1. L. Slade and H. Levine. 1987. Recent advances in starch retrogradation, in: “Industrial Polysaccharides,” S.S. Stivala, V. Crescenzi, and I.C.M. Dea, ed., Gordon and Breach Science, New York, pp. 387–430.
2. L. Slade and H. Levine. 1988. Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches, Carbohydr. Polym. 8: 183.
3. L. Slade and H. Levine. 1988. Thermal analysis of starch, in: “CRA Scientific Conference Proceedings,” Corn Refiners Association, Washington, pp. 169–244.
4. L. Slade and H. Levine. 1989. A food polymer science approach to selected aspects of starch gelatinization and retrogradation in: Frontiers in “Carbohydrate Research-I: Food Applications,” R.P. Millane, J.N. Be-Miller, and R. Chandrasekaran, ed., Elsevier Applied Science, London, pp. 215–270.
5. H. Levine and L. Slade. 1990. Influences of the glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products, in: “Dough Rheology and Baked Product Texture,” Van Nostrand Reinhold, New York, pp. 157–330.