| Role of durum wheat composition on the quality of pasta and bread M Sissons Food 2 (2), 75-90, 2008 | 286 | 2008 |
| Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti N Aravind, M Sissons, N Egan, C Fellows Food chemistry 130 (2), 299-309, 2012 | 269 | 2012 |
| Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate W Zou, M Sissons, MJ Gidley, RG Gilbert, FJ Warren Food chemistry 188, 559-568, 2015 | 222 | 2015 |
| Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality HN Soh, MJ Sissons, MA Turner Cereal Chemistry 83 (5), 513-519, 2006 | 173 | 2006 |
| Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti N Aravind, MJ Sissons, CM Fellows, J Blazek, EP Gilbert Food Chemistry 132 (2), 993-1002, 2012 | 162 | 2012 |
| New insights into the role of gluten on durum pasta quality using reconstitution method MJ Sissons, NE Egan, MC Gianibelli Cereal Chemistry 82 (5), 601-608, 2005 | 144 | 2005 |
| Relationship between glutenin subunit composition and gluten strength measurements in durum wheat MJ Sissons, NP Ames, RA Hare, JM Clarke Journal of the Science of Food and Agriculture 85 (14), 2445-2452, 2005 | 122 | 2005 |
| Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics N Aravind, M Sissons, CM Fellows, J Blazek, EP Gilbert Food Chemistry 136 (2), 1100-1109, 2013 | 118 | 2013 |
| Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti N Aravind, M Sissons, CM Fellows Food Chemistry 131 (3), 893-900, 2012 | 112 | 2012 |
| Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres N Rakhesh, CM Fellows, M Sissons Journal of the Science of Food and Agriculture 95 (1), 2-11, 2015 | 103 | 2015 |
| The null-4A allele at the waxy locus in durum wheat affects pasta cooking quality R Sharma, MJ Sissons, AJ Rathjen, CF Jenner Journal of Cereal Science 35 (3), 287-297, 2002 | 91 | 2002 |
| Effect of source and proportion of waxy starches on pasta cooking quality MC Gianibelli, MJ Sissons, IL Batey Cereal chemistry 82 (3), 321-327, 2005 | 82 | 2005 |
| Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure W Zou, M Sissons, FJ Warren, MJ Gidley, RG Gilbert Carbohydrate Polymers 152, 441-449, 2016 | 81 | 2016 |
| Isolation and functionality testing of low molecular weight glutenin subunits MJ Sissons, F Bekes, JH Skerritt Cereal Chemistry 75 (1), 30-36, 1998 | 80 | 1998 |
| Pasta M Sissons Elsevier, 2016 | 76 | 2016 |
| Application of the single‐kernel characterization system to durum wheat testing and quality prediction MJ Sissons, BG Osborne, RA Hare, SA Sissons, R Jackson Cereal Chemistry 77 (1), 4-10, 2000 | 71 | 2000 |
| Genotypic and environmental effects on wheat technological and nutritional quality E Johansson, G Branlard, M Cuniberti, Z Flagella, A Hüsken, E Nurit, ... Wheat quality for improving processing and human health, 171-204, 2020 | 70 | 2020 |
| Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality MJ Sissons, HN Soh, MA Turner Journal of the Science of Food and Agriculture 87 (10), 1874-1885, 2007 | 70 | 2007 |
| Methods used to assess and predict quality of durum wheat, semolina, and pasta M Sissons, J Abecassis, B Marchylo | 62 | 2012 |
| The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta W Zou, BL Schulz, X Tan, M Sissons, FJ Warren, MJ Gidley, RG Gilbert Food Hydrocolloids 90, 241-247, 2019 | 60 | 2019 |
