Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

por Sissons, Mike
Publicado 2022

Durum Wheat Products—Recent Advances

por Sissons, Mike
Publicado 2022

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

por Sissons, Mike, Palombieri, Samuela, Sestili, Francesco, Lafiandra, Domenico
Publicado 2023

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

por Sissons, Mike, Sestili, Francesco, Botticella, Ermelinda, Masci, Stefania, Lafiandra, Domenico
Publicado 2020

Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch

por Sissons, Mike, Cutillo, Silvia, Egan, Narelle, Farahnaky, Asgar, Gadaleta, Agata
Publicado 2022

Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

por Alzuwaid, Nabeel T., Pleming, Denise, Fellows, Christopher M., Laddomada, Barbara, Sissons, Mike
Publicado 2021

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

por Lafiandra, Domenico, Sestili, Francesco, Sissons, Mike, Kiszonas, Alecia, Morris, Craig F.
Publicado 2022

Interactions of Fusarium Crown Rot of Wheat with Nitrogen

por Buster, Mitchell, Simpfendorfer, Steven, Guppy, Christopher, Sissons, Mike, Flavel, Richard J.
Publicado 2023