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Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

Journal of the science of food and agriculture, 2015-01, Vol.95 (2), p.225-237

2015

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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Journal of cereal science, 2014-05, Vol.59 (3), p.257-275

2014

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Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

Journal of cereal science, 2024-07, Vol.118, p.103937, Article 103937

2024

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Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality

Journal of the science of food and agriculture, 2021-12, Vol.101 (15), p.6347-6354

2021

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Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet

International journal of food science & technology, 2020-04, Vol.55 (4), p.1547-1558

2020

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Effects of gamma‐irradiation on cotyledon cell separation and pectin solubilisation in hard‐to‐cook cowpeas

Journal of the science of food and agriculture, 2018-03, Vol.98 (5), p.1725-1733

2018

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Influence of extraction pH on the foaming, emulsification, oil‐binding and visco‐elastic properties of marama protein

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4815-4821

2017

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Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2320-2331

2018

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Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

Journal of cereal science, 2014-11, Vol.60 (3), p.471-476

2014

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Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Food chemistry, 2015-05, Vol.175, p.225-232

2015

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Developments in modulating glycaemic response in starchy cereal foods

Starch - Stärke, 2015-01, Vol.67 (1-2), p.79-89

2015

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Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

Food chemistry, 2012-03, Vol.131 (1), p.220-224

2012

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Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

International journal of food science & technology, 2011-01, Vol.46 (1), p.74-83

2011

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Rapid sensory profiling and hedonic rating of whole grain sorghum‐cowpea composite biscuits by low income consumers

Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.905-913

2018

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Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

International journal of food science & technology, 2015-12, Vol.50 (12), p.2554-2561

2015

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Biocompatibility and biodegradation of protein microparticle and film scaffolds made from kafirin (sorghum prolamin protein) subcutaneously implanted in rodent models

Journal of biomedical materials research. Part A, 2015-08, Vol.103 (8), p.2582-2590

2015

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Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum

Plant cell reports, 2014-03, Vol.33 (3), p.521-537

2014

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Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

International journal of food science & technology, 2017-04, Vol.52 (4), p.1064-1071

2017

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Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes

Journal of the science of food and agriculture, 2015-01, Vol.95 (2), p.417-422

2015

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Sorghum kafirin interaction with various phenolic compounds

Journal of the science of food and agriculture, 2003-04, Vol.83 (5), p.402-407

2003

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Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Journal of the science of food and agriculture, 2007-08, Vol.87 (10), p.1940-1948

2007

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Adhesive potential of marama bean protein

International journal of adhesion and adhesives, 2013-03, Vol.41, p.171-176

2013

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Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Journal of the science of food and agriculture, 2008-08, Vol.88 (11), p.1892-1899

2008

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Influence of phenolics in finger millet on grain and malt fungal load, and malt quality

Food chemistry, 2010-07, Vol.121 (2), p.443-449

2010

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125 super(th) Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

Journal of the Institute of Brewing, 2013-09, Vol.119 (1-2), p.1-14

2013

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Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality

Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet

Effects of gamma‐irradiation on cotyledon cell separation and pectin solubilisation in hard‐to‐cook cowpeas

Influence of extraction pH on the foaming, emulsification, oil‐binding and visco‐elastic properties of marama protein

Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal

Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

Developments in modulating glycaemic response in starchy cereal foods

Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Rapid sensory profiling and hedonic rating of whole grain sorghum‐cowpea composite biscuits by low income consumers

Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

Biocompatibility and biodegradation of protein microparticle and film scaffolds made from kafirin (sorghum prolamin protein) subcutaneously implanted in rodent models

Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum

Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes

Sorghum kafirin interaction with various phenolic compounds

Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Adhesive potential of marama bean protein

Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Influence of phenolics in finger millet on grain and malt fungal load, and malt quality

125 super(th) Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

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