• Publications
  • Influence
An investigation into causative factors in patients with bronchiectasis.
Bronchiectasis is a pathologic description of lung damage characterized by inflamed and dilated thick-walled bronchi. These findings may result from a number of possible causes and these mayExpand
  • 558
  • 33
  • Open Access
Composition and functional properties of rice
Summary Starch, protein and lipids are the main rice grain components that affect cooking and eating quality. An analysis of the literature indicates that rice of good eating quality shows theExpand
  • 277
  • 20
Ageing of Stored Rice: Changes in Chemical and Physical Attributes
Abstract Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affectExpand
  • 297
  • 16
  • Open Access
The distribution of phenolic acids in rice
Abstract Phenolic acids were quantified in three cultivars of fresh and aged rice. High levels of ferulic acid (255–362 mg kg −1 grain) and p -coumaric acid (70–152 mg kg −1 grain) were found inExpand
  • 235
  • 14
Effect of rice storage on pasting properties of rice flour
Abstract The pasting properties of rice flour following storage of the grain for up to 16 months were investigated. Storage produced changes in the RVA pasting curves of the flour as a varietal, timeExpand
  • 126
  • 13
Chimeric Plant Virus Particles Administered Nasally or Orally Induce Systemic and Mucosal Immune Responses in Mice
ABSTRACT The humoral immune responses to the D2 peptide of fibronectin-binding protein B (FnBP) of Staphylococcus aureus, expressed on the plant virus cowpea mosaic virus (CPMV), were evaluated afterExpand
  • 94
  • 6
  • Open Access
Structure and pasting properties of oat starch
Following a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those ofExpand
  • 152
  • 6
Effect of the addition of fatty acids on rice starch properties
The effect of the addition of the two fatty acids (stearic and linoleic acid) on starch pasting, thermal properties and the leaching of amylose during the gelatinization process are presented. TheExpand
  • 87
  • 6
Analysis of volatile compounds and their contribution to flavor in cereals.
Recent developments in methods for isolation and measurement of volatiles from cereals are reviewed. The main types of isolation methods, namely, direct extraction, distillation, and headspace, haveExpand
  • 74
  • 6
Fatty acid composition of lipids of Australian oats
Abstract A method using methanolic sulphuric acid as transmethylating reagent was developed for determining the fatty acid composition of lipids of oats. The method was optimised for reactionExpand
  • 43
  • 6