The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties

(2012) S. Ragaee et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread

(2011) S. Ragaee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Regulatory Aspects for Whole Grain and Whole Grain Food: An EU Perspective

(2010) Nino M. Binns   CEREAL CHEMISTRY

Health Benefits of Whole Grain Phytochemicals

(2010) Neal Okarter et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

(2010) George E. Inglett et al.   FOOD CHEMISTRY

Effect of sand roasting and microwave cooking on antioxidant activity of barley

(2010) Paras Sharma et al.   FOOD RESEARCH INTERNATIONAL

Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients

(2010) Bojana Filipčev et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties

(2010) Ganiyu Oboh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relation of Dietary Glycemic Index, Glycemic Load, and Fiber and Whole-Grain Intakes During Puberty to the Concurrent Development of Percent Body Fat and Body Mass Index

(2009) G. Cheng et al.   AMERICAN JOURNAL OF EPIDEMIOLOGY

Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Sorghum Cookies

(2009) Constance Chiremba et al.   CEREAL CHEMISTRY

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

(2009) J.A. Gallegos-Infante 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

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete 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

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

Changes in Protein Quality and Antioxidant Properties of Buckwheat Seeds and Groats Induced by Roasting

(2009) Henryk Zielinski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rye phenolics in nutrition and health

(2009) Isabel Bondia-Pons et al.   JOURNAL OF CEREAL SCIENCE

BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER

(2009) H.P. VASANTHA RUPASINGHE et al.   JOURNAL OF FOOD QUALITY

Antioxidant Activity in Barley (Hordeum Vulgare L.) Grains Roasted in a Microwave Oven under Conditions Optimized Using Response Surface Methodology

(2009) Mary Omwamba et al.   JOURNAL OF FOOD SCIENCE

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

(2009) Min Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolics: Occurrence and Immunochemical Detection in Environment and Food

(2009) Eline Meulenberg   MOLECULES

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

(2008) Marie Alminger et al.   EUROPEAN JOURNAL OF NUTRITION

Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities

(2008) Pham Van Hung et al.   FOOD CHEMISTRY

Antioxidant properties and sensory profiles of breads containing barley flour

(2008) A.K. Holtekjølen et al.   FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

(2008) Pham Van Hung et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant potential of rice bran extracts and its effects on stabilisation of cookies under ambient storage

(2008) Muhammad Iqbal Bhanger et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

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

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

(2007) R.-L. Heiniö et al.   JOURNAL OF CEREAL SCIENCE

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE