Teaching Responsibilities

760 Pasta Processing - 2 Credits
Durum wheat quality, pasta production, and pasta quality evaluation. Lectures and labs. Prereq. CS 450/650.

Co-teach Advanced Cereal and Food Chemistry I CS 765 - 4credits
The carbohydrates and ezymes of cereals with emphasis on barley and wheat and their importance in food and industrial products

Co-teach Advanced Cereal and Food Chemistry II CS 766 - 4credits
The lipids and proteins of cereals with emphasis on barley and wheat and their importance in food and industrial products

Research Interests

Durum wheat and pasta quality.

Professional Memberships

American Association of Cereal Chemists

North Central Regional Project NC213: Management of Grain Quality and Security in World Markets

Education Background

Biochemistry minor

North Dakota State University, 1985

Recent Publications

1. Ghosh, P., Manthey, F., Chakraborty, M., and Hall III, C. 2006. Effect of
   flaxseed flour on the quality of fresh wheat tortillas. Proc. Flax Institute of the
   United States. 61:170-176.
   
   
2. Manthey, F., Landrieu, E., and Leblais, A., and Hall III, C. 2006. Use of
   microbial transglutaminase, vital wheat gluten, and pregelatinized semolina to
   improve the cooking quality of flaxseed-spaghetti. Proc. Flax Institute of the
   United States. 61:214-219.
   
   
3. Manthey, F.A., and Twombly, W. 2006. Extruding and drying of pasta. Pages
   158.1-158.15 in: Handbook of Food Science, Technology, and Engineering. Y.H. Hui ed. Taylor and Frances. New York.
   
   
4. Schorno, A., Manthey, F., Hall III, C., Wiesenborn, D., and Hammond, J. 2006.
   Immature and off-colored seed affects oil quality in milled flaxseed. Proc. Flax
   Institute of the United States. 61:186-192.
   
   
5. Xu, Y., Hall III, C., Wolf-Hall, C., and Manthey, F. 2006. Antifungal activity of flaxseed flours. Proc. Flax Institute of the United States. 61:177-185.
   
   
6. Yalla, S.R., and Manthey, F.A. 2006. Effect of semolina and absorption level on
   extrusion of spaghetti containing non-traditional ingredients. J. Sci. Food Agric.
   86:841-848.
   
   
7. Elias, E.M., and Manthey, F.A. 2005. End products: present and future uses. Pages 63-86 in: Durum Wheat Breeding Current Approaches and Future Strategies. C. Royo, M.M. Nachit, N. DiFonzo, J.L. Araus, W.H. Pfeiffer, and G.A. Slafer eds. Food Products Press. New York.
   
   
8. Elias, E.M., and Manthey, F.A. 2005. Durum wheat breeding at North Dakota State University. Pages 939-962. C. Royo, M.M. Nachit, N. DiFonzo, J.L. Araus, W.H. Pfeiffer, and G.A. Slafer eds. Food Products Press. New York.
   
   
9. Hall III, C.A., Manthey, F.A., Lee, R.E., and Niehaus, M. 2005. Stability of
   alpha-linolenic acid and secoisolariciresinol diglucoside in flaxseed-fortified
   macaroni. J. Food Sci. 70:C483-C489.
   
   
10. Twombly, W., and Manthey, F.A. 2005. Soy in Pasta and Noodles. Pages 93-110 in: Soy Applications in Food. M.N. Riaz ed. Taylor and FrancisBoca Raton, FL.
    
    
11. Zhao, Y.H., Manthey, F.A., Chang, S.K.C., Hou, H.-J., and Yuan, S.H. 2005. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. J. Food Sci. 70:371-376.
    
    
12. Manthey, F.A., Howatt, K.A., Wolf-Hall, C.E., and Dick, T.J. 2004. Harvesting standing wheat and wheat that has been cut and windrowed: A comparison of grain quality. Proc. International Quality Grains Conf. Compact Disk. Purdue University.
    
    
13. Lee, R.E., Manthey, F.A., and Hall III, C.A. 2004. Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed. J. Food Processing and Preserv. 28:133-144.
    
    
14. Manthey, F.A., 2004. From production to purchase - strong, high quality pasta. New Food 7(2):45-49.
    
    
15. Manthey, F.A., Chakraborty, M., Peel, M.D., and Pederson, J.D. 2004. Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat. J. Sci. Food Agric. 84:441-446 .
    
    
16. Manthey, F.A., Wolf-Hall, C.E., Yalla, S., Vijayakumar, C., and Carlson, D. 2004. Microbial loads, mycotoxins and quality of durum wheat from the 2001 harvest of the northern plains region, USA. J. Food Protection 67:772-780.
    
    
17. Schorno, A., Manthey, F.A., Wiesenborn, D., HallIII, C., and Hammond, J. 2004. Flaxseed Milling. Proc Flax Institute of the United States. 60:15-23.
    
    
18. Sinha, S., Yalla, S., and Manthey, F.A., 2004. Extrusion properties and cooking quality of fresh pasta containing ground flaxseed. Proc. Flax Institute of the United States. 60:24-30.
    
    
19. Tulbek, M., Schorno, A., Meyers, S., Hall III, C., and Manthey, F.A., 2004. Chemical and sensory analysis and shelf life stability of roasted flaxseed. Proc. Flax Institute of the United States. 60:31-36.
    
    
20. Manthey,F.A., Yalla, S., Dick, T., and Badaruddin, M. 2004. Extrusion properties and
    cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem. 81:232-236 .
    
    
21. Bresnahan, G.A., Manthey, F.A., Howatt, K.A., and Chakraborty, M. 2003. Glyphosate applied preharvest induces shikimic acid accumulation in hard red spring wheat (Triticum aestivum). J. Agric. Food Chem. 51:4004-4007.
    
    
22. Chakraborty, M., Hareland, G.A., Manthey, F.A., and Berglund, L.R. 2003. Evaluating
    quality of yellow alkaline noodles made from mechanically abraded sprouted wheat. J. Sci. Food Agric. 83:487-495.
    
    
23. Elias, E.M., Manthey, F.A., and Miller, J.D. 2003. Registration of ‘Dilse’ durum wheat. Crop Sci.
    
    
24. Elias, E.M., Manthey, F.A., and Miller, J.D. 2003. Registration of ‘Pierce’ durum wheat.
    Crop Sci.
    
    
25. Hareland, G.A., and Manthey, F.A. 2003. Oats. Pages 4213-4220 in: Encyclopedia of Food Sciences and Nutrition. B. Caballero, L. Trugo, and P. Finglas, eds. Elsevier Sci. Ltd. St. Louis, MO.
    
    
26. Lee, R.E., Manthey, F.A., and Hall III, C.A. 2003. Effects of boiling, refrigerating and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed. Cereal Chem. 80:570-574.
    
    
27. Nandula, V.K., and Manthey, F.A. 2002. Kochia (Kochia scoparia) inbreds vary in response to 2,4-D and dicamba. Weed Technol. 16:50-54.
    
    
28. Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Processing and cooking effects on lipid content and stability of "-linolenic acid in spaghetti containing ground flaxseed. J. Agric. Food Chem. 50:1668-1671.
    
    
29. Manthey, F.A., Lee, R.E., and Hall III, C.A. 2002. Stability of alpha-linolenic acid in macaroni containing ground flaxseed. Flax Institute of the United States. 59:14-20.
    
    
30. Manthey, F.A., and Schorno, A. 2002. Physical and cooking quality of spaghetti made from wholewheat durum. Cereal Chem. 79:504-510.
    
    
31. Manthey, F.A. 2002. Processing and Quality of Wholewheat Pasta. Pages 139-154 in: Whole Grains in Health & Disease. L. Marquart and G. Fulcher, eds. Am. Assoc. Cereal Chem. St. Paul, MN.
    
    
32. Elias, E.M., Miller, J.D., and Manthey, F.A. 2001. Registration of ‘Lebsock’ durum wheat. Crop Sci. 41:2007-2008.
    
    
33. Elias,E.M., Miller, J.D., and Manthey, F.A. 2001. Registration of ‘Plaza’ durum wheat. Crop Sci. 41:2008.
    
    
34. Manthey, F.A., and Hareland, G.A. 2001. Effects of break-roll differential on semolina
    and spaghetti quality. Cereal Chem. 78:368-371.
    
    
35. Manthey, F.A., Elias, E., Howatt, K. 2001. Grass control herbicides can affect durum wheat quality. Proc. National Wheat Industry Research Forum. 4:51-52.



36. Manthey, F. 2000. Effect of preharvest sprouting on durum wheat and pasta quality. Proc. National Wheat Industry Research Forum. 3:63.



37. Manthey, F.A., Lee, R.E., and Kegode, R.B. 2000. Quality of spaghetti containing ground flaxseed. Flax Institute of the United States. 58: 92-98.



38. Manthey, F.A., Hareland, G.A., and Huseby, D.J. 1999. Soluble and insoluble dietary fiber content and composition in oat. Cereal Chem. 76:417-420.