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Global Food Security|June 20, 2022
Food system resilience and COVID-19 - Lessons from the Asian experienceShenggen Fan, Paul Teng, Ping Chew, et al.Journal of Nutritional Science and Vitaminology|November 25, 2015
Micronutrient Fortification of Food: Issues for AsiaGeoffry SmithFood Chemistry|September 8, 2012
Effect of alkali treatment on structure and function of pea starch granulesShujun Wang, Les CopelandJournal of Agricultural and Food Chemistry|June 7, 2012
Phase transitions of pea starch over a wide range of water contentShujun Wang, Les CopelandFood & Function|October 8, 2013
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a reviewShujun Wang, Les CopelandCritical Reviews in Food Science and Nutrition|June 11, 2014
Effect of acid hydrolysis on starch structure and functionality: a reviewShujun Wang, Les CopelandCanadian Journal of Microbiology|May 28, 2002
Enzymes of malate metabolism in Mesorhizobium ciceri CC 1192Catherine Ann Tabrett, Les CopelandNutrients|January 23, 2015
Micronutrient fortification of food in Southeast Asia: recommendations from an expert workshopJustine Gayer, Geoffry SmithEvolutionary Anthropology|October 17, 2018
Pleistocene dental calculus: Recovering information on Paleolithic food items, medicines, paleoenvironment and microbesKaren Hardy, Stephen Buckley, Les CopelandFood Chemistry|September 13, 2014
Structural and functional properties of starches from field peasShujun Wang, Peter Sharp, Les CopelandPageof 16