Concepedia
Statistics
Publications
6
Citations
149
H-Index
Active since
2010
Affiliations
Texas A&M University(Current)
Center for Grain and Animal Health Research
T. Jondiko is an author at Texas A&M University specializing in dough strength, dough rheology, and food science.
Publications per year
2010–2016
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality
Pingping Zhang, T. Jondiko, Michael Tilley et al. · Journal of the Science of Food and Agriculture · 2014 · 62 citations · Full text
Agriculture, Biochemistry, Food Science +17
Effect of High‐Molecular‐Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality
T. Jondiko, Juma Novie Alviola, Dirk B. Hays et al. · Cereal Chemistry · 2012 · 27 citations
Agriculture, Crop Sciences, Food Science +17
Combination of null alleles with 7 + 9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas
Yunus E. Tunçil, T. Jondiko, Michael Tilley et al. · LWT · 2015 · 20 citations
Life Sciences, Genetics, Plant Sciences +17
Effect of Cross‐Linked Resistant Starch on Wheat Tortilla Quality
Juma Novie Alviola, T. Jondiko, Joseph M. Awika · Cereal Chemistry · 2010 · 16 citations
Agriculture, Food Science, Nutritional Sciences +17
Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties
T. Jondiko, Liyi Yang, Dirk B. Hays et al. · Innovative Food Science & Emerging Technologies · 2016 · 13 citations
Agriculture, Food Science, Food Analysis +12
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