Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Joseph M. Awika"'
Autor:
Gabrielle Scott, Joseph M. Awika
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:2081-2111
Autor:
Toyosi T. George, Anthony O. Obilana, Ayodeji B. Oyenihi, Anthony B. Obilana, Damilola O. Akamo, Joseph M. Awika
Publikováno v:
South African Journal of Botany. 151:960-969
Autor:
Cyprian O. Syeunda, Joseph M. Awika
Publikováno v:
Food Chemistry. 423:136320
Publikováno v:
Food Chemistry. 421:136182
Autor:
A. S. M. Faridul Islam, Wardah Mustahsan, Rodante Tabien, Joseph M. Awika, Endang M. Septiningsih, Michael J. Thomson
Publikováno v:
Genes; Volume 13; Issue 12; Pages: 2330
Mineral malnutrition is a major problem in many rice-consuming countries. It is essential to know the genetic mechanisms of accumulation of mineral elements in the rice grain to provide future solutions for this issue. This study was conducted to ide
Autor:
Valéria Aparecida Vieira Queiroz, Halef Dizlek, Frederico Augusto Ribeiro de Barros, Flávio Dessaune Tardin, José Edson Fontes Figueiredo, Joseph M. Awika
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 77(4)
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is a lifelong gluten-free diet. However, gluten-free foods are generally poorer in nutrients, less heal
Autor:
Halef Dizlek, Joseph M. Awika
Publikováno v:
Food chemistry. 404
Determinations of basic criteria that influence the functionality of gluten protein fractions on roll bread characteristics were investigated. SE-HPLC and RP-HPLC methods were used to quantification of protein/gluten composition of six different whea
Autor:
Yan Yang, Shannon Baker, Jason A. Baker, Audrey L. Girard, Richard P. Metz, Shichen Wang, Lisa Garza, Jackie C. Rudd, Kirk E. Jessup, Smit Dhakal, Ravindra N. Devkota, Xiaoxiao Liu, Charles D. Johnson, Amir M. H. Ibrahim, Chenggen Chu, Joseph M. Awika, Shuyu Liu, Qingwu Xue
Publikováno v:
Crop Science. 61:1944-1959
Publikováno v:
International Journal of Molecular Sciences; Volume 23; Issue 9; Pages: 4640
Potato (Solanum tuberosum L.) is the third most important food crop after rice and wheat. Its tubers are a rich source of dietary carbohydrates in the form of starch, which has many industrial applications. Starch is composed of two polysaccharides,
Autor:
Shuhao Yu, Silvano O. Assanga, Joseph M. Awika, Amir M. H. Ibrahim, Jackie C. Rudd, Qingwu Xue, Mary J. Guttieri, Guorong Zhang, Jason A. Baker, Kirk E. Jessup, Shuyu Liu
Publikováno v:
Agronomy, Vol 11, Iss 2519, p 2519 (2021)
Agronomy; Volume 11; Issue 12; Pages: 2519
Agronomy; Volume 11; Issue 12; Pages: 2519
To meet the demands of different wheat-based food products, traits related to end-use quality become indispensable components in wheat improvement. Thus, markers associated with these traits are valuable for the timely evaluation of protein content,