Authors: Zhou, MX Robards, K Glennie-Holmes, M Helliwell, S

Citation: Mx. Zhou et al., Contribution of volatiles to the flavour of oatmeal, J SCI FOOD, 80(2), 2000, pp. 247-254

Authors: Zhou, MX Robards, K Glennie-Holmes, M Helliwell, S

Citation: Mx. Zhou et al., Effects of enzyme treatment and processing on pasting and thermal properties of oats, J SCI FOOD, 80(10), 2000, pp. 1486-1494

Authors: Zhou, MX Robards, K Glennie-Holmes, M Helliwell, S

Citation: Mx. Zhou et al., Effects of oat lipids on great meal pasting properties, J SCI FOOD, 79(4), 1999, pp. 585-592

Authors: Zhou, MX Robards, K Glennie-Holmes, M Helliwell, S

Citation: Mx. Zhou et al., Analysis of volatile compounds and their contribution to flavor in cereals, J AGR FOOD, 47(10), 1999, pp. 3941-3953

Authors: Zhou, MX Glennie-Holmes, M Roberts, GL Robards, K Helliwell, S

Citation: Mx. Zhou et al., The effect of growing sites on grain quality of oats and pasting properties of oatmeals, AUST J AGR, 50(8), 1999, pp. 1409-1416

Authors: Zhou, MX Robards, K Glennie-Holmes, M Helliwell, S

Citation: Mx. Zhou et al., Oat lipids, J AM OIL CH, 76(2), 1999, pp. 159-169