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Food Chemistry|October 25, 2022
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristicsHalef Dizlek, Joseph M AwikaComprehensive Reviews in Food Science and Food Safety|March 22, 2023
Effect of protein-starch interactions on starch retrogradation and implications for food product qualityGabrielle Scott, Joseph M AwikaJournal of the Science of Food and Agriculture|August 2, 2024
Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed breadPingping Zhang, Joseph M AwikaFood Chemistry|April 6, 2024
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processingCyprian Syeunda, Joseph M AwikaComprehensive Reviews in Food Science and Food Safety|December 18, 2020
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactionsAudrey L Girard, Joseph M AwikaFood Chemistry|May 3, 2016
Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granuleDerrick B Amoako, Joseph M AwikaPhytochemistry|June 9, 2004
Sorghum phytochemicals and their potential impact on human healthJoseph M Awika, Lloyd W RooneyJournal of Agricultural and Food Chemistry|August 5, 2010
Stability of apigeninidin and its methoxylated derivatives in the presence of sulfitesLeonnard O Ojwang, Joseph M AwikaFood 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 AwikaPageof 5