A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing

Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination

(2016) Zhijie Chen et al.   FOOD CHEMISTRY

Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds

(2016) Oseni Kadiri et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analysing the effect of germination on phenolics, dietary fibres, minerals and γ-amino butyric acid contents of barnyard millet (Echinochloa frumentaceae)

(2016) Seema Sharma et al.   Food Bioscience

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

(2015) Maria Zaupa et al.   FOOD CHEMISTRY

Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

(2015) Chiemela Enyinnaya Chinma et al.   FOOD CHEMISTRY

Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity

(2015) Huihui Ti et al.   FOOD RESEARCH INTERNATIONAL

Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk

(2014) Pitchaporn Wanyo et al.   FOOD CHEMISTRY

Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)

(2014) Byungrok Min et al.   FOOD CHEMISTRY

Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

(2013) Chung-Yi Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

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

Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

(2011) Isabel Louro Massaretto et al.   JOURNAL OF CEREAL SCIENCE

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

(2010) Jin Dai et al.   MOLECULES

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi

(2009) S.R. Georgetti et al.   JOURNAL OF APPLIED MICROBIOLOGY

Rye phenolics in nutrition and health

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

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

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

Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

(2008) M. S. Fernandez-Panchon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant Activity of Vinegar Produced from Distilled Residues of the Japanese Liquor Shochu

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

Anti-Inflammatory Effects of Sinapic Acid through the Suppression of Inducible Nitric Oxide Synthase, Cyclooxygase-2, and Proinflammatory Cytokines Expressions via Nuclear Factor-κB Inactivation

(2008) Kyung-Jin Yun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Germination: a means to improve the functionality of oat

(2005) A. KAUKOVIRTA-NORJA et al.   AGRICULTURAL AND FOOD SCIENCE