Concepedia

Frank A. Manthey

FA

78

Publications

3.1K

Citations

32

H-Index

1989

Active since

Affiliations

North Dakota State University(Current)

Edward T. Schafer Agricultural Research Center

Frank A. Manthey is an author at North Dakota State University specializing in food chemistry, engineering, and food quality.

Top concepts

Food ChemistryEngineeringAgricultural EconomicsHealthFood QualityMedicineBotanyPublic HealthCrop ProtectionSeed Processing

Publications per year

1989–2021

78

Publications

78

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

Yonghuan H. Zhao, Frank A. Manthey, Sam K. C. Chang et al. · Journal of Food Science · 2005 · 163 citations

Food Chemistry, Nutrition, Quality Characteristics +15

Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum

Frank A. Manthey, ANTON L. SCHORNO · Cereal Chemistry · 2002 · 155 citations

Cooking Quality, Whole Wheat, Mechanical Strength +6

QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

W. Zhang, Shiaoman Chao, Frank A. Manthey et al. · Theoretical and Applied Genetics · 2008 · 140 citations

Quantitative Genetics, Genetics, Agricultural Economics +10

Soluble and Insoluble Dietary Fiber Content and Composition in Oat

Frank A. Manthey, Gary A. Hareland, Donna J. Huseby · Cereal Chemistry · 1999 · 116 citations

Nutrition, Botany, Food Analysis +18

Extrusion Properties and Cooking Quality of Spaghetti Containing Buckwheat Bran Flour

Frank A. Manthey, Saujanya R. Yalla, Todd J. Dick et al. · Cereal Chemistry · 2004 · 111 citations · Full text

Hydration Level, Cooking Quality, Mechanical Engineering +3

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