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Food Chemistry|May 14, 2023
Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatmentCyprian O Syeunda, Joseph M AwikaFood Chemistry|May 8, 2021
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system propertiesAudrey L Girard, Joseph M AwikaFood Chemistry|February 25, 2019
Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amyloseDerrick B Amoako, Joseph M AwikaFood Research International (Ottawa, Ont.)|June 11, 2021
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teffShreeya Ravisankar, Halef Dizlek, Joseph M AwikaJournal of Food Science|April 12, 2012
New highly stable dimeric 3-deoxyanthocyanidin pigments from sorghum bicolor leaf sheathBhimalingeswarappa Geera, Leonnard O Ojwang, Joseph M AwikaFood Chemistry|May 23, 2018
Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varietiesShreeya Ravisankar, Kebede Abegaz, Joseph M AwikaFood Chemistry|May 7, 2014
Thermal stability of 3-deoxyanthocyanidin pigmentsLiyi Yang, Linda Dykes, Joseph M AwikaFood & Function|March 14, 2018
Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut healthJoseph M Awika, Devin J Rose, Senay SimsekJournal of Agricultural and Food Chemistry|November 7, 2012
Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibilityFrederico Barros, Joseph M Awika, Lloyd W RooneyFood Chemistry|October 8, 2021
Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stabilityDorothy A Herrman, Julia F Brantsen, Joseph M AwikaPageof 1,203