
Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traitsColin R Cavanagh, Julian Taylor, Oscar Larroque, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Marine Drugs|August 9, 2011
Thermal transition properties of hoki (Macruronus novaezelandiae) and ling (Genypterus blacodes) skin collagens: implications for processingKathleen Anne Hofman, Marcus Newberry
Nutrients|July 26, 2020
Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy AdultsKim Ang, Carla Bourgy, Haelee Fenton, et al.
G3 (Bethesda, Md.)|February 21, 2025
Recombination and structural variation in a large 8-founder wheat MAGIC populationRohan Shah, B Emma Huang, Alex Whan, et al.
Plant Biotechnology Journal|May 27, 2015
Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking propertiesJean-Philippe Ral, Alex Whan, Oscar Larroque, et al.
Plant Biotechnology Journal|May 20, 2015
Suppression of glucan, water dikinase in the endosperm alters wheat grain properties, germination and coleoptile growthAndrew F Bowerman, Marcus Newberry, Anne-Sophie Dielen, et al.
Frontiers in Plant Science|September 25, 2018
Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?Marcus Newberry, Alexander B Zwart, Alex Whan, et al.
TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|May 25, 2010
Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traitsColin R Cavanagh, Julian Taylor, Oscar Larroque, et al.
Pageof 1