Awika JM - Search Results

1

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

Syeunda CO, Awika JM. Syeunda CO, et al. Among authors: awika jm. Food Chem. 2023 Oct 15;423:136320. doi: 10.1016/j.foodchem.2023.136320. Epub 2023 May 11. Food Chem. 2023. PMID: 37182494

2

Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.

Awika JM, Dykes L, Gu L, Rooney LW, Prior RL. Awika JM, et al. J Agric Food Chem. 2003 Aug 27;51(18):5516-21. doi: 10.1021/jf0343128. J Agric Food Chem. 2003. PMID: 12926907

3

Properties of 3-deoxyanthocyanins from sorghum.

Awika JM, Rooney LW, Waniska RD. Awika JM, et al. J Agric Food Chem. 2004 Jul 14;52(14):4388-94. doi: 10.1021/jf049653f. J Agric Food Chem. 2004. PMID: 15237941

4

Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.

Barros F, Awika JM, Rooney LW. Barros F, et al. Among authors: awika jm. J Agric Food Chem. 2012 Nov 21;60(46):11609-17. doi: 10.1021/jf3034539. Epub 2012 Nov 7. J Agric Food Chem. 2012. PMID: 23126482

5

Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound.

Ojwang LO, Yang L, Dykes L, Awika J. Ojwang LO, et al. Food Chem. 2013 Aug 15;139(1-4):35-43. doi: 10.1016/j.foodchem.2013.01.117. Epub 2013 Feb 10. Food Chem. 2013. PMID: 23561075

6

Thermal stability of 3-deoxyanthocyanidin pigments.

Yang L, Dykes L, Awika JM. Yang L, et al. Among authors: awika jm. Food Chem. 2014 Oct 1;160:246-54. doi: 10.1016/j.foodchem.2014.03.105. Epub 2014 Apr 1. Food Chem. 2014. PMID: 24799235

7

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

Amoako DB, Awika JM. Amoako DB, et al. Among authors: awika jm. Food Chem. 2016 Oct 1;208:10-7. doi: 10.1016/j.foodchem.2016.03.096. Epub 2016 Apr 1. Food Chem. 2016. PMID: 27132818

8

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

Girard AL, Bean SR, Tilley M, Adrianos SL, Awika JM. Girard AL, et al. Among authors: awika jm. Food Chem. 2018 Apr 15;245:1154-1162. doi: 10.1016/j.foodchem.2017.11.054. Epub 2017 Nov 14. Food Chem. 2018. PMID: 29287335

9

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

Ravisankar S, Abegaz K, Awika JM. Ravisankar S, et al. Among authors: awika jm. Food Chem. 2018 Oct 15;263:265-274. doi: 10.1016/j.foodchem.2018.05.002. Epub 2018 May 3. Food Chem. 2018. PMID: 29784316

10

Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties.

Teferra TF, Amoako DB, Rooney WL, Awika JM. Teferra TF, et al. Among authors: awika jm. Food Chem. 2019 Jan 15;271:561-569. doi: 10.1016/j.foodchem.2018.08.014. Epub 2018 Aug 4. Food Chem. 2019. PMID: 30236716

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

50 results

Search Page