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Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

Food chemistry, 2019-07, Vol.285, p.326-333

2019

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Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule

Food chemistry, 2016-10, Vol.208, p.10-17

2016

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Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health

Food & function, 2018-03, Vol.9 (3), p.1389-149

2018

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CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers

International journal of molecular sciences, 2022-04, Vol.23 (9), p.4640

2022

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Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

Journal of agricultural and food chemistry, 2016-10, Vol.64 (39), p.7348-7356

2016

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Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion

Food chemistry, 2013-12, Vol.141 (3), p.1763-1771

2013

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Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Journal of the science of food and agriculture, 2014-10, Vol.94 (13), p.2801-2806

2014

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Ultra Performance Liquid Chromatography–Tandem Quadrupole Mass Spectrometry Profiling of Anthocyanins and Flavonols in Cowpea (Vigna unguiculata) of Varying Genotypes

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3735-3744

2012

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Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Comprehensive reviews in food science and food safety, 2023-05, Vol.22 (3), p.2081-2111

2023

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Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

Journal of agricultural and food chemistry, 2003-11, Vol.51 (23), p.6657-6662

2003

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Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties

Food chemistry, 2018-10, Vol.263, p.265-274

2018

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Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics

Food chemistry, 2023-03, Vol.404, p.134648-134648, Article 134648

2023

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Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Food chemistry, 2024-08, Vol.449, p.139237-139237, Article 139237

2024

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Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

Journal of cereal science, 2018-11, Vol.84, p.112-124

2018

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Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Journal of agricultural and food chemistry, 2012-11, Vol.60 (46), p.11609-11617

2012

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Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern‐style steamed bread

Journal of the science of food and agriculture, 2024-08

2024

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Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping

Genes, 2022-12, Vol.13 (12), p.2330

2022

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Properties of 3-Deoxyanthocyanins from Sorghum

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4388-4394

2004

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Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

Comprehensive reviews in food science and food safety, 2020-07, Vol.19 (4), p.2164-2199

2020

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Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff

Food research international, 2021-07, Vol.145, p.110426-110426, Article 110426

2021

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Decorticating Sorghum To Concentrate Healthy Phytochemicals

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6230-6234

2005

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Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment

Food chemistry, 2023-10, Vol.423, p.136320-136320, Article 136320

2023

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Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose

Current opinion in food science, 2016-04, Vol.8, p.14-18

2016

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Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties

Food chemistry, 2020-09, Vol.324, p.126871-126871, Article 126871

2020

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Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

Food chemistry, 2018-04, Vol.245, p.1154-1162

2018

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Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule

Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health

CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers

Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Ultra Performance Liquid Chromatography–Tandem Quadrupole Mass Spectrometry Profiling of Anthocyanins and Flavonols in Cowpea (Vigna unguiculata) of Varying Genotypes

Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties

Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics

Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern‐style steamed bread

Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping

Properties of 3-Deoxyanthocyanins from Sorghum

Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff

Decorticating Sorghum To Concentrate Healthy Phytochemicals

Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment

Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose

Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

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