Alecia M. Kiszonas, Ph.D.
Affiliations: | 2013 | Crop Science | Washington State University, Pullman, WA, United States |
Area:
Agronomy AgricultureGoogle:
"Alecia Kiszonas"Parents
Sign in to add mentorByung-Kee Baik | grad student | 2013 | WSU | |
(Wheat grain arabinoxylan quantification, characterization, and fate during baking.) |
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Publications
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Aoun M, Carter AH, Morris CF, et al. (2022) Genetic architecture of end-use quality traits in soft white winter wheat. Bmc Genomics. 23: 440 |
Lafiandra D, Sestili F, Sissons M, et al. (2022) Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness. Foods (Basel, Switzerland). 11 |
Morris CF, Kiszonas AM, Beecher BS, et al. (2020) Registration of six partial waxy near‐isogenic hexaploid wheat genetic stock lines lacking one or two granule bound starch synthase I genes Journal of Plant Registrations. 14: 217-220 |
Morris CF, Kiszonas AM, Peden GL. (2020) Registration of extra‐hard kernel near‐isogenic hexaploid wheat genetic stocks lacking puroindoline genes Journal of Plant Registrations. 14: 92-95 |
Kumar N, Kiszonas AM, Ibba MI, et al. (2019) Identification of loci and molecular markers associated with Super Soft kernel texture in wheat Journal of Cereal Science. 87: 286-291 |
Kumar N, Orenday-Ortiz JM, Kiszonas AM, et al. (2019) Genetic analysis of a unique ‘super soft’ kernel texture phenotype in soft white spring wheat Journal of Cereal Science. 85: 162-167 |
Ibba MI, Kiszonas AM, See DR, et al. (2019) Mapping kernel texture in a soft durum (Triticum turgidum subsp. durum) wheat population Journal of Cereal Science. 85: 20-26 |
Murray JC, Kiszonas AM, Morris CF. (2018) Influence of Soft Kernel Texture on Fresh Durum Pasta. Journal of Food Science |
Boehm JD, Ibba MI, Kiszonas AM, et al. (2018) Genetic analysis of kernel texture (grain hardness) in a hard red spring wheat (Triticum aestivum L.) bi-parental population Journal of Cereal Science. 79: 57-65 |
Kiszonas AM, Ma D, Fuerst EP, et al. (2018) Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum Cereal Chemistry. 95: 747-759 |