All Stories

  1. A Diet Enriched with Red Sorghum Flaked Biscuits, Compared to a Diet Containing White Wheat Flaked Biscuits, Does Not Enhance the Effectiveness of an Energy-Restricted Meal Plan in Overweight and Mildly Obese Adults

    Article • Journal of the American College of Nutrition, January 2017, Taylor & Francis

    Dr Anita Stefoska-Needham

  2. Satiety and sorghum-based foods

    Article • Quality Assurance and Safety of Crops & Foods, October 2016, Wageningen Academic Publishers

    Professor Linda Clare Tapsell, Dr Anita Stefoska-Needham

  3. Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects

    Article • Molecular Nutrition & Food Research, March 2016, Wiley

    Dr Anita Stefoska-Needham

  4. Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

    Article • Food Reviews International, April 2015, Taylor & Francis

    Dr Anita Stefoska-Needham