1. Research UNE

Dr Mike Sissons

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Publications


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Publication DateTitleAuthor(s)Date Added
1Dec-2023Impact of Fusarium Crown Rot on Root System Area and Links to Genetic Variation within Commercial Wheat VarietiesBuster, Mitchell Stephen ; Simpfendorfer, Steven; Guppy, Christopher ; Sissons, Mike ; Harden, Steven; Flavel, Richard J 10-May-2024
212-Jul-2023Development and Evaluation of Functional Food PastaAravind, Nisha ; Fellows, Christopher ; Sissons, Mike 9-Aug-2023
31-Feb-2023Interactions of Fusarium Crown Rot of Wheat with NitrogenBuster, Mitchell ; Simpfendorfer, Steven; Guppy, Christopher ; Sissons, Mike ; Flavel, Richard J 21-Jul-2023
4Nov-2022Fusarium Crown Rot Reduces Water Use and Causes Yield Penalties in Wheat under Adequate and above Average Water AvailabilityBuster, Mitchell ; Simpfendorfer, Steven; Guppy, Christopher ; Sissons, Mike ; Flavel, Richard J 4-Nov-2022
522-Mar-2021Studies on the Impact of Durum Wheat Bran and Bran Protein Extract on Nutritional and Technological Aspects of Pasta and BreadAlzuwaid, Nabeel Taher Tiskam ; Brown, Trevor ; Sissons, Mike ; Fellows, Christopher 7-Dec-2023
6Mar-2021Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking QualityAlzuwaid, Nabeel T ; Pleming, Denise; Fellows, Christopher M ; Laddomada, Barbara; Sissons, Mike 21-Feb-2022
7Sep-2020Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pastaAlzuwaid, Nabeel T ; Fellows, Christopher M ; Laddomada, Barbara; Sissons, Mike 9-Mar-2022
8Mar-2020Nutritional and functional properties of durum wheat bran protein concentrateAlzuwaid, Nabeel T ; Sissons, Mike ; Laddomada, Barbara; Fellows, Christopher M 31-Aug-2020
9Feb-2019AACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01)Sissons, Mike ; Alzuwaid, Nabeel ; Fellows, Christopher ; Fu, Bin; Manthey, Frank; Fares, Clara9-Nov-2021
102016Sorption of sulfuryl fluoride into wheat and its impact on efficacy, fluoride residues and product qualityHwaidi, Mudhir Ismail; Martin, Bob; Collins, Patrick; Sissons, Mike 20-Dec-2016
112015Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibresRakhesh, Nisha; Fellows, Chris ; Sissons, Mike 23-Dec-2014
122013Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristicsAravind, Nisha ; Sissons, Mike ; Fellows, Chris ; Blazek, Jaroslav; Gilbert, Elliot P14-Dec-2012
132012Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghettiAravind, Nisha ; Sissons, Mike ; Egan, Narelle; Fellows, Chris 19-Feb-2013
142012Effect of β-Glucan addition on Technological, Sensory, and Structural Properties of Durum Wheat PastaAravind, Nisha ; Sissons, Mike ; Egan, Narelle; Fellows, Chris ; Blazek, Jaroslav; Gilbert, Elliot P19-Feb-2013
152012Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghettiAravind, Nisha ; Sissons, Mike ; Fellows, Chris 25-Mar-2013
162012Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghettiAravind, Nisha ; Sissons, Mike ; Fellows, Chris ; Blazek, Jaroslav; Gilbert, Elliot P25-Mar-2013
172011Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?Aravind, Nisha ; Sissons, Mike ; Fellows, Christopher 26-Jul-2011

Profile

Credit Name
Dr Mike Sissons
Full Name
Sissons, Mike
UNE Researcher ID
une-id:msissons
 
Email
 
Honorific
Dr
 
Surname
Sissons
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Given Name
Mike
 
Preferred Given Name
Mike
School/Department
School of Environmental and Rural Science
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