The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products

Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals

(2015) Nyambe L. Mkandawire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cellular Response to the high protein digestibility/high-Lysine ( hdhl ) sorghum mutation

(2015) Mustapha Benmoussa et al.   PLANT SCIENCE

Impacts of Kafirin Allelic Diversity, Starch Content, and Protein Digestibility on Ethanol Conversion Efficiency in Grain Sorghum

(2014) Julia E. Cremer et al.   CEREAL CHEMISTRY

Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum

(2014) Andile W. Grootboom et al.   PLANT CELL REPORTS

Development of Low Phytate Rice by RNAi Mediated Seed-Specific Silencing of Inositol 1,3,4,5,6-Pentakisphosphate 2-Kinase Gene (IPK1)

(2013) Nusrat Ali et al.   PLoS One

KOJI FERMENTATION IMPROVE THE PROTEIN DIGESTIBILITY OF SORGHUM

(2012) HSIAO TING KUO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges

(2012) Dilek Lemlioglu-Austin et al.   MOLECULES

Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

(2012) Abd El-Moneim M. R. Afify et al.   PLoS One

Salicylic acid and ethylene signaling pathways are involved in production of rice trypsin proteinase inhibitors induced by the leaf folder Cnaphalocrocis medinalis (Guenée)

(2011) Xia Wang et al.   CHINESE SCIENCE BULLETIN

Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality

(2011) Janet Taylor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

(2011) Laura S. da Silva et al.   JOURNAL OF CEREAL SCIENCE

Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates

(2011) Normell Jhoe de Mesa-Stonestreet et al.   JOURNAL OF FOOD ENGINEERING

Effect of popping on sorghum starch digestibility and predicted glycemic index

(2011) Sanddhya Nathakattur Saravanabavan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Iron bioavailability and dietary reference values

(2010) Richard Hurrell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Separation of Kafirins on Surface Porous Reversed-Phase High-Performance Liquid Chromatography Columns

(2010) S. R. Bean et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparison of the effects induced by different processing methods on sorghum proteins

(2009) Isabel Correia et al.   JOURNAL OF CEREAL SCIENCE

Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm

(2008) Joshua H. Wong et al.   JOURNAL OF CEREAL SCIENCE

Sorghum protein digestibility is affected by dosage of mutant alleles in endosperm cells

(2008) T. Tesso et al.   PLANT BREEDING

The trypsin inhibitors present in seed of different grain legume species and cultivar

(2007) Eva Guillamón et al.   FOOD CHEMISTRY

Rheological properties of kafirin and zein prolamins

(2007) Anna Oom et al.   JOURNAL OF CEREAL SCIENCE