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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

  • 3 Similar Profiles
arabinans Agriculture & Biology
Galactans Chemical Compounds
Oligosaccharides Medicine & Life Sciences
Nuclear magnetic resonance Chemical Compounds
Triticum Medicine & Life Sciences
Starch Medicine & Life Sciences
Chenopodium quinoa Medicine & Life Sciences
Amaranthus Medicine & Life Sciences

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Research Output 2004 2019

Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

Cordelino, I. G., Tyl, C., Inamdar, L., Vickers, Z. M., Marti, A. & Ismail, B. P., Jan 1 2019, In : LWT. 99, p. 1-7 7 p.

Research output: Contribution to journalArticle

Prolamins
Panicum miliaceum subsp. miliaceum
Panicum
Amylose
prolamins
Thinopyrum intermedium
Antioxidants
Breeding
breeding
Triticum
2 Citations
Panicum miliaceum subsp. miliaceum
Panicum miliaceum
Panicum
Starch
Amylose
1 Citations

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Garretson, L., Tyl, C. & Marti, A., Jun 21 2018, In : Journal of Food Quality. 2018, 7836745.

Research output: Contribution to journalArticle

Flavonoids
Phenols
Cooking
Antioxidants
phenols
6 Citations

Why do millets have slower starch and protein digestibility than other cereals?

Annor, G., Tyl, C., Marcone, M., Ragaee, S. & Marti, A., Aug 1 2017, In : Trends in Food Science and Technology. 66, p. 73-83 11 p.

Research output: Contribution to journalReview article

millets
digestible protein
Starch
starch
Proteins