Journal Articles
Comino, Penny, Williams, Barbara A and Gidley, Michael J (2017). In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar. Food & function, 9 (2), 898-905. doi: 10.1039/c7fo01724c
Comino, Penny, Collins, Helen, Lahnstein, Jelle and Gidley, Michael J. (2016). Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre. Journal of Food Engineering, 169, 228-237. doi: 10.1016/j.jfoodeng.2015.08.037
Comino, Penny, Collins, Helen, Lahnstein, Jelle, Beahan, Cherie and Gidley, Michael J. (2014). Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours. Food Hydrocolloids, 41, 219-226. doi: 10.1016/j.foodhyd.2014.04.005
Comino, Penny, Shelat, Kinnari, Collins, Helen, Lahnstein, Jelle and Gidley, Michael J. (2013). Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies. Journal of Agricultural and Food Chemistry, 61 (49), 12111-12122. doi: 10.1021/jf403558u
Fang, Zhongxiang, Comino, Penelope Ruth and Bhandari, Bhesh (2013). Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin. LWT - Food Science and Technology, 51 (1), 164-169. doi: 10.1016/j.lwt.2012.09.016
Thesis
Comino, Penelope (Penny) Ruth (2014). The effects of food processing on the solubility and functionality of dietary fibre: Arabinoxylans and β-glucans. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/uql.2014.280