Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Heat damage and in vitro starch digestibility of puffed wheat kernels

(2015) Stefano Cattaneo et al.   FOOD CHEMISTRY

Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats

(2015) Volkan A. Yilmaz et al.   JOURNAL OF CEREAL SCIENCE

Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study

(2013) Alyssa Hidalgo et al.   JOURNAL OF CEREAL SCIENCE

Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation

(2013) Andrea Brandolini et al.   JOURNAL OF CEREAL SCIENCE

Nutritional properties of einkorn wheat (Triticum monococcumL.)

(2013) Alyssa Hidalgo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

(2012) N.U. Haase et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Study on Maillard-reaction driven transformations and increase of antioxidant activity in lysine fortified biscuits

(2012) Diána Virág et al.   MICROCHEMICAL JOURNAL

Heat damage of water biscuits from einkorn, durum and bread wheat flours

(2011) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Antioxidant activity of barley as affected by extrusion cooking

(2011) Paras Sharma et al.   FOOD CHEMISTRY

Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

(2010) Alyssa Hidalgo et al.   FOOD CHEMISTRY

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

Tocols stability during bread, water biscuit and pasta processing from wheat flours

(2010) Alyssa Hidalgo et al.   JOURNAL OF CEREAL SCIENCE

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

(2009) Clara Fares et al.   FOOD CHEMISTRY

Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

(2009) J.A. Gallegos-Infante et al.   FOOD CHEMISTRY

Phytochemical content and antioxidant activity of six diverse varieties of whole wheat

(2009) Neal Okarter et al.   FOOD CHEMISTRY

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts

(2009) Jeffrey Moore et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

(2008) Francisco J. Morales et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicocconSchrank) and Einkorn (Triticum monococcumL.) Wheat Landraces

(2008) Arda Serpen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

(2008) Jane L. Ward et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

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