Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

(2013) Nyambe L. Mkandawire et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transport of Cranberry A-Type Procyanidin Dimers, Trimers, and Tetramers across Monolayers of Human Intestinal Epithelial Caco-2 Cells

(2012) Keqin Ou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

(2012) Frederico Barros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High molecular weight persimmon tannin is a potent antioxidant both ex vivo and in vivo

(2011) Yan Tian et al.   FOOD RESEARCH INTERNATIONAL

Effect of Green Tea Catechins on the Postprandial Glycemic Response to Starches Differing in Amylose Content

(2011) Jie Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavanols and Methylxanthines in Commercially Available Dark Chocolate: A Study of the Correlation with Nonfat Cocoa Solids

(2011) Swen Langer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Aromatase and α-Amylase by Flavonoids and Proanthocyanidins from Sorghum bicolor Bran Extracts

(2011) James L. Hargrove et al.   JOURNAL OF MEDICINAL FOOD

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

(2010) Serpil Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Anti-Inflammatory Activity of Select Sorghum (Sorghum bicolor) Brans

(2010) Amy Burdette et al.   JOURNAL OF MEDICINAL FOOD

Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma

(2010) Fulgencio Saura-Calixto et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties

(2009) Joseph M. Awika et al.   LWT-FOOD SCIENCE AND TECHNOLOGY