Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference119 articles.
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2. Extraction methods and food uses of a natural red colorant from dye sorghum;Akogou;J. Sci. Food Agric.,2018
3. Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum;Akogou;LWT Food Science and Technology,2018
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5. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule;Amoako;Food Chem.,2016
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2. Sorghum: a Star Crop to Combat Abiotic Stresses, Food Insecurity, and Hunger Under a Changing Climate: a Review;Journal of Soil Science and Plant Nutrition;2024-01-05
3. Identification of heterosis and combining ability in the hybrids of male sterile and restorer sorghum [Sorghum bicolor (L.) Moench] lines;PLOS ONE;2024-01-02
4. Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities;Food Research International;2024-01
5. Optimization of ultrasound‐assisted extraction of sorghum phenolics and effect on the stability of 3‐deoxyanthocyanins;Journal of Food Science;2023-11-09
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