Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
出版年份 2020 全文链接
标题
Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review
作者
关键词
-
出版物
MOLECULES
Volume 25, Issue 4, Pages 927
出版商
MDPI AG
发表日期
2020-02-26
DOI
10.3390/molecules25040927
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food
- (2019) Aynadis Tamene et al. JOURNAL OF CEREAL SCIENCE
- Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type
- (2019) Marta Skrajda-Brdak et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread
- (2019) Yaqin Wang et al. FOOD CHEMISTRY
- Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics
- (2019) Oluwafemi Ayodeji Adebo et al. FOOD RESEARCH INTERNATIONAL
- Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
- (2019) Janet Adeyinka Adebiyi et al. MICROCHEMICAL JOURNAL
- How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
- (2019) Michela Verni et al. Foods
- Spelt wheat tempe as a value-added whole-grain food product
- (2019) Anna Starzyńska-Janiszewska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli
- (2019) Gautam Gaur et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Food fermentation and mycotoxin detoxification: An African perspective
- (2019) Janet Adeyinka Adebiyi et al. FOOD CONTROL
- Whole cereal grains and potential health effects: Involvement of the gut microbiota
- (2018) Lingxiao Gong et al. FOOD RESEARCH INTERNATIONAL
- Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
- (2018) Emanuele Zannini et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
- (2018) Oluwafemi Ayodeji Adebo et al. JOURNAL OF CEREAL SCIENCE
- Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations
- (2018) Mutamed Ayyash et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation
- (2018) Han Wu et al. Food & Function
- Metabolic profiling of sourdough fermented wheat and rye bread
- (2018) Ville M. Koistinen et al. Scientific Reports
- Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum
- (2018) Oluwafemi Ayodeji Adebo et al. Food Bioscience
- Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum
- (2018) Debabandya Mohapatra et al. FOOD CHEMISTRY
- Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability
- (2018) Lavinia Florina Călinoiu et al. Nutrients
- Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain
- (2018) Shannon Combest et al. Food Science & Nutrition
- Metabolism of phenolic acids in whole wheat and rye malt sourdoughs
- (2018) Valery Ripari et al. FOOD MICROBIOLOGY
- Phenolic composition and antioxidant potential of grain legume seeds: A review
- (2017) Balwinder Singh et al. FOOD RESEARCH INTERNATIONAL
- Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms
- (2017) Kaisa Raninen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread
- (2017) Nore Struyf et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Bioactive phytochemicals in barley
- (2017) Emmanuel Idehen et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Optimization of fermentation conditions for ting production using response surface methodology
- (2017) Oluwafemi Ayodeji Adebo et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Phytochemicals in whole grain wheat and their health-promoting effects
- (2017) Yingdong Zhu et al. MOLECULAR NUTRITION & FOOD RESEARCH
- A Novel Millet-Based Probiotic Fermented Food for the Developing World
- (2017) Elisa Di Stefano et al. Nutrients
- Factors influencing adolescent whole grain intake: A theory-based qualitative study
- (2016) Maya Kamar et al. APPETITE
- Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study
- (2016) Isabella Lee et al. BRITISH JOURNAL OF NUTRITION
- Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation
- (2016) Ville Mikael Koistinen et al. FOOD RESEARCH INTERNATIONAL
- Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread
- (2016) Izaskun García-Mantrana et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Insoluble-Bound Phenolics in Food
- (2016) Fereidoon Shahidi et al. MOLECULES
- Whole grain in manufactured foods: Current use, challenges and the way forward
- (2015) Christelle Schaffer-Lequart et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Antioxidant and DNA damage protection potentials of selected phenolic acids
- (2015) Kemal Sevgi et al. FOOD AND CHEMICAL TOXICOLOGY
- Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
- (2015) Pasquale Filannino et al. FOOD MICROBIOLOGY
- Effect of processing method on the mineral content of Nigerian fermented maize infant complementary food – Akamu
- (2015) Patience C. Obinna-Echem et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification
- (2015) Lina Nuobariene et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread
- (2015) Tamer H. Gamel et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: current state
- (2015) Ergul Belge Kurutas Nutrition Journal
- Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies
- (2015) Chris J. Seal et al. PROCEEDINGS OF THE NUTRITION SOCIETY
- Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial
- (2015) Daniel P Johansson et al. PLoS One
- Dietary patterns and breast cancer: a case–control study in women
- (2014) Niki Mourouti et al. EUROPEAN JOURNAL OF NUTRITION
- Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions
- (2014) T. Bhanja Dey et al. LETTERS IN APPLIED MICROBIOLOGY
- Hydroxybenzoic acid isomers and the cardiovascular system
- (2014) Bernhard HJ Juurlink et al. Nutrition Journal
- Fermented beverages with health-promoting potential: Past and future perspectives
- (2014) Alan J. Marsh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
- (2013) Rossana Coda et al. FOOD MICROBIOLOGY
- Enzymatic and bacterial conversions during sourdough fermentation
- (2013) Michael G. Gänzle FOOD MICROBIOLOGY
- Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)
- (2013) Emilce Elina Llopart et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content
- (2013) Oliver Buddrick et al. JOURNAL OF CEREAL SCIENCE
- 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
- Millet grain phenolics and their role in disease risk reduction and health promotion: A review
- (2013) Fereidoon Shahidi et al. Journal of Functional Foods
- WHOLEheart study participant acceptance of wholegrain foods
- (2012) Sharron Kuznesof et al. APPETITE
- Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456
- (2012) Raj Kumar Salar et al. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
- Fermented Wheat Bran as a Functional Ingredient in Baking
- (2012) Kati Katina et al. CEREAL CHEMISTRY
- Evaluation of phenolic contents and antioxidant activity of various solvent extracts of Sonchus asper (L.) Hill
- (2012) Rahmat Ali Khan et al. Chemistry Central Journal
- Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri
- (2012) Anastasia S. Hole et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
- (2012) Slađana Žilić et al. JOURNAL OF CEREAL SCIENCE
- Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain
- (2012) Eva Qing Ye et al. JOURNAL OF NUTRITION
- Review on in vivo and in vitro methods evaluation of antioxidant activity
- (2012) Md. Nur Alam et al. SAUDI PHARMACEUTICAL JOURNAL
- A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects
- (2011) Alastair B. Ross et al. BRITISH JOURNAL OF NUTRITION
- Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges
- (2011) Johanita Kruger et al. FOOD CHEMISTRY
- Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality
- (2011) Janet Taylor et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria
- (2011) A.F. Sánchez-Maldonado et al. JOURNAL OF APPLIED MICROBIOLOGY
- Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread
- (2011) Mustafa Kürşat Demir et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Flavonoids and phenolic acids: Role and biochemical activity in plants and human
- (2011) Ali Ghasemzadeh Journal of Medicinal Plants Research
- Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite Symposium
- (2011) Satya S. Jonnalagadda et al. JOURNAL OF NUTRITION
- Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
- (2011) Elke K Arendt et al. Microbial Cell Factories
- Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat)
- (2011) Serena Benedetti et al. NUTRITION
- Intake of whole grain in Scandinavia: Intake, sources and compliance with new national recommendations
- (2011) Cecilie Kyrø et al. SCANDINAVIAN JOURNAL OF PUBLIC HEALTH
- Whole grain cereals: functional components and health benefits
- (2011) Rafael Borneo et al. Food & Function
- Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial
- (2010) Paula Tighe et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Health Benefits of Whole Grain Phytochemicals
- (2010) Neal Okarter et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Role of cereal type and processing in whole grain in vivo protection from oxidative stress
- (2010) Andrea Gianotti Frontiers in Bioscience-Landmark
- Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)
- (2010) Louise Svensson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Whole-Grain Ready-to-Eat Oat Cereal, as Part of a Dietary Program for Weight Loss, Reduces Low-Density Lipoprotein Cholesterol in Adults with Overweight and Obesity More than a Dietary Program Including Low-Fiber Control Foods
- (2010) Kevin C. Maki et al. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION
- Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
- (2010) Jin Dai et al. MOLECULES
- Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
- (2009) Tijana M. Đorđević et al. FOOD CHEMISTRY
- Food phenolics and lactic acid bacteria
- (2009) Héctor Rodríguez et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Rye phenolics in nutrition and health
- (2009) Isabel Bondia-Pons et al. JOURNAL OF CEREAL SCIENCE
- Phenolic Content and Antioxidant Properties of Bran in 51 Wheat Cultivars
- (2008) Brij Verma et al. CEREAL CHEMISTRY
- Food processing a tool to pesticide residue dissipation – A review
- (2008) Geetanjali Kaushik et al. FOOD RESEARCH INTERNATIONAL
- Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen
- (2008) Li Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Whole grain intake and cardiovascular disease: A meta-analysis
- (2007) Philip B. Mellen et al. NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started