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Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

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Sima Maleki, Seyed Hadi Razavi & Hariom Yadav. (2023) Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination. Critical Reviews in Food Science and Nutrition 63:27, pages 8457-8477.
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Luiza Avezum, Eric Rondet, Christian Mestres, Nawel Achir, Yann Madode, Olivier Gibert, Charlotte Lefevre, Youna Hemery, Jean-Luc Verdeil & Loïc Rajjou. (2022) Improving the nutritional quality of pulses via germination. Food Reviews International 0:0, pages 1-34.
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Mohammad Alrosan, Thuan-Chew Tan, Wee Yin Koh, Azhar Mat Easa, Sana Gammoh & Muhammad H. Alu’datt. (2022) Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Weijing Wu, Ju Qiu, Aili Wang & Zaigui Li. (2020) Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Critical Reviews in Food Science and Nutrition 60:9, pages 1447-1474.
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Fabrice Bationo, Laurencia Toulsoumdé Songré-Ouattara, Fatoumata Hama-Ba, Kaleab Baye, Youna M. Hemery, Charles Parkouda, Hagrétou Lingani-Sawadogo, Bréhima Diawara & Christèle Humblot. (2020) Folate Status of Women and Children in Africa – Current Situation and Improvement Strategies. Food Reviews International 36:1, pages 1-14.
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J. A. Adebiyi, A. O. Obadina, O. A. Adebo & E. Kayitesi. (2018) Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Reviews in Food Science and Nutrition 58:3, pages 463-474.
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Yong Tang, Li Xiao, Xiaoyu Wu, Weili Li, Tao Wu & Ping Zhang. (2021) Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley. Journal of Cereal Science 97, pages 103152.
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Chunyan Su, Ahmed S.M. Saleh, Bo Zhang, Duo Feng, Jiangyan Zhao, Yu Guo, Jian Zhao, Wenhao Li & Wenjie Yan. (2020) Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. International Journal of Biological Macromolecules 165, pages 2060-2070.
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L. Troya, J. Blanco, I. Romero & M. Re. (2020) Comparison of the colic incidence in a horse population with or without inclusion of germinated barley in the diet. Equine Veterinary Education 32:S11, pages 28-32.
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Sarra Jribi, Marta Sahagún, Mayara Belorio, Hajer Debbabi & Manuel Gomez. (2020) Effect of sprouting time on dough and cookies properties. Journal of Food Measurement and Characterization 14:3, pages 1595-1600.
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Giuseppe Perri, Francesco Maria Calabrese, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti & Maria Calasso. (2020) Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours. LWT 126, pages 109314.
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Weiwei He, Yuxi Wang, Hao Luo, Dajing Li, Chunquan Liu, Jiangfeng Song, Zhongyuan Zhang, Chunju Liu & Liying Niu. (2020) Effect of NaCl stress and supplemental CaCl2 on carotenoid accumulation in germinated yellow maize kernels. Food Chemistry 309, pages 125779.
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Bernadeta Žudyté & Živilė Lukšiené. (2020) Toward better microbial safety of wheat sprouts: chlorophyllin-based photosensitization of seeds. Photochemical & Photobiological Sciences 18:10, pages 2521-2530.
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Sarra Jribi, Marta Sahagùn, Hajer Debbabi & Manuel Gomez. (2019) Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time. International Journal of Food Science & Technology 54:9, pages 2718-2724.
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Rachel Johnston, John M. Martin, Justin M. Vetch, Carmen Byker‐Shanks, Sean Finnie & Michael J. Giroux. (2019) Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread. Cereal Chemistry 96:5, pages 866-877.
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Marco Montemurro, Erica Pontonio, Marco Gobbetti & Carlo Giuseppe Rizzello. (2019) Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. International Journal of Food Microbiology 302, pages 47-58.
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Graciela C. Rollán, Carla L. Gerez & Jean G. LeBlanc. (2019) Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Frontiers in Nutrition 6.
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