Published Research

Click the titles below for the latest in grain and legume research…

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

Whole Grains and Consumer Understanding: Investigating Consumers’ Identification, Knowledge and Attitudes to Whole Grains

The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Historical and Global Perspectives on Grains and Whole Grains within Dietary Guidelines

Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment

Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Consumer Understanding and Culinary Use of Legumes in Australia

An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain