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Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

Food chemistry, 2017-01, Vol.214, p.199-207

2017

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Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer’s Disease: A Review Article

Frontiers in aging neuroscience, 2021-10, Vol.13

2021

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Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products

Nutrients, 2022-07, Vol.14 (14), p.2845

2022

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Active and intelligent packaging in meat industry

Trends in food science & technology, 2017-03, Vol.61, p.60-71

2017

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Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains

PloS one, 2016-02, Vol.11 (2), p.e0148712

2016

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Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality

Scientific reports, 2021-07, Vol.11 (1), p.15204-15204, Article 15204

2021

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

Journal of functional biomaterials, 2024-06, Vol.15 (7), p.172

2024

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Extraction, Isolation and Nutritional Quality of Coffee Protein

Foods, 2022-10, Vol.11 (20), p.3244

2022

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Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals

Nutrients, 2017-02, Vol.9 (2), p.149-149

2017

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Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Food research international, 2013-11, Vol.54 (1), p.578-586

2013

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Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum

Food chemistry, 2023-01, Vol.399, p.133969-133969, Article 133969

2023

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Effect of training on the reliability of satiety evaluation and use of trained panellists to determine the satiety effect of dietary fibre: a randomised controlled trial

PloS one, 2015-05, Vol.10 (5), p.e0126202-e0126202

2015

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Seed coats of pulses as a food ingredient: Characterization, processing, and applications

Trends in food science & technology, 2018-10, Vol.80, p.35-42

2018

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Could Fecal Microbiota Be a Useful Indicator of Serum Cholesterol Levels among Men?

Journal of personalized medicine, 2020-10, Vol.10 (4), p.175

2020

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Vitamin K content of Australian-grown horticultural commodities

Food chemistry, 2024-09, Vol.452, p.139382-139382, Article 139382

2024

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In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp

Food chemistry, 2019-03, Vol.275, p.50-58

2019

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Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals

Food research international, 2018-01, Vol.103, p.509-514

2018

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Effect of PolyGlycopleX (PGX) Consumption on Blood Lipid Profiles in Healthy, Low CVD Risk Overweight Adults

Nutrients, 2019-03, Vol.11 (4), p.717

2019

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Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Clinical nutrition (Edinburgh, Scotland), 2015-06, Vol.34 (3), p.415-421

2015

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Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

Food science & technology, 2018-09, Vol.95, p.295-302

2018

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Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially

Nutrients, 2016-05, Vol.8 (5), p.268

2016

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Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.2681-2689

2017

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Recent advances in [gamma]-aminobutyric acid (GABA) properties in pulses: an overview

Journal of the science of food and agriculture, 2017-07, Vol.97 (9), p.2681

2017

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

Food reviews international, 2015-10, Vol.31 (4), p.401-437

2015

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Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit

Postharvest biology and technology, 2018-05, Vol.139, p.91-98

2018

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Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer’s Disease: A Review Article

Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products

Active and intelligent packaging in meat industry

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains

Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality

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

Extraction, Isolation and Nutritional Quality of Coffee Protein

Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum

Effect of training on the reliability of satiety evaluation and use of trained panellists to determine the satiety effect of dietary fibre: a randomised controlled trial

Seed coats of pulses as a food ingredient: Characterization, processing, and applications

Could Fecal Microbiota Be a Useful Indicator of Serum Cholesterol Levels among Men?

Vitamin K content of Australian-grown horticultural commodities

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp

Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals

Effect of PolyGlycopleX (PGX) Consumption on Blood Lipid Profiles in Healthy, Low CVD Risk Overweight Adults

Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially

Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview

Recent advances in [gamma]-aminobutyric acid (GABA) properties in pulses: an overview

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

Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruit

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