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University of Nebraska–Lincoln

Agronomy and Horticulture

The Science and Application of Plants to Sustain and Enhance Human Life

Robert Graybosch

Professor (Adjunct) and
Research Geneticist, USDA-ARS
Plant Breeding and Genetics

Contact Information
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DEGREES:

  • B.S., Botany, Weber State College, 1979
  • M.S., Biological Sciences, Northern Arizona University, 1981
  • Ph.D., Genetics, Iowa State University, 1984
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RESEARCH INTERESTS:

Research emphasis is on the genetic control of wheat end-use quality. Specific studies included the effects of alien genes on wheat quality, improving wheat quality by manipulating glutenin genes, and the development of reduced amylose and amylose-free wheats.

MAJOR PROJECT ACTIVITIES:

  • Wheat molecular and biochemical genetics;
  • Expression of alien genes in wheat;
  • Development of amylose-free and reduced amylose wheats.

SELECTED PUBLICATIONS:

  • Graybosch, R.A. Potential for gene flow from cultivated wheat to weedy relatives in the Great Plains of North America. Proceedings of the OECD Conference on Biological Resources & Migration. In press. (conference proceedings).

  • Graybosch, R.A. Grain Crops: Overview. Encyclopedia of Grain Science. In Press.

  • Graybosch, R.A., N. Ames, P. S. Baenziger, and C. J. Peterson. Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats. Cereal Chemistry 81: 19-25. 2004.

  • Wesley, I.J., B. G. Osborne, R. S. Anderssen, D. R. Delwiche, and R. A. Graybosch A chemomoetric localization approach to the nir measurement of apparent amylose content of ground wheat. Cereal Chemistry 80: 462-467. 2003.

  • Guo, G. D. S. Jackson, R. A. Graybosch, and A. M. Parkhurst. Wheat tortilla quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chemistry 80: 427-436. 2003.

  • Guo, G., D. S. Jackson, R. A. Graybosch, and A. M. Parkhurst. Asian salted noodle quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chemistry 80:437-445. 2003.

  • Kim, W., Johnson, J.W., Graybosch, R.A. and Gaines, C.S. Physicochemical properties and end-use quality of wheat starch as a function of waxy protein alleles. Journal of Cereal Science. 37: 195-204. 2003.

  • Graybosch, R.A., E. Souza, W. Berzonsky, P.S. Baenziger and O.K. Chung. Functional properties of waxy wheat flours: genotypic and environmental effects. J. Cereal Science 38: 69-76. 2003.

  • Kumlay, A., P.S. Baenziger, K. Gill, D.R. Shelton, R.A. Graybosch, A. Lukaszewski and D. Wesenberg. Understanding the effect of rye chromatin in wheat. Crop Science 43: 1643-1651. 2003.

  • Delwiche, S.R. and R.A. Graybosch. An examination of spectral pretreatments for PLS calibration for chemical and physical properties of wheat. Appl. Spectrosc. 57:1517-1527. 2003.

  • Pirgozliev, V.R., S.P. Rose and R.A. Graybosch. Energy and amino acid availability to chickens of waxy wheat. Archiv fur Geflugelkunde. 66: 108-113. 2002.

  • Souza, E., R.A. Graybosch and M. Guttiera. Breeding wheat for improved milling and baking quality. Journal of Crop Production 5: 39-74. 2002.

  • Delwiche, S.R. and Graybosch, R.A. Identification of waxy wheat by near-infrared reflectance spectroscopy. Journal of Cereal Science 35: 29-38. 2002.

  • Waniska, R.D., Graybosch, R.A. and Adams, J.L. Effect of Partial Waxy Wheat on Processing and Quality of Wheat Flour Tortillas. Cereal Chemistry 79: 210-214. 2002.

  • Delwiche, S.R., Graybosch, R.A., Nelson, L. and Hruschka, W.R. Environmental effects on developing wheat as sensed by near-infrared reflectance of mature grains. Cereal Chemistry. 79:885-891. 2002.