Bioaccessibility and bioavailability of phenolic compounds in bread: a review
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Bioaccessibility and bioavailability of phenolic compounds in bread: a review
Authors
Keywords
-
Journal
Food & Function
Volume 8, Issue 7, Pages 2368-2393
Publisher
Royal Society of Chemistry (RSC)
Online
2017-06-09
DOI
10.1039/c7fo00574a
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties
- (2017) Debora Giordano et al. FOOD CHEMISTRY
- Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
- (2017) Ville M. Koistinen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products
- (2017) Nina Kočevar Glavač et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production
- (2017) Miriam Zanoletti et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Phenyl-γ-valerolactones, flavan-3-ol colonic metabolites, protect brown adipocytes from oxidative stress without affecting their differentiation or function
- (2017) Laura Mele et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds
- (2017) J. Abraham Domínguez-Avila et al. Food & Function
- 2016 Canadian Cardiovascular Society Guidelines for the Management of Dyslipidemia for the Prevention of Cardiovascular Disease in the Adult
- (2016) Todd J. Anderson et al. CANADIAN JOURNAL OF CARDIOLOGY
- 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
- Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread
- (2016) Letizia Bresciani et al. MOLECULAR NUTRITION & FOOD RESEARCH
- In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread
- (2016) Margherita Dall’Asta et al. Nutrients
- Meta-Analysis of the Association Between Whole Grain Intake and Coronary Heart Disease Risk
- (2015) Gang Tang et al. AMERICAN JOURNAL OF CARDIOLOGY
- Food consumption of adults in Germany: results of the German National Nutrition Survey II based on diet history interviews
- (2015) Thorsten Heuer et al. BRITISH JOURNAL OF NUTRITION
- Fruit Polyphenols: A Review of Anti-inflammatory Effects in Humans
- (2015) Shama V. Joseph et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics
- (2015) Dorota Szawara-Nowak et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
- (2015) Lilei Yu et al. MOLECULES
- How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?
- (2015) Natalia Rosa-Sibakov et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids
- (2015) Daniela Martini et al. Journal of Functional Foods
- Energy Intake, Profile, and Dietary Sources in the Spanish Population: Findings of the ANIBES Study
- (2015) Emma Ruiz et al. Nutrients
- Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update
- (2014) Ana Rodriguez-Mateos et al. ARCHIVES OF TOXICOLOGY
- Dietary Inflammatory Index and Risk of Colorectal Cancer in the Iowa Women's Health Study
- (2014) N. Shivappa et al. CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION
- Effects of Processing on Phenolic Phytochemicals in Cereals and Legumes
- (2014) K. G. Duodu CEREAL FOODS WORLD
- In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility
- (2014) M. Alminger et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process
- (2014) Iwona Konopka et al. FOOD SCIENCE AND BIOTECHNOLOGY
- In Vitro Bioaccessibility of Phenolics and Vitamins from Durum Wheat Aleurone Fractions
- (2014) Maria Zaupa 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
- Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products
- (2014) John RN Taylor et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- The HEALTHGRAIN definition of ‘whole grain’
- (2014) Jan Willem van der Kamp et al. Food & Nutrition Research
- The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran
- (2013) Lixia Zhang et al. CEREAL CHEMISTRY
- Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review
- (2013) Florian Hübner et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads
- (2013) Concha Collar et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies
- (2013) Dagfinn Aune et al. EUROPEAN JOURNAL OF EPIDEMIOLOGY
- Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction
- (2013) Massimo Blandino et al. FOOD CHEMISTRY
- Wheat bran particle size influence on phytochemical extractability and antioxidant properties
- (2013) Lauren Renee Brewer et al. FOOD CHEMISTRY
- Influence of baking and in vitro digestion on steryl ferulates from wheat
- (2013) Eszter Mandak et al. JOURNAL OF CEREAL SCIENCE
- Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
- (2013) Jenni Lappi et al. Food & Function
- Caecal absorption of vitexin-2-O-xyloside and its aglycone apigenin, in the rat
- (2013) Donato Angelino et al. Food & Function
- Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
- (2012) Daniele Del Rio et al. ANTIOXIDANTS & REDOX SIGNALING
- Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity
- (2012) El-Sayed M. Abdel-Aal et al. CEREAL CHEMISTRY
- 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
- Wheat bran: its composition and benefits to health, a European perspective
- (2012) Leo Stevenson et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri
- (2012) Anastasia S. Hole 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
- Effect of baking on free and bound phenolic acids in wholegrain bakery products
- (2012) El-Sayed M. Abdel-Aal et al. JOURNAL OF CEREAL SCIENCE
- Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E
- (2012) Paz Etcheverry et al. Frontiers in Physiology
- A diet rich in oat bran improves blood lipids and hemostatic factors and reduces apparent energy digestibility in young healthy volunteers
- (2011) M Kristensen et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations
- (2011) Vito Verardo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Whole Grains on Coronary Heart Disease Risk
- (2010) Kristina A. Harris et al. Current Atherosclerosis Reports
- Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
- (2010) Youna M. Hemery et al. FOOD RESEARCH INTERNATIONAL
- Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
- (2010) KeXue Zhu et al. FOOD RESEARCH INTERNATIONAL
- Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species
- (2010) Valeria Menga et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Bioavailability of the Polyphenols: Status and Controversies
- (2010) Massimo D’Archivio et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread
- (2010) Maja Vogrinčič et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
- (2010) Youna Hemery et al. JOURNAL OF CEREAL SCIENCE
- Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads
- (2010) A. Angioloni et al. JOURNAL OF CEREAL 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
- Conjugated quercetin glucuronides as bioactive metabolites and precursors of aglyconein vivo
- (2010) Junji Terao et al. Food & Function
- Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan
- (2009) Yuko Hirose et al. FOOD CHEMISTRY
- Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
- (2009) Tijana M. Đorđević et al. FOOD CHEMISTRY
- Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
- (2009) L. Alvarez-Jubete et al. FOOD CHEMISTRY
- Sourdough and cereal fermentation in a nutritional perspective
- (2009) Kaisa Poutanen et al. FOOD MICROBIOLOGY
- Characterization of Variation in the Lignan Content and Composition of Winter Rye, Spring Wheat, and Spring Oat
- (2009) Annika I. Smeds et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Extensive Dry Ball Milling of Wheat and Rye Bran Leads toin SituProduction of Arabinoxylan Oligosaccharides through Nanoscale Fragmentation
- (2009) Valerie Van Craeyveld et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls
- (2009) Gabriella Bottega et al. JOURNAL OF FOOD ENGINEERING
- Dietary phenolics: chemistry, bioavailability and effects on health
- (2009) Alan Crozier et al. NATURAL PRODUCT REPORTS
- The Italian National Food Consumption Survey INRAN-SCAI 2005–06: main results in terms of food consumption
- (2009) Catherine Leclercq et al. PUBLIC HEALTH NUTRITION
- Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
- (2009) L. Alvarez-Jubete et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants
- (2008) Birgit Holst et al. CURRENT OPINION IN BIOTECHNOLOGY
- 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
- Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
- (2008) Paola Vitaglione et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
- (2007) Anna Michalska et al. JOURNAL OF CEREAL SCIENCE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started