Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins

Evaluation of Sorghum bicolor leaf base extract for gastrointestinal effects

(2016) C Nwinyi F et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

The Dermal Layer of Sweet Sorghum (Sorghum bicolor) Stalk, a Byproduct of Biofuel Production and Source of Unique 3-Deoxyanthocyanidins, Has More Antiproliferative and Proapoptotic Activity than the Pith in p53 Variants of HCT116 and Colon Cancer Stem Cells

(2014) Aaron R. Massey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour

(2012) Hardeep Singh Gujral et al.   FOOD CHEMISTRY

High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour

(2012) Thomas J Herald et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavonoid composition of lemon-yellow sorghum genotypes

(2011) Linda Dykes et al.   FOOD CHEMISTRY

Chemical Characterization of a Procyanidin-Rich Extract from Sorghum Bran and Its Effect on Oxidative Stress and Tumor Inhibition in Vivo

(2011) Li Wu 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

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

(2011) Hasim Kelebek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

(2011) Joanna Chlopicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

RETRACTED: Inhibition effects of the classical pathway complement of threeSorghum bicolorfrom South Korea

(2010) Ill-Min Chung et al.   IMMUNOPHARMACOLOGY AND IMMUNOTOXICOLOGY

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

(2010) E. Nicole Bridgers et al.   INDUSTRIAL CROPS AND PRODUCTS

Inhibition of Cyclophosphamide-Induced Oxidative Stress in Brain by Dietary Inclusion of Red Dye Extracts from Sorghum (Sorghum bicolor) Stem

(2010) Ganiya Oboh et al.   JOURNAL OF MEDICINAL FOOD

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

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

Principal component analysis and biochemical characterization of protein and starch reveal primary targets for improving sorghum grain

(2010) Joshua H. Wong et al.   PLANT SCIENCE

Flavonoid composition of red sorghum genotypes

(2009) Linda Dykes et al.   FOOD CHEMISTRY

Inhibition of Hyaluronidase Activity by Select Sorghum Brans

(2008) Eve Bralley et al.   JOURNAL OF MEDICINAL FOOD

Special quality traits of coloured potato breeding clones: Anthocyanins, soluble phenols and antioxidant capacity

(2008) Christina B. Wegener et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A novel nutraceutical property of select sorghum (Sorghum bicolor) brans: inhibition of protein glycation

(2008) Johnetta L. Farrar et al.   PHYTOTHERAPY RESEARCH