Thomas H. Roberts

This study examines how particle size, flour blending, and temperature affect the pasting behavior of four Australian native grains, revealing species-specific responses and implications for gluten-free and composite flour applications.

This study compares protein composition between gluten-free and barley-malt beers, finding lower protein levels and foam-active proteins in gluten-free beers.

This study shows that heat stress at different developmental stages in wheat causes distinct molecular and phenotypic responses, with stronger effects on grain set and composition at the trinucleate stage.

This study evaluates the macronutrient profiles of four Australian native grass grains compared to wheat, barley, and sorghum, identifying their potential for functional food applications.