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Foods (Basel, Switzerland)|January 11, 2022
Development of Novel Pasta Products with Evidence Based Impacts on Health-A ReviewMike SissonsJournal 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 SissonsFoods (Basel, Switzerland)|November 25, 2023
Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch PropertiesMike Sissons, Samuela Palombieri, Francesco Sestili, et al.Food Chemistry|June 11, 2023
Degradation of starch in pasta induced by extrusion below gelatinization temperatureBin Jia, Lavaraj Devkota, Mike Sissons, et al.Foods (Basel, Switzerland)|November 26, 2022
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of StarchMike Sissons, Silvia Cutillo, Narelle Egan, et al.Foods (Basel, Switzerland)|June 3, 2020
Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?Mike Sissons, Francesco Sestili, Ermelinda Botticella, 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.Foods (Basel, Switzerland)|June 10, 2022
Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain HardnessDomenico Lafiandra, Francesco Sestili, Mike Sissons, et al.Plants (Basel, Switzerland)|February 2, 2023
Interactions of Fusarium Crown Rot of Wheat with NitrogenMitchell Buster, Steven Simpfendorfer, Christopher Guppy, et al.Pageof 2