Publications by authors named "Joseph M Awika"

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Enhanced pulse protein-proanthocyanidin interactions through electron beam irradiation.
Chen Chen, Tadesse Teferra, Joseph M Awika

Food Chem· December 2025

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Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insights.
Mariela Patrignani, Lucía Del Sol González-Forte, Ana Alicia Paz Pierri, Joseph M Awika, Paula A Conforti

Food Res Int· December 2025

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Influence of proanthocyanidins (condensed tannins) on pulse protein polymer size and associated properties.
Chen Chen, Suleiman A Althawab, Joseph M Awika

Food Chem· June 2025

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Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread.
Pingping Zhang, Joseph M Awika

J Sci Food Agric· December 2024

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Fine-Scale Dietary Polyphenol Intake Is Associated with Systemic and Gastrointestinal Inflammation in Healthy Adults.
Stephanie Mg Wilson, Andrew Oliver, Jules A Larke, José J Naveja, Zeynep Alkan, Joseph M Awika

J Nutr· November 2024

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Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing.
Cyprian Syeunda, Joseph M Awika

Food Chem· August 2024

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Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.
Kaitlyn Duke, Cyprian Syeunda, Julia F Brantsen, Shruti Nindawat, Joseph M Awika

Food Chem· June 2024

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Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment.
Cyprian O Syeunda, Joseph M Awika

Food Chem· October 2023

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Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.
Suleiman A Althawab, Derrick B Amoako, George A Annor, Joseph M Awika

Food Chem· September 2023

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Effect of protein-starch interactions on starch retrogradation and implications for food product quality.
Gabrielle Scott, Joseph M Awika

Compr Rev Food Sci Food Saf· May 2023

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Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics.
Halef Dizlek, Joseph M Awika

Food Chem· March 2023

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Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
Valéria Aparecida Vieira Queiroz, Halef Dizlek, Frederico Augusto Ribeiro de Barros, Flávio Dessaune Tardin, José Edson Fontes Figueiredo, Joseph M Awika

Plant Foods Hum Nutr· December 2022

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Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping.
A S M Faridul Islam, Wardah Mustahsan, Rodante Tabien, Joseph M Awika, Endang M Septiningsih

Genes (Basel)· December 2022

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CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers.
Stephany Toinga-Villafuerte, Maria Isabel Vales, Joseph M Awika, Keerti S Rathore

Int J Mol Sci· April 2022

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Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.
Dorothy A Herrman, Julia F Brantsen, Joseph M Awika

Food Chem· March 2022

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Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties.
Audrey L Girard, Joseph M Awika

Food Chem· October 2021

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Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.
Julia F Brantsen, Dorothy A Herrman, Shreeya Ravisankar, Joseph M Awika

Food Res Int· October 2021

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Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff.
Shreeya Ravisankar, Halef Dizlek, Joseph M Awika

Food Res Int· July 2021

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Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics.
Mariela Patrignani, Julia F Brantsen, Joseph M Awika, Paula A Conforti

Food Chem· June 2021

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Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.
Dorothy A Herrman, Julia F Brantsen, Shreeya Ravisankar, Kyung-Min Lee, Joseph M Awika

Food Chem· December 2020

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Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.
Shreeya Ravisankar, Valeria A V Queiroz, Joseph M Awika

Food Chem· September 2020

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Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions.
Audrey L Girard, Joseph M Awika

Compr Rev Food Sci Food Saf· July 2020

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Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose.
Derrick B Amoako, Joseph M Awika

Food Chem· July 2019

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Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties.
Tadesse F Teferra, Derrick B Amoako, William L Rooney, Joseph M Awika

Food Chem· January 2019

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Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties.
Shreeya Ravisankar, Kebede Abegaz, Joseph M Awika

Food Chem· October 2018

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