Publications

Peer reviewed, refereed journal articles

Syeunda, C. O., & Awika, J. M. (2023). Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment. Food Chemistry, 423, 136320.

Althawab, S. A., Amoako, D. B., Annor, G. A., & Awika, J. M. (2023). Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing. Food Chemistry, 421, 136182.

Scott, G., & Awika, J. M. (2023). Effect of protein–starch interactions on starch retrogradation and implications for food product quality. Comprehensive Reviews in Food Science and Food Safety, 22(3), 2081-2111.

Dizlek, H., & Awika, J. M. (2023). Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chemistry, 404, 134648.

Li, H., Zheng, J., Xu, Q., Yang, Y., Zhou, J., Guo, X., … & Wu, C. (2023). Hepatocyte adenosine kinase promotes excessive fat deposition and liver inflammation. Gastroenterology, 164(1), 134-146.

George, T.T., Obilana, A.O., Oyenihi, A.B., Obilana, A.B., Akamo, D.O., & Awika, J.M. (2022). Trends and progress in sorghum research over two decades, and implications to global food security. South African J. Bot. 151, 960–969.  

Dizlek, H, & Awika, J. M. (2022). Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics Food Chemistry, 404, 134648.

Dizlek, H., Girard, A. L., & Awika, J. M. (2022). High protein and gliadin content improves tortilla quality of a weak gluten wheat. Lwt, 160, 113320.

Herrman, D. A., Brantsen, J. F., & Awika, J. M. (2022). Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability. Food Chemistry, 372, 131233.

Ravisankar, S., Dizlek, H., & Awika, J. M. (2021). Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. Food Research International, 145, 110426.

Girard, A. L., & Awika, J. M. (2021). Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties. Food Chemistry, 359, 129969.

Brantsen, J. F., Herrman, D. A., Ravisankar, S., & Awika, J. M. (2021). Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins. Food Research International, 148, 110612.

Patrignani, M., Brantsen, J. F., Awika, J. M., & Conforti, P. A. (2021). Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chemistry, 346, 128935.

Herrman, D. A., Brantsen, J. F., Ravisankar, S., Lee, K. M., & Awika, J. M. (2020). Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction. Food Chemistry, 333, 127494.

Girard, A. L., & Awika, J. M. (2020). Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions. Comprehensive Reviews in Food Science and Food Safety, 19(4), 2164-2199.

Ravisankar, S., Queiroz, V. A., & Awika, J. M. (2020). Rye flavonoids–Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food chemistry, 324, 126871.

Girard, A. L., Teferra, T., & Awika, J. M. (2019). Effects of condensed vs hydrolysable tannins on gluten film strength and stability. Food hydrocolloids, 89, 36-43.

Ravisankar, S., Agah, S., Kim, H., Talcott, S., Wu, C., & Awika, J. (2019). Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. Food chemistry, 279, 88-97.

Amoako, D. B., & Awika, J. M. (2019). Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose. Food chemistry, 285, 326-333.

Duodu, K. G., & Awika, J. M. (2019). Phytochemical-related health-promoting attributes of sorghum and millets. In Sorghum and millets (pp. 225-258). AACC International Press.

Teferra, T. F., Amoako, D. B., Rooney, W. L., & Awika, J. M. (2019). Qualitative assessment of ‘highly digestible’ protein mutation in hard endosperm sorghum and its functional properties. Food chemistry, 271, 561-569.

Girard, A. L., & Awika, J. M. (2018). Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. Journal of Cereal Science, 84, 112-124.