Christopher Blanchard

Charles Sturt University

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Articles (20)

Collaborators (15)

Hani Al-Salami

Senior Lecturer

Boris Budiono

Lecturer of Biomedical Science (Physiology)

Charles Sturt University

Philip Kerr

Charles Sturt University

Sabih ur Rehman

Charles Sturt University

Asgar Farahnaky

Professor in Food Technology and Innovation

RMIT University

Kenneth Chinkwo

Charles Sturt University

Thomas Roberts

Associate Professor in Food Chemistry and Biotechnology

University of Sydney

Stephen Cork

Charles Sturt University

Borkwei Ed Nignpense

Charles Sturt University

Nidhish Francis

Charles Sturt University

John Mawson

The New Zealand Institute for Plant & Food Research Limited

ABISHEK SANTHAKUMAR

Charles Sturt University

Allister Clarke

Charles Sturt University

Zhongkai Zhou

Charles Sturt University

Ali Khoddami

University of Sydney

Christopher Blanchard

Research Interests

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Articles (20)

Desi chickpea flaking: Impact of processing parameters on flake quality

The effect of in vitro digestion on the anti-allergic, anti-inflammatory and antioxidant properties of purple rice and purple barley phenolic extracts in Caco-2 and RBL-2H3 cells

The bioavailability of polyphenols following acute consumption of pigmented barley and wheat

Impact of Processing on the Phenolic Content and Antioxidant Activity of Sorghum bicolor L. Moench

Impact of sorghum (Sorghum bicolor L. Moench) phenolic compounds on cancer development pathways

Insights into seed coats of nine cultivars of Australian lupin

Combined location online weather data

Integrating Climate and Satellite Data for Multi-Temporal Pre-Harvest Prediction of Head Rice Yield in Australia

Impact of key compounds derived from germinated tigernuts (Cyperus esculentus L.) on cells apoptosis and proliferation property

Advances in Extraction, Structure, and Physiochemical Properties of Sorghum Kafirin for Biomaterial Applications: A Review

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production

The antioxidant and anticancer properties of chickpea water and chickpea polyphenol extracts in vitro

Characterization of Pickering emulsion by SCFAs-modified debranched starch and a potent for delivering encapsulated bioactive compound

Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat

The impact of simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice phenolic compounds

Pulse flaking: Opportunities and challenges, a review

Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property

Association of starch crystalline pattern with acetylation property and its influence on gut microbota fermentation characteristics

Insights into the multi-scale structure of wheat starch following acylation

Sorghum in foods: Functionality and potential in innovative products

Collaborators (15)

Hani Al-Salami

Boris Budiono

Philip Kerr

Sabih ur Rehman

Asgar Farahnaky

Kenneth Chinkwo

Thomas Roberts

Stephen Cork

Borkwei Ed Nignpense

Nidhish Francis

John Mawson

ABISHEK SANTHAKUMAR

Allister Clarke

Zhongkai Zhou

Ali Khoddami

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