Mike Sissons

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

Nisha Aravind, E. Gilbert, C. Fellows, 2013, Food chemistry.

Application of near Infrared Reflectance Spectroscopy to a Durum Wheat Breeding Programme

Brian Osborne, Mike Sissons, Shaylene Sissons, 2006 .

Application of the Single-Kernel Characterization System to Durum Wheat Testing and Quality Prediction

B. Osborne, R. Hare, R. Jackson, 2000 .

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

Christopher M. Fellows, Elliot P. Gilbert, Nisha Aravind, 2012 .

Puff pastry and trends in fat reduction: an update

Stanley P. Cauvain, Mike Sissons, Kanchana S. Wickramarachchi, 2015 .