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Food Chemistry|December 31, 2017
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteinsAudrey L Girard, Scott R Bean, Michael Tilley, et al.Food Chemistry|July 15, 2020
Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extractionDorothy A Herrman, Julia F Brantsen, Shreeya Ravisankar, et al.Journal of Agricultural and Food Chemistry|September 13, 2016
Effect of Condensed Tannin Profile on Wheat Flour Dough RheologyAudrey L Girard, M Elena Castell-Perez, Scott R Bean, et al.Food Research International (Ottawa, Ont.)|November 21, 2025
Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insightsMariela Patrignani, Lucía Del Sol González-Forte, Ana Alicia Paz Pierri, et al.Genes|December 23, 2022
Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association MappingA S M Faridul Islam, Wardah Mustahsan, Rodante Tabien, et al.Food & Function|October 11, 2014
Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)-induced inflammation--modulation of microRNA 126Leonnard O Ojwang, Nivedita Banerjee, Giuliana D Noratto, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 18, 2022
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free CookiesValéria Aparecida Vieira Queiroz, Halef Dizlek, Frederico Augusto Ribeiro de Barros, et al.The Journal of Nutrition|August 20, 2024
Fine-Scale Dietary Polyphenol Intake Is Associated with Systemic and Gastrointestinal Inflammation in Healthy AdultsStephanie Mg Wilson, Andrew Oliver, Jules A Larke, et al.Pageof 5