Franklin B. Apea-Bah

Profile of phenolic compounds and antioxidant activity of finger millet varieties

Jinle Xiang, Franklin B. Apea-Bah, Victoria Ndolo et al. · Food Chemistry · 2018 · 252 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +6

Hydroxycinnamic acid amide (HCAA) derivatives, flavonoid C-glycosides, phenolic acids and antioxidant properties of foxtail millet

Jinle Xiang, Meng Zhang, Franklin B. Apea-Bah et al. · Food Chemistry · 2019 · 130 citations

Food Chemistry, Polyphenolics, Phytochemical +5

Bioactive compounds and biological properties of Brazilian stingless bee honey have a strong relationship with the pollen floral origin

Suélen Ávila, Polyanna Silveira Hornung, Gerson Lopes Teixeira et al. · Food Research International · 2019 · 105 citations

Entomology, Biological Properties, Bioactive Compounds +6

Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain

Nina G. Heredia-Sandoval, María del Carmen Granados-Nevárez, Calderón de la Barca et al. · Plant Foods for Human Nutrition · 2019 · 62 citations

Food Chemistry, Nutrition, Cookies Added +10

Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion

Franklin B. Apea-Bah, Amanda Minnaar, Megan J. Bester et al. · Food Chemistry · 2015 · 61 citations

Nutrition, Food Function, Food Composition +10