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R. A.S., M.D., F., R.S., Z., and T., K., “Effect of grain protein concentration on Falling Number of un-germinated soft-white winter wheat”, Cereal Chemistry, 2012.
R. A.S. and J.-B., O., “Sheeting Characteristics of Salted and Alkaline Asian Noodle Doughs: Comparison with Lubricated Squeezing Flow Attributes”, Cereal Foods World, 2006.
R. A.S. and D.W., H., “Guidelines for the laboratory manufacture of Asian wheat-flour noodles”, Cereal Foods World, 2005.
R. A.S., “Whole-grain and fiber-enriched noodles”, in Fibre-rich and wholegrain foods: improving quality, 2013.
R. A.S., “Starch in foods”, in Carbohydrate Chemistry, 2011.
R. A.S. and G.B, C., “Wheat-flour factors influencing noodle texture”, in Asian Noodles: Science, Technology, and Processing, 2010.
R. A.S. and A.D., B., “Passing the test on wheat end-use quality”, in Wheat: science and trade, 2009.