| Evaluation of texture differences among varieties of cooked quinoa G Wu, CF Morris, KM Murphy Journal of food science 79 (11), S2337-S2345, 2014 | 72 | 2014 |
| Quinoa starch characteristics and their correlations with the texture profile analysis (TPA) of cooked quinoa G Wu, CF Morris, KM Murphy Journal of food Science 82 (10), 2387-2395, 2017 | 60 | 2017 |
| Lexicon development, consumer acceptance, and drivers of liking of quinoa varieties G Wu, CF Ross, CF Morris, KM Murphy Journal of food science 82 (4), 993-1005, 2017 | 54 | 2017 |
| Quinoa seed quality response to sodium chloride and sodium sulfate salinity G Wu, AJ Peterson, CF Morris, KM Murphy Frontiers in plant science 7, 182052, 2016 | 50 | 2016 |
| Nutritional properties of quinoa G Wu Quinoa: Improvement and sustainable production, 193-210, 2015 | 48 | 2015 |
| USDA–ARS WESTERN WhEAT QUALITY LABORATORY E-202 Food Science & human Nutrition Facility East, Washington State University, Pullman, WA 99164, USA www. wsu. edu/~ wwql/php/index … CF Morris, DA Engle, EP Fuerst, ML Baldridge, GL Jacobson, PK Boyer, ... Edited by WJ Raupp, Department of Plant Pathology, Kansas State University …, 2014 | | 2014 |
