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2015 Book Chapter Starch: synthesisRegina, A., Rahman, S., Li, Z. and Morell, M. K. (2015). Starch: synthesis. Encyclopedia of food grains. (pp. 181-189) Amsterdam, Netherlands: Elsevier . doi: 10.1016/B978-0-12-394437-5.00094-2 |
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2014 Book Chapter Genetically modified starch: state of art and perspectivesRegina, Ahmed, Li, Zhongyi, Morell, Matthew K. and Jobling, Stephen A. (2014). Genetically modified starch: state of art and perspectives. Starch polymers: from genetic engineering to green applications. (pp. 13-29) San Diego, CA, United States: Elsevier. doi: 10.1016/B978-0-444-53730-0.00019-1 |
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2014 Book Chapter Barley foods and public healthTopping, David and Morell, Matthew (2014). Barley foods and public health. Barley: chemistry and technology. (pp. 223-231) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-1-891127-79-3.50009-3 |
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2010 Book Chapter Resistant starch and human healthTopping, D. L., Segal, I., Regina, A., Conlon, M. A., Bajka, B. H., Toden, S., Clarke, J. M., Morell, M. K. and Bird, A. R. (2010). Resistant starch and human health. Dietary Fibre: New Frontiers for Food and Health. (pp. 311-321) Wageningen Academic Publishers. doi: 10.3920/978-90-8686-692-2 |
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2009 Book Chapter CarbohydratesStone, Bruce and Morell, Matthew K. (2009). Carbohydrates. Wheat: Chemistry and Technology: Fourth Edition. (pp. 299-362) Elsevier Inc.. doi: 10.1016/B978-1-891127-55-7.50016-1 |
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2008 Book Chapter Bubbles in Bread: Is the Answer in the Genes?Mann, Gülay, Diffey, Simon, Rampling, Lynette, Nath, Zena, Kutty, Ibrahim, Leyne, P. Emmett, Azanza, F., Quail, Ken J., Smith, Alison, Cullis, Brian and Morell, Matthew K. (2008). Bubbles in Bread: Is the Answer in the Genes?. Bubbles in Food 2: Novelty, Health and Luxury. (pp. 307-310) Elsevier. doi: 10.1016/B978-1-891127-59-5.50034-1 |
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2007 Book Chapter Resistant Starch as A Contributor to the Health Benefits of Whole GrainsTopping, David, Bird, Anthony, Toden, Shusuke, Conlon, Michael, Noakes, Manny, King, Roger, Mann, Gulay, Li, Zhong Yi and Morell, Matthew (2007). Resistant Starch as A Contributor to the Health Benefits of Whole Grains. Whole Grains and Health. (pp. 219-228) Ames, Iowa, USA: Blackwell Publishing Professional. doi: 10.1002/9780470277607.ch17 |
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2007 Book Chapter Control of Starch Biosynthesis in Vascular Plants and AlgaeMorell, Matthew K., Li, Zhongyi, Regina, Ahmed, Rahman, Sadiq, D'Hulst, Christophe and Ball, Steven G. (2007). Control of Starch Biosynthesis in Vascular Plants and Algae. Annual Plant Reviews. (pp. 258-289) Oxford, UK: Wiley Blackwell. doi: 10.1002/9780470988640.ch10 |
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2003 Book Chapter Modifying flour to improve functionalityHowitt, C. A., Tamás, L., Solomon, R. G., Gras, P. W., Morell, M. K., Békés, F. and Appels, R. (2003). Modifying flour to improve functionality. Bread Making: Improving Quality. (pp. 220-252) Elsevier Inc.. doi: 10.1016/B978-1-85573-553-8.50015-0 |
