Cereal Quality Lab Publications

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Peer reviewed, refereed journal articles

  • 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.
  • Ravisankar, S., Abegaz, K., and Awika, J. M. 2018. Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. Food Chemistry 263, 265-274.
  • Girard, A. L., Bean, S. R., Tilley, M., Adrianos, S. L., and Awika, J. M. 2018. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins. Food Chemistry 245, 1154-1162.
  • Awika, J. M., Rose, D. J., and Simsek, S. 2018. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food & Function 9(3), 1389-1409.
  • Ting Qi, Yanming Chen, Honggui Li, Ya Pei, Shih-Lung Woo, Xin Guo, Jiajia Zhao, Xiaoxian Qian, Joseph Awika, Yuqing Huo, and Chaodong Wu. 2017. A Role for PFKFB3/iPFK2 in Metformin Suppression of Adipocyte Inflammatory Responses. Journal of Molecular Endocrinology (in press). DOI: 10.1530/JME-17-0066
  • Shima Agah, Hyemee Kim, Susanne Talcott, Joseph M. Awika. 2017. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Molecular Nutrition and Food Research (in press). DOI: 10.1002/mnfr.201600625
  • Joseph Awika and Kwaku G. Duodu. 2017. Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties: A review. Journal of Functional Foods 38, 686-697.
  • N. Ace Pugh, Joseph M. Awika, William L. Rooney. 2017. Heritability of Popping Characteristics in Sorghum Grain. Crop Science 57, 1-7. doi:10.2135/cropsci2016.04.0250
  • Audrey L. Girard, M. Elena Castell-Perez, Scott R. Bean, Sherry L. Adrianos, and Joseph M. Awika. 2016. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology. Journal of Agricultural and Food Chemistry 64, 7348-7356.
  • Yajing Qi, Hui Zhang, Joseph M. Awika, Li Wang, Haifeng Qian, Liwei Gu. 2016. Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization. Journal of Cereal Science 70, 170-176.
  • Amoako, Derrick; Awika, Joseph. 2016. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule. Food Chemistry 204, 10–17
  • Amoako, Derrick; Awika, Joseph. 2016. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose. Current Opinion in Food Science 8, 14-18.
  • Tom O Jondiko; Liyi Yang; Dirk B Hays; Amir H Ibrahim; Michael Tilley; Joseph Awika. 2016. Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties Innovative Food Science and Emerging Technologies 34, 9-15.
  • Tuncil, Y.E., Jondiko, Castell-Perez, M.E., Puerta-Gomez, A.F., Awika, J.M. 2016. Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality. LWT – Food Science & Technology 68, 329-333.
  • Tuncil, Y.E., Jondiko, T., Tilley, M., Hays, D.B., Awika, J.M. 2016. Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas. LWT – Food Science & Technology 65, 683-688.
  • Cardoso, ML; Soraia S Pinheiro; Carlos Wanderle; Piler de Carvalho; Valéria AV Queiroz; Cícero B Menezes; Ana VB Moreira; Frederico AR Barros; Joseph M. Awika; Hércia SD Martino; Helena MP Sant’ana. 2015. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science 65, 220-226.
  • Collison, Amy; Yang, Liyi; Dykes, Linda; Murray, Seth; Awika, Joseph. 2015. Influence of genetic background on anthocyanin and copigment composition and behavior during thermo-alkaline processing of maize. Journal of Agricultural and Food Chemistry 63, 5528-5538.
  • Ibrahim, AMH, J. Rudd, R. Devkota, J. Baker, R. Sutton, B. Simoneaux, G. Opeña, R. Herrington, L. Rooney, L. Dykes, J. Awika, LR. Nelson, A. Fritz, RL. Bowden, RA. Graybosch, Y. Jin, BW. Seabourn, X. Chen, J. Kolmer, P. Amand, G. Bai, and R. Duncan. 2015. Registration of ‘TAM 305’ Hard Red Winter Wheat. Journal of plant Registrations 9, 325–330.
  • Qingchang Meng; Seth C. Murray; Adam Mahan; Amy Collison; Liyi Yang; Joseph Awika. 2015. Rapid estimation of phenolic content in colored maize by near-infrared reflectance spectroscopy and its use in a breeding program. Crop Science 55, 2234-2243.
  • Dunn, Kristen; Yang, Liyi; Girard, Audrey; Bean, Scott; Awika, Joseph. 2015. Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product matrix. Journal of Agricultural and Food Chemistry 63, 1234-1241.
  • L. Yang, K. Allred, L. Dykes, C. D. Allred, and J. M. Awika. 2015. Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: Implications on sorghum-derived phytoestrogens. Food & Function 6, 749-755.
  • Leonnard O. Ojwang, Giuliana D. Noratto, Gabriela Angel-Morales, Twambo Hachibamba, Joseph M. Awika, Susanne U. Mertens-Talcott. 2015. Polyphenolic Extracts from Cowpea (Vigna unguiculata) Protect Colonic Myofibroblasts (CCD18Co Cells) from Lipopolysaccharide (LPS)-Induced Inflammation – Modulation of microRNA 126. Food & Function 6, 146-154.
  • Cheryl L. Verbree, Jacqueline A. Aitkenhead-Peterson, Richard H. Loeppert, Joseph M. Awika, William A. Payne. 2015. Shea (Vitellaria paradoxa) tree and soil parent material effects on soil properties and intercropped sorghum grain-Zn in southern Mali, West Africa. Plant and Soil 386, 21-33.
  • L. Yang, C. D. Allred, and J. M. Awika. 2014. Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention. Cereal Foods World 59, 244-251.
  • L. Yang, L. Dykes, J. M. Awika. 2014. Thermal stability of sorghum 3-deoxyanthocyanidins. Food Chemistry 160, 246-258.
  • P Zhang, TO Jondiko, M Tilley, JM Awika. 2014. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality. Journal of the Science of Food and Agriculture 94, 2801-2806.
  • F Barros, J Awika, LW Rooney. 2014. Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation. Journal of the Science of Food and Agriculture 94, 1212–1217.
  • C Petti, R Kushwaha, M Tateno, AE Harman-Ware, M Crocker, J Awika, S DeBolt. 2014. Mutagenesis Breeding for Increased 3‑Deoxyanthocyanidin Accumulation in Leaves of Sorghum bicolor (L.) Moench: A Source of Natural Food Pigment. Journal of Agricultural and Food Chemistry 62, 1227-1232.
  • Hachibamba, T., L. Dykes, J. M. Awika, Minnaar, A., Duodu, K. G. 2013. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. International Journal of Food Science and Technology 48, 2638-2649
  • Frederico Barros, L. Dykes, J.M. Awika, L. W. Rooney. 2013. Accelerated solvent extraction of phenolic compounds from sorghum brans. Journal of Cereal Science 58, 305-315.
  • Nderitu, A. M., L. Dykes, J. M. Awika, Minnaar, A., Duodu, K. G. 2013. Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. Food Chemistry. 141, 1763-1771.
  • Ojwang, L.O., L. Yang, L. Dykes, J. M. Awika. 2013. Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound. Food Chemistry. 139, 35-43.
  • William L. Rooney, Lloyd W. Rooney, Joseph Awika, and Linda Dykes. 2013. Registration of Tx3362 sorghum germplasm. Journal of plant Registrations, 7, 104-107.
  • Frederico Barros, Joseph M. Awika, Lloyd W. Rooney. 2012. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. Journal of Agricultural and Food Chemistry 60, 11609-11617.
  • Beecher F, Mason E., Mondal S., Awika J., Hays D., Ibrahim A. 2012. Identification of quantitative trait loci (QTLs) associated with maintenance of wheat (Triticum aestivum Desf.) quality characteristics under heat stress conditions. Euphytica, 188, 361-368.
  • T. O. Jondiko, N.J. Alviola, D.B. Hays, A. Ibrahim, M. Tilley, and J.M. Awika. 2012. Effect of high molecular weight glutenin subunit allelic composition on wheat flour tortilla quality. Cereal Chemistry, 89, 155-161.
  • Geera, B., Ojwang, L., Awika, J. 2012. New highly stable dimeric 3-deoxyanthocyanidin pigments from Sorghum bicolor leaf sheath. Journal of Food Science, 77, C566-C572.
  • L. O. Ojwang, L. Dykes, J. M. Awika. 2012. Ultra performance liquid chromatography-tandem quadrupole mass spectrometer profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. Journal of Agricultural and Food Chemistry 60, 3735-3744.
  • Yang, L., Allred, K., Geera, B., Allred, C., and Awika, J. 2012. Sorghum phenolics demonstrate estrogenic action and induce apoptosis in non-malignant colonocytes. Nutrition and Cancer, 64, 419-427.
  • J. N. Alviola, T. Jondiko and J. M. Awika. 2012. Effect of strong gluten flour on quality of wheat tortillas fortified with cross-linked resistant starch. Journal of Food Processing and Preservation 36, 38 – 45.
  • Leonnard O. Ojwang and J. M. Awika. 2010. Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites. Journal of Agricultural and Food Chemistry, 58, 9077-9082.
  • J. N. Alviola and J. M. Awika. 2010. Relationship between objective and subjective tortilla quality evaluation methods. Cereal Chemistry, 87, 481-485.
  • J. N. Alviola, T. Jondiko and J. M. Awika. 2010. Effect of cross-linked resistant starch on wheat tortilla quality. Cereal Chemistry, 87, 221–225.
  • J. M. Awika, L. Yang, J. D. Browning, and A. Faraj. 2009. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. LWT – Food Science & Technology, 42, 1041-1046.
  • L. Yang, J.D. Browning, and J. M. Awika. 2009. Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural and Food Chemistry, 57, 1797-1804.
  • M. Lin, L. He, J. Awika, L.Yang, and D. R. Ledoux, H. Li. 2008. Detection of melamine in gluten, chicken feed and processed foods using surface-enhanced Raman Spectroscopy and HPLC. Journal of Food Science 73, T129-T134.
  • Ojwang, L.O, and Awika, J.M. 2008. Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins. Journal of the Science of Food and Agriculture, 88, 1987–1996.
  • J.M. Awika. 2008. Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments. Food Research International 41, 532-538.
  • L. He, L. Yang, M. Lin, J. Awika, D. R. Ledoux, H. Li, and A. Mustapha. 2008. A New approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman Spectroscopy coupled with gold nanosubstrates. Sensing and Instrumentation for Food Quality and Safety 2, 66–71.
  • Awika, J.M., McDonough, C.M., and Rooney, L.W. 2005. Decorticating sorghum to concentrate healthy phytochemicals. Journal of Agricultural and Food Chemistry 53, 6230-6234.
  • Rooney, LW, and Awika, J.M. 2005. Overview of products and health benefits of specialty sorghums. Cereal Foods World, 50, 109-115.
  • Awika, J.M., Rooney, LW, and Waniska, RD. 2005. Anthocyanins from black sorghum and their antioxidant properties.  Food Chemistry 90, 293-304.
  • Awika, J.M., and Rooney, LW. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65, 1199-1221.
  • Awika, J.M., Rooney, LW, and Waniska, RD. 2004. Properties of 3-deoxyanthocyanins from sorghum. Journal of Agricultural and Food Chemistry 52, 4388-4394.
  • Earp, C.F., McDonough, C.M., Awika, J., and Rooney, L.W. 2004. Testa development in the caryopsis of Sorghum bicolor (L.) Moench. Journal of Cereal Science 39, 303-311.
  • Awika, J.M., Dykes, L., Gu, L., Rooney, and L.W., Prior, L. 2003. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content. Journal of Agricultural and Food Chemistry 51, 5516-5521.
  • Awika, J.M., Rooney, L.W., Wu, X., Prior L., and Cisneros-Zevallos, L. 2003. Screening methods to measure antioxidant activity of sorghum and sorghum products. Journal of Agricultural and Food Chemistry 51, 6657-6662.
  • Awika, J.M., Suhendro, and E., Rooney, L.W. 2002. Milling value of sorghums compared by adjusting yields to a constant product color. Cereal Chemistry 79, 249-251.

Books and book chapters

  • Awika, J.M., 2017. Sorghum: Its Unique Nutritional and Health-Promoting Attributes. In Gluten-Free Ancient Grains, Awika, JM and Taylor, JR, eds, Woodhead Publishing, pp 21-54
  • Taylor, J.R. nad Awika,J.M., 2017. Future Research needs for the Ancient Grains. In Gluten-Free Ancient Grains, Awika, JM and Taylor, JR eds, Woodhead Publishing, pp 297-328.
  • Bean, S.R., J.D. Wilson, R.A. Moreau, A. Galant, J.M. Awika, R. C. Kaufman, S.L. Adrianos, B.P. Ioerger 2016. Structure and Composition of the Sorghum Grain. In: I. Ciampitti, V. Prasad, editors, Sorghum: State of the Art and Future Perspectives, Agron. Monogr. 58. ASA and CSSA, Madison, WI. doi:10.2134/agronmonogr58.2014.0081
  • Awika, J. M., Major Cereal Grains Production and Use around the World. In Advances in Cereal Science: Implications to Food Processing and Health Promotion, Awika, J. M., Piironen, V., Bean, S., Ed. American Chemical Society: 2011; Vol. 1089, pp 1-13.
  • Awika, J. M., Sorghum Flavonoids: Unusual Compounds with Promising Implications for Health. In Advances in Cereal Science: Implications to Food Processing and Health Promotion, American Chemical Society: 2011; Vol. 1089, pp 171-200.
  • Awika, JM. 2011. Effect of bioactive components on dough rheology, baking and extrusion. Chapter 17, in Tokusoglu, O., and Hall, C., eds. Fruits and Cereal Bioactives: Sources, Chemistry and Applications, CRC Press.
  • Awika, JM. 2011. Health promoting effects of cereal and cereal products. Chapter 4, in Tokusoglu, O., and Hall, C., eds. Fruits and Cereal Bioactives: Sources, Chemistry and Applications, CRC Press.
  • Rooney, LW, Awika, JM. 2005. Specialty sorghums for health foods. Pages 283-312, in Abdel-Aal, E. and Wood, P., eds. Specialty Grains for Food and Feed, Eagan Press, MN.
  • Advances in Cereal Science: Implications to Food Processing and Health Promotion, ACS Symposium Series. Oxford University Press: 2011. Awika, J. M., Piironen, V., Bean, S, eds. ISBN13: 978-0-8412-2636-4