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Joseph M. Awika, Ph.D. - Publications

Affiliations: 
2003 Texas A & M University, College Station, TX, United States 
Area:
Food Science and Technology Agriculture
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42 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Herrman DA, Brantsen JF, Ravisankar S, Lee KM, Awika JM. Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction. Food Chemistry. 333: 127494. PMID 32663754 DOI: 10.1016/J.Foodchem.2020.127494  0.384
2020 Ravisankar S, Queiroz VAV, Awika JM. Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chemistry. 324: 126871. PMID 32344346 DOI: 10.1016/J.Foodchem.2020.126871  0.347
2018 Ravisankar S, Abegaz K, Awika JM. Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. Food Chemistry. 263: 265-274. PMID 29784316 DOI: 10.1016/J.Foodchem.2018.05.002  0.399
2018 Rudd JC, Devkota RN, Ibrahim AM, Baker JA, Baker S, Lazar MD, Sutton R, Simoneaux B, Opena G, Rooney LW, Awika JM, Liu S, Xue Q, Bean B, Duncan RW, et al. ‘TAM 114’ Wheat, Excellent Bread-Making Quality Hard Red Winter Wheat Cultivar Adapted to the Southern High Plains Journal of Plant Registrations. 12: 367-372. DOI: 10.3198/Jpr2017.11.0081Crc  0.572
2018 Girard AL, Awika JM. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients Journal of Cereal Science. 84: 112-124. DOI: 10.1016/J.Jcs.2018.10.009  0.333
2017 Awika JM, Duodu KG. Bioactive polyphenols and peptides in cowpea ( Vigna unguiculata ) and their health promoting properties: A review Journal of Functional Foods. 38: 686-697. DOI: 10.1016/J.Jff.2016.12.002  0.347
2016 Girard AL, Castell-Perez ME, Bean SR, Adrianos SL, Awika JM. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology. Journal of Agricultural and Food Chemistry. PMID 27616442 DOI: 10.1021/Acs.Jafc.6B02601  0.314
2016 Amoako DB, Awika JM. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule. Food Chemistry. 208: 10-7. PMID 27132818 DOI: 10.1016/J.Foodchem.2016.03.096  0.334
2016 Tuncil Y, Jondiko T, Castell-Perez M, Puerta-Gomez A, Awika J. Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality Lwt - Food Science and Technology. 68: 329-333. DOI: 10.1016/J.Lwt.2015.12.033  0.302
2015 Collison A, Yang L, Dykes L, Murray S, Awika JM. 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. PMID 26010030 DOI: 10.1021/Acs.Jafc.5B00798  0.681
2015 Dunn KL, Yang L, Girard A, Bean S, Awika JM. Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix. Journal of Agricultural and Food Chemistry. PMID 25574762 DOI: 10.1021/Jf504112Z  0.373
2015 Yang L, Allred KF, Dykes L, Allred CD, Awika JM. 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. PMID 25553799 DOI: 10.1039/C4Fo00300D  0.683
2015 Ibrahim AMH, Rudd J, Devkota R, Baker J, Sutton R, Simoneaux B, Opeña G, Herrington R, Rooney L, Dykes L, Awika J, Nelson LR, Fritz A, Bowden RL, Graybosch RA, et al. Registration of ‘TAM 305’ hard red winter wheat Journal of Plant Registrations. 9: 325-330. DOI: 10.3198/Jpr2014.08.0054Crc  0.721
2015 Cardoso LdM, Pinheiro SS, de Carvalho CWP, Queiroz VAV, de Menezes CB, Moreira AVB, de Barros FAR, Awika JM, Martino HSD, Pinheiro-Sant'Ana HM. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven Journal of Cereal Science. 65: 220-226. DOI: 10.1016/J.Jcs.2015.06.015  0.363
2014 Yang L, Dykes L, Awika JM. Thermal stability of 3-deoxyanthocyanidin pigments. Food Chemistry. 160: 246-54. PMID 24799235 DOI: 10.1016/J.Foodchem.2014.03.105  0.652
2014 Zhang P, Jondiko TO, Tilley M, Awika JM. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. Journal of the Science of Food and Agriculture. 94: 2801-6. PMID 24591045 DOI: 10.1002/Jsfa.6635  0.331
2014 Petti C, Kushwaha R, Tateno M, Harman-Ware AE, Crocker M, Awika J, Debolt S. Mutagenesis breeding for increased 3-deoxyanthocyanidin accumulation in leaves of Sorghum bicolor (L.) Moench: a source of natural food pigment. Journal of Agricultural and Food Chemistry. 62: 1227-32. PMID 24460064 DOI: 10.1021/Jf405324J  0.373
2014 Barros F, Awika J, Rooney LW. Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation. Journal of the Science of Food and Agriculture. 94: 1212-7. PMID 24105768 DOI: 10.1002/Jsfa.6400  0.558
2013 Nderitu AM, Dykes L, Awika JM, Minnaar A, Duodu KG. 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. PMID 23870889 DOI: 10.1016/J.Foodchem.2013.05.001  0.679
2013 Ojwang LO, Yang L, Dykes L, Awika J. Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound. Food Chemistry. 139: 35-43. PMID 23561075 DOI: 10.1016/J.Foodchem.2013.01.117  0.695
2013 Hachibamba T, Dykes L, Awika J, Minnaar A, Duodu KG. 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. DOI: 10.1111/Ijfs.12260  0.699
2013 Barros F, Dykes L, Awika J, Rooney L. Accelerated solvent extraction of phenolic compounds from sorghum brans Journal of Cereal Science. 58: 305-312. DOI: 10.1016/J.Jcs.2013.05.011  0.744
2012 Barros F, Awika JM, Rooney LW. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. Journal of Agricultural and Food Chemistry. 60: 11609-17. PMID 23126482 DOI: 10.1021/Jf3034539  0.613
2012 Geera B, Ojwang LO, Awika JM. New highly stable dimeric 3-deoxyanthocyanidin pigments from sorghum bicolor leaf sheath. Journal of Food Science. 77: C566-72. PMID 22489620 DOI: 10.1111/J.1750-3841.2012.02668.X  0.341
2012 Ojwang LO, Dykes L, Awika JM. Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. Journal of Agricultural and Food Chemistry. 60: 3735-44. PMID 22429113 DOI: 10.1021/Jf2052948  0.693
2012 Yang L, Allred KF, Geera B, Allred CD, Awika JM. Sorghum phenolics demonstrate estrogenic action and induce apoptosis in nonmalignant colonocytes. Nutrition and Cancer. 64: 419-27. PMID 22369068 DOI: 10.1080/01635581.2012.657333  0.328
2012 Rooney WL, Rooney LW, Awika J, Dykes L. Registration of Tx3362 Sorghum Germplasm Journal of Plant Registrations. 7: 104-107. DOI: 10.3198/Jpr2012.04.0262Crg  0.698
2012 Jondiko TO, Alviola NJ, Hays DB, Ibrahim A, Tilley M, Awika JM. Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality Cereal Chemistry. 89: 155-161. DOI: 10.1094/Cchem-12-11-0152  0.309
2011 ALVIOLA J, JONDIKO T, AWIKA J. EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH Journal of Food Processing and Preservation. 36: 38-45. DOI: 10.1111/J.1745-4549.2011.00549.X  0.308
2010 Alviola JN, Jondiko T, Awika JM. Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality Cereal Chemistry Journal. 87: 221-225. DOI: 10.1094/Cchem-87-3-0221  0.311
2009 Yang L, Browning JD, Awika JM. Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural and Food Chemistry. 57: 1797-804. PMID 19256554 DOI: 10.1021/Jf8035066  0.303
2009 Lin M, He L, Awika J, Yang L, Ledoux DR, Li H, Mustapha A. Detection of melamine in gluten, chicken feed, and processed foods using surface enhanced Raman spectroscopy and HPLC. Journal of Food Science. 73: T129-34. PMID 19019134 DOI: 10.1111/J.1750-3841.2008.00901.X  0.309
2009 Awika JM, Yang L, Browning JD, Faraj A. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties Lwt - Food Science and Technology. 42: 1041-1046. DOI: 10.1016/J.Lwt.2009.02.003  0.368
2008 Ojwang L, Awika JM. Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins Journal of the Science of Food and Agriculture. 88: 1987-1996. DOI: 10.1002/Jsfa.3308  0.312
2005 Awika JM, McDonough CM, Rooney LW. Decorticating sorghum to concentrate healthy phytochemicals. Journal of Agricultural and Food Chemistry. 53: 6230-4. PMID 16076098 DOI: 10.1021/Jf0510384  0.619
2005 Awika JM, Rooney LW, Waniska RD. Anthocyanins from black sorghum and their antioxidant properties Food Chemistry. 90: 293-301. DOI: 10.1016/J.Foodchem.2004.03.058  0.643
2004 Awika JM, Rooney LW, Waniska RD. Properties of 3-deoxyanthocyanins from sorghum. Journal of Agricultural and Food Chemistry. 52: 4388-94. PMID 15237941 DOI: 10.1021/Jf049653F  0.64
2004 Awika JM, Rooney LW. Sorghum phytochemicals and their potential impact on human health. Phytochemistry. 65: 1199-221. PMID 15184005 DOI: 10.1016/J.Phytochem.2004.04.001  0.559
2004 Earp CF, McDonough CM, Awika J, Rooney LW. Testa development in the caryopsis of Sorghum bicolor (L.) Moench Journal of Cereal Science. 39: 303-311. DOI: 10.1016/J.Jcs.2003.11.005  0.544
2003 Awika JM, Rooney LW, Wu X, Prior RL, Cisneros-Zevallos L. Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry. 51: 6657-62. PMID 14582956 DOI: 10.1021/Jf034790I  0.572
2003 Awika JM, Dykes L, Gu L, Rooney LW, Prior RL. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content. Journal of Agricultural and Food Chemistry. 51: 5516-21. PMID 12926907 DOI: 10.1021/Jf0343128  0.713
2002 Awika JM, Suhendro EL, Rooney LW. Milling Value of Sorghums Compared by Adjusting Yields to a Constant Product Color Cereal Chemistry Journal. 79: 249-251. DOI: 10.1094/Cchem.2002.79.2.249  0.586
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