Mike Sissons - Dissemin

All papers authored by Mike Sissons

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2017 Mudhir I. Hwaidi, Patrick J. Collins, Mike Sissons

Does sorption of sulfuryl fluoride by wheat reduce its efficacy against adults and eggs of Rhyzopertha dominica?

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2015 Kanchana S. Wickramarachchi, Mike J. Sissons

, Stanley P. Cauvain

Puff pastry and trends in fat reduction: An update

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2013 Nisha Aravind, Christopher M. Fellows, Mike Sissons

, Jaroslav Blazek, Elliot P. Gilbert

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

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2012 Denise Pleming, Mike Sissons

, Francesco Sestili, Domenico Lafiandra

Effect of the introduction of D-genome related wheat proteins in durum wheat on pasta and bread making quality and the effect of higher amylose on pasta

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Nisha Aravind, Narelle Egan, Mike Sissons

, Christopher M. Fellows, Jaroslav Blazek, Elliot P. Gilbert

Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta

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Nisha Aravind, Mike J. Sissons

, Christopher M. Fellows, Jarra Blazek, Gilbert Ep, Elliot P. Gilbert

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

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Nisha Aravind, Mike Sissons

, Christopher M. Fellows

Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti

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Nisha Aravind, Narelle Egan, Mike Sissons

, Christopher Fellows

Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

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2011 Nisha Aravind, Mike Sissons

, Christopher Fellows

Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?

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2010 Nisha Aravind, Mike Sissons

, Christopher M. Fellows

Quality of Fiber-Enriched Spaghetti Containing Microbial Transglutaminase

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2008 Matthew A. Turner, Cindy Hn Soh, Nishath K. Ganguli, Mike J. Sissons

A survey of water‐extractable arabinopolymers in bread and durum wheat and the effect of water‐extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

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Nancy Ames, Mike Sissons

, Narelle Egan, Camille Rhymer

A comparison of two instrumental techniques used to discriminate the cooking quality of spaghetti

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Ian L. Batey, Mike J. Sissons

, Sue Balfe, Ray Hare, Finlay MacRitchie

Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality

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2007 Mike J. Sissons

, Hwee N. Soh, Matthew A. Turner

Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

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2006 Manoj D. Oak, Narelle Egan, Mike Sissons

, Shubhada A. Tamhankar, V. Suryaprakasa Rao, Suresh B. Bhosale

Relationship between gluten strength and pasta firmness in Indian durum wheats

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Brian Osborne, Mike Sissons

, Shaylene Sissons

Application of near infrared reflectance spectroscopy to a durum wheat breeding programme

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2005 Nancy P. Ames, Mike J. Sissons

, Ray A. Hare, John M. Clarke

Relationship between glutenin subunit composition and gluten strength measurements in durum wheat

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All papers authored by Mike Sissons