Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

(2013) Micaela Albarracín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina

(2013) Raúl E. Cian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

(2011) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary roles of phytate and phytase in human nutrition: A review

(2009) Vikas Kumar et al.   FOOD CHEMISTRY

Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice

(2009) Sunan Butsat et al.   FOOD CHEMISTRY

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

(2009) Aylin Altan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

(2008) Yun Shen et al.   JOURNAL OF CEREAL SCIENCE

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

(2008) R. Repo-Carrasco-Valencia et al.   JOURNAL OF CEREAL SCIENCE