Fred Stoddard
Fred Stoddard
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TitelZitiert vonJahr
Effect of varying protein content and glutenin‐to‐gliadin ratio on the functional properties of wheat dough
S Uthayakumaran, PW Gras, FL Stoddard, F Bekes
Cereal Chemistry 76 (3), 389-394, 1999
Screening techniques and sources of resistance to abiotic stresses in cool-season food legumes
FL Stoddard, C Balko, W Erskine, HR Khan, W Link, A Sarker
Euphytica 147 (1-2), 167-186, 2006
Faba bean breeding for drought-affected environments: A physiological and agronomic perspective
HR Khan, JG Paull, KHM Siddique, FL Stoddard
Field Crops Research 115 (3), 279-286, 2010
Survey of starch particle‐size distribution in wheat and related species
FL Stoddard
Cereal Chemistry 76 (1), 145-149, 1999
Integrated pest management in faba bean
FL Stoddard, AH Nicholas, D Rubiales, J Thomas, ...
Field crops research 115 (3), 308-318, 2010
Evaluation of physiological traits for improving drought tolerance in faba bean (Vicia faba L.)
W Link, TJ Hocking, FL Stoddard
Plant and Soil 292 (1-2), 205-217, 2007
Basic rheology of bread dough with modified protein content and glutenin‐to‐gliadin ratios
S Uthayakumaran, M Newberry, M Keentok, FL Stoddard, F Bekes
Cereal Chemistry 77 (6), 744-749, 2000
Winter hardiness in faba bean: physiology and breeding
W Link, C Balko, FL Stoddard
Field crops research 115 (3), 287-296, 2010
The EU’s dependency on soya bean import for the animal feed industry and potential for EU produced alternatives
CLM de Visser, R Schreuder, F Stoddard
Ocl 21 (4), D407, 2014
Evaluation of the 40 mg swelling test for measuring starch functionality
CM Konik‐Rose, R Moss, S Rahman, R Appels, F Stoddard, G McMaster
Starch‐Stärke 53 (1), 14-20, 2001
Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity
S Uthayakumaran, S Tömösközi, AS Tatham, AWJ Savage, MC Gianibelli, ...
Cereal chemistry 78 (2), 138-141, 2001
Effects of incorporated glutenins on functional properties of wheat dough
S Uthayakumaran, FL Stoddard, PW Gras, F Bekes
Cereal Chemistry 77 (6), 737-743, 2000
Heterosis for yield and related characters in pea
P Sarawat, FL Stoddard, DR Marshall, SM Ali
Euphytica 80 (1-2), 39-48, 1994
Effects of nitrogen and sulfur fertilizer on protein composition, mixing requirements, and dough strength of four wheat cultivars
AR Wooding, S Kavale, F MacRitchie, FL Stoddard, A Wallace
Cereal chemistry 77 (6), 798-807, 2000
Variability in grain protein in Australian hexaploid wheats
FL Stoddard, DR Marshall
Australian Journal of Agricultural Research 41 (2), 277-288, 1990
Lupin flours as additives: dough mixing, breadmaking, emulsifying, and foaming
NJ Pollard, FL Stoddard, Y Popineau, CW Wrigley, F MacRitchie
Cereal chemistry 79 (5), 662-669, 2002
Synergistic and additive effects of three high molecular weight glutenin subunit loci. I. Effects on wheat dough rheology
S Uthayakumaran, HL Beasley, FL Stoddard, M Keentok, N Phan‐Thien, ...
Cereal chemistry 79 (2), 294-300, 2002
Physiology of flowering and grain filling in faba bean
JW Patrick, FL Stoddard
Field Crops Research 115 (3), 234-242, 2010
The pollination requirements of the faba bean
FL Stoddard, DA Bond
Bee World 68 (3), 144-152, 1987
Comparison of methods for colorimetric amylose determination in cereal grains
T Mahmood, MA Turner, FL Stoddard
Starch‐Stärke 59 (8), 357-365, 2007
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