Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

Development of self-healing double-network hydrogels: Enhancement of the strength of wheat gluten hydrogels by in situ metal–catechol coordination

(2019) Chengzhen Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

(2019) Derrick B. Amoako et al.   FOOD CHEMISTRY

Structural profile of soluble and bound phenolic compounds in teff ( Eragrostis tef ) reveals abundance of distinctly different flavones in white and brown varieties

(2018) Shreeya Ravisankar et al.   FOOD CHEMISTRY

Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties

(2018) Rui Liu et al.   FOOD CHEMISTRY

Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

(2018) Zhengjie Fu et al.   FOOD CHEMISTRY

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

(2018) Audrey L. Girard et al.   FOOD CHEMISTRY

Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro

(2018) Charlene B. Van Buiten et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

(2018) Jing Lin et al.   Journal of Functional Foods

Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health

(2018) Joseph M. Awika et al.   Food & Function

Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

(2018) Jing Lin et al.   Food & Function

Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients

(2018) Audrey L. Girard et al.   JOURNAL OF CEREAL SCIENCE

Total polyphenol intake, polyphenol subtypes and incidence of cardiovascular disease: The SUN cohort study

(2018) R.D. Mendonça et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Profile of phenolic compounds and antioxidant activity of finger millet varieties

(2018) Jinle Xiang et al.   FOOD CHEMISTRY

Effects of condensed vs hydrolysable tannins on gluten film strength and stability

(2018) Audrey L. Girard et al.   FOOD HYDROCOLLOIDS

Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins

(2017) Maxime Pérot et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whole wheat bread: Effect of bran fractions on dough and end-product quality

(2017) Khairunizah Hazila Khalid et al.   JOURNAL OF CEREAL SCIENCE

Profiling the Phenolic Compounds of the Four Major Seed Coat Types and Their Relation to Color Genes in Lentil

(2017) Mahla Mirali et al.   JOURNAL OF NATURAL PRODUCTS

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

(2017) Jingming Ning et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts

(2017) Shima Agah et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Beneficial effects of apple peel polyphenols on vascular endothelial dysfunction and liver injury in high choline-fed mice

(2017) Mengfan Jia et al.   Food & Function

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

(2017) Nathalie J. Plundrich et al.   Food & Function

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Identification of Structural Features of Condensed Tannins That Affect Protein Aggregation

(2017) Honorata M. Ropiak et al.   PLoS One

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

(2017) Kathrin Schalk et al.   PLoS One

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry

(2016) Ricardo Dias et al.   FOOD CHEMISTRY

Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule

(2016) Derrick B. Amoako et al.   FOOD CHEMISTRY

Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color

(2016) Ming-Hsuan Chen et al.   FOOD CHEMISTRY

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

(2016) Xiaonan Sui et al.   FOOD CHEMISTRY

Astringency reduction in red wine by whey proteins

(2016) Paula Jauregi et al.   FOOD CHEMISTRY

Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

(2016) Umesh C. Lohani et al.   Innovative Food Science & Emerging Technologies

Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

(2016) Audrey L. Girard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol-rich strawberry extract (PRSE) shows in vitro and in vivo biological activity against invasive breast cancer cells

(2016) Stefano Amatori et al.   Scientific Reports

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

(2015) Sahar Jazaeri et al.   CEREAL CHEMISTRY

Meat analogues: Health promising sustainable meat substitutes

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.)

(2015) Peter X. Chen et al.   FOOD CHEMISTRY

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

(2015) Pavel Bartl et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize

(2015) Amy Collison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

(2015) Kristen L. Dunn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Precipitation Behavior of Condensed Tannins from Lotus pedunculatus and Trifolium repens with Different Mean Degrees of Polymerization

(2015) Wayne E. Zeller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds in wholegrain rye and its fractions

(2015) Juha-Matti Pihlava et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Safeguarding human health in the Anthropocene epoch: report of The Rockefeller Foundation–Lancet Commission on planetary health

(2015) Sarah Whitmee et al.   LANCET

Global, regional, and national age–sex specific all-cause and cause-specific mortality for 240 causes of death, 1990–2013: a systematic analysis for the Global Burden of Disease Study 2013

(2015)   LANCET

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

(2015) Jhong-Tai Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

(2015) Isabelle Ky et al.   MOLECULES

Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens

(2015) Liyi Yang et al.   Food & Function

The interaction between tannins and gliadin derived peptides in a celiac disease perspective

(2015) Ricardo Dias et al.   RSC Advances

The contribution of wheat to human diet and health

(2015) Peter R. Shewry et al.   Food and Energy Security

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

(2014) Paola Vitaglione et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions

(2014) Victoria U. Ndolo et al.   CEREAL CHEMISTRY

Inflammation, ageing and chronic disease

(2014) Graham Pawelec et al.   CURRENT OPINION IN IMMUNOLOGY

Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation

(2014) James F. Harbertson et al.   FOOD CHEMISTRY

Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum convar. durum) Wheats

(2014) Donatella B. M. Ficco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal

(2014) Xiaoming Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

(2014) Jeroen Snelders et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel Strategy To Create Hypoallergenic Peanut Protein–Polyphenol Edible Matrices for Oral Immunotherapy

(2014) Nathalie J. Plundrich et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsifying and Emulsion-Stabilizing Properties of Gluten Hydrolysates

(2014) Iris J. Joye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.)

(2014) Yafang Shao et al.   JOURNAL OF CEREAL SCIENCE

Chronic Inflammation (Inflammaging) and Its Potential Contribution to Age-Associated Diseases

(2014) C. Franceschi et al.   JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES

Land, irrigation water, greenhouse gas, and reactive nitrogen burdens of meat, eggs, and dairy production in the United States

(2014) G. Eshel et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Flavone-rich maize: an opportunity to improve the nutritional value of an important commodity crop

(2014) María I. Casas et al.   Frontiers in Plant Science

Importance of Location of Digestion and Colonic Fermentation of Starch Related to Its Quality

(2013) Byung-Hoo Lee et al.   CEREAL CHEMISTRY

Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials

(2013) Janet Taylor et al.   CEREAL CHEMISTRY

Biochemical and Functional Properties of Wheat Gliadins: A Review

(2013) Sheweta Barak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound

(2013) Leonnard O. Ojwang et al.   FOOD CHEMISTRY

Electrospinning of zein/tannin bio-nanofibers

(2013) Cláudia L.S. de Oliveira Mori et al.   INDUSTRIAL CROPS AND PRODUCTS

Distribution and Quantification of Flavan-3-ols and Procyanidins with Low Degree of Polymerization in Nuts, Cereals, and Legumes

(2013) Katharina Bittner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

(2013) Thu H. McCann et al.   JOURNAL OF CEREAL SCIENCE

Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread

(2013) François Nicks et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

(2013) Frederico Barros et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidative phenolic constituents of skins of onion varieties and their activities

(2013) Tasahil Albishi et al.   Journal of Functional Foods

Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges

(2012) Dilek Lemlioglu Austin et al.   CEREAL CHEMISTRY

Effect of High-Molecular-Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality

(2012) Tom O. Jondiko et al.   CEREAL CHEMISTRY

In vivo protein quality of new sorghum genotypes for human consumption

(2012) Érica Aguiar Moraes et al.   FOOD CHEMISTRY

Removing peanut allergens by tannic acid

(2012) Si-Yin Chung et al.   FOOD CHEMISTRY

Phenolic acid content of sorghum and maize cultivars varying in hardness

(2012) Constance Chiremba et al.   FOOD CHEMISTRY

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Compositions and chemical variability of grape pomaces from French vineyard

(2012) Pierangelo Rondeau et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of Ellagitannins, Gallotannins, and Bound Proanthocyanidins from California Almond (Prunus dulcis) Varieties

(2012) Liyang Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins

(2012) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultra Performance Liquid Chromatography–Tandem Quadrupole Mass Spectrometry Profiling of Anthocyanins and Flavonols in Cowpea (Vigna unguiculata) of Varying Genotypes

(2012) Leonnard O. Ojwang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films

(2012) Anna-Sophie Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

(2012) Frederico Barros 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

New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath

(2012) Bhimalingeswarappa Geera et al.   JOURNAL OF FOOD SCIENCE

Sorghum Phenolics Demonstrate Estrogenic Action and Induce Apoptosis in Nonmalignant Colonocytes

(2012) Liyi Yang et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Flavonoid composition of lemon-yellow sorghum genotypes

(2011) Linda Dykes et al.   FOOD CHEMISTRY

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

(2011) A. P. Polycarpe Kayodé et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

(2011) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

(2011) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

(2011) Hye Min Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic Compounds in Wheat Grain Cultivars

(2011) Lia Hernández et al.   PLANT FOODS FOR HUMAN NUTRITION

Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population

(2011) A. H. Carter et al.   THEORETICAL AND APPLIED GENETICS

Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Molecular Basis of Processing Wheat Gluten toward Biobased Materials

(2010) Bert Lagrain et al.   BIOMACROMOLECULES

Health Benefits of Whole Grain Phytochemicals

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

Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

(2010) Ryszard Amarowicz et al.   FOOD CHEMISTRY

Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS

(2010) Yang Zhao et al.   FOOD CHEMISTRY

Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

(2010) Qi You et al.   FOOD CHEMISTRY

Gluten Protein Adhesives for Wood Panels

(2010) H. Lei et al.   JOURNAL OF ADHESION SCIENCE AND TECHNOLOGY

Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States

(2010) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

(2010) Qin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiling and Accurate Quantification ofRubusEllagitannins and Ellagic Acid Conjugates Using Direct UPLC-Q-TOF HDMS and HPLC-DAD Analysis

(2010) Mattia Gasperotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

(2010) Aharon Segev et al.   JOURNAL OF FOOD 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

Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet

(2010) Jaime Uribarri et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

(2010) Hye-Min Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat

(2010) Li Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The influence of different cross-linking reactions and glycerol addition on thermal and mechanical properties of biodegradable gliadin-based film

(2010) Rosane M.D. Soares et al.   Materials Science & Engineering C-Materials for Biological Applications

Flavonoid composition of red sorghum genotypes

(2009) Linda Dykes et al.   FOOD CHEMISTRY

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace

(2009) Belén Suárez et al.   FOOD CHEMISTRY

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Concentrations of condensed tannins and anthocyanins in common bean seed coats

(2009) Aura M. Díaz et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity of a Red Lentil Extract and Its Fractions

(2009) Ryszard Amarowicz et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Proanthocyanidins in Common Food Products of Plant Origin

(2009) Jarkko K. Hellström et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kafirin Microparticle Encapsulation of Catechin and Sorghum Condensed Tannins

(2009) Janet Taylor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review

(2009) Iris J. Joye et al.   JOURNAL OF CEREAL SCIENCE

Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection

(2009) Ine Rombouts et al.   JOURNAL OF CHROMATOGRAPHY A

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits

(2009) Hua Wei Liu et al.   MEAT SCIENCE

Greater satiety response with resistant starch and corn bran in human subjects

(2009) Holly J. Willis et al.   NUTRITION RESEARCH

Cultivar variation in apple peel and whole fruit phenolic composition

(2009) Barbara Łata et al.   SCIENTIA HORTICULTURAE

Dietary Advanced Glycation Endproducts and Oxidative Stress

(2008) Alin Stirban et al.   Annals of the New York Academy of Sciences

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

(2008) Bong-Kyung Koh et al.   CEREAL CHEMISTRY

Unique aspects of the grass cell wall

(2008) J VOGEL   CURRENT OPINION IN PLANT BIOLOGY

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

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

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE

ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS

(2008) RYSZARD AMAROWICZ et al.   JOURNAL OF FOOD LIPIDS

Thermoplastic Processing of Proteins for Film Formation—A Review

(2008) V.M. Hernandez-Izquierdo et al.   JOURNAL OF FOOD SCIENCE

Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

(2008) Leonnard Ojwang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Casein, Ovalbumin, and Dextran on the Astringency of Tea Polyphenols Determined by Quartz Crystal Microbalance with Dissipation

(2008) Yunfeng Yan et al.   LANGMUIR

Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

(2008) Youling L. Xiong et al.   MEAT SCIENCE

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY

The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

(2007) Long-Ze Lin et al.   FOOD CHEMISTRY

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

(2007) R.-L. Heiniö et al.   JOURNAL OF CEREAL SCIENCE