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Linda Dykes, Ph.D.

Affiliations: 
2008 Texas A & M University, College Station, TX, United States 
Area:
Food Science and Technology Agriculture
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Lloyd W. Rooney grad student 2008 Texas A & M
 (Flavonoid composition and antioxidant activity of pigmented sorghums of varying genotypes.)

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Publications

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Ritchie LE, Taddeo SS, Weeks BR, et al. (2017) Impact of Novel Sorghum Bran Diets on DSS-Induced Colitis. Nutrients. 9
Collison A, Yang L, Dykes L, et al. (2015) Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize. Journal of Agricultural and Food Chemistry. 63: 5528-38
Yang L, Allred KF, Dykes L, et al. (2015) Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens. Food & Function. 6: 749-55
Ibrahim AMH, Rudd J, Devkota R, et al. (2015) Registration of ‘TAM 305’ hard red winter wheat Journal of Plant Registrations. 9: 325-330
Yang L, Dykes L, Awika JM. (2014) Thermal stability of 3-deoxyanthocyanidin pigments. Food Chemistry. 160: 246-54
Taleon V, Dykes L, Rooney W, et al. (2014) Environmental effect on flavonoid concentrations and profiles of red and lemon-yellow sorghum grains Journal of Food Composition and Analysis. 34: 178-185
Dykes L, Hoffmann L, Portillo-Rodriguez O, et al. (2014) Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy Journal of Cereal Science. 60: 138-142
Nderitu AM, Dykes L, Awika JM, et al. (2013) Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. Food Chemistry. 141: 1763-71
Ojwang LO, Yang L, Dykes L, et al. (2013) Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound. Food Chemistry. 139: 35-43
Hachibamba T, Dykes L, Awika J, et al. (2013) Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties International Journal of Food Science & Technology. 48: 2638-2649
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