Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat

The impact of simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice phenolic compounds

(2022) Borkwei Ed Nignpense et al.   Food Bioscience

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

(2022) Monika Garg et al.   Frontiers in Nutrition

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat

(2022) Vladimir P. Shamanin et al.   Foods

Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion

(2021) Methavee Peanparkdee et al.   FOOD CHEMISTRY

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation

(2021) Wenfei Tian et al.   FOOD CHEMISTRY

Phytochemical Analysis of Phenolics, Sterols, and Terpenes in Colored Wheat Grains by Liquid Chromatography with Tandem Mass Spectrometry

(2021) Mayya P. Razgonova et al.   MOLECULES

Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review

(2021) Borkwei Ed Nignpense et al.   Foods

Bioaccessibility of phenolic acids in Canadian hulless barley varieties

(2021) Pamela C. Drawbridge et al.   FOOD CHEMISTRY

Identification and quantification of free, esterified, and insoluble-bound phenolics in grains of hulless barley varieties and their antioxidant activities

(2021) Junlin Deng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

(2021) Irene Tomé-Sánchez et al.   Frontiers in Plant Science

Recent updates on bioaccessibility of phytonutrients

(2020) Nitasha Thakur et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts

(2020) Methavee Peanparkdee et al.   FOOD CHEMISTRY

Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour

(2020) Natalia B. Pigni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

(2020) Viola Galli et al.   Foods

Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study

(2020) Tamer H. Gamel et al.   BRITISH JOURNAL OF NUTRITION

Black Sorghum Phenolic Extract Modulates Platelet Activation and Platelet Microparticle Release

(2020) Borkwei Ed Nignpense et al.   Nutrients

Anthocyanin profile and antioxidant capacity in coloured barley

(2019) Serafino Suriano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

(2019) Natalia S. Podio et al.   FOOD CHEMISTRY

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

(2019) Nancy Saji et al.   CEREAL CHEMISTRY

Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols

(2018) Shiwangni Rao et al.   FOOD CHEMISTRY

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

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

Chemical Composition and Biological Activities of the Aqueous Fraction of Parkinsonea aculeata L. Growing in Saudi Arabia

(2018) Wafaa H.B. Hassan et al.   Arabian Journal of Chemistry

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

(2016) El-Sayed M. Abdel-Aal et al.   CEREAL CHEMISTRY

In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley

(2016) Yingbin Shen et al.   FOOD CHEMISTRY

Comprehensive characterization ofC-glycosyl flavones in wheat (Triticum aestivumL.) germ using UPLC-PDA-ESI/HRMSnand mass defect filtering

(2016) Ping Geng et al.   JOURNAL OF MASS SPECTROMETRY

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

(2012) Changho Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

(2012) Céline Leitao et al.   JOURNAL OF CEREAL SCIENCE

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

(2010) R. Sompong et al.   FOOD CHEMISTRY

Oxidative stress, inflammation, and cancer: How are they linked?

(2010) Simone Reuter et al.   FREE RADICAL BIOLOGY AND MEDICINE

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

Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

(2009) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Bioavailability of ferulic acid is determined by its bioaccessibility

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

Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography–ultraviolet detection–electrospray ionization mass spectrometry

(2007) Marketa Dvorakova et al.   JOURNAL OF CHROMATOGRAPHY A