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Johnson, R

Beck, D

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Moberg, D

Sullivan, D

Johnson, R

Reese, C

Clay, D

Beck, D

Englund, R

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Type

Oral

Year

2007

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Filter results2 paper(s) found.
1. Cool Season Mineralization of Recalcitrant Organic N in Undisturbed Cores of Manured Soils The objectives of this study were to (1) quantify cool season N mineralization from recalcitrant organic N in soils with a long history of manure application and (2) examine the relationship between cool season recalcitrant organic N mineralization and a fall mineralizable N index. “Cool season” was defined as October to February for fields with winter crops and October to May for fields with no winter crops. Two in situ trials were conducted with undisturbed soil... D. Moberg, D. Sullivan, R. Johnson Download paper
2. Is Protein Enough for Assessing Wheat Flour Quality? The quality of wheat products such as bread, bagels, noodles or pizza that consumers purchase is based on the flour quality used in production. Flours with different characteristcs are needed to produce different products and flour quality is important to produce a quality end product. However, at the initial stage of flour production, wheat is sold on a grain protein premium basis by farmers to elevators and eventually millers. In many years, higher protein (> 15% protein) wheat can bring... C. Reese, D. Clay, D. Beck, R. Englund Download paper

Filter results2 paper(s) found.

1. Cool Season Mineralization of Recalcitrant Organic N in Undisturbed Cores of Manured Soils

The objectives of this study were to (1) quantify cool season N mineralization from recalcitrant organic N in soils with a long history of manure application and (2) examine the relationship between cool season recalcitrant organic N mineralization and a fall mineralizable N index. “Cool season” was defined as October to February for fields with winter crops and October to May for fields with no winter crops. Two in situ trials were conducted with undisturbed soil... D. Moberg, D. Sullivan, R. Johnson

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2. Is Protein Enough for Assessing Wheat Flour Quality?

The quality of wheat products such as bread, bagels, noodles or pizza that consumers purchase is based on the flour quality used in production. Flours with different characteristcs are needed to produce different products and flour quality is important to produce a quality end product. However, at the initial stage of flour production, wheat is sold on a grain protein premium basis by farmers to elevators and eventually millers. In many years, higher protein (> 15% protein) wheat can bring... C. Reese, D. Clay, D. Beck, R. Englund

Download paper