| Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta I Khan, A Yousif, SK Johnson, S Gamlath Food Research International 54 (1), 578-586, 2013 | 194 | 2013 |
| Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability A Yousif, D Nhepera, S Johnson Food chemistry 134 (2), 880-887, 2012 | 168 | 2012 |
| Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial I Khan, AM Yousif, SK Johnson, S Gamlath Clinical nutrition 34 (3), 415-421, 2015 | 95 | 2015 |
| Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis) AM Yousif, J Kato, HC Deeth Food Reviews International 23 (1), 1-33, 2007 | 78 | 2007 |
| Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta I Khan, AM Yousif, SK Johnson, S Gamlath Journal of food science 79 (8), S1560-S1567, 2014 | 57 | 2014 |
| Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis) AM Yousif, HC Deeth, NA Caffin, AT Lisle LWT-Food Science and Technology 35 (4), 338-343, 2002 | 52 | 2002 |
| Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties AM Yousif, IL Batey, OR Larroque, B Curtin, F Bekes, HC Deeth LWT-Food Science and Technology 36 (6), 601-607, 2003 | 51 | 2003 |
| Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta AM Yousif, P Cranston, HC Deeth LWT-Food Science and Technology 36 (3), 295-302, 2003 | 42 | 2003 |
| Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis) AM Yousif, HC Deeth Food Chemistry 81 (2), 169-174, 2003 | 30 | 2003 |
| Soybean grain storage adversely affects grain testa color, texture and cooking quality AM Yousif Journal of food quality 37 (1), 18-28, 2014 | 29 | 2014 |
| High-dose vitamin C supplementation increases skeletal muscle vitamin C concentration and SVCT2 transporter expression but does not alter redox status in healthy males SA Mason, R Baptista, PA Della Gatta, A Yousif, AP Russell, GD Wadley Free Radical Biology and Medicine 77, 130-138, 2014 | 28 | 2014 |
| Comparison of the impact on the performance of small‐scale mashing with different proportions of unmalted barley, Ondea ProŽ, malt and rice CM Cooper, DE Evans, A Yousif, N Metz, A Koutoulis Journal of the Institute of Brewing 122 (2), 218-227, 2016 | 24 | 2016 |
| Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs SK Osama, ED Kerr, AM Yousif, TK Phung, AM Kelly, GP Fox, BL Schulz Journal of Proteomics 242, 104221, 2021 | 21 | 2021 |
| Changes in malt quality during production in two commercial malt houses AM Yousif, DE Evans Journal of the Institute of Brewing 126 (3), 233-252, 2020 | 21 | 2020 |
| Effect of storage time and conditions on the seed coat colour of Australian adzuki beans. AM Yousif, J Kato, HC Deeth | 13 | 2003 |
| The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro) AM Yousif, DE Evans Journal of the Institute of Brewing 124 (2), 132-142, 2018 | 11 | 2018 |
| Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures J Kato, AM Yousif, HC Deeth, MM Suzuki, NA Caffin, T Meguro Journal of cookery science of Japan 33 (2), 257-266, 2000 | 9 | 2000 |
| Water droplet surface tension method–An innovation in quantifying saponin content in quinoa seed AM Yousif, R Snowball, MF D'Antuono, HS Dhammu, DL Sharma Food Chemistry 343, 128483, 2021 | 7 | 2021 |
| Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity AM Yousif Journal of cereal science 60 (1), 25-30, 2014 | 6 | 2014 |
| Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture AM Yousif Quality assurance and safety of crops & foods 8 (1), 65-72, 2016 | 1 | 2016 |
