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Journal of the Science of Food and Agriculture|May 7, 2014
Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibresNisha Rakhesh, Christopher M Fellows, Mike Sissons
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|March 15, 2021
Reversible Deactivation Radical Polymerization: From Polymer Network Synthesis to 3D PrintingAli Bagheri, Christopher M Fellows, Cyrille Boyer
Langmuir : the ACS Journal of Surfaces and Colloids|January 23, 2023
Universal Langmuir and Fractal Analysis of High-Resolution Adsorption Isotherms of Argon and Nitrogen on Macroporous SilicaTrevor C Brown, Ali Bagheri, Christopher M Fellows
Physical Chemistry Chemical Physics : PCCP|January 19, 2019
Pressure-varying Langmuir parameters and stepped nitrogen adsorption on alumina and silicaTrevor C Brown, David J Miron, Christopher M Fellows
Polymers|August 15, 2019
In Situ Modification of Polyisoprene by Organo-Nanoclay during Emulsion Polymerization for Reinforcing Natural Rubber Thin FilmsJadsadaporn Chouytan, Ekwipoo Kalkornsurapranee, Christopher M Fellows, et al.
Food Chemistry|July 27, 2020
Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological propertiesNabeel T Alzuwaid, Denise Pleming, Christopher M Fellows, et al.
Polymers|October 16, 2024
Methallylsulfonate Polymeric Antiscalants for Application in Thermal Desalination ProcessesAli A Al-Hamzah, Christopher M Fellows, Osman A Hamed
Macromolecular Rapid Communications|May 12, 2018
Effect of the Z- and Macro-R-Group on the Thermal Desulfurization of Polymers Synthesized with Acid/Base "Switchable" Dithiocarbamate RAFT AgentsSarah J Stace, Christopher M Fellows, Graeme Moad, et al.
Food Chemistry|November 6, 2012
Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristicsNisha Aravind, Mike Sissons, Christopher M Fellows, et al.
Foods (Basel, Switzerland)|March 6, 2021
Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking QualityNabeel T Alzuwaid, Denise Pleming, Christopher M Fellows, et al.
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