Publications (208)

Sorghum Grain as Human Food in Africa: Relevance of Starch Content and Amylase Activities

132. DICKO Mamoudou. H., GRUPPEN, H., TRAORE, A. S.; van BERKEL, W. J. H. and VORAGEN, A. G. J

Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum Varieties

DICKO Mamoudou. H.,, GRUPPEN, H.; ZOUZOUHO O.C.; TRAORE, A. S.; van BERKEL, W. J. H. and VORAGEN, A. G. J.

Phenolic Compounds and Related Enzymes as Determinants of Sorghum for Food Use

DICKO Mamoudou. H., GRUPPEN, H., TRAORE, A. S.; van BERKEL, W. J. H. and VORAGEN, A. G. J.
À réviser

Biochemical characterization of the major sorghum grain peroxidase

Mamoudou H. Dicko, Harry Gruppen, Riet Hilhorst, Alphons G. J. Voragen, Willem J. H. van Berkel
À réviser

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

Mamoudou H. Dicko, Harry Gruppen, Obou C. Zouzouho, Alfred S. Traore, Willem J. H. van Berkel, Alphons G. J. Voragen