Awika JM - Search Results

1

Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.

Herrman DA, Brantsen JF, Ravisankar S, Lee KM, Awika JM. Herrman DA, et al. Among authors: awika jm. Food Chem. 2020 Dec 15;333:127494. doi: 10.1016/j.foodchem.2020.127494. Epub 2020 Jul 6. Food Chem. 2020. PMID: 32663754

2

Properties of 3-deoxyanthocyanins from sorghum.

Awika JM, Rooney LW, Waniska RD. Awika JM, et al. J Agric Food Chem. 2004 Jul 14;52(14):4388-94. doi: 10.1021/jf049653f. J Agric Food Chem. 2004. PMID: 15237941

3

Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites.

Ojwang LO, Awika JM. Ojwang LO, et al. Among authors: awika jm. J Agric Food Chem. 2010 Aug 25;58(16):9077-82. doi: 10.1021/jf101687g. Epub 2010 Aug 3. J Agric Food Chem. 2010. PMID: 20681551

4

Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes.

Ojwang LO, Dykes L, Awika JM. Ojwang LO, et al. Among authors: awika jm. J Agric Food Chem. 2012 Apr 11;60(14):3735-44. doi: 10.1021/jf2052948. Epub 2012 Mar 28. J Agric Food Chem. 2012. PMID: 22429113

5

New highly stable dimeric 3-deoxyanthocyanidin pigments from sorghum bicolor leaf sheath.

Geera B, Ojwang LO, Awika JM. Geera B, et al. Among authors: awika jm. J Food Sci. 2012 May;77(5):C566-72. doi: 10.1111/j.1750-3841.2012.02668.x. Epub 2012 Apr 10. J Food Sci. 2012. PMID: 22489620

6

Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.

Barros F, Awika JM, Rooney LW. Barros F, et al. Among authors: awika jm. J Agric Food Chem. 2012 Nov 21;60(46):11609-17. doi: 10.1021/jf3034539. Epub 2012 Nov 7. J Agric Food Chem. 2012. PMID: 23126482

7

Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound.

Ojwang LO, Yang L, Dykes L, Awika J. Ojwang LO, et al. Food Chem. 2013 Aug 15;139(1-4):35-43. doi: 10.1016/j.foodchem.2013.01.117. Epub 2013 Feb 10. Food Chem. 2013. PMID: 23561075

8

Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion.

Nderitu AM, Dykes L, Awika JM, Minnaar A, Duodu KG. Nderitu AM, et al. Among authors: awika jm. Food Chem. 2013 Dec 1;141(3):1763-71. doi: 10.1016/j.foodchem.2013.05.001. Epub 2013 May 9. Food Chem. 2013. PMID: 23870889

9

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation.

Barros F, Awika J, Rooney LW. Barros F, et al. J Sci Food Agric. 2014 Apr;94(6):1212-7. doi: 10.1002/jsfa.6400. Epub 2013 Oct 23. J Sci Food Agric. 2014. PMID: 24105768

10

Thermal stability of 3-deoxyanthocyanidin pigments.

Yang L, Dykes L, Awika JM. Yang L, et al. Among authors: awika jm. Food Chem. 2014 Oct 1;160:246-54. doi: 10.1016/j.foodchem.2014.03.105. Epub 2014 Apr 1. Food Chem. 2014. PMID: 24799235

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