Quantitative analysis of absorption, metabolism, and excretion of benzoxazinoids in humans after the consumption of high- and low-benzoxazinoid diets with similar contents of cereal dietary fibres: a crossover study

Effects of increased wholegrain consumption on immune and inflammatory markers in healthy low habitual wholegrain consumers

(2015) Antonios Ampatzoglou et al.   EUROPEAN JOURNAL OF NUTRITION

Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review

(2015) Aleksandra Duda-Chodak et al.   EUROPEAN JOURNAL OF NUTRITION

Benzoxazinoids: Cereal phytochemicals with putative therapeutic and health-protecting properties

(2015) Khem B. Adhikari et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The impact of cereal grain consumption on the development and severity of non-alcoholic fatty liver disease

(2014) Michael Georgoulis et al.   EUROPEAN JOURNAL OF NUTRITION

The Postprandial Plasma Rye Fingerprint Includes Benzoxazinoid-Derived Phenylacetamide Sulfates

(2014) Kati Hanhineva et al.   JOURNAL OF NUTRITION

Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods

(2013) Fariha Tanwir et al.   FOOD CHEMISTRY

Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread

(2013) Manfred Beckmann et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Absorption and metabolic fate of bioactive dietary benzoxazinoids in humans

(2013) Khem B. Adhikari et al.   MOLECULAR NUTRITION & FOOD RESEARCH

UPLC-QTOF/MS metabolic profiling unveils urinary changes in humans after a whole grain rye versus refined wheat bread intervention

(2013) Isabel Bondia-Pons et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bioactive Benzoxazinoids in Rye Bread Are Absorbed and Metabolized in Pigs

(2012) Khem B. Adhikari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plasma and Urine Concentrations of Bioactive Dietary Benzoxazinoids and Their Glucuronidated Conjugates in Rats Fed a Rye Bread-Based Diet

(2012) Khem B. Adhikari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids

(2011) Hans Albert Pedersen et al.   FOOD CHEMISTRY

Qualitative Characterization of Benzoxazinoid Derivatives in Whole Grain Rye and Wheat by LC-MS Metabolite Profiling

(2011) Kati Hanhineva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health Benefits of Whole Grain Phytochemicals

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

Hydroxamic Acids Derived from 2-Hydroxy-2H-1,4-Benzoxazin-3(4H)-one: Key Defense Chemicals of Cereals

(2009) Hermann M. Niemeyer   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Benzoxazinoid concentrations show correlation with Fusarium Head Blight resistance in Danish wheat varieties

(2007) Malene Søltoft et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY