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Journal Abstract Search

198 related items for PubMed ID: 9659427

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  • 2. [Effect of cooking on protein digestibility of sorghum (Sorghum bicolor (L.) Moench)].
    Agudelo RA, Alarcón OM, Fliedel G.
    Arch Latinoam Nutr; 1998 Mar; 48(1):47-51. PubMed ID: 9754405
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  • 5. In vitro digestibility of high-tannin sorghum at different stages of dehulling.
    Chibber BA, Mertz ET, Axtell JD.
    J Agric Food Chem; 1980 Mar; 28(1):160-1. PubMed ID: 6766961
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  • 6. Tannin Analysis in Sorghum Grains.
    Dykes L.
    Methods Mol Biol; 2019 Mar; 1931():109-120. PubMed ID: 30652286
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  • 7. Improvement of the nutritive value of high tannin sorghums for broiler chickens by high moisture storage (reconstitution).
    Mitaru BN, Reichert RD, Blair R.
    Poult Sci; 1983 Oct; 62(10):2065-72. PubMed ID: 6634583
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  • 8. Protein quality in cereals and pulses. 3. Bioassays with rats and chickens on sorghum (Sorghum vulgare Pers.), barley and field beans (Vicia faba L.). Influence of polyethylene glycol on digestibility on the protein in high-tannin grain.
    Ford JE, Hewitt D.
    Br J Nutr; 1979 Sep; 42(2):325-40. PubMed ID: 476045
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  • 9. The binding of dietary protein by sorghum tannins in the digestive tract of pigs.
    Mitaru BN, Reichert RD, Blair R.
    J Nutr; 1984 Oct; 114(10):1787-96. PubMed ID: 6481475
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  • 10. Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars.
    Kaufman RC, Herald TJ, Bean SR, Wilson JD, Tuinstra MR.
    J Sci Food Agric; 2013 Mar 30; 93(5):1233-41. PubMed ID: 23011944
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  • 15. Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking.
    Zia-Ur-rehman, Shah WH.
    Plant Foods Hum Nutr; 2001 Mar 30; 56(3):265-73. PubMed ID: 11442226
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  • 16. Contents of tannins of cultivars of sorghum cultivated in Brazil, as determined by four quantification methods.
    Palacios CE, Nagai A, Torres P, Rodrigues JA, Salatino A.
    Food Chem; 2021 Feb 01; 337():127970. PubMed ID: 32919270
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  • 19. Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.
    Luzardo-Ocampo I, Ramírez-Jiménez AK, Cabrera-Ramírez ÁH, Rodríguez-Castillo N, Campos-Vega R, Loarca-Piña G, Gaytán-Martínez M.
    Food Chem; 2020 Mar 30; 309():125684. PubMed ID: 31699552
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