• Lupin Products Can Make Healthier Cakes (2023) With R. Buswell.  Baking Europe, Autumn, 36-41.
• Dry Milling of Wheat and Other Products (2023) With J. Taylor, In, P.R. Shewry, H Koksel and J.R.N. Taylor (eds) ICC Handbook of 21st Century of Cereal Science and Technology, Elsevier, pp 247-260.
• Western Breads: Current Technologies and Future Challenges (2023) With L. Cato, In, P.R. Shewry, H Koksel and J.R.N. Taylor (eds) ICC Handbook of 21st Century of Cereal Science and Technology, Elsevier, pp 277-290.
• Soft Wheat Products (2023) In, P.R. Shewry, H. Koksel and J.R.N. Taylor (eds) ICC Handbook of 21st Century of Cereal Science and Technology, Elsevier, pp 327-336.
• Lupins’ Vast Potential in Baked Goods (2023) With R. Buswell.  World of Food Ingredients, Jul. 40-42.
• Managing Temperature and Time in Breadmaking (2023) Cereal Technology, Jan. 12-18.
• How the Recording of Dough Development Can Help Deliver Consistent Bread Quality (2023) Baking Europe, Spring. 42-46.
• Bumping up Fiber in Sweet Bakery Goods (2022) S.P. Cauvain and R.H. Clark.  The World of Food Ingredients, Nov/Dec. 64-66.
• Using the Farinograph in Daily Bakery Operations (2022) In, eds. J.E. Bock and C. Don, The Farinograph Handbook: Advances in Science, Technology, and Applications, 4th Edn.  Woodhead Publishing, Cambridge, MA.
• Replacing the Multifunctionality of Egg in Bakery (2021) S. P. Cauvain and R.H. Clark.  The World of Food Ingredients, Feb. 48-50.
• Australian Wheat in the SE Asian Bread Market: Part II – The Importance of Dough Rheology During Processing (2020) S.P. Cauvain and L. Cato.  Baking+Biscuit International, Apr. 49-49.
• Reducing or Replacing Fat in Bakery (2020) S.P. Cauvain and R.H. Clark.  The World of Food Ingredients, Mar. 40, 42-43.
• Clean Label in Bakery Products Through Process (2019) The World of Food Ingredients, Dec. 36-7.
• Australian Wheat in the SE Asian Bread Market: Part 1 – Overview (2019) S.P. Cauvain and L. Cato. Baking+Biscuit international, 5, 18-22.
• Baking Technology and Nutrition: Towards a Healthier World (2019) S.P. Cauvain and R.H. Clark. Wiley, Oxford, UK.
• Reducing Salt and Sodium in Bread and Other Baked Products (2019) In (eds. C. Beeren, K. Groves and P.M. Titoria) Reducing Salt in Foods, 2^nd ed. Elsevier, 213-229.
• Making Cakes and Cookies Healthier (2019) Baking+Biscuit, 29-19, 60-62.
• Sugar Reduction in Bakery: Up to the Challenge?  (2019) S.P. Cauvain and R.H. Clark. The World of Food Ingredients, Feb. 47-50.
• Improving the Processing of Dough to Bread (2018) Baking+Biscuit International Year Book, 36-41.
• How to Orchestrate Bakery Reformulation Success (2017) The World of Food Ingredients, Jun.  38, 40-2.
• Bakery Formulation: How to Cope With the Salt Reduction Dilemma  (2016) The World of Food Ingredients, Jun.  28, 30, 32.
• Bread and Other Bakery Products (2016)  In (ed. P. Subramaniam) The stability and shelf life of food, 2nd edn. pp.431-460, Woodhead Publishing, Cambridge, UK.
• Cookies, Biscuits and Crackers: Formulation, Processing and Characteristics (2016)  In: Wrigley, C., Corke, H., and Seetharaman, K., Faubion, J., (eds.) Encyclopedia of Food Grains, 2nd Edition, pp. 37-43. Oxford: Academic Press.
• Sour Dough Technology. (2016)  In: Wrigley, C., Corke, H., and Seetharaman, K., Faubion, J., (eds.) Encyclopedia of Food Grains, 2nd Edition, pp. 25-29. Oxford: Academic Press.
• Bread: Breadmaking Processes. (2016)  In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 1, pp. 478-483. Oxford: Academic Press.
• A Review of Some Aspects of the Practical Importance of Assessing Flour Quality (2015)  Cereal Technology, Mar. 128-137.
• Puff Pastry and Trends in Fat Reduction: An Update (2015)  International Journal of Food Science and Technology.
• Frozen Dough and Par-baked Products (2014)  In Ed. W. Zhou, Bakery Products Science and Technology, Wiley-Blackwell, 523-538.
• Measuring Cell Structure to Understand Bread Quality (2013)  Cereal Technology.
• Assessing Bakery Functionality (2012) The World of Food Ingredients, Apr/May.