Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

Quantitative profile of phenolic acids and antioxidant activity of wheat grain exposed to stress

(2019) Kinga Stuper-Szablewska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phenolic nutrient composition and grain morphology of winter spelt wheat (Triticum aestivum ssp. spelta) cultivated in Poland

(2018) M. Skrajda-Brdak et al.   Quality Assurance and Safety of Crops & Foods

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Dough properties, bread quality, and associated interactions with added phenolic compounds: A review

(2018) Jingwen Xu et al.   Journal of Functional Foods

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

(2018) Valery Ripari et al.   FOOD MICROBIOLOGY

Variation of wheat grain lipid fraction and its antioxidative status under the impact of delayed sowing

(2017) Iwona Konopka et al.   JOURNAL OF CEREAL SCIENCE

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Structure and Mechanism of Ferulic Acid Decarboxylase (FDC1) from Saccharomyces cerevisiae

(2015) Mohammad Wadud Bhuiya et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

(2015) Peter R. Shewry et al.   JOURNAL OF CEREAL SCIENCE

Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area

(2015) Daniela Martini et al.   JOURNAL OF CEREAL SCIENCE

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

(2015) Lilei Yu et al.   MOLECULES

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

(2015) Barbara Laddomada et al.   MOLECULES

Release of covalently bound hydroxycinnamate, ferulic acid, from whole-grain

(2015) A. L. Turner et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

(2014) Iwona Konopka et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of the Antiradical Properties of Phenolic Acids

(2014) Olga Koroleva et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Recent findings on certain bioactive components in whole grain wheat and rye

(2014) Annica A.M. Andersson et al.   JOURNAL OF CEREAL SCIENCE

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

(2014) Wioletta M Dynkowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical properties and antioxidant capacity of debranched starch-ferulic acid complexes

(2014) Pham Van Hung et al.   STARCH-STARKE

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

(2013) Damien P Belobrajdic et al.   Nutrition Journal

V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications

(2012) Wokadala Cuthbert Obiro et al.   FOOD REVIEWS INTERNATIONAL

Phenolic Acids in Some Cereal Grains and Their Inhibitory Effect on Starch Liquefaction and Saccharification

(2012) Amin Kandil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

(2012) Anastasia S. Hole et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids

(2012) Hesham R. El-Seedi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat

(2012) Carolyn A. Challacombe et al.   JOURNAL OF CEREAL SCIENCE

Comparison of the Phenolic Compounds, Carotenoids and Tocochromanols Content in Wheat Grain under Organic and Mineral Fertilization Regimes

(2012) Iwona Konopka et al.   MOLECULES

Response of Lactobacillus casei BL23 to phenolic compounds

(2011) A. Rivas-Sendra et al.   JOURNAL OF APPLIED MICROBIOLOGY

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

(2011) Joanna Chlopicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

(2010) Youna M. Hemery et al.   FOOD RESEARCH INTERNATIONAL

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

(2010) Valeria Menga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A combined procedure to evaluate the global antioxidant response of bread

(2010) Cristina Delgado-Andrade et al.   JOURNAL OF CEREAL SCIENCE

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

(2010) Nuria Mateo Anson et al.   JOURNAL OF NUTRITION

Ability of Lactobacillus brevis strains to degrade food phenolic acids

(2009) José Antonio Curiel et al.   FOOD CHEMISTRY

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

(2009) Clara Fares et al.   FOOD CHEMISTRY

Extensive Dry Ball Milling of Wheat and Rye Bran Leads toin SituProduction of Arabinoxylan Oligosaccharides through Nanoscale Fragmentation

(2009) Valerie Van Craeyveld et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of bovine intestinalLactobacillus plantarumandPediococcus acidilacticiwith inhibitory activity againstEscherichia coliO157 and F5

(2009) A. Rodriguez-Palacios et al.   JOURNAL OF APPLIED MICROBIOLOGY

Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants

(2008) Birgit Holst et al.   CURRENT OPINION IN BIOTECHNOLOGY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Li Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemicals and Dietary Fiber Components in Rye Varieties in the HEALTHGRAIN Diversity Screen

(2008) Laura Nyström et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acid-Mediated Regulation of the padC Gene, Encoding the Phenolic Acid Decarboxylase of Bacillus subtilis

(2008) N. P. Tran et al.   JOURNAL OF BACTERIOLOGY

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE