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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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Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes

Journal of agricultural and food chemistry, 2005-08, Vol.53 (17), p.6813-6818

2005

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Anthocyanins from black sorghum and their antioxidant properties

Food chemistry, 2005-03, Vol.90 (1-2), p.293-301

2005

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Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality Requirements for Flour Tortillas

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.179-184

2008

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Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

Food chemistry, 2007, Vol.104 (2), p.650-657

2007

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Functionality of bicarbonate leaveners in wheat flour tortillas

Cereal chemistry, 2004, Vol.81 (1), p.77-79

2004

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Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics

Journal of the science of food and agriculture, 2006-01, Vol.86 (1), p.35-45

2006

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Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

Journal of the science of food and agriculture, 2007-02, Vol.87 (3), p.399-410

2007

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Physical and Biochemical Properties of Maize Hardness and Extrudates of Selected Hybrids

Journal of agricultural and food chemistry, 2006-06, Vol.54 (12), p.4260-4269

2006

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Determining the Role of Starch in Flour Tortilla Staling Using α‐Amylase

Cereal chemistry, 2008-05, Vol.85 (3), p.391-396

2008

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Condensed Tannins in Traditional Wet-Cooked and Modern Extrusion-Cooked Sorghum Porridges

Cereal chemistry, 2009-03, Vol.86 (2), p.191-196

2009

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Functionality of Gliadin Proteins in Wheat Flour Tortillas

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1600-1605

2009

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Rheological and sensory evaluation of wheat flour tortillas during storage

Cereal chemistry, 2005-05, Vol.82 (3), p.256-263

2005

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Role of Chitinase and Sormatin Accumulation in the Resistance of Sorghum Cultivars to Grain Mold

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5565-5570

2005

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Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet

Journal of agricultural and food chemistry, 1993-06, Vol.41 (6), p.955-958

1993

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Effect of temperature on texture of corn tortilla with and without antistaling agents

Cereal chemistry, 2006-07, Vol.83 (4), p.348-353

2006

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Antifungal Proteins in Commercial Hybrids and Elite Sorghums

Journal of agricultural and food chemistry, 2003-09, Vol.51 (20), p.5911-5915

2003

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Response of eight sorghum cultivars inoculated with Fusarium thapsinum, Curvularia lunata, and a mixture of the two fungi

Crop protection, 2003, Vol.22 (4), p.623-628

2003

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Combining maltogenic amylase with CMC or wheat gluten to prevent amylopectin recrystallization and delay corn tortilla staling

Cereal chemistry, 2004-09, Vol.81 (5), p.654-659

2004

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Effects of leavening acids and dough temperature in wheat flour tortillas

Cereal chemistry, 2000-07, Vol.77 (4), p.489-494

2000

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Antifungal Proteins and Grain Mold Resistance in Sorghum with Nonpigmented Testa

Journal of agricultural and food chemistry, 1999-11, Vol.47 (11), p.4802-4806

1999

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Activity of Antifungal Proteins against Mold in Sorghum Caryopses in the Field

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.810-816

2000

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Reformulating Tortillas with Zero Trans Fat

Cereal foods world, 2006-03

Bejosano

2006

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Effect of Partial Waxy Wheat on Processing and Quality of Wheat Flour Tortillas

Cereal chemistry, 2002-03, Vol.79 (2), p.210-214

2002

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Physiological Changes in Sorghum Antifungal Proteins

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2435-2441

1996

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Properties of 3-Deoxyanthocyanins from Sorghum

Phenolic Compounds and Antioxidant Activity of Sorghum Grains of Varying Genotypes

Anthocyanins from black sorghum and their antioxidant properties

Use of Near-Isogenic Wheat Lines to Determine the Glutenin Composition and Functionality Requirements for Flour Tortillas

Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour

Functionality of bicarbonate leaveners in wheat flour tortillas

Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics

Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

Physical and Biochemical Properties of Maize Hardness and Extrudates of Selected Hybrids

Determining the Role of Starch in Flour Tortilla Staling Using α‐Amylase

Condensed Tannins in Traditional Wet-Cooked and Modern Extrusion-Cooked Sorghum Porridges

Functionality of Gliadin Proteins in Wheat Flour Tortillas

Rheological and sensory evaluation of wheat flour tortillas during storage

Role of Chitinase and Sormatin Accumulation in the Resistance of Sorghum Cultivars to Grain Mold

Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet

Effect of temperature on texture of corn tortilla with and without antistaling agents

Antifungal Proteins in Commercial Hybrids and Elite Sorghums

Response of eight sorghum cultivars inoculated with Fusarium thapsinum, Curvularia lunata, and a mixture of the two fungi

Combining maltogenic amylase with CMC or wheat gluten to prevent amylopectin recrystallization and delay corn tortilla staling

Effects of leavening acids and dough temperature in wheat flour tortillas

Antifungal Proteins and Grain Mold Resistance in Sorghum with Nonpigmented Testa

Activity of Antifungal Proteins against Mold in Sorghum Caryopses in the Field

Reformulating Tortillas with Zero Trans Fat

Effect of Partial Waxy Wheat on Processing and Quality of Wheat Flour Tortillas

Physiological Changes in Sorghum Antifungal Proteins

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