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Mike Sissons
Mike Sissons
Dr
在 iprimus.com.au 的电子邮件经过验证
标题
引用次数
引用次数
年份
Role of durum wheat composition on the quality of pasta and bread
M Sissons
Food 2 (2), 75-90, 2008
2902008
Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
N Aravind, M Sissons, N Egan, C Fellows
Food chemistry 130 (2), 299-309, 2012
2702012
Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
W Zou, M Sissons, MJ Gidley, RG Gilbert, FJ Warren
Food chemistry 188, 559-568, 2015
2292015
Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality
HN Soh, MJ Sissons, MA Turner
Cereal Chemistry 83 (5), 513-519, 2006
1742006
Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
N Aravind, MJ Sissons, CM Fellows, J Blazek, EP Gilbert
Food Chemistry 132 (2), 993-1002, 2012
1632012
New insights into the role of gluten on durum pasta quality using reconstitution method
MJ Sissons, NE Egan, MC Gianibelli
Cereal Chemistry 82 (5), 601-608, 2005
1442005
Relationship between glutenin subunit composition and gluten strength measurements in durum wheat
MJ Sissons, NP Ames, RA Hare, JM Clarke
Journal of the Science of Food and Agriculture 85 (14), 2445-2452, 2005
1222005
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics
N Aravind, M Sissons, CM Fellows, J Blazek, EP Gilbert
Food Chemistry 136 (2), 1100-1109, 2013
1192013
Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti
N Aravind, M Sissons, CM Fellows
Food Chemistry 131 (3), 893-900, 2012
1132012
Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres
N Rakhesh, CM Fellows, M Sissons
Journal of the Science of Food and Agriculture 95 (1), 2-11, 2015
1042015
The null-4A allele at the waxy locus in durum wheat affects pasta cooking quality
R Sharma, MJ Sissons, AJ Rathjen, CF Jenner
Journal of Cereal Science 35 (3), 287-297, 2002
912002
Effect of source and proportion of waxy starches on pasta cooking quality
MC Gianibelli, MJ Sissons, IL Batey
Cereal chemistry 82 (3), 321-327, 2005
832005
Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure
W Zou, M Sissons, FJ Warren, MJ Gidley, RG Gilbert
Carbohydrate Polymers 152, 441-449, 2016
812016
Isolation and functionality testing of low molecular weight glutenin subunits
MJ Sissons, F Bekes, JH Skerritt
Cereal Chemistry 75 (1), 30-36, 1998
801998
Pasta
M Sissons
Elsevier, 2016
782016
Genotypic and environmental effects on wheat technological and nutritional quality
E Johansson, G Branlard, M Cuniberti, Z Flagella, A Hüsken, E Nurit, ...
Wheat quality for improving processing and human health, 171-204, 2020
722020
Application of the single‐kernel characterization system to durum wheat testing and quality prediction
MJ Sissons, BG Osborne, RA Hare, SA Sissons, R Jackson
Cereal Chemistry 77 (1), 4-10, 2000
712000
Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality
MJ Sissons, HN Soh, MA Turner
Journal of the Science of Food and Agriculture 87 (10), 1874-1885, 2007
702007
Methods used to assess and predict quality of durum wheat, semolina, and pasta
M Sissons, J Abecassis, B Marchylo
642012
The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta
W Zou, BL Schulz, X Tan, M Sissons, FJ Warren, MJ Gidley, RG Gilbert
Food Hydrocolloids 90, 241-247, 2019
622019
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