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Phenolic content and antioxidant activity of South African sorghums and of flours and cookies made from them
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The quest for wheat flour alternatives : sensory characterisation and volatile compound profiling of composite flours and flatbread from sorghum, cassava and cowpea flours
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Sorghum phenolic extracts : their storage stability and antioxidant activity in sunflower oil
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Finger millet grain phenolics and their impact on malt and cookie quality
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Phenolic compounds, functional and antioxidant properties of flours from microwave pre-treated Bambara groundnut seeds
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Phenolic compounds in aqueous extracts of marama bean [Tylosema esculentum (Burchell) A. Schreiber] seed coat, sorghum (Sorghum bicolor L. Moench) bran and their bioactive properties
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Antimicrobial properties of phenolic compounds from sorghum
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Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges
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The antioxidant and anti-adipogenic properties of phenolic acids identified in Mageu
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Cowpea seed coats and their extracts : phenolic composition and use as antioxidants in sunflower oil
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Sensory and nutritional quality of marama-sorghum composite flours and porridges
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Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder
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Phenolic Content, Antioxidant Properties and Antimicrobial Activities of the Extracts from Funtumia africana and Funtumia elastica
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Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour
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The antidiabetic and antioxidant properties of Athrixia phylicoides aqueous extract : an in vitro and ex vivo assessment
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Effects of Aframomum danielli(powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread
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Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
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Mineral Composition, Antioxidant Properties, Phytochemical and Anti-nutrient Composition of African Palmyra Palm (Borassus aethiopum) Fruit Flour
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The trapping of methylglyoxal by phenolic acids : effect on antioxidant and antibacterial activity
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Flour and dough properties of sorghum lines with modified endosperm protein and starch characteristics
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Evaluation of the Mineral Composition, Antioxidant Properties, Phytochemical and Anti-nutrient Composition of African Palmyra Palm (Borassus aethiopum) Fruit Flour
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Physicochemical, functional and structural properties of flour and starch from dry heat-treated wheat
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Development and Sensory Evaluation of Herbal-Fortified Cookies: Formulation, Proximate Composition, and Acceptability
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Bioactive phenolics in sorghum-cowpea composite porridge and their potential to alleviate radical-induced oxidative stress
