Sorghum grain as human food in Africa: relevance of content of starch and amylase activitiesMamoudou H. Dicko, Willem J. H. van Berkel, Alphons G. J. Voragen et al.|Socio-Environmental Systems Modeling|2006Cited by 346
Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum VarietiesMamoudou H. Dicko, Alphons G. J. Voragen, Willem J. H. van Berkel et al.|Journal of Agricultural and Food Chemistry|2005Cited by 158
Impact of Phenolic Compounds and Related Enzymes in Sorghum Varieties for Resistance and Susceptibility to Biotic and Abiotic StressesMamoudou H. Dicko, Alphons G. J. Voragen, Clarisse Barro et al.|Journal of Chemical Ecology|2005Cited by 130
Comparison of Content in Phenolic Compounds, Polyphenol Oxidase, and Peroxidase in Grains of Fifty Sorghum Varieties from Burkina FasoMamoudou H. Dicko, Alphons G. J. Voragen, Colja Laane et al.|Journal of Agricultural and Food Chemistry|2002Cited by 122
Phenolic compounds and related enzymes as determinants of sorghum for food useMamoudou H. Dicko, Willem J. H. van Berkel, Harry Gruppen et al.|Socio-Environmental Systems Modeling|2006Cited by 88