1. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour. (30th December 2013) Authors: Licata, Rebecca; Chu, Jiayue; Wang, Shilong; Coorey, Ranil; James, Anthony; Zhao, Yun; Johnson, Stuart Journal: International journal of food science & technology Issue: Volume 49:Number 5(2014:May) Page Start: 1408 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Flaked sorghum biscuits increase postprandial GLP‐1 and GIP levels and extend subjective satiety in healthy subjects. Issue 5 (17th March 2016) Authors: Stefoska‐Needham, Anita; Beck, Eleanor J.; Johnson, Stuart K.; Chu, Jiayue; Tapsell, Linda C. Journal: Molecular nutrition & food research Issue: Volume 60:Issue 5(2016) Page Start: 1118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Maximizing slowly digested starch in an expanded sorghum‐maize extruded food using response surface methodology. Issue 3 (29th December 2014) Authors: Licata, Rebecca; Coorey, Ranil; Zhao, Yun; Chu, Jiayue; Johnson, Stuart Journal: Stärke Issue: Volume 67:Issue 3/4(2015:Mar.) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗