1. Anderson, O.D., Bekes, F., Incorporation of high-molecular-weight glutenin subunits into doughs using 2 g mixograph and extensigraphs. Journal Cereal Science submitted for publication.
2. Use of a bacterial expression system to study wheat high-molecular-weight (HMW) glutenins and the construction of synthetic HMW-glutenin genes;Anderson,1996
3. Construction and expression of a synthetic wheat storage protein gene;Anderson;Gene,1996
4. Demonstration of the 2-gram mixograph as a research tool;Bekes;Cereal Chemistry,1992
5. In vitro studies on gluten protein functionality;Bekes;Cereal Foods World,1999