Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.
González-Victoriano L, Santamaría-Gómez JM, Hernández-Varela JD, Soto Simental S, Arredondo Tamayo B, Chanona-Pérez JJ, Güemes Vera N
Published: 16 May 2025
in Plant foods for human nutrition (Dordrecht, Netherlands)
Details
Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS.
D'Almeida CTDS, Abdelbost L, Mameri H, Ferreira MSL
Published: 28 July 2024
in Food research international (Ottawa, Ont.)
Details
Indigenous Sudanese sorghum-based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two sorghum landraces.
Abdelhalim TS, Abdalla AAA, Sir Elkhatim KA, Othman MH, Alkhair TMAM, Almaiman SA, Osman MA, Hassan AB
Published: 16 June 2023
in Food science & nutrition
Details
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)
Details
