Year |
Citation |
Score |
2017 |
Ritchie LE, Taddeo SS, Weeks BR, Carroll RJ, Dykes L, Rooney LW, Turner ND. Impact of Novel Sorghum Bran Diets on DSS-Induced Colitis. Nutrients. 9. PMID 28346392 DOI: 10.3390/Nu9040330 |
0.534 |
|
2015 |
Collison A, Yang L, Dykes L, Murray S, Awika JM. Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize. Journal of Agricultural and Food Chemistry. 63: 5528-38. PMID 26010030 DOI: 10.1021/Acs.Jafc.5B00798 |
0.596 |
|
2015 |
Yang L, Allred KF, Dykes L, Allred CD, Awika JM. Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens. Food & Function. 6: 749-55. PMID 25553799 DOI: 10.1039/C4Fo00300D |
0.633 |
|
2015 |
Ibrahim AMH, Rudd J, Devkota R, Baker J, Sutton R, Simoneaux B, Opeña G, Herrington R, Rooney L, Dykes L, Awika J, Nelson LR, Fritz A, Bowden RL, Graybosch RA, et al. Registration of ‘TAM 305’ hard red winter wheat Journal of Plant Registrations. 9: 325-330. DOI: 10.3198/Jpr2014.08.0054Crc |
0.684 |
|
2014 |
Yang L, Dykes L, Awika JM. Thermal stability of 3-deoxyanthocyanidin pigments. Food Chemistry. 160: 246-54. PMID 24799235 DOI: 10.1016/J.Foodchem.2014.03.105 |
0.577 |
|
2014 |
Taleon V, Dykes L, Rooney W, Rooney L. Environmental effect on flavonoid concentrations and profiles of red and lemon-yellow sorghum grains Journal of Food Composition and Analysis. 34: 178-185. DOI: 10.1016/J.Jfca.2014.03.003 |
0.616 |
|
2014 |
Dykes L, Hoffmann L, Portillo-Rodriguez O, Rooney WL, Rooney LW. Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy Journal of Cereal Science. 60: 138-142. DOI: 10.1016/J.Jcs.2014.02.002 |
0.576 |
|
2013 |
Nderitu AM, Dykes L, Awika JM, Minnaar A, Duodu KG. Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. Food Chemistry. 141: 1763-71. PMID 23870889 DOI: 10.1016/J.Foodchem.2013.05.001 |
0.624 |
|
2013 |
Ojwang LO, Yang L, Dykes L, Awika J. Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound. Food Chemistry. 139: 35-43. PMID 23561075 DOI: 10.1016/J.Foodchem.2013.01.117 |
0.644 |
|
2013 |
Hachibamba T, Dykes L, Awika J, Minnaar A, Duodu KG. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties International Journal of Food Science & Technology. 48: 2638-2649. DOI: 10.1111/Ijfs.12260 |
0.65 |
|
2013 |
Dykes L, Rooney WL, Rooney LW. Evaluation of phenolics and antioxidant activity of black sorghum hybrids Journal of Cereal Science. 58: 278-283. DOI: 10.1016/J.Jcs.2013.06.006 |
0.608 |
|
2013 |
Barros F, Dykes L, Awika J, Rooney L. Accelerated solvent extraction of phenolic compounds from sorghum brans Journal of Cereal Science. 58: 305-312. DOI: 10.1016/J.Jcs.2013.05.011 |
0.708 |
|
2012 |
Ojwang LO, Dykes L, Awika JM. Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. Journal of Agricultural and Food Chemistry. 60: 3735-44. PMID 22429113 DOI: 10.1021/Jf2052948 |
0.657 |
|
2012 |
Rooney WL, Rooney LW, Awika J, Dykes L. Registration of Tx3362 Sorghum Germplasm Journal of Plant Registrations. 7: 104-107. DOI: 10.3198/Jpr2012.04.0262Crg |
0.66 |
|
2012 |
Taleon V, Dykes L, Rooney W, Rooney L. Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains Journal of Cereal Science. 56: 470-475. DOI: 10.1016/J.Jcs.2012.05.001 |
0.626 |
|
2011 |
Dykes L, Peterson GC, Rooney WL, Rooney LW. Flavonoid composition of lemon-yellow sorghum genotypes. Food Chemistry. 128: 173-9. PMID 25214345 DOI: 10.1016/J.Foodchem.2011.03.020 |
0.647 |
|
2009 |
Dlamini NR, Dykes L, Rooney LW, Waniska RD, Taylor JRN. Condensed Tannins in Traditional Wet-Cooked and Modern Extrusion-Cooked Sorghum Porridges Cereal Chemistry Journal. 86: 191-196. DOI: 10.1094/Cchem-86-2-0191 |
0.574 |
|
2009 |
Dykes L, Seitz LM, Rooney WL, Rooney LW. Flavonoid composition of red sorghum genotypes Food Chemistry. 116: 313-317. DOI: 10.1016/J.Foodchem.2009.02.052 |
0.635 |
|
2007 |
Dykes L, Rooney LW. Phenolic compounds in cereal grains and their health benefits Cereal Foods World. 52: 105-111. DOI: 10.1094/Cfw-52-3-0105 |
0.625 |
|
2006 |
Dykes L, Rooney LW. Sorghum and millet phenols and antioxidants Journal of Cereal Science. 44: 236-251. DOI: 10.1016/J.Jcs.2006.06.007 |
0.641 |
|
2005 |
Dykes L, Rooney LW, Waniska RD, Rooney WL. Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes. Journal of Agricultural and Food Chemistry. 53: 6813-8. PMID 16104804 DOI: 10.1021/Jf050419E |
0.623 |
|
2003 |
Awika JM, Dykes L, Gu L, Rooney LW, Prior RL. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content. Journal of Agricultural and Food Chemistry. 51: 5516-21. PMID 12926907 DOI: 10.1021/Jf0343128 |
0.675 |
|
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