| Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients AL Girard, JM Awika Journal of Cereal Science 84, 112-124, 2018 | 138 | 2018 |
| Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins AL Girard, SR Bean, M Tilley, SL Adrianos, JM Awika Food chemistry 245, 1154-1162, 2018 | 90 | 2018 |
| Effect of condensed tannin profile on wheat flour dough rheology AL Girard, ME Castell-Perez, SR Bean, SL Adrianos, JM Awika Journal of agricultural and food chemistry 64 (39), 7348-7356, 2016 | 80 | 2016 |
| Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions AL Girard, JM Awika Comprehensive Reviews in Food Science and Food Safety 19 (4), 2164-2199, 2020 | 79 | 2020 |
| Interaction of sorghum tannins with wheat proteins and effect on in vitro starch and protein digestibility in a baked product matrix KL Dunn, L Yang, A Girard, S Bean, JM Awika Journal of agricultural and food chemistry 63 (4), 1234-1241, 2015 | 71 | 2015 |
| Effects of condensed vs hydrolysable tannins on gluten film strength and stability AL Girard, T Teferra, JM Awika Food hydrocolloids 89, 36-43, 2019 | 49 | 2019 |
| Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties N Li, AL Girard Food Hydrocolloids 134, 108100, 2023 | 18 | 2023 |
| Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties AL Girard, JM Awika Food Chemistry 359, 129969, 2021 | 13 | 2021 |
| High protein and gliadin content improves tortilla quality of a weak gluten wheat H Dizlek, AL Girard, JM Awika LWT 160, 113320, 2022 | 11 | 2022 |
| Genetic dissection of end‐use quality traits in two widely adapted wheat cultivars ‘TAM 111’and ‘TAM 112’ S Dhakal, X Liu, A Girard, C Chu, Y Yang, S Wang, Q Xue, JC Rudd, ... Crop Science 61 (3), 1944-1959, 2021 | 10 | 2021 |
| Moderate heat enhances gliadin-proanthocyanidin interactions AL Girard Food Chemistry 393, 133331, 2022 | 8 | 2022 |
| Anthocyanins, deoxyanthocyanins and proanthocyanidins as dietary constituents in grain products J Awika, L Ojwang, A Girard Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical …, 2018 | 4 | 2018 |
| Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions V Soendjaja, AL Girard Food Chemistry 433, 137340, 2024 | 3 | 2024 |
| Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in … C Liu, AL Girard, RW Hartel, BW Bolling Food Chemistry, 139432, 2024 | | 2024 |
| CONDENSED TANNINS INTERACTION WITH AND MODIFICATION OF WHEAT GLUTEN PROTEINS AL Girard | | 2018 |
Joseph AwikaTexas A&MVerified email at tamu.edu
