Publications

3 Papers

Keywords

Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light.

Ruiz-Hernández AA, Rouzaud-Sández O, Valenzuela-González M, Domínguez-Avila JA, González-Aguilar GA, Robles-Sánchez M

Published: 17 May 2025 in Foods (Basel, Switzerland)
Keywords:
Pubmed ID: 40428566
DOI: 10.3390/foods14101787

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Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits.

Xu J, Wang W, Zhao Y

Published: 28 August 2021 in Foods (Basel, Switzerland)
Keywords:
Pubmed ID: 34441697
DOI: 10.3390/foods10081921

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A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages.

Hong S, Pangloli P, Perumal R, Cox S, Noronha LE, Dia VP, Smolensky D

Published: 24 December 2020 in Antioxidants (Basel, Switzerland)
Keywords:
Pubmed ID: 33353009
DOI: 10.3390/antiox9121297

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