Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

Chemical composition and food uses of teff ( Eragrostis tef )

(2018) Fan Zhu   FOOD CHEMISTRY

Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential

(2017) Roberto Ciccoritti et al.   FOOD CHEMISTRY

Prebiotic inulin-type fructans and galacto-oligosaccharides: definition, specificity, function, and application in gastrointestinal disorders

(2017) Bridgette Wilson et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

(2016) Eva Kotásková et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects

(2016) Anita Stefoska-Needham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of sorghum consumption on health outcomes: a systematic review

(2016) Thomas G. Simnadis et al.   NUTRITION REVIEWS

Diversifying crops for food and nutrition security - a case of teff

(2015) Acga Cheng et al.   BIOLOGICAL REVIEWS

Advances in grain sorghum and its co-products as a human health promoting dietary system

(2015) Sami Althwab et al.   FOOD RESEARCH INTERNATIONAL

Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla

(2014) M. Winger et al.   JOURNAL OF FOOD QUALITY

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

(2013) Imran Khan et al.   FOOD RESEARCH INTERNATIONAL

Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses

(2013) Paola Pontieri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

(2013) Anika Wolter et al.   JOURNAL OF CEREAL SCIENCE

Significance of coarse cereals in health and nutrition: a review

(2012) Kiran Deep Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

(2012) Mekonnen Melaku Gebremariam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fractionation and characterization of teff proteins

(2011) Abdul-Rasaq A. Adebowale et al.   JOURNAL OF CEREAL SCIENCE

Comparison of Methods for Extracting Kafirin Proteins from Sorghum Distillers Dried Grains with Solubles

(2009) Ying Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet

(2009) A. R. Lee et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Food-grade sorghum varieties and production considerations: a review

(2008) Mitchell R. Tuinstra   Journal of Plant Interactions