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Items: 1 to 20 of 145

1.

Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

Rose DJ, Williams E, Mkandawire NL, Weller CL, Jackson DS.

Food Sci Technol Int. 2014 Jul;20(5):333-9.

PMID:
23744121
2.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Khan I, Yousif AM, Johnson SK, Gamlath S.

J Food Sci. 2014 Aug;79(8):S1560-7. doi: 10.1111/1750-3841.12542. Epub 2014 Jul 21.

PMID:
25047068
3.

Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.

Mkandawire NL, Kaufman RC, Bean SR, Weller CL, Jackson DS, Rose DJ.

J Agric Food Chem. 2013 May 8;61(18):4448-54. doi: 10.1021/jf400464j. Epub 2013 Apr 29.

PMID:
23581620
4.
5.

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Nkhabutlane P, du Rand GE, de Kock HL.

J Sci Food Agric. 2014 Aug;94(10):2104-17. doi: 10.1002/jsfa.6531. Epub 2014 Feb 17.

PMID:
24338919
6.

Acceptability of wheat-sorghum composite flour products: an assessment.

Keregero MM, Mtebe K.

Plant Foods Hum Nutr. 1994 Dec;46(4):305-12.

PMID:
7716111
7.

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.

Yousif A, Nhepera D, Johnson S.

Food Chem. 2012 Sep 15;134(2):880-7. doi: 10.1016/j.foodchem.2012.02.199. Epub 2012 Mar 7.

PMID:
23107703
8.

Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.

Sapirstein HD, Siddhu S, Aliani M.

J Food Sci. 2012 Nov;77(11):S399-406. doi: 10.1111/j.1750-3841.2012.02952.x.

PMID:
23163908
9.

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.

Trappey EF, Khouryieh H, Aramouni F, Herald T.

Food Sci Technol Int. 2015 Apr;21(3):188-202. doi: 10.1177/1082013214523632. Epub 2014 Feb 11.

PMID:
24519987
10.

Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars.

Kaufman RC, Herald TJ, Bean SR, Wilson JD, Tuinstra MR.

J Sci Food Agric. 2013 Mar 30;93(5):1233-41. doi: 10.1002/jsfa.5890. Epub 2012 Sep 25.

PMID:
23011944
11.

Tannin content as a function of grain maturity and drying conditions in several varieties of Sorghum bicolor (L.) Moench.

Price ML, Stromberg AM, Butler LG.

J Agric Food Chem. 1979 Nov-Dec;27(6):1270-4. No abstract available.

PMID:
544654
12.

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.

Bize M, Smith BM, Aramouni FM, Bean SR.

J Food Sci. 2017 Jan;82(1):194-201. doi: 10.1111/1750-3841.13574. Epub 2016 Dec 14.

PMID:
27973752
13.

Effect of whole wheat flour on the quality of traditional Chinese Sachima.

Wang L, Deng L, Wang Y, Zhang Y, Qian H, Zhang H, Qi X.

Food Chem. 2014;152:184-9. doi: 10.1016/j.foodchem.2013.11.130. Epub 2013 Nov 28.

PMID:
24444924
14.

Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.

Kayodé AP, Mertz C, Guyot JP, Brat P, Mouquet-Rivier C.

J Agric Food Chem. 2013 Feb 27;61(8):1935-42. doi: 10.1021/jf304967t. Epub 2013 Feb 18.

PMID:
23373471
15.

The effects of tannins on nutrient utilisation in the White Pekin duck.

King D, Fian MZ, Ejeta G, Asem EK, Adeola O.

Br Poult Sci. 2000 Dec;41(5):630-9.

PMID:
11201445
16.

Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.

Hoye C Jr, Ross CF.

J Food Sci. 2011 Sep;76(7):S428-36. doi: 10.1111/j.1750-3841.2011.02324.x.

PMID:
22417561
17.

Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.

Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.

J Agric Food Chem. 2014 Oct 29;62(43):10431-6. doi: 10.1021/jf501941r. Epub 2014 Oct 20.

PMID:
25286188
20.

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.

Marston K, Khouryieh H, Aramouni F.

Food Sci Technol Int. 2015 Dec;21(8):631-40. doi: 10.1177/1082013214559311. Epub 2014 Nov 18.

PMID:
25406134

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