# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# overview
Dr. Awika's broad interest is in developing technologies that maximize the ability of food to protect humans against chronic disease. His research focuses on the chemistry behind the behavior and properties of specific micro (polyphenols) and macro (starch and proteins) food constituents derived from grains. The interactions of the starch and proteins with the polyphenols, and how these interactions affect the rheological and biologically relevant properties of the molecules are of interest. How the structure of the polyphenols can be used to predict and manipulate their chemical behavior and function in food systems, as well as predict their interactions relevant inflammatory response in biological models is a major area of focus.

Dr. Awika's research involves multidisciplinary and international collaborations with geneticists, nutritional biochemists, agronomists, plant breeders, among others, from around the world.

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3 Prevention Of Disease And Conditions, And Promotion Of Well-being

# keywords[]
3002 Agriculture, Land And Farm Management

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3 Prevention Of Disease And Conditions, And Promotion Of Well-being

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3 Prevention Of Disease And Conditions, And Promotion Of Well-being

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3 Prevention Of Disease And Conditions, And Promotion Of Well-being

# keywords[]
3002 Agriculture, Land And Farm Management

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3002 Agriculture, Land And Farm Management

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
3 Prevention Of Disease And Conditions, And Promotion Of Well-being

# educationAndTraining[].organization.label
Texas A&M University - (College Station, Texas, United States)

# awardsAndHonors[].label
Dean's Outstanding Achievement Award for Interdisciplinary Research

# publications[].label
EFFECT OF STRONG GLUTEN FLOUR ON QUALITY OF WHEAT TORTILLAS FORTIFIED WITH CROSS-LINKED RESISTANT STARCH

# publications[].label
Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion.

# publications[].label
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions.

# publications[].label
Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens.

# publications[].label
Testa development in the caryopsis of Sorghum bicolor (L.) Moench

# publications[].label
Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods

# publications[].label
Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation.

# publications[].label
Trends and progress in sorghum research over two decades, and implications for global food security

# publications[].label
Fine-Scale Dietary Polyphenol Intake Is Associated with Systemic and Gastrointestinal Inflammation in Healthy Adults.

# publications[].label
Milling value of sorghums compared by adjusting yields to a constant product color

# publications[].label
Sorghum Bran as an Antioxidant in Pork and Poultry Products

# publications[].label
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

# publications[].label
Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing.

# publications[].label
Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model.

# publications[].label
High protein and gliadin content improves tortilla quality of a weak gluten wheat

# publications[].label
Interaction between Maillard reaction products and phenolics in brewer's spent grain: Structural and antioxidant insights

# publications[].label
Whole grain polyphenols in colon health: Positive interaction of complementary sorghum-legume flavonoids

# publications[].publisher
AMER CHEMICAL SOC 1155 16TH ST, NW, WASHINGTON, DC 20036 USA

# publications[].label
Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

# publications[].label
'TAM 204' Wheat, Adapted to Grazing, Grain, and Graze-out Production Systems in the Southern High Plains

# publications[].label
Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes.

# publications[].label
A new approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman spectroscopy coupled with gold nanosubstrates

# publications[].label
Stability of 3-deoxyanthocyanin pigment structure relative to anthocyanins from grains under microwave assisted extraction.

# publications[].label
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.

# publications[].label
Identifying the Genetic Basis of Mineral Elements in Rice Grain Using Genome-Wide Association Mapping.

# publications[].label
Properties of 3-deoxyanthocyanins from sorghum.

# publications[].label
Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization

# publications[].label
Overview of products and helalth benefits of specialty sorghums

# publications[].label
Impact of condensed tannin interactions with grain proteins and non-starch polysaccharides on batter system properties.

# publications[].label
Major Cereal Grains Production and Use around the World

# publications[].label
Effect of protein-starch interactions on starch retrogradation and implications for food product quality.

# publications[].label
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins.

# publications[].label
A role for PFKFB3/iPFK2 in metformin suppression of adipocyte inflammatory responses.

# publications[].label
Hepatocyte Adenosine Kinase Promotes Excessive Fat Deposition and Liver Inflammation.

# publications[].label
Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.

# publications[].label
Chemical composition, physicochemical properties and antioxidant potential of Argentine Brown Teff: exploration of its structural characteristics

# publications[].label
Structure and Composition of the Sorghum Grain

# publications[].label
Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

# publications[].label
Chapter 11 Future Research Needs for the Ancient Grains

# publications[].label
Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.

# publications[].label
Phytoestrogenic activity of sorghum with different flavonoid compositions

# publications[].label
Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.

# publications[].label
Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment.

# publications[].label
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

# publications[].label
Registration of TAM 305 Hard Red Winter Wheat

# publications[].label
Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

# publications[].label
Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose

# publications[].label
Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties.

# publications[].label
Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties.

# publications[].label
New highly stable dimeric 3-deoxyanthocyanidin pigments from sorghum bicolor leaf sheath.

# publications[].label
Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound.

# publications[].label
Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

# publications[].label
Sorghum as a Healthy Global Food Security Crop: Opportunities and Challenges

# publications[].label
Decorticating sorghum to concentrate healthy phytochemicals.

# publications[].label
Effect of High-Molecular-Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality

# publications[].label
Effect of sorghum flavonoid composition on biomarkers of chemoprevention

# publications[].label
Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention

# publications[].label
Effect of food processing conditions on digestibility of proanthocyanidin-complexed starch

# publications[].label
Future Research Needs for the Ancient Grains

# publications[].label
Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix.

# publications[].label
Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes.

# publications[].label
Phytochemical-Related Health-Promoting Attributes of Sorghum and Millets

# publications[].label
Effects of Glu-1 Deletion on Size Distribution of Glutenin Polymeric Protein and Dough Properties in Common Wheat

# publications[].label
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.

# publications[].label
Effects of condensed vs hydrolysable tannins on gluten film strength and stability

# publications[].label
Registration of Tx3362 Sorghum Germplasm

# publications[].label
Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff.

# publications[].label
Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas

# publications[].label
Heritability of Popping Characteristics in Sorghum Grain

# publications[].label
Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule.

# publications[].label
Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality

# publications[].label
Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites.

# publications[].label
Effect of tannins on microwave-assisted extractability and color properties of sorghum 3-deoxyanthocyanins.

# publications[].label
Mutagenesis Breeding for Increased 3Deoxyanthocyanidin Accumulation in Leaves of Sorghum bicolor (L.) Moench: A Source of Natural Food Pigment

# publications[].label
Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.

# publications[].label
Identification of quantitative trait loci (QTLs) associated with maintenance of wheat (Triticum aestivum Desf.) quality characteristics under heat stress conditions

# publications[].label
Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics.

# publications[].label
CHAPTER 14 Anthocyanins, Deoxyanthocyanins and Proanthocyanidins as Dietary Constituents in Grain Products

# publications[].label
Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products.

# publications[].label
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

# publications[].label
Influence of proanthocyanidins (condensed tannins) on pulse protein polymer size and associated properties.

# publications[].label
Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties

# publications[].label
Anthocyanins from black sorghum and their antioxidant properties

# publications[].label
Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread.

# publications[].label
Sorghum Flavonoids: Unusual Compounds with Promising Implications for Health

# publications[].label
Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention

# publications[].label
Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize.

# publications[].label
Sorghum Bran as an Antioxidant in Pre-Cooked Ground Pork and Poultry Products

# publications[].label
Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose.

# publications[].label
Sorghum Phytochemicals and Their Potential Impact on Human Health.

# publications[].label
Formation of Maillard reaction products and antioxidants from starch-free bran subjected to microwave energy

# publications[].label
Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties.

# publications[].label
Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

# publications[].label
Genetic dissection of end-use quality traits in two widely adapted wheat cultivars 'TAM 111' and 'TAM 112'

# publications[].label
Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)-induced inflammation--modulation of microRNA 126.

# publications[].label
Sorghum: Its Unique Nutritional and Health-Promoting Attributes

# publications[].label
Effect of processing on molecular weight distribution and antioxidant properties of sorghum proanthocyanidins.

# publications[].label
Shea (Vitellaria paradoxa) tree and soil parent material effects on soil properties and intercropped sorghum grain-Zn in southern Mali, West Africa

# publications[].label
Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties

# publications[].label
Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties: A review

# publications[].label
Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

# publications[].label
'TAM 114' Wheat, Excellent Bread-Making Quality Hard Red Winter Wheat Cultivar Adapted to the Southern High Plains

# publications[].label
Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

# publications[].label
Mutagenesis breeding for increased 3-deoxyanthocyanidin accumulation in leaves of Sorghum bicolor (L.) Moench: a source of natural food pigment.

# publications[].label
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics.

# publications[].label
Sorghum phenolics demonstrate estrogenic action and induce apoptosis in nonmalignant colonocytes.

# publications[].label
Detection of melamine in gluten, chicken feed, and processed foods using surface enhanced Raman spectroscopy and HPLC.

# publications[].label
Sorghum phytochemicals and their potential impact on human health.

# publications[].label
Rapid Estimation of Phenolic Content in Colored Maize by Near-Infrared Reflectance Spectroscopy and Its Use in Breeding

# publications[].label
CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers.

# publications[].label
Accelerated solvent extraction of phenolic compounds from sorghum brans

# publications[].label
Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.

# publications[].label
Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy

# publications[].label
Potential of Cowpea as a Health-promoting Food to Prevent Chronic Disease

# publications[].label
Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts.

# publications[].label
Genetic Mapping of Quantitative Trait Loci for End-Use Quality and Grain Minerals in Hard Red Winter Wheat

# publications[].label
Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health.

# publications[].label
Chapter 3 Sorghum: Its Unique Nutritional and Health-Promoting Attributes

# researcherOn[].label
Evaluation of Wheat Tortilla Quality Using Near-infrared Spectroscopy

# researcherOn[].awardedBy.label
Agricultural Research Service - (Washington D.C., District of Columbia, United States)

# researcherOn[].label
Exploiting bioactive compounds in grains to improve food quality & prevent chronic diseases

# researcherOn[].awardedBy.label
National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].label
3-Deoxyanthocyanins as natural, stable, bioactive food colorants: overcoming barriers to commercial application

# researcherOn[].awardedBy.label
National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].label
Mechanisms for synergistic interactions of combined cereal flavones and legume 3-hydroxyflavones against inflammation

# researcherOn[].awardedBy.label
United States Department of Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].awardedBy.preferredLabel
USDA-National Institute of Food And Agriculture

# researcherOn[].label
Formation Of Starch-Tannin Complexes And Influence Of Such Complexes On Starch Functionality

# researcherOn[].awardedBy.label
National Institute of Food and Agriculture - (Washington D.C., District of Columbia, United States)

# streetAddress
Texas A&M University; Soil & Crop Science; 2474 TAMU

# organizations[]
College of Agriculture and Life Sciences

# schools[]
College of Agriculture and Life Sciences

# etdChairOf[].label
Tuncil, Yunus (2012-08). Effects of Deletions of High Molecular Weight Glutenin Subunit Alleles on Dough Properties and Wheat Flour Tortilla Quality. Master's Thesis.

# etdChairOf[].label
Collison, Amy Elizabeth (2014-08). Influence of Genetic Background on Anthocyanin and Co-Pigment Profile and Stability of Colored Corn. Master's Thesis.

# etdChairOf[].label
Kim, Taehoon (2018-05). Texturization of Pulse Proteins: Peas, Lentils, and Faba Beans. Doctoral Dissertation.

# etdChairOf[].label
Gawde, Archana Jairam (2013-05). Breeding for Bioactive Compounds in Vigna Unguiculata L. (WALP.). Doctoral Dissertation.

# etdChairOf[].label
Yang, Liyi (2013-08). Estrogenic Properties of Sorghum Phenolics: Possible Role in Colon Cancer Prevention. Doctoral Dissertation.

# etdChairOf[].label
Teferra, Tadesse Fikre (2019-05). Effect of Combining Highly Digestible Protein and Waxy Starch Traits on Sorghum Endosperm Functionality and Protein Digestibility. Doctoral Dissertation.

# etdChairOf[].label
Girard, Audrey Lea (2018-05). CONDENSED TANNINS INTERACTION WITH AND MODIFICATION OF WHEAT GLUTEN PROTEINS. Doctoral Dissertation.

# etdChairOf[].label
Ravisankar, Shreeya (2019-12). INTERACTIVE EFFECTS OF CEREAL-PULSE FLAVONOID COMBINATIONS ON THEIR BIOAVAILABILITY. Doctoral Dissertation.

# etdChairOf[].label
Yang, Liyi (2009-12). Chemopreventive Potential of Sorghum with Different Phenolic Profiles. Master's Thesis.

# etdChairOf[].label
Ojwang, Leonnard (2012-05). Anti-inflammatory Properties of Cowpea Phenotypes with different Phenolic Profiles. Doctoral Dissertation.

# etdChairOf[].label
Jondiko, Tom O (2014-05). Prediction of Tortilla Quality Using Multivariate Modeling of Kernel, Flour and Dough Properties. Doctoral Dissertation.

# etdChairOf[].label
Jondiko, Tom Odhiambo (2012-02). Effects of Variations in High Molecular Weight Glutenin Allele Composition and Resistant Starch on Wheat Flour Tortilla Quality. Master's Thesis.

# etdChairOf[].label
Kent, Mitchell Allen (2020-07). Assessment of Novel Sorghum Kernel Characteristics and Functionality. Master's Thesis.

# etdChairOf[].label
Siska, Karla P (2013-05). Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages. Master's Thesis.

# etdChairOf[].label
Dunn, Kristen Lea (2014-05). Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. Master's Thesis.

# etdChairOf[].label
Herrman, Dorothy Ann (2016-08). Improvement of Extractability and Aqueous Stability of Sorghum 3-Deoxyanthocyanins. Master's Thesis.

# etdChairOf[].label
Amoako, Derrick Brian (2017-12). Mechanisms of Starch-Proanthocyanidin Interactions and Impact on Starch Digestibility. Doctoral Dissertation.

# etdChairOf[].label
Ribeiro de Barros, Frederico (2012-12). Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. Doctoral Dissertation.

# etdChairOf[].label
Agah, Shima (2016-05). Enhanced Action of Sorghum and Cowpea Flavonoid Mixtures Against Inflammation. Doctoral Dissertation.