Sorghum is the fifth most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …

Sorghum and millets have considerable potential in foods and beverages. As they are
gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of …

While cereals remain the world's largest food yield-with more than 2.3 billion metric tons
produced annually-consumer demands are on the rise for healthier cereal products with …

This review assesses the nutritional attributes of coarse cereals and also their utilization as
food and as formulated foods. These cereals are laden with phytochemicals including …

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of
phenolics. However, the types and amounts vary greatly between and within species. The …

The aim of this work was to study the content of tocopherols, sterols, triterpenic and aliphatic
alcohols, carotenoids, and volatile compounds in the kernel oils from six walnut (Juglans …

The growing prominence of nutrition-related health problems demands strategies that
explore nontraditional natural ingredients to expand healthy food alternatives. Specialty …

Epidemiological evidence has linked consumption of sorghum with reduced incidences of
gastrointestinal cancer, especially cancer of esophagus. No information is available on how …

Grain sorghum (GS) and its co-products are a rich source of chemically diverse
phytochemicals, many of which have been reported to protect against multiple human health …

Emphasizing the essential principles underlying the preparation of cereal-based products
and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and …