Search Results - "Lukow, O. M"

Rapid Assessment of Glutenin and Gliadin in Wheat by UV Spectrophotometer by Suchy, J, Lukow, O.M, Brown, D, DePauw, R, Fox, S, Humphreys, G

“…Traditional breeding of common wheat (Triticum aestivum L.) concentrates largely on the improvement of protein quality because of the importance of protein in…”
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Genetic Variance for Gluten Strength Contributed by High Molecular Weight Glutenin Proteins by Radovanovic, N, Cloutier, S, Brown, D, Humphreys, D.G, Lukow, O.M

“…A total of 162 doubled haploid (DH) lines were produced from a cross between Triticum aestivum L. ‘AC Karma’ and line 87E03-S2B1 to study the genetic…”
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Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer by Suchy, J., Lukow, O. M., Ingelin, M. E.

“…ABSTRACT Development of a small‐scale method to measure dough extensibility, using a 2‐g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer…”
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Mapping quantitative trait loci controlling pre-harvest sprouting resistance in a red x white seeded spring wheat cross by Fofana, B, Humphreys, D. G, Rasul, G, Cloutier, S, Brûlé-Babel, A, Woods, S, Lukow, O. M, Somers, D. J

“…Hard white wheat (Triticum aestivum L.) is a value-added product because of its processing advantages over red wheat; however, white wheat tends to be more…”
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Effect of Multiple Substitution of Glutenin and Gliadin Proteins on Flour Quality of Canada Prairie Spring Wheat by Wesley, A. S., Lukow, O. M., McKenzie, R. I. H., Ames, N., Brown, D.

“…ABSTRACT The effect of genetic substitution of two to four glutenin and gliadin subunits from a Canada Prairie Spring (CPS) cv. Biggar BSR into Alpha 16,…”
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Glencross hard red extra strong spring wheat by Humphreys, D.G, McCallum, B.D, Fetch, T.G, Gilbert, J.A, Lukow, O.M, Menzies, J.G, Brown, P.D, Fox, S.L

“…Glencross is a hard red spring wheat (Triticum aestivum L.) adapted to the wheat-growing regions of the Canadian Prairies, particularly where orange blossom…”
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Neural networks vs principal component regression for prediction of wheat flour loaf volume in baking tests by Horimoto, Y. (University of British Columbia, Vancouver, BC, Canada.), Durance, T, Nakai, S, Lukow, O.M

“…ABSTRACT Neural networks (NN) provide a simple means of predicting outcomes that depend upon complex, possibly nonlinear, relationships between many variables…”
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Roseland hulless food barley by Badea, A, Therrien, M.C, Lukow, O.M

“…Roseland is a two-row spring hulless food barley (Hordeum vulgare L. f. sp. nuda) cultivar developed at the Agriculture and Agri-Food Canada Brandon Research…”
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Peace hard red spring wheat by Humphreys, D. G, Townley-Smith, T. F, Lukow, O. M, McCallum, B. D, Fetch, T. G, Gilbert, J. A, Menzies, J. G, Tkachuk, V, Brown, P. D, Fox, S. L

“…Humphreys, D. G., Townley-Smith, T. F., Lukow, O. M., McCallum, B. D., Fetch, T. G., Gilbert, J. A., Menzies, J. G., Tkachuk, V., Brown, P. D. and Fox, S. L…”
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Influence of gliadin-rich subfractions of Glenlea wheat on the mixing characteristics of wheat flour by Hussain, A, Lukow, O.M

“…The effect of gliadin-rich subfractions of extra-strong wheat on the mixing properties of Canada Prairie Spring (CPS) wheats and Canada Western Extra Strong…”
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Superb hard red spring wheat by Townley-Smith, T.F, Humphreys, D.G, Czarnecki, E, Lukow, O.M, McCallum, B.M, Fetch, T.G, Gilbert, J.A, Menzies, J.G, Brown, P.D

“…Superb is a hard red spring wheat (Triticum aestivum L.) adapted to the wheat-growing regions of the Canadian prairies, and meets the end-use quality…”
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AAC Redwater hard red spring wheat by Zi, Y, Humphreys, D.G, Olson, A, McCallum, B.D, Fetch, T.G, Gilbert, J.A, Lukow, O.M, Menzies, J.G, Brown, P.D, Fox, S.L

“…AAC Redwater is a hard red spring wheat (Triticum aestivum L.) adapted to the shorter season wheat-growing regions of the Canadian prairies. AAC Redwater was…”
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Snowstar hard white spring wheat by Humphreys, D. G, Townley-Smith, T. F, Czarnecki, E, Lukow, O. M, McCallum, B, Fetch, T, Gilbert, J, Menzies, J, Brown, D, Fox, S. L

“…Humphreys, D. G., Townley-Smith, T. F., Czarnecki, E., Lukow, O. M., McCallum, B., Fetch, T., Gilbert, J., Menzies, J., Brown, D. and Fox, S. L. 2013. Snowstar…”
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Effect of single substitution of glutenin or gliadin proteins on flour quality of alpha 16, a Canada Prairie Spring wheat breeders' line by Wesley, A.S, Lukow, O.M, Ames, N, Kovacs, M.I.P, McKenzie, R.I.H, Brown, D

“…The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread,…”
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Rheological properties of gluten derived from wheat cultivars with identical HMW glutenin subunit composition by Hussain, A, Lukow, O M, McKenzie, R I H

“…Ten spring wheat cultivars possessing identical HMW glutenin subunits (2*, 7+8, 5+10) were evaluated for gluten and protein content. Gluten content was related…”
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Mapping quantitative trait loci controlling pre-harvest sprouting resistance in a red × white seeded spring wheat cross by Fofana, B., Humphreys, D. G., Rasul, G., Cloutier, S., Brûlé-Babel, A., Woods, S., Lukow, O. M., Somers, D. J.

“…Hard white wheat ( Triticum aestivum L.) is a value-added product because of its processing advantages over red wheat; however, white wheat tends to be more…”
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Mixograph absorption determination by response surface methodology by Ingelin, M.E. (Agriculture and Agri-Food Canada, Winnipeg.), Lukow, O.M

“…The advantages of using the mixograph to determine dough mixing properties include minimal flour requirements (2-35 g) and an efficient mixing process that…”
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Snowbird hard white spring wheat by Humphreys, D.G, Townley-Smith, T.F, Czarnecki, E, Lukow, O.M, McCallum, B, Fetch, T, Gilbert, J, Menzies, J

“…Snowbird is a hard white spring wheat (Triticum aestivum L.) that meets the end-use quality and kernel visual distinguishability specifications of the Canada…”
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Dough profiling: an instrumental method for dough stickiness measurement by Wang, S.M. (University of Manitoba, Winnipeg, Manitoba, Canada.), Watts, B.M, Lukow, O.M, Schlichting, L, Bushuk, W

“…Dough profiling, an adaptation of Texture Profile Analysis, was used to measure viscoelastic properties of doughs with varying degrees of stickiness. Results…”
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Influence of ambient storage conditions on the breadmaking quality of two hard red spring wheats by Lukow, O.M., White, N.D.G., Sinha, R.N.

“…The effect of ambient storage conditions (weekly mean temperature ranged from −4 to 25 °C, relative humidity from 28 to 73%) on the quality of two hard red…”
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