7 Papers


  • show more

Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.

Duke K, Syeunda C, Brantsen JF, Nindawat S, Awika JM

Published: 30 January 2024 in Food chemistry
Pubmed ID: 38325084
DOI: 10.1016/j.foodchem.2024.138645


Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities.

Paes LT, D'Almeida CTDS, do Carmo MAV, da Silva Cruz L, Bubula de Souza A, Viana LM, Gonçalves Maltarollo V, Martino HSD, Domingues de Almeida Lima G, Larraz Ferreira MS, Azevedo L, Barros FAR

Published: 2 January 2024 in Food research international (Ottawa, Ont.)
Pubmed ID: 38163694
DOI: 10.1016/j.foodres.2023.113739


A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.

Aguiar EV, Santos FG, Queiroz VAV, Capriles VD

Published: 28 October 2023 in Foods (Basel, Switzerland)
Pubmed ID: 37893683
DOI: 10.3390/foods12203790


Sorghum flour BRS 305 hybrid has the potential to modulate the intestinal microbiota of rats fed with a high-fat high-fructose diet.

Martinez ODM, Gomes MJC, Grancieri M, de São José VPB, Toledo RCL, Queiroz VAV, da Silva BP, Martino HSD

Published: 2 October 2022 in European journal of nutrition
Pubmed ID: 36181539
DOI: 10.1007/s00394-022-03018-3


Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

Queiroz VAV, Dizlek H, de Barros FAR, Tardin FD, Figueiredo JEF, Awika JM

Published: 19 August 2022 in Plant foods for human nutrition (Dordrecht, Netherlands)
Pubmed ID: 35980500
DOI: 10.1007/s11130-022-01002-0


Bioactive Compounds and Biological Activities of Sorghum Grains.

Li Z, Zhao X, Zhang X, Liu H

Published: 28 November 2021 in Foods (Basel, Switzerland)
Pubmed ID: 34829151
DOI: 10.3390/foods10112868


Concentration of Pro-Health Compound of Sorghum Grain-Based Foods.

Frankowski J, Przybylska-Balcerek A, Stuper-Szablewska K

Published: 22 January 2022 in Foods (Basel, Switzerland)
Pubmed ID: 35053948
DOI: 10.3390/foods11020216