Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.)

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

Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

(2018) Hossam Saad El-BELTAGI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial

(2018) Pamella Cristine Anunciação et al.   FOOD RESEARCH INTERNATIONAL

Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

(2016) Pamella Cristine Anunciação et al.   EUROPEAN JOURNAL OF NUTRITION

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

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment

(2015) Leandro de Morais Cardoso et al.   FOOD CHEMISTRY

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

(2015) Leandro de Morais Cardoso et al.   JOURNAL OF CEREAL SCIENCE

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products

(2014) John RN Taylor et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

(2013) Leandro de Morais Cardoso et al.   FOOD CHEMISTRY

Changes of Tocopherols, Tocotrienols, γ-Oryzanol, and γ-Aminobutyric Acid Levels in the Germinated Brown Rice of Pigmented and Nonpigmented Cultivars

(2013) Lean-Teik Ng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoid composition of lemon-yellow sorghum genotypes

(2011) Linda Dykes et al.   FOOD CHEMISTRY

Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection

(2011) Helena Maria Pinheiro-Sant’Ana et al.   JOURNAL OF CHROMATOGRAPHY A

Flavonoid composition of red sorghum genotypes

(2009) Linda Dykes et al.   FOOD CHEMISTRY