Web Access Research Portal

Researcher: Yousif, A (Dr Adel Yousif)

Fields of Research

Crop and pasture post harvest technologies (incl. transportation and storage)
Food chemistry and food sensory science
Food packaging, preservation and processing
Food technology
Health services and systems
Food sciences
Analytical biochemistry
Agricultural biotechnology diagnostics (incl. biosensors)
Food nutritional balance
Food properties (incl. characteristics and health benefits)

Research Objectives

Grain legumes
Clinical health
Expanding knowledge in the agricultural, food and veterinary sciences
Non-dairy milk
Other plant production and plant primary products

Career Best Publications

Research Publications

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial; Clinical Nutrition
Changes in malt quality during production in two commercial malt houses; Journal of the Institute of Brewing
Differences in the cooking quality between two adzuki varieties harvested in Australia and stored at different temperatures; Journal of Cookery Science of Japan
Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta; Journal of Food Science
Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta; Food Research International
Effect of storage of adzuki bean (Vigna angularis) on starch and protein properties; LWT - Food Science and Technology
Effect of storage on the biochemical structure and processing quality of adzuki bean (Vigna angularis); Food Reviews International
Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis); Food Chemistry
Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis); LWT - Food Science and Technology
Effect of storage time and conditions on the seed coat colour of Australian adzuki beans; Food Australia
High-dose vitamin C supplementation increases skeletal muscle vitamin C concentration and SVCT2 transporter expression but does not alter redox status in healthy males; Free Radical Biology and Medicine
Incorporation of bovine dry blood plasma into biscuit flour for the production of pasta; LWT - Food Science and Technology
Increased stored soybean dietary fibre concentration is positively correlated to testa darkening measured chromaticity; Journal of Cereal Science
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability; Food Chemistry
Soybean grain storage adversely affects grain testa color, texture and cooking quality; Journal of Food Quality
Storage strategies for novel crops entering the bulk-handling system
The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro); Journal of the Institute of Brewing
The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses; Journal of the Institute of Brewing
Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture; Quality assurance and safety of crops and foods
Water droplet surface tension method - An innovation in quantifying saponin content in quinoa seed; Food Chemistry

Research Projects

Expanding options for Sorghum - 1

Research Candidate Supervision