Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes

Comparison of microwave and high‐pressure processing on bound phenolic composition and antioxidant activities of sorghum hull

(2020) Mukang Luo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonoids in Decorticated Sorghum Grains Exert Antioxidant, Antidiabetic and Antiobesity Activities

(2020) Fred Kwame Ofosu et al.   MOLECULES

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

(2019) Yun Xiong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

HPLC-ESI-qTOF-MS/MS Characterization, Antioxidant Activities and Inhibitory Ability of Digestive Enzymes with Molecular Docking Analysis of Various Parts of Raspberry (Rubus ideaus L.)

(2019) Lingfeng Wu et al.   Antioxidants

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

(2018) Shuyu Shen et al.   MOLECULES

Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity

(2018) Norma Julieta SALAZAR-LÓPEZ et al.   Food Science and Technology

Characterization of phenolic compounds and antioxidant activity in sorghum grains

(2018) Shiwangni Rao et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions

(2018) Andrew S. Elder et al.   FOOD CHEMISTRY

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

(2018) Audrey L. Girard et al.   JOURNAL OF CEREAL SCIENCE

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

(2017) Kênia Grasielle de Oliveira et al.   FOOD CHEMISTRY

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

(2017) Pamella Cristine Anunciação et al.   FOOD CHEMISTRY

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

(2017) Gangcheng Wu et al.   FOOD CHEMISTRY

Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

(2017) Davy W.H. Chávez et al.   Journal of Functional Foods

Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MSn

(2016) Jinguo Kang et al.   FOOD CHEMISTRY

Growth temperature and genotype both play important roles in sorghum grain phenolic composition

(2016) Gangcheng Wu et al.   Scientific Reports

Sorghum (Sorghum bicolorL.): Nutrients, bioactive compounds, and potential impact on human health

(2015) Leandro de Morais Cardoso et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

(2015) Érica Aguiar Moraes et al.   FOOD CHEMISTRY

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

(2015) Anita Stefoska-Needham et al.   FOOD REVIEWS INTERNATIONAL

Accelerated solvent extraction of phenolic compounds from sorghum brans

(2013) F. Barros et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of phenolics and antioxidant activity of black sorghum hybrids

(2013) Linda Dykes et al.   JOURNAL OF CEREAL SCIENCE

New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath

(2012) Bhimalingeswarappa Geera et al.   JOURNAL OF FOOD SCIENCE

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

(2010) R. Sompong et al.   FOOD CHEMISTRY

The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on α-glucosidase and α-amylase activities

(2010) Ju-Sung Kim et al.   FOOD CHEMISTRY