Andrew Ross

Professor


Office: 541-737-9149

Fundamental and applied research of cereal grain components,

Wheat- and barley-based foods,

Fermentation as a vehicle for improving cereal-foods' nutritional profiles.

Advocacy for whole-grain consumption: whole-grains, fiber, human gut microbiome, and human thriving.

Support for the quality testing needs of the OSU Wheat Breeding Program

 

PUBLICATIONS

2021

- Smith J.L., Ross, A.S., Kongraksawech, T. 2020. Impact of preharvest weathering on the quality of soft white winter wheat in the U.S. Pacific Northwest. Submitted. Journal of Agriculture and Food Research ISSN: 2666-1543 2019 - Ross, A.S.,

2019.

- Ross, A.S., 2019. A shifting climate for grains and flour. Cereal Foods World. 64 (4): DOI: https://doi.org/10.1094/CFW-64-5-0050 (Open Access)

2018

- Ross, A.S., 2018. Flour quality and artisan bread. Cereal Foods World. 63 (2): 56 - 62. (Open Access)

2017

- Ross, A.S., Kongraksawech, T. 2017. Characterizing whole-wheat flours produced using a commercial stone-mill, laboratory mills, and household single-stream flour mills. Cereal Chemistry. DOI: 10.1002/cche.10029 (Open Access)

- Meints, B., A. Corey, C. Evans, T. Filichkin, S. Fisk, L. Helgerson, A. S. Ross, and P. M. Hayes. 2017. Registration of ‘Buck’ Naked Barley. J. Plant. Reg. 0. doi:10.3198/jpr2017.04.0020crc

2016

- Lau, R. M. Cluskey, E. Howes, P. Hayes, and A. Ross. 2016. Sensory acceptance and satiation potential of barley flakes as a breakfast cereal replacement for oatmeal. Cereal Foods World. 61: 204-210.

2015

- Meints, B., Brouwer, B. O., Brown, B., Cuesta-Marcos, A., Jones, S. S., Kolding, M., Fisk, S., Marshall, J.M., Murphy, K., Petrie, S., Rhinhart, K., Ross.A.S., & Hayes, P. M. (2015). Registration of# STRKR Barley Germplasm. Journal of Plant Registrations. doi:10.3198/jpr2014.09.0066crg

- Meints, B., Cuesta-Marcos, A., Ross, A. S., Fisk, S., Kongraksawech, T., Marshall, J. M., Murphy, K., & Hayes, P. M. (2015). Developing Winter Food Barley for the Pacific Northwest of the US. Crop Science. http://dx.doi.org/10.2135/cropsci2014.10.0710

- Fajardo, C. A., & Ross, A. S. (2015). Exploring relationships between pancake quality and grain and flour functionality in soft wheats. Cereal Chemistry, http://dx.doi.org/10.1094/CCHEM-08-14-0173-R.

2014

- Kongraksawech, T., Ross, A.S., Peterson, C. J., Heesacker, A., Larson M. 2014. Unexpectedly good soft-wheat quality from a hard x soft cross. Cereal Chemistry. http://dx.doi.org/pdf/10.1094/CCHEM-02-14-0024-R.

- Walker R**., Angela Tseng, George Cavender, Andrew Ross, Yanyun Zhao. 2014. Physicochemical, nutritional and sensory qualities of wine grape pomace fortified baked goods. Journal of Food Science 79(9), S1811-S1822.

- Ross, A. S., Bettge, A. D., Kongraksawech, T., & Engle, D. (2014). Measuring oxidative gelation of aqueous flour suspensions using the Rapid Visco Analyzer. Cereal Chemistry, http://dx.doi.org/10.1094/CCHEM-10-13-0210-N

- Wang G**., Leonard J.L., von Zitzewitz J., Peterson C.J., Ross A.S., Riera-Lizarazu O. 2014. Marker-trait Association Analysis of Kernel Hardness and Related Agronomic Traits in a Core Collection of Wheat Lines. Molecular Breeding: Published. DOI 10.1007/s11032-014-0028-0

2013

- Chutimanitsakun Y**., Cuesta-Marcos A., Chao S., Corey A., Filichkin T., Kolding M., Meints B.**, Ong C., Rey J.I., Ross A.S., and Hayes P.M. 2013. From marker assisted selection to genome-wide association mapping: coupling germplasm improvement and gene discovery in fall-sown food barley. Plant Breeding: 132(6), 563-570 DOI: 10.1111/pbr.12086.

2012

- Ross A.S., Flowers M.D., Zemetra R.S., Kongraksawech T.** 2012. Effect of grain protein concentration on Falling Number of un-germinated soft-white winter wheat. Cereal Chemistry 89: 307-310

- Wang G.**, Leonard J.M., Ross A.S., Peterson C.J., Zemetra R.S., Garland-Campbell K., Riera-Lizarazu O. 2012. Identification of Genetic Factors Controlling Kernel Hardness and Related Traits in a Recombinant Inbred Population Derived from a Soft X ‘Extra-soft’ Wheat (Triticum aestivum L.) Cross. Theoretical and Applied Genetics 124: 207-221.

2010

- Filichkin, T.P., Vinje M.A., Budde A.D., Corey A.E., Duke S.H., Gallagher L., Helgesson J., Henson C.A., Obert D.E., Ohm J.B., Petrie S.E., Ross A.S., and Hayes P.M. 2010. Phenotypic variation for diastatic power, beta-amylase activity and thermostability vs. Bmy1 allelic variation in North American barley. Crop Science. 50: 826-834.

- Ong Y.L.**, Ross A.S., and Engle D.A. 2010. Glutenin Macropolymer in Salted and Alkaline Noodle Doughs. Cereal Chem. 87:79–85.

- Kongraksawech T.**, Ross A.S., and Ong Y.L.** 2010. Effect of carbonate on co-extraction of arabinoxylans with glutenin macropolymer. Cereal Chem. 87: 86-88. 2009

2009

- Ohm J.B., Ross A.S., Peterson C.J., and Morris C.F. 2009. Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats. Cereal Chem. 86: 197-203.

- Rey J.I.**, Hayes P.M., Petrie S.E., Corey A., Flowers M., Ohm J.B., Ong C., Rhinhart K., and Ross A.S. Production of Dryland Barley for Human Food: Quality and Agronomic Performance. Crop Sci. 2009 49: 347-355.

- Morris C.F., Li S., King G.E., Engle D.A., Burns J.W., and Ross A.S.. 2009. A Comprehensive Genotype and Environment Assessment of Wheat Grain Ash Content in Oregon and Washington: Analysis of Variation. Cereal Chem. 86: 307-312.

BOOKS AND CHAPTERS

Book

2007

-           Crosbie G.B., Ross A.S. eds. 2007. The RVA Handbook. AACC-International Press..

Book Chapters

2020

  • Ross A.S. 2020. Quality evaluation of noodles. Chapter 5, in: Asian Noodle Manufacturing: Ingredients, Technology and Quality. G. Hou Ed. Elsevier/AACC-International Press.

2017

  • Ross A.S. 2017. Genetic and other factors affecting wheat quality. Chapter 35 in: Achieving sustainable wheat cultivation. P. Landgridge ed. Burleigh-Dodds Press. London UK.

2016

  • Brigid Meints, Alfonso Cuesta-Marcos, Scott Fisk, Andrew Ross, Patrick Hayes. 2016. Food barley quality and germplasm utilization.  In: Exploration, Identification, and Utilization of Barley Germplasm. Guoping Zhang and Chengdao Li. G. Zhang eds. Academic Pres London UK.
  • Crosbie G.B., Ross A.S.  2016. “Asian wheat flour noodles”, In: Wrigley, C., Corke, H., and Seetharaman, K., Faubion, J., (eds.) Encyclopedia of Food Grains, 2nd Edition, pp. 287-295 Oxford: Academic Press.
  • Cuesta-Marcos A., Kling J.G., Belcher A.R., Filichkin T., Fisk S.P., Graebner R., Helgerson L., Herb D., Meints B., Ross A.S., Hayes P.M., Ulrich S.E., (2016) Barley: Genetics and Breeding. In: Wrigley, C., Corke, H., and Seetharaman, K., Faubion, J., (eds.) Encyclopedia of Food Grains, 2nd Edition, pp. 287-295 Oxford: Academic Press.

2013

  • Ross A.S. 2013. Whole-grain and fiber-enriched noodles. Pp 291-308, in: Fibre-rich and wholegrain foods: improving quality. J.A. Delcour and K. Poutanen eds. Woodhead Publishing.

2011

  • Ross A.S. 2011. Starch in foods. Pp 107-133, In: Carbohydrate Chemistry. R. Wrolstad ed. IFT Press.

2010

  • Ross A.S. and Crosbie G.B. 2010. “Wheat-flour factors influencing noodle texture” Pp 313-329, in “Asian Noodles: Science, Technology, and Processing” G Hou ed. John Wiley & Sons, Inc. 

2009

  • Ross A.S., Bettge A.D. 2009. Passing the test on wheat end-use quality. pp 455-493.  In “Wheat: science and trade”.  B. Carver (Ed.) Wiley-Blackwell Publishing.

2007

  • Rogers R., Ross A.S. 2007. Starch refining and modification applications, pp 63-74. In “The RVA Handbook”. Crosbie G.B., Ross A.S. eds. AACC-International Press.
  • Bennett L., Pollard A., Ross A.S. 2007.  Protein-rich foods and ingredients, pp 95-104. In “The RVA Handbook”. Crosbie G.B., Ross A.S. eds. AACC-International Press.
  • Saint Pierre, C., Peterson, C. J., Ross, A. S., Ohm J., Verhoeven, M. C., Larson, M., Hoefer, B. 2007. Change in grain protein composition of winter wheat cultivars under different levels of N and water stress. Pages 535-542. In: H. T. Buck, J. E. Nisi, and N. Salmon, eds. Wheat Production in Stressed Environments. Developments in Plant Breeding Vol. 12. Springer.

2004

  • Crosbie G.B., Ross A.S.  2004. “Asian wheat flour noodles”, pp 304 –312 in, The Encyclopedia of Grain Science, Vol 2. C.W. Wrigley, H. Corke, and C.E. Walker, eds. Elsevier Academic Press, Oxford UK.

1995

  • Ross A.S., MacRitchie F. [1995]. “Interactions of wheat proteins, carbohydrates and lipids”, pp 321 – 356 in: Ingredient interactions: Effects on food quality, A.G. Goankar ed. Marcel Dekker NY, USA.

 

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