Phyto-nutritional components and health-promoting aspects of pigmented sorghum

Author:

Kraithong Supaluck,Gao Jingrong,Theppawong Atiruj,Bunyameen Nasuha,Rungraeng Natthakan,Huang Riming

Publisher

Elsevier

Reference127 articles.

1. Abdelrahman, A.A. (1980). Dry milling of grain sorghum for grits on roller mills (Ph.D. dissertation).

2. Precipitation of proteins by tannins: Effects of concentration, protein/tannin ratio and pH;Adamczyk;International Journal of Food Science and Technology.,2012

3. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts;Agah;Molecular Nutrition & Food Research,2017

4. Advances in grain sorghum and its co-products as a human health promoting dietary system;Althwab;Food Research International.,2015

5. Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats;Arbex;Journal of Functional Foods.,2018

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