Bioactive phenolics in sorghum-cowpea composite porridge and their potential to alleviate radical-induced oxidative stress

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Sorghum proanthocyanidins - Degree of polymerisation, bioaccessibility and antioxidant properties as influenced by extrusion cooking

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Nile perch collagen and gelatin extraction and physico-chemical characterisation

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Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability

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Cowpea seed coats and their extracts : phenolic composition and use as antioxidants in sunflower oil

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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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Enzymatic debittering of grapefruit peel juice

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Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies

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Flavonoid compounds of sorghum and maize bran and their inhibitory effects against alpha - amylase

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Sorghum grain : development of methodologies for end-use quality evaluation

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Nutritional, antioxidant and microbiological properties of finger millet-based beverages as influenced by starch source during lactic acid fermentation

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Bioaccessibility of phenolic compounds and related antioxidant and health promoting properties of soured sorghum porridges

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Characterisation, health-promoting properties and food applications of anthocyanin-rich pigments of flowers from the Geraniaceae and Lamiaceae plant families

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Iron bioavailability, nutritional and health-promoting properties of extruded sorghum porridge fortified with Baobab fruit, moringa leaves and Bambara groundnut

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Drying kinetics, nutritional and functional characterisation of flours produced from edible insects from East Africa

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Mafura seed oil : improvement in oxidative stability

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Phenolic compounds, functional and antioxidant properties of flours from microwave pre-treated Bambara groundnut seeds

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