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Journal of Agricultural and Food Chemistry|March 5, 2009
Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition propertiesLiyi Yang, Jimmy D Browning, Joseph M AwikaJournal of Agricultural and Food Chemistry|March 21, 2012
Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypesLeonnard O Ojwang, Linda Dykes, Joseph M AwikaFood Chemistry|March 6, 2025
Influence of proanthocyanidins (condensed tannins) on pulse protein polymer size and associated propertiesChen Chen, Suleiman A Althawab, Joseph M AwikaFood Chemistry|April 29, 2020
Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant propertiesShreeya Ravisankar, Valeria A V Queiroz, Joseph M AwikaJournal of the Science of Food and Agriculture|March 5, 2014
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread qualityPingping Zhang, Tom O Jondiko, Michael Tilley, et al.Journal of Agricultural and Food Chemistry|August 4, 2005
Decorticating sorghum to concentrate healthy phytochemicalsJoseph M Awika, Cassandra M McDonough, Lloyd W RooneyFood Chemistry|April 22, 2023
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processingSuleiman A Althawab, Derrick B Amoako, George A Annor, et al.Food Research International (Ottawa, Ont.)|September 11, 2021
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyaninsJulia F Brantsen, Dorothy A Herrman, Shreeya Ravisankar, et al.Journal of Agricultural and Food Chemistry|May 27, 2015
Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of MaizeAmy Collison, Liyi Yang, Linda Dykes, et al.Food Chemistry|January 1, 2021
Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristicsMariela Patrignani, Julia F Brantsen, Joseph M Awika, et al.Pageof 5