Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food

(2019) Aynadis Tamene et al.   JOURNAL OF CEREAL SCIENCE

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

(2019) Marta Skrajda-Brdak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

(2019) Yaqin Wang et al.   FOOD CHEMISTRY

Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics

(2019) Oluwafemi Ayodeji Adebo et al.   FOOD RESEARCH INTERNATIONAL

Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)

(2019) Janet Adeyinka Adebiyi et al.   MICROCHEMICAL JOURNAL

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

(2019) Michela Verni et al.   Foods

Spelt wheat tempe as a value-added whole-grain food product

(2019) Anna Starzyńska-Janiszewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

(2019) Gautam Gaur et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Food fermentation and mycotoxin detoxification: An African perspective

(2019) Janet Adeyinka Adebiyi et al.   FOOD CONTROL

Whole cereal grains and potential health effects: Involvement of the gut microbiota

(2018) Lingxiao Gong et al.   FOOD RESEARCH INTERNATIONAL

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

(2018) Emanuele Zannini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

(2018) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF CEREAL SCIENCE

Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation

(2018) Han Wu et al.   Food & Function

Metabolic profiling of sourdough fermented wheat and rye bread

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

Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

(2018) Oluwafemi Ayodeji Adebo et al.   Food Bioscience

Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

(2018) Debabandya Mohapatra et al.   FOOD CHEMISTRY

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

(2018) Lavinia Florina Călinoiu et al.   Nutrients

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

(2018) Shannon Combest et al.   Food Science & Nutrition

Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

(2018) Valery Ripari et al.   FOOD MICROBIOLOGY

Phenolic composition and antioxidant potential of grain legume seeds: A review

(2017) Balwinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

(2017) Kaisa Raninen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive phytochemicals in barley

(2017) Emmanuel Idehen et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Optimization of fermentation conditions for ting production using response surface methodology

(2017) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phytochemicals in whole grain wheat and their health-promoting effects

(2017) Yingdong Zhu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

A Novel Millet-Based Probiotic Fermented Food for the Developing World

(2017) Elisa Di Stefano et al.   Nutrients

Factors influencing adolescent whole grain intake: A theory-based qualitative study

(2016) Maya Kamar et al.   APPETITE

Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study

(2016) Isabella Lee et al.   BRITISH JOURNAL OF NUTRITION

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

(2016) Ville Mikael Koistinen et al.   FOOD RESEARCH INTERNATIONAL

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

(2016) Izaskun García-Mantrana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Insoluble-Bound Phenolics in Food

(2016) Fereidoon Shahidi et al.   MOLECULES

Whole grain in manufactured foods: Current use, challenges and the way forward

(2015) Christelle Schaffer-Lequart et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant and DNA damage protection potentials of selected phenolic acids

(2015) Kemal Sevgi et al.   FOOD AND CHEMICAL TOXICOLOGY

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu

(2015) Patience C. Obinna-Echem et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

(2015) Lina Nuobariene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

(2015) Tamer H. Gamel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: current state

(2015) Ergul Belge Kurutas   Nutrition Journal

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

(2015) Chris J. Seal et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

(2015) Daniel P Johansson et al.   PLoS One

Dietary patterns and breast cancer: a case–control study in women

(2014) Niki Mourouti et al.   EUROPEAN JOURNAL OF NUTRITION

Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

(2014) T. Bhanja Dey et al.   LETTERS IN APPLIED MICROBIOLOGY

Hydroxybenzoic acid isomers and the cardiovascular system

(2014) Bernhard HJ Juurlink et al.   Nutrition Journal

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

(2013) Emilce Elina Llopart et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

(2013) Oliver Buddrick et al.   JOURNAL OF CEREAL SCIENCE

Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread

(2013) Manfred Beckmann et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Millet grain phenolics and their role in disease risk reduction and health promotion: A review

(2013) Fereidoon Shahidi et al.   Journal of Functional Foods

WHOLEheart study participant acceptance of wholegrain foods

(2012) Sharron Kuznesof et al.   APPETITE

Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456

(2012) Raj Kumar Salar et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Evaluation of phenolic contents and antioxidant activity of various solvent extracts of Sonchus asper (L.) Hill

(2012) Rahmat Ali Khan et al.   Chemistry Central Journal

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

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

(2012) Slađana Žilić et al.   JOURNAL OF CEREAL SCIENCE

Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain

(2012) Eva Qing Ye et al.   JOURNAL OF NUTRITION

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects

(2011) Alastair B. Ross et al.   BRITISH JOURNAL OF NUTRITION

Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

(2011) Johanita Kruger et al.   FOOD CHEMISTRY

Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality

(2011) Janet Taylor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

(2011) A.F. Sánchez-Maldonado et al.   JOURNAL OF APPLIED MICROBIOLOGY

Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

(2011) Mustafa Kürşat Demir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flavonoids and phenolic acids: Role and biochemical activity in plants and human

(2011) Ali Ghasemzadeh   Journal of Medicinal Plants Research

Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite Symposium

(2011) Satya S. Jonnalagadda et al.   JOURNAL OF NUTRITION

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

(2011) Elke K Arendt et al.   Microbial Cell Factories

Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat)

(2011) Serena Benedetti et al.   NUTRITION

Intake of whole grain in Scandinavia: Intake, sources and compliance with new national recommendations

(2011) Cecilie Kyrø et al.   SCANDINAVIAN JOURNAL OF PUBLIC HEALTH

Whole grain cereals: functional components and health benefits

(2011) Rafael Borneo et al.   Food & Function

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

(2010) Paula Tighe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Health Benefits of Whole Grain Phytochemicals

(2010) Neal Okarter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Role of cereal type and processing in whole grain in vivo protection from oxidative stress

(2010) Andrea Gianotti   Frontiers in Bioscience-Landmark

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whole-Grain Ready-to-Eat Oat Cereal, as Part of a Dietary Program for Weight Loss, Reduces Low-Density Lipoprotein Cholesterol in Adults with Overweight and Obesity More than a Dietary Program Including Low-Fiber Control Foods

(2010) Kevin C. Maki et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rye phenolics in nutrition and health

(2009) Isabel Bondia-Pons et al.   JOURNAL OF CEREAL SCIENCE

Phenolic Content and Antioxidant Properties of Bran in 51 Wheat Cultivars

(2008) Brij Verma et al.   CEREAL CHEMISTRY

Food processing a tool to pesticide residue dissipation – A review

(2008) Geetanjali Kaushik et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

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

Whole grain intake and cardiovascular disease: A meta-analysis

(2007) Philip B. Mellen et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES