Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

Anti-inflammatory activity of hydroxycinnamic acid derivatives isolated from corn bran in lipopolysaccharide-stimulated Raw 264.7 macrophages

(2012) Eun Ok Kim et al.   FOOD AND CHEMICAL TOXICOLOGY

Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients – Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells

(2012) Aoife L. McCarthy et al.   FOOD CHEMISTRY

Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction

(2012) Maria N. Irakli et al.   FOOD CHEMISTRY

Synergistic and suppressive effects of dietary phenolic acids and other phytochemicals from cereal extracts on nuclear factor kappa B activity

(2012) Anastasia S. Hole et al.   FOOD CHEMISTRY

Hydrolysis of Brewers' Spent Grain by Carbohydrate Degrading Enzymes

(2012) Pirkko Forssell et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Use of a Novel Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids from Brewer's Spent Grain

(2012) Dominik Szwajgier et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Use of an Extracellular Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids During Mashing

(2012) Dominik Szwajgier   JOURNAL OF THE INSTITUTE OF BREWING

Vanillic acid inhibits inflammatory mediators by suppressing NF-κB in lipopolysaccharide-stimulated mouse peritoneal macrophages

(2011) Min-Cheol Kim et al.   IMMUNOPHARMACOLOGY AND IMMUNOTOXICOLOGY

Composition of Flavonoids and Phenolic Acids in Lychee (Litchi Chinensis Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood Models

(2011) Y.-C. Chen et al.   JOURNAL OF FOOD SCIENCE

Caffeic Acid Induces Apoptosis in Human Cervical Cancer Cells Through the Mitochondrial Pathway

(2011) Wei-Chun Chang et al.   Taiwanese Journal of Obstetrics & Gynecology

Mechanisms of LDL oxidation

(2010) Hiroshi Yoshida et al.   CLINICA CHIMICA ACTA

Antioxidant and prooxidant nature of hydroxycinnamic acid derivatives ferulic and caffeic acids

(2010) Dharmendra Kumar Maurya et al.   FOOD AND CHEMICAL TOXICOLOGY

Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types

(2010) Alessandro Piazzon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Profiling brewers' spent grain for composition and microbial ecology at the site of production

(2010) James A. Robertson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY

Utilization of brewer’s spent grain in the production of Frankfurters

(2009) Emin Burçin Özvural et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enzymatic Solubilization of Brewers’ Spent Grain by Combined Action of Carbohydrases and Peptidases

(2009) Janneke Treimo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxycinnamates and their in vitro and in vivo antioxidant activities

(2009) Fereidoon Shahidi et al.   PHYTOCHEMISTRY REVIEWS

Hydrolysis and fermentation of brewer’s spent grain by Neurospora crassa

(2008) Charilaos Xiros et al.   BIORESOURCE TECHNOLOGY

The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

In vitro and in vivo antioxidant properties of ferulic acid: A comparative study with other natural oxidation inhibitors

(2008) S ITAGAKI et al.   FOOD CHEMISTRY

Hepatic iron content corresponds with the susceptibility of lymphocytes to oxidative stress in neonatal pigs

(2008) Marcin Kruszewski et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

(2007) Valentina Stojceska et al.   JOURNAL OF CEREAL SCIENCE