Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics by Abadi G. Mezgebe, John R. N. Taylor, Henriëtte L. de Kock

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Sorghum condensed tannins encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during digestion to attenuate hyperglycaemia by Malory R. Links, Janet Taylor, Marlena C. Kruger, John R.N. Taylor

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Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge by Oluyimika Y. Famuyide, John Lubaale, Cheikh Ndiaye, Kwaku G. Duodu, John R.N. Taylor

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South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey by John R. N. Taylor, Colin D. Rehm, Henriëtte L. de Kock, Suné Donoghue, Andrew Johnson, Chanelle Thompson, Yulia Berezhnaya

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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis by Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadéne J. M. M. Marx-Pienaar, Henriëtte L. de Kock, Nomzamo Magano, John R. N. Taylor

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