John Taylor
0000-0002-9714-2093
126 papers found
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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis
Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough
Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water
Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers
Effects of gamma-irradiation on cotyledon cell separation and pectin solubilisation in hard-to-cook cowpeas
Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping
Extraction and Film Properties of Kafirin from Coarse Sorghum and Sorghum DDGS by Percolation
Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein
Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics
Potential for prevention of non-O157 Shiga toxin-producingEscherichia colicontamination in traditionally fermented African maize gruel by fermentative probioticLactobacillus plantarum
Proteins From Sorghum and Millets
Sorghum and Millets: Grain-Quality Characteristics and Management of Quality Requirements
Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children
Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment
Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
Emerging Early Actions to Bend the Curve in Sub-Saharan Africa’s Nutrition Transition
Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein
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