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Research Article

Grain Processing and Nutrition

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Pages 49-66 | Published online: 29 Sep 2008

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Arashdeep Singh & Savita Sharma. (2017) Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Critical Reviews in Food Science and Nutrition 57:14, pages 3051-3071.
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Ville Mikael Koistinen & Kati Hanhineva. (2017) Mass spectrometry-based analysis of whole-grain phytochemicals. Critical Reviews in Food Science and Nutrition 57:8, pages 1688-1709.
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Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli. (2017) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat. International Journal of Food Sciences and Nutrition 68:3, pages 278-286.
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Sarah Hemmerling, Daniele Asioli & Achim Spiller. (2016) Core Organic Taste: Preferences for Naturalness-Related Sensory Attributes of Organic Food Among European Consumers. Journal of Food Products Marketing 22:7, pages 824-850.
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Imran Pasha, Imran Saqib, Masood Sadiq Butt, Muhammad Atif Randhawa, Farhan Saeed & Khalid Waqas. (2014) Distribution of Phenolic Acids in Milling Fractions of Spring Wheats. International Journal of Food Properties 17:9, pages 2052-2062.
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Florian Hübner & ElkeK. Arendt. (2013) Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review. Critical Reviews in Food Science and Nutrition 53:8, pages 853-861.
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Sisi Yang, Chengzhang Liu, Ziliang Ye, Chun Zhou, Mengyi Liu, Yanjun Zhang, Qimeng Wu, Zhuxian Zhang, Panpan He, Yuanyuan Zhang, Huan Li & Xianhui Qin. (2023) Variety and Quantity of Dietary-Insoluble Fiber Intake From Different Sources and Risk of New-Onset Diabetes. The Journal of Clinical Endocrinology & Metabolism 108:1, pages 175-183.
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Raktim Mitra, Poonam Yadav, Kalidindi Usha & Bhupinder Singh. (2022) Regulatory role of organic acids and phytochelators in influencing the rhizospheric availability of phosphorus and iron and their uptake by plants. Plant Physiology Reports 27:2, pages 193-206.
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Md Nazmus Saqib & Md Ramim Tanver Rahman. 2022. Nutraceuticals and Health Care. Nutraceuticals and Health Care 303 316 .
Frank Thielecke, Jean-Michel Lecerf & Anne P. Nugent. (2020) Processing in the food chain: do cereals have to be processed to add value to the human diet?. Nutrition Research Reviews 34:2, pages 159-173.
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Harpreet Kaur & Balmeet Singh Gill. (2020) Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration. Journal of Food Measurement and Characterization 14:3, pages 1147-1157.
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Stanley P. Cauvain & Rosie H. Clark. 2019. Baking Technology and Nutrition. Baking Technology and Nutrition 51 74 .
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Yoya Luithui, R. Baghya Nisha & M. S. Meera. (2018) Cereal by-products as an important functional ingredient: effect of processing. Journal of Food Science and Technology 56:1, pages 1-11.
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Veronica Valli, Annalisa Taccari, Mattia Di Nunzio, Francesca Danesi & Alessandra Bordoni. (2018) Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells. Food Research International 107, pages 206-215.
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