Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

Modifying wheat bran to improve its health benefits

(2019) Lise Deroover et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chitosan Coating Applications in Probiotic Microencapsulation

(2019) Lavinia-Florina Călinoiu et al.   Coatings

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

(2019) Bianca Eugenia Ștefănescu et al.   MOLECULES

Design and Development of Oleoresins Rich in Carotenoids Coated Microbeads

(2019) Monica Trif et al.   Coatings

Hydroxycinnamic acids and human health. Recent advances

(2019) Vasile Coman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability

(2019) Gheorghe Adrian Martău et al.   Polymers

Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants

(2019) Lavinia Florina Călinoiu et al.   Antioxidants

Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition

(2019) Katalin Szabo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

(2018) Jinli Zhang et al.   Journal of Chemistry

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

(2018) Katalin Szabo et al.   PLANT FOODS FOR HUMAN NUTRITION

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

(2018) Lavinia Florina Călinoiu et al.   Nutrients

New PLA/ZnO:Cu/Ag bionanocomposites for food packaging

(2017) C. Vasile et al.   Express Polymer Letters

Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

(2017) Dan Cristian Vodnar et al.   FOOD CHEMISTRY

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

(2016) Antonella Pasqualone et al.   FOOD CHEMISTRY

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

(2016) T. Sharanappa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

(2016) Yongsheng Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

(2015) Francisc Vasile Dulf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Studies on Polyphenolic Composition, Antioxidant and Diuretic Effects of Nigella sativa L. (Black Cumin) and Nigella damascena L. (Lady-in-a-Mist) Seeds

(2015) Claudia-Crina Toma et al.   MOLECULES

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

(2015) Barbara Laddomada et al.   MOLECULES

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

(2015) Nirupama Gangopadhyay et al.   MOLECULES

Antioxidant, mutagenic, antimutagenic activities, and phenolic compounds of Liquidambar orientalis Mill. var. orientalis

(2014) Nurdan Saraç et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

(2014) Yuanyuan Ma et al.   JOURNAL OF CHROMATOGRAPHY A

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

Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions

(2012) Dan C Vodnar et al.   Chemistry Central Journal

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

(2012) Sanaa Ragaee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of processing on the antioxidant activity of millet grains

(2011) Anoma Chandrasekara et al.   FOOD CHEMISTRY

Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)

(2011) Shengbao Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

(2011) Inger Björck et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactic Acid Production by Lactobacillus paracasei 168 in Discontinuous Fermentation Using Lucerne Green Juice as Nutrient Substitute

(2010) D. C. Vodnar et al.   CHEMICAL ENGINEERING & TECHNOLOGY

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

(2010) Jin Dai et al.   MOLECULES

Antimutagenic and radical scavenging activity of wheat bran

(2009) L. Brindzová et al.   CEREAL RESEARCH COMMUNICATIONS

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

(2009) Min Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic Content and Antioxidant Properties of Bran in 51 Wheat Cultivars

(2008) Brij Verma et al.   CEREAL CHEMISTRY

Phytochemical and Fiber Components in Oat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Peter R. Shewry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the mutagenicity and antimutagenicity of extracts from oat, buckwheat and wheat bran in the Salmonella/microsome assay

(2008) Lucia Brindzová et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

(2007) Jing Wang et al.   FOOD CHEMISTRY