Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

Anthocyanins, Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

(2014) Milene Oliveira Pereira Bicudo et al.   PLANT FOODS FOR HUMAN NUTRITION

Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals

(2013) Weiwei Guo et al.   FOOD RESEARCH INTERNATIONAL

Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

(2013) J. Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Development and Application of a Methodology to Determine Free Ferulic Acid and Ferulic Acid Ester-Linked to Different Types of Carbohydrates in Cereal Products

(2012) Sharmila Vaidyanathan et al.   CEREAL CHEMISTRY

Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour

(2012) Junli Lv et al.   FOOD CHEMISTRY

Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour

(2012) Monica Whent 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

Phenolic acid profiles of Chinese wheat cultivars

(2012) Yong Zhang et al.   JOURNAL OF CEREAL SCIENCE

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa

(2011) Neel Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

(2010) Qin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads

(2010) A. Angioloni et al.   JOURNAL OF CEREAL SCIENCE

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

(2010) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

(2010) Hye-Min Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Neal Okarter et al.   FOOD CHEMISTRY

Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids

(2009) Yang Qiu et al.   FOOD CHEMISTRY

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

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY