Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran

Ferulic Acid Dehydrodimer and Dehydrotrimer Profiles of Distiller’s Dried Grains with Solubles from Different Cereal Species

(2015) Mads B. Pedersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

(2014) Yingjian Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction method for increasing antioxidant activity of raw garlic using steam explosion

(2013) Yuko Noda et al.   BIOCHEMICAL ENGINEERING JOURNAL

Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity

(2013) Natalia N. Rosa et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Effect of Steam Explosion Treatment on Barley Bran Phenolic Compounds and Antioxidant Capacity

(2012) Lingxiao Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactivities and Antiradical Properties of Millet Grains and Hulls

(2011) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity

(2010) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis

(2010) Xue-Lian Bai et al.   JOURNAL OF SEPARATION SCIENCE

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

(2009) B. Verma et al.   FOOD CHEMISTRY

Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review

(2008) Zhaohui Zhao et al.   FOOD CHEMISTRY

Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction

(2008) Alessandra L. Oliveira et al.   Innovative Food Science & Emerging Technologies

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

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

Triticale bran and straw: Potential new sources of phenolic acids, proanthocyanidins, and lignans

(2008) F.S. Hosseinian et al.   Journal of Functional Foods

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

(2007) Jing Wang et al.   FOOD CHEMISTRY