| 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 |
|
| Low-probability matches (unlikely to be authored by this person) |
| 2021 |
Brantsen JF, Herrman DA, Ravisankar S, Awika JM. Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins. Food Research International (Ottawa, Ont.). 148: 110612. PMID 34507756 DOI: 10.1016/j.foodres.2021.110612 |
0.297 |
|
| 2016 |
Tuncil YE, Jondiko T, Tilley M, Hays DB, Awika JM. Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas Lwt - Food Science and Technology. 65: 683-688. DOI: 10.1016/J.Lwt.2015.08.074 |
0.292 |
|
| 2008 |
Awika JM. Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments Food Research International. 41: 532-538. DOI: 10.1016/J.Foodres.2008.03.002 |
0.292 |
|
| 2024 |
Duke K, Syeunda C, Brantsen JF, Nindawat S, Awika JM. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile. Food Chemistry. 444: 138645. PMID 38325084 DOI: 10.1016/j.foodchem.2024.138645 |
0.291 |
|
| 2018 |
Awika JM, Rose DJ, Simsek S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food & Function. PMID 29532826 DOI: 10.1039/C7Fo02011B |
0.287 |
|
| 2010 |
Ojwang LO, Awika JM. Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites. Journal of Agricultural and Food Chemistry. 58: 9077-82. PMID 20681551 DOI: 10.1021/Jf101687G |
0.283 |
|
| 2015 |
Meng Q, Murray SC, Mahan A, Collison A, Yang L, Awika J. Rapid Estimation of Phenolic Content in Colored Maize by Near-Infrared Reflectance Spectroscopy and Its Use in Breeding Crop Science. 55: 2234-2243. DOI: 10.2135/Cropsci2014.11.0767 |
0.282 |
|
| 2018 |
Girard AL, Bean SR, Tilley M, Adrianos SL, Awika JM. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Food Chemistry. 245: 1154-1162. PMID 29287335 DOI: 10.1016/J.Foodchem.2017.11.054 |
0.279 |
|
| 2016 |
Amoako D, Awika JM. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose Current Opinion in Food Science. 8: 14-18. DOI: 10.1016/J.Cofs.2016.01.010 |
0.274 |
|
| 2019 |
Teferra TF, Amoako DB, Rooney WL, Awika JM. Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties. Food Chemistry. 271: 561-569. PMID 30236716 DOI: 10.1016/J.Foodchem.2018.08.014 |
0.273 |
|
| 2019 |
Rudd JC, Devkota RN, Ibrahim AM, Baker JA, Baker S, Sutton R, Simoneaux B, Opena G, Hathcoat D, Awika JM, Nelson LR, Liu S, Xue Q, Bean B, Neely CB, et al. ‘TAM 204’ Wheat, Adapted to Grazing, Grain, and Graze-out Production Systems in the Southern High Plains Journal of Plant Registrations. 13: 377-382. DOI: 10.3198/Jpr2018.12.0080Crc |
0.272 |
|
| 2017 |
Agah S, Kim H, Talcott S, Awika JM. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Molecular Nutrition & Food Research. PMID 28155259 DOI: 10.1002/Mnfr.201600625 |
0.271 |
|
| 2012 |
Beecher FW, Mason E, Mondal S, Awika J, Hays D, Ibrahim A. Identification of quantitative trait loci (QTLs) associated with maintenance of wheat (Triticum aestivum Desf.) quality characteristics under heat stress conditions Euphytica. 188: 361-368. DOI: 10.1007/S10681-012-0687-Z |
0.27 |
|
| 2022 |
Queiroz VAV, Dizlek H, de Barros FAR, Tardin FD, Figueiredo JEF, Awika JM. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies. Plant Foods For Human Nutrition (Dordrecht, Netherlands). PMID 35980500 DOI: 10.1007/s11130-022-01002-0 |
0.267 |
|
| 2015 |
Ojwang LO, Banerjee N, Noratto GD, Angel-Morales G, Hachibamba T, Awika JM, Mertens-Talcott SU. Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)-induced inflammation--modulation of microRNA 126. Food & Function. 6: 146-54. PMID 25300227 DOI: 10.1039/C4Fo00459K |
0.266 |
|
| 2016 |
Qi Y, Zhang H, Awika JM, Wang L, Qian H, Gu L. Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization Journal of Cereal Science. 70: 170-176. DOI: 10.1016/J.Jcs.2016.06.002 |
0.265 |
|
| 2019 |
Ravisankar S, Agah S, Kim H, Talcott S, Wu C, Awika J. Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. Food Chemistry. 279: 88-97. PMID 30611516 DOI: 10.1016/J.Foodchem.2018.12.006 |
0.264 |
|
| 2016 |
Pugh NA, Awika JM, Rooney WL. Heritability of Popping Characteristics in Sorghum Grain Crop Science. 57: 71-77. DOI: 10.2135/Cropsci2016.04.0250 |
0.262 |
|
| 2020 |
Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions Comprehensive Reviews in Food Science and Food Safety. 19: 2164-2199. DOI: 10.1111/1541-4337.12572 |
0.256 |
|
| 2019 |
Amoako DB, Awika JM. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose. Food Chemistry. 285: 326-333. PMID 30797353 DOI: 10.1016/J.Foodchem.2019.01.173 |
0.251 |
|
| 2014 |
Yang L, Allred CD, Awika JM. Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention Cereal Foods World. 59: 244-251. DOI: 10.1094/Cfw-59-5-0244 |
0.251 |
|
| 2008 |
He L, Liu Y, Lin M, Awika J, Ledoux DR, Li H, Mustapha A. A new approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman spectroscopy coupled with gold nanosubstrates Sensing and Instrumentation For Food Quality and Safety. 2: 66-71. DOI: 10.1007/S11694-008-9038-0 |
0.249 |
|
| 2019 |
Girard AL, Teferra T, Awika JM. Effects of condensed vs hydrolysable tannins on gluten film strength and stability Food Hydrocolloids. 89: 36-43. DOI: 10.1016/J.Foodhyd.2018.10.018 |
0.247 |
|
| 2014 |
Verbree CL, Aitkenhead-Peterson JA, Loeppert RH, Awika JM, Payne WA. Shea (Vitellaria paradoxa) tree and soil parent material effects on soil properties and intercropped sorghum grain-Zn in southern Mali, West Africa Plant and Soil. DOI: 10.1007/S11104-014-2244-0 |
0.244 |
|
| 2010 |
Alviola JN, Awika JM. Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods Cereal Chemistry Journal. 87: 481-485. DOI: 10.1094/Cchem-03-10-0050 |
0.244 |
|
| 2021 |
Ravisankar S, Dizlek H, Awika JM. Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. Food Research International (Ottawa, Ont.). 145: 110426. PMID 34112428 DOI: 10.1016/j.foodres.2021.110426 |
0.233 |
|
| 2023 |
Syeunda CO, Awika JM. Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment. Food Chemistry. 423: 136320. PMID 37182494 DOI: 10.1016/j.foodchem.2023.136320 |
0.219 |
|
| 2017 |
Qi T, Chen Y, Li H, Pei Y, Woo SL, Guo X, Zhao J, Qian X, Awika J, Huo Y, Wu C. A role for PFKFB3/iPFK2 in metformin suppression of adipocyte inflammatory responses. Journal of Molecular Endocrinology. 59: 49-59. PMID 28559290 DOI: 10.1530/Jme-17-0066 |
0.21 |
|
| 2020 |
Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Comprehensive Reviews in Food Science and Food Safety. 19: 2164-2199. PMID 33337093 DOI: 10.1111/1541-4337.12572 |
0.208 |
|
| 2022 |
Toinga-Villafuerte S, Vales MI, Awika JM, Rathore KS. CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers. International Journal of Molecular Sciences. 23. PMID 35563030 DOI: 10.3390/ijms23094640 |
0.203 |
|
| 2021 |
Kim T, Riaz MN, Awika J, Teferra TF. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans. Journal of Food Science. PMID 33761139 DOI: 10.1111/1750-3841.15660 |
0.188 |
|
| 2020 |
Patrignani M, Brantsen JF, Awika JM, Conforti PA. Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chemistry. 346: 128935. PMID 33385918 DOI: 10.1016/j.foodchem.2020.128935 |
0.185 |
|
| 2021 |
Girard AL, Awika JM. Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties. Food Chemistry. 359: 129969. PMID 33964661 DOI: 10.1016/j.foodchem.2021.129969 |
0.181 |
|
| 2022 |
Herrman DA, Brantsen JF, Awika JM. Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability. Food Chemistry. 372: 131233. PMID 34624780 DOI: 10.1016/j.foodchem.2021.131233 |
0.176 |
|
| 2022 |
Dizlek H, Awika JM. Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chemistry. 404: 134648. PMID 36283316 DOI: 10.1016/j.foodchem.2022.134648 |
0.168 |
|
| 2015 |
Luckemeyer T, Luckemeyer T, Hesteande B, Miller R, Kerth C, Awika J, Rooney L. Sorghum bran addition in bratwurst, pre-cooked pork patties and pre-cooked turkey patties Meat Science. 101: 118. DOI: 10.1016/J.MEATSCI.2014.09.048 |
0.158 |
|
| 2023 |
Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Comprehensive Reviews in Food Science and Food Safety. PMID 36945176 DOI: 10.1111/1541-4337.13141 |
0.157 |
|
| 2018 |
Cabral AR, Waters C, Laird HL, Cavitt LC, Miller RK, Rooney WL, Alvarado CZ, Awika JM, Kerth CR. Sorghum Bran as an Antioxidant in Pork and Poultry Products Meat and Muscle Biology. 2: 83-83. DOI: 10.22175/rmc2018.073 |
0.156 |
|
| 2023 |
Althawab SA, Amoako DB, Annor GA, Awika JM. Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing. Food Chemistry. 421: 136182. PMID 37086517 DOI: 10.1016/j.foodchem.2023.136182 |
0.122 |
|
| 2024 |
Syeunda C, Awika JM. Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing. Food Chemistry. 449: 139237. PMID 38581780 DOI: 10.1016/j.foodchem.2024.139237 |
0.12 |
|
| 2022 |
Islam ASMF, Mustahsan W, Tabien R, Awika JM, Septiningsih EM, Thomson MJ. Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping. Genes. 13. PMID 36553597 DOI: 10.3390/genes13122330 |
0.115 |
|
| 2022 |
Li H, Zheng J, Xu Q, Yang Y, Zhou J, Guo X, Cai Y, Cai JJ, Xie L, Awika J, Han X, Li Q, Kennedy L, Francis H, Glaser S, et al. Hepatocyte Adenosine Kinase Promotes Excessive Fat Deposition and Liver Inflammation. Gastroenterology. PMID 36181835 DOI: 10.1053/j.gastro.2022.09.027 |
0.023 |
|
| Hide low-probability matches. |