5,168
Views
326
CrossRef citations to date
0
Altmetric
Original Articles

Health Benefits of Whole Grain Phytochemicals

&
Pages 193-208 | Published online: 17 Mar 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (14)

Jimena Ríos, Viviana Valero-Jara & Samanta Thomas-Valdés. (2022) Phytochemicals in breast milk and their benefits for infants. Critical Reviews in Food Science and Nutrition 62:25, pages 6821-6836.
Read now
Fereidoon Shahidi & Yao Pan. (2022) Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Critical Reviews in Food Science and Nutrition 62:23, pages 6421-6445.
Read now
Run Luo, Lina Guo, Meiyun Su, Wenjie Liu & Shaohua Wang. (2021) Copper-catalyzed three-component ortho-selective selenation of phenols. Phosphorus, Sulfur, and Silicon and the Related Elements 196:10, pages 896-901.
Read now
Run Luo, Lina Guo, Wenjie Liu & Shaohua Wang. (2021) Copper-catalyzed synthesis of phenolic compounds with DMSO as the methylene source. Synthetic Communications 51:11, pages 1712-1722.
Read now
Kangyi Zhang, Yun Zhang, Ning Xu, Xue Yang, Guozhi Zhang, Yu Zhang & Qinghao Liu. (2020) Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours. International Journal of Food Properties 23:1, pages 722-735.
Read now
Qiang Xia, Brian D. Green, Zhenzhou Zhu, Yunfei Li, Seyed Mohammad Taghi Gharibzahedi, Shahin Roohinejad & Francisco J. Barba. (2019) Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes. Critical Reviews in Food Science and Nutrition 59:20, pages 3349-3370.
Read now
Yanping Liu, Ju Qiu, Yanfen Yue, Kang Li & Guixing Ren. (2018) Dietary black-grained wheat intake improves glycemic control and inflammatory profile in patients with type 2 diabetes: a randomized controlled trial. Therapeutics and Clinical Risk Management 14, pages 247-256.
Read now
Genyi Zhang & Bruce R. Hamaker. (2017) The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods. Critical Reviews in Food Science and Nutrition 57:18, pages 3807-3817.
Read now
Jasim Ahmed, Mehrajfatema Zafar Mulla & Yasir Ali Arfat. (2017) Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure. International Journal of Food Properties 20:8, pages 1829-1842.
Read now
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.
Read now
C.-Y. Oliver Chen, Alison Kamil & Jeffrey B. Blumberg. (2015) Phytochemical composition and antioxidant capacity of whole wheat products. International Journal of Food Sciences and Nutrition 66:1, pages 63-70.
Read now
Sanaa Ragaee, Koushik Seetharaman & El-SayedM. Abdel-Aal. (2014) The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains. Critical Reviews in Food Science and Nutrition 54:7, pages 837-849.
Read now
Jenni Lappi, Marjukka Kolehmainen, Hannu Mykkänen & Kaisa Poutanen. (2013) Do Large Intestinal Events Explain the Protective Effects of Whole Grain Foods Against Type 2 Diabetes?. Critical Reviews in Food Science and Nutrition 53:6, pages 631-640.
Read now
Matthew Metzgar. (2012) Externalities from grain consumption: a survey. International Journal of Food Sciences and Nutrition 63:4, pages 453-460.
Read now

Articles from other publishers (312)

Muhammad Bilal, Yining Zhang, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Dong Jiang & Pei Wang. (2023) Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation. Grain & Oil Science and Technology.
Crossref
Ranabir Sahu, Subhajit Mandal, Priya Das, Gouhar Jahan Ashraf, Tarun Kumar Dua, Paramita Paul, Gouranga Nandi & Ritu Khanra. (2023) The bioavailability, health advantages, extraction method, and distribution of free and bound phenolics of rice, wheat, and maize: A review. Food Chemistry Advances 3, pages 100484.
Crossref
А. Zh. Khastayeva, A. M. Omaraliyeva, A. A. Bekturganova, A. Zh. Serikov, R. B. Mukhtarkhanova & A. D. Myrzhykbayeva. (2023) Study of the biological value of an oat drink. The Journal of Almaty Technological University 1:3, pages 93-99.
Crossref
Ferda Unsal-Canay, Turgay Sanal & Hamit Koksel. (2023) Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content. European Food Research and Technology 249:7, pages 1785-1795.
Crossref
Hédia Manai‐Djebali, Amani Taamalli, Ihsan Iswaldi, David Arráez‐Román, Antonio Segura‐Carretero, Ahmed Marouani, Ahmed Mliki, Manuel A. Martínez‐Cañas & Abdelwahed Ghorbel. (2023) Chemometric analysis of Tunisian durum wheat metabolites using UPLC‐ESI‐QTOF‐MS/MS. Journal of Food Science 88:6, pages 2439-2462.
Crossref
Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy & Mohamed M. Hassona. (2023) Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat. Foods and Raw Materials 12:1, pages 156-167.
Crossref
Marta Jańczak-Pieniążek, Daniela Horvat, Marija Viljevac Vuletić, Marija Kovačević Babić, Jan Buczek & Ewa Szpunar-Krok. (2023) Antioxidant Potential and Phenolic Acid Profiles in Triticale Grain under Integrated and Conventional Cropping Systems. Agriculture 13:5, pages 1078.
Crossref
Lin Chen, Yongmei Cui, Youhua Yao, Likun An, Yixiong Bai, Xin Li, Xiaohua Yao & Kunlun Wu. (2023) Genome-wide identification of WD40 transcription factors and their regulation of the MYB-bHLH-WD40 (MBW) complex related to anthocyanin synthesis in Qingke (Hordeum vulgare L. var. nudum Hook. f.). BMC Genomics 24:1.
Crossref
Xiaodan Hu, Jianhua Liu, Qiji Shan, Song Bai, Wu Li, Tianxiang Wen, Xinbo Guo & Jianguang Hu. (2023) The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. Foods 12:7, pages 1486.
Crossref
Akanksha Tyagi, Xiuqin Chen, Lingyue Shan, Pianpian Yan, Ramachandran Chelliah & Deog-Hwan Oh. (2023) Whole-genome analysis of gamma-aminobutyric acid producing Psychobiotic Limosilactobacillus reuteri with its Untargeted metabolomics using UHPLC-Q-Tof MS/MS. Gene 858, pages 147195.
Crossref
Yelin Shao, Ruize Jiao, Yingyin Wu, Fangcheng Xu, Yan Li, Qiaojun Jiang, Liang Zhang & Linchun Mao. (2023) Physicochemical and functional properties of the protein–starch interaction in Chinese yam. Food Science & Nutrition 11:3, pages 1499-1506.
Crossref
Caven Mguvane Mnisi, Chika Ethelbert Oyeagu, Eunice Amaka Akuru, Oziniel Ruzvidzo & Francis Bayo Lewu. (2023) Sorghum, millet and cassava as alternative dietary energy sources for sustainable quail production – A review. Frontiers in Animal Science 4.
Crossref
Oseni Kadiri, Beatrice M. Fasogbon, Desmond O. Onobun, Momoh Emoshioke, Ruth N. Ukejeh & Pratik Nayi. 2023. Pigmented Cereals and Millets. Pigmented Cereals and Millets 339 354 .
Huifang Hu, Yang Zhao, Yifei Feng, Xingjin Yang, Yang Li, Yuying Wu, Lijun Yuan, Jinli Zhang, Tianze Li, Hao Huang, Xi Li, Ming Zhang, Liang Sun & Dongsheng Hu. (2023) Consumption of whole grains and refined grains and associated risk of cardiovascular disease events and all-cause mortality: a systematic review and dose-response meta-analysis of prospective cohort studies. The American Journal of Clinical Nutrition 117:1, pages 149-159.
Crossref
Hyun-A Ko, Hyun Ju Park & Inhae Kang. (2022) Changes in chemical composition and physiological activity of Jeju-Tatary buckwheat tea according to leaching temperature. Journal of Applied Biological Chemistry 65:4, pages 421-427.
Crossref
Xun Wei, Wei Yang, Jianhui Wang, Yong Zhang, Yaxuan Wang, Yan Long, Bin Tan & Xiangyuan Wan. (2022) Health Effects of Whole Grains: A Bibliometric Analysis. Foods 11:24, pages 4094.
Crossref
Hui Li, Shangling Han, Yiqiong Huo, Guifang Ma, Zhaoxia Sun, Hongying Li, Siyu Hou & Yuanhuai Han. (2022) Comparative metabolomic and transcriptomic analysis reveals a coexpression network of the carotenoid metabolism pathway in the panicle of Setaria italica. BMC Plant Biology 22:1.
Crossref
Zhiqiang Shi, Ying Liu, Zhiming Hu, Liu Liu, Qinghai Yan, Dandan Geng, Min Wei, Yan Wan, Gaoqiong Fan, Hongkun Yang & Pinghua Yang. (2022) Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chemistry 396, pages 133661.
Crossref
Eric N. Ponnampalam, Ali Kiani, Sarusha Santhiravel, Benjamin W. B. Holman, Charlotte Lauridsen & Frank R. Dunshea. (2022) The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited Review. Animals 12:23, pages 3279.
Crossref
Abigail García-Castro, Alma Delia Román-Gutiérrez, Araceli Castañeda-Ovando, Raquel Cariño-Cortés, Otilio Arturo Acevedo-Sandoval, Patricia López-Perea & Fabiola Araceli Guzmán-Ortiz. (2022) Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 11:20, pages 3231.
Crossref
Lalitha Samuel, Ilana Wimmer, Gila Glassberg & Andrea Boyar. (2022) Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students. American Journal of Lifestyle Medicine, pages 155982762211317.
Crossref
Wenfei Tian, Fengju Wang, Kaijie Xu, Zhaoxing Zhang, Junliang Yan, Jun Yan, Yubing Tian, Jindong Liu, Yan Zhang, Yong Zhang & Zhonghu He. (2022) Accumulation of Wheat Phenolic Acids under Different Nitrogen Rates and Growing Environments. Plants 11:17, pages 2237.
Crossref
Deepali Karina Ernest, Hector Lemus, Fang-Chi Hsu, John P. Pierce & Tianying Wu. (2022) The Independent and Joint Associations of Whole Grain and Refined Grain with Total Mortality among Breast Cancer Survivors: A Prospective Cohort Study. Nutrients 14:16, pages 3333.
Crossref
Cuiping Yi, Lan Xie, Zhongfu Cao, Ke Quan, Hong Zhu & Jieyao Yuan. (2022) Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles . International Journal of Food Science & Technology 57:8, pages 5048-5056.
Crossref
Hanzhang Wu, Xiaolu He, Qian Li, Yunliang Zheng, Sabina Rayamajhi, Amrish Thapa, Ge Meng, Qing Zhang, Li Liu, Hongmei Wu, Yeqing Gu, Shunming Zhang, Tingjing Zhang, Xuena Wang, Juanjuan Zhang, Zhixia Cao, Jun Dong, Xiaoxi Zheng, Xu Zhang, Xinrong Dong, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Hong Chang & Kaijun Niu. (2022) Relationship between the consumption of wholegrain and nonalcoholic fatty liver disease: The TCLSIH cohort study. Clinical Nutrition 41:7, pages 1483-1490.
Crossref
Debarati Mondal, Monika Awana, Shilpi Aggarwal, Debarup Das, Bejoy Thomas, S.P. Singh, Tara Satyavathi C, Raman M. Sundaram, Anjali Anand, Archana Singh, Archana Sachdev, Shelly Praveen & Veda Krishnan. (2022) Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum). Food Hydrocolloids 127, pages 107481.
Crossref
Wenfei Tian, Yi Zheng, Weiqun Wang, Donghai Wang, Michael Tilley, Guorong Zhang, Zhonghu He & Yonghui Li. (2022) A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2274-2308.
Crossref
Akanksha Tyagi, Min-Jin Lim, Nam-Hyeon Kim, Kaliyan Barathikannan, Selvakumar Vijayalakshmi, Fazle Elahi, Hun-Ju Ham & Deog-Hwan Oh. (2022) Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential. Antioxidants 11:5, pages 839.
Crossref
Maryam Majdi, Hossein Imani, Elham Bazshahi, Fatemeh Hosseini, Kurosh Djafarian, Azadeh Lesani, Zahra Akbarzade & Sakineh Shab-Bidar. (2022) Habitual- and Meal-Specific Carbohydrate Quality Index and Their Relation to Metabolic Syndrome in a Sample of Iranian Adults. Frontiers in Nutrition 9.
Crossref
Farhana Mehraj Allai, ZRAA Azad, Khalid Gul & B. N. Dar. (2021) Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. International Journal of Food Science & Technology 57:4, pages 1849-1865.
Crossref
Taoping Sun, Yao Deng, Xuyang Geng, Qin Fang, Xiaoqin Li, Liangkai Chen, Meixiao Zhan, Deyun Li, Kejing Zhu, Huawen Li & Liegang Liu. (2022) Plasma Alkylresorcinol Metabolite, a Biomarker for Whole-Grain Intake, Is Inversely Associated with Risk of Nonalcoholic Fatty Liver Disease in a Case-Control Study of Chinese Adults. The Journal of Nutrition 152:4, pages 1052-1058.
Crossref
Riikka E. Taskinen, Sari Hantunen, Tomi-Pekka Tuomainen & Jyrki K. Virtanen. (2021) The associations between whole grain and refined grain intakes and serum C-reactive protein. European Journal of Clinical Nutrition 76:4, pages 544-550.
Crossref
Xiaojiang Wu, Guiming Fu, Ziwen Xu, Biao Dong, Ruyi Li, Yin Wan, Guofu Jiang & Chengmei Liu. (2022) In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats. Food Bioscience 46, pages 101525.
Crossref
Kehu Li, Qingzhu Li, Lily Yan Wang, Huanhuan Ren & Yongyi Ge. (2022) Genetic variation and association mapping of phenolic, flavonoid content and antioxidant capacity in USDA rice mini-core collection. Genetic Resources and Crop Evolution 69:4, pages 1685-1694.
Crossref
Nadeesha Perera, Thi Thuy Linh Nguyen, Matthias Dehmer & Frank Emmert-Streib. (2022) Comparison of Text Mining Models for Food and Dietary Constituent Named-Entity Recognition. Machine Learning and Knowledge Extraction 4:1, pages 254-275.
Crossref
Jabir Khan, Muhammad Khan, Yulin Ma, Yantong Meng, Aroosa Mushtaq, Qun Shen & Yong Xue. (2022) Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases. International Journal of Environmental Research and Public Health 19:5, pages 3042.
Crossref
Akanksha Tyagi, Xiuqin Chen, Umair Shabbir, Ramachandra Chelliah & Deog Hwan Oh. (2022) Effect of slightly acidic electrolyzed water on amino acid and phenolic profiling of germinated brown rice sprouts and their antioxidant potential. LWT 157, pages 113119.
Crossref
Santi Noviasari, Feri Kusnandar, Agus Setiyono & Slamet Budijanto. (2022) Antioxidant activity and inhibition of α-amylase and α-glucosidase in fermented black rice bran-based analog rice. AIMS Agriculture and Food 7:1, pages 61-72.
Crossref
Yitong Li, Tong Li & Rui Hai Liu. (2022) Bioactive compounds of highland barley and their health benefits. Journal of Cereal Science 103, pages 103366.
Crossref
Khongsak Srikaeo. 2022. Functional Cereals and Cereal Foods. Functional Cereals and Cereal Foods 251 288 .
Ziyuan Wang, Zihui Yang, Jie Liu, Yiming Hao, Baoguo Sun & Jing Wang. (2021) Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism. Journal of Agricultural and Food Chemistry 69:47, pages 14065-14074.
Crossref
Wenfei Tian, Ruijia Hu, Gengjun Chen, Yiqin Zhang, Weiqun Wang & Yonghui Li. (2021) Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation. Food Chemistry 362, pages 130135.
Crossref
Nagarathna Raghuram, Akshay Anand, Deepali Mathur, Suchitra S. Patil, Amit Singh, S. K. Rajesh, Geetharani Hari, Prashant Verma, Sapna Nanda & Nagendra Hongasandra. (2021) Prospective Study of Different Staple Diets of Diabetic Indian Population. Annals of Neurosciences, pages 097275312110139.
Crossref
M. Iftikhar Hussain, Muhammad Farooq, Qamar Abbas Syed, Anum Ishaq, Abdullah Ahmed Al-Ghamdi & Ashraf A. Hatamleh. (2021) Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa. Plants 10:11, pages 2258.
Crossref
Haleema Nathu, Kabuzi R. Mbuyama, Martin Adarkwah‐Yiadom, June C. Serem, Mohammed Auwal Ibrahim, Kwaku G. Duodu, Anabella R. M. Gaspar & Megan J. Bester. (2021) Antioxidant properties and inhibition of lipid formation in 3T3‐L1 adipocytes of in vitro digested mageu, a commercial sample. Journal of Food Biochemistry 45:10.
Crossref
Md. Akramul Hoque, Shabbir Ahmad, Nishan Chakrabarty, Mohammad Forhad Khan, Mohammad Shah Hafez Kabir, Afrina Brishti, Md. Obayed Raihan, A.H.M.Khurshid Alam, Md Anwarul Haque, Mst. Samima Nasrin, Md. Areeful Haque & A.S.M.Ali Reza. (2021) Antioxidative role of palm grass rhizome ameliorates anxiety and depression in experimental rodents and computer-aided model. Heliyon 7:10, pages e08199.
Crossref
Josemere Both, Bárbara Biduski, Manuel Gómez, Telma Elita Bertolin, Maria Tereza Friedrich & Luiz Carlos Gutkoski. (2020) Micronized whole wheat flour and xylanase application: dough properties and bread quality. Journal of Food Science and Technology 58:10, pages 3902-3912.
Crossref
Ramnarain Ramakrishna, Dipayan Sarkar, Munevver Dogramaci & Kalidas Shetty. (2021) Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiology 1:2, pages 377-407.
Crossref
Lisa M. Sanders & Kevin C. Maki. (2021) The Potential Role of Appetite in Mediating the Relationship of Whole Grains and Body Weight. Nutrition Today 56:5, pages 239-245.
Crossref
Wang Ting Yang, Xiu Xiu Gong, Haibao Ji & Ji Feng Shao. (2021) Qualitative and quantitative characterization of nutrient content and morphology in seeds of bamboo, rice, and wheat. Journal of Cereal Science 101, pages 103273.
Crossref
Chun Yue Wei, Dan Zhu, Brendan Ryback & Laura Nyström. (2021) Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics. ACS Food Science & Technology 1:7, pages 1151-1159.
Crossref
Bing Zhou, Zhao Jin, Paul B. Schwarz & Yin Li. (2021) Effect of grinding and extraction conditions on the determination of antioxidant activity and phenolic acids in barley. Journal of Food Measurement and Characterization 15:4, pages 3823-3836.
Crossref
Akanksha Tyagi, Umair Shabbir, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Xiuqin Chen & Deog-Hwan Oh. (2021) Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential. Antioxidants 10:7, pages 1077.
Crossref
Parisa Hajihashemi, Leila Azadbakht, Mahin Hashemipour, Roya Kelishadi, Parvane Saneei & Ahmad Esmaillzadeh. (2021) Whole grain intake favorably affects blood glucose and serum triacylglycerols in overweight and obese children: A randomized controlled crossover clinical trial. Nutrition 87-88, pages 111200.
Crossref
Shaohui Li, Wei Zhao, Guang Min, Pengliang Li, Aixia Zhang, Jiali Zhang, Yunting Wang, Yingying Liu & Jingke Liu. (2021) Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread. Processes 9:7, pages 1131.
Crossref
Jing Gao & Weibiao Zhou. (2021) Oral processing of bread: Implications of designing healthier bread products. Trends in Food Science & Technology 112, pages 720-734.
Crossref
Zhongfu Cao, Yang Liu, Hong Zhu, Yisi Li, Qian Xiao & Cuiping Yi. (2021) Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles. Foods 10:5, pages 1085.
Crossref
Guri Skeie & David R. JacobsJr.Jr.. 2021. Whole Grains and Health. Whole Grains and Health 221 239 .
Ellen A Tryggvadottir, Thorhallur I Halldorsson, Rikard Landberg, Laufey Hrolfsdottir, Bryndis E Birgisdottir, Ola K Magnusdottir, Ingibjorg T Hreidarsdottir, Hildur Hardardottir & Ingibjorg Gunnarsdottir. (2021) Higher Alkylresorcinol Concentrations, a Consequence of Whole-Grain Intake, are Inversely Associated with Gestational Diabetes Mellitus in Iceland. The Journal of Nutrition 151:5, pages 1159-1166.
Crossref
Wenfei Tian, Gengjun Chen, Michael Tilley & Yonghui Li. (2021) Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. Food Chemistry 345, pages 128851.
Crossref
Chun Yue Wei, Dan Zhu & Laura Nyström. (2021) Improving wholegrain product quality by selecting lipid-stable wheat varieties. Food Chemistry 345, pages 128683.
Crossref
Akanksha Tyagi, Su-Jung Yeon, Eric Banan-Mwine Daliri, Xiuqin Chen, Ramachandran Chelliah & Deog-Hwan Oh. (2021) Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds. Antioxidants 10:4, pages 626.
Crossref
Maria Adhikary, Kunal Mukhopadhyay & Biswatrish Sarkar. (2021) Flavonoid‐rich wheatgrass ( Triticum aestivum L.) diet attenuates diabetes by modulating antioxidant genes in streptozotocin‐induced diabetic rats . Journal of Food Biochemistry 45:4.
Crossref
Bhavnita Dhillon, Kamalpreet Kaur, Navdeep Singh Sodhi & Riya Garg. (2020) Physicochemical, antioxidant and microbial properties of whole wheat breads formulated with the incorporation of vegetable paste. Journal of Food Measurement and Characterization 15:2, pages 1068-1074.
Crossref
Aderonke I. Olagunju, Timilehin D. Oluwajuyitan & Sunday I. Oyeleye. (2021) Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties. Journal of Food Measurement and Characterization 15:2, pages 1851-1864.
Crossref
Yuxiu Liu, Miaomiao Liu, Shuhua Huang & Zhengmao Zhang. (2021) Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 10:2, pages 437.
Crossref
Beatriz Martín-García, Ana María Gómez-Caravaca, Emanuele Marconi & Vito Verardo. (2021) Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions. Food Research International 140, pages 109816.
Crossref
Asim K. Duttaroy. 2021. Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease. Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease 435 441 .
Carlos Guzmán & Juan B. Alvarez. 2021. Trends in Wheat and Bread Making. Trends in Wheat and Bread Making 29 66 .
Fatma Boukid. 2021. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine 231 246 .
Bianca Chieregato Maniglia, Evertan Antonio Rebelatto, Katia Suzana Andrade, Acácio Zielinski & Cristiano José de Andrade. 2021. Food Bioactives and Health. Food Bioactives and Health 1 39 .
Muriel Henrion, Emilie Labat & Lisa Lamothe. 2020. Innovative Processing Technologies for Healthy Grains. Innovative Processing Technologies for Healthy Grains 37 59 .
Jae H Kang, Cheng Peng, Jinnie J Rhee, Maryam S Farvid, Walter C Willett, Frank B Hu, Bernard A Rosner, Rulla Tamimi & A Heather Eliassen. (2020) Prospective study of a diabetes risk reduction diet and the risk of breast cancer. The American Journal of Clinical Nutrition 112:6, pages 1492-1503.
Crossref
B.A. Ochieng, W.O. Owino, J.N. Kinyuru, J.N. Mburu & M.G. Gicheha. (2020) Effect of low tannin sorghum based feeds on broiler meat nutritional quality. Journal of Agriculture and Food Research 2, pages 100078.
Crossref
Xin Wang, Xiaocun Zhang, Hanxue Hou, Xin Ma, Silong Sun, Hongwei Wang & Lingrang Kong. (2020) Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.). Food Research International 138, pages 109711.
Crossref
Meng Wang, Zizhu Zhao, Meng Niu, Siming Zhao, Caihua Jia & Yue Wu. (2020) Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase. LWT 133, pages 109894.
Crossref
Xiuting Yu, Meijun Chu, Cheng Chu, Yongmei Du, John Shi, Xinmin Liu, Yanhua Liu, Hongbo Zhang, Zhongfeng Zhang & Ning Yan. (2020) Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects. Food Chemistry 331, pages 127293.
Crossref
A. I. Khavkin, T. A. Kovtun, D. V. Makarkin, O. B. Fedotova & O. N. Komarova. (2020) Cereals and children’s health. Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65:4, pages 162-169.
Crossref
Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Antonio Mincione & Angelo Maria Giuffrè. (2020) Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 9:9, pages 1258.
Crossref
. (2020) Phytochemicals in Cereals and their Potential Health Benefits-A Review. Medical & Clinical Research 5:8.
Crossref
Navjot Kaur, Baljit Singh, Savita Sharma & Ramesh Kumar. (2020) Refinement of a protocol for the assessment of antioxidative activities of normal maize (NM) and quality protein maize (QPM). Journal of Food Processing and Preservation 44:9.
Crossref
Hao Huang, Tarun Belwal, Li Li, Yi Wang, Halah Aalim & Zisheng Luo. (2020) Effect of modified atmosphere packaging of different oxygen levels on cooking qualities and phytochemicals of brown rice during accelerated aging storage at 37 °C. Food Packaging and Shelf Life 25, pages 100529.
Crossref
Wahyudi David, Ardiansyah Ardiansyah, Slamet Budijanto, Johannes Kahl & Carola Strassner. (2020) Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling. Current Research in Nutrition and Food Science Journal, pages 391-401.
Crossref
Ava Grace Tan, Victoria M. Flood, Annette Kifley, Joanna Russell, Robert G. Cumming, Paul Mitchell & Jie Jin Wang. (2020) Wholegrain and legume consumption and the 5-year incidence of age-related cataract in the Blue Mountains Eye Study. British Journal of Nutrition 124:3, pages 306-315.
Crossref
Bin Tan, Na-Na Wu & Xiao-Tong Zhai. (2020) Solutions for whole grain food development. Nutrition Reviews 78:Supplement_1, pages 61-68.
Crossref
Lena Gálvez Ranilla. (2020) The Application of Metabolomics for the Study of Cereal Corn (Zea mays L.). Metabolites 10:8, pages 300.
Crossref
Meng‐sha Huang, Min Zhang & Chao‐fan Guo. (2020) 3D printability of brown rice gel modified by some food hydrocolloids. Journal of Food Processing and Preservation 44:7.
Crossref
Diana O. Ribeiro, Aldino Viegas, Virgínia M. R. Pires, João Medeiros‐Silva, Pedro Bule, Wengang Chai, Filipa Marcelo, Carlos M. G. A. Fontes, Eurico J. Cabrita, Angelina S. Palma & Ana Luísa Carvalho. (2019) Molecular basis for the preferential recognition of β1,3‐1,4‐glucans by the family 11 carbohydrate‐binding module from Clostridium thermocellum . The FEBS Journal 287:13, pages 2723-2743.
Crossref
Audrey L. Girard & Joseph M. Awika. (2020) Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions. Comprehensive Reviews in Food Science and Food Safety 19:4, pages 2164-2199.
Crossref
Caisheng Qiu, Hong Wang, Yuan Guo, Songhua Long, Yufu Wang, Arshad Mehmood Abbasi, Xinbo Guo & Devra I. Jarvis. (2020) Comparison of fatty acid composition, phytochemical profile and antioxidant activity in four flax (Linum usitatissimum L.) varieties. Oil Crop Science 5:3, pages 136-141.
Crossref
Er Sheng Gong, Chengmei Liu, Bin Li, Wei Zhou, Hongyu Chen, Tong Li, Jianyong Wu, Zicong Zeng, Yuehua Wang, Xu Si, Yuxi Lang, Ye Zhang, Weijia Zhang, Guowen Zhang, Shunjing Luo & Rui Hai Liu. (2020) Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells. Food Chemistry 318, pages 126484.
Crossref
Priya Chauhan, Annu, Antony Nitin Raja & Rajeev Jain. (2020) Nanogold modified glassy carbon sensor for the quantification of phytoestrogenchlorogenic acid. Surfaces and Interfaces 19, pages 100536.
Crossref
Xueqin Han, Mingwei Zhang, Ruifen Zhang, Lixin Huang, Xuchao Jia, Fei Huang & Lei Liu. (2020) Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes. LWT 125, pages 109227.
Crossref
Shao‐Hui Li, Wei Zhao, Peng‐Liang Li, Guang Min, Ai‐Xia Zhang, Jia‐Li Zhang, Ying‐Ying Liu & Jing‐Ke Liu. (2020) Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread. Cereal Chemistry 97:3, pages 661-669.
Crossref
Suyun Lin, Jing Gao, Xiaoxuan Jin, Yong Wang, Zhizhong Dong, Jian Ying & Weibiao Zhou. (2020) Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility . Food & Function 11:4, pages 3610-3620.
Crossref
Thao Tran & Edgar ChambersIVIV. (2020) Development of a Model System for Tasting Grain Varieties. Foods 9:4, pages 510.
Crossref
Elijah Heka Kamau, Smith G. Nkhata & Emmanuel Owino Ayua. (2020) Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Science & Nutrition 8:4, pages 1753-1765.
Crossref
David W. Killilea, Rebecca McQueenJudi R. Abegania. (2020) Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. Journal of Food Science 85:3, pages 808-815.
Crossref
A. Noviatri, A. E. P. Haskito & C. Mahdi. (2020) The Differences of Nutritional Composition and Antioxidant Activity between Plain and Black Rice Bran-fortified Goat Milk Yogurt. IOP Conference Series: Earth and Environmental Science 465:1, pages 012014.
Crossref
Cristina Martínez-Villaluenga, Elena Peñas & Blanca Hernández-Ledesma. (2020) Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food and Chemical Toxicology 137, pages 111178.
Crossref
Oluwafemi Ayodeji Adebo & Ilce Gabriela Medina-Meza. (2020) Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review. Molecules 25:4, pages 927.
Crossref
Yun Xiong, Pangzhen Zhang, Stuart Johnson, Jiaqiang Luo & Zhongxiang Fang. (2019) Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing. Journal of the Science of Food and Agriculture 100:3, pages 978-985.
Crossref
Viduranga Y. Waisundara. 2020. Nutritional and Health Aspects of Food in South Asian Countries. Nutritional and Health Aspects of Food in South Asian Countries 143 158 .
Loreta Basinskiene & Dalia Cizeikiene. 2020. Trends in Non-alcoholic Beverages. Trends in Non-alcoholic Beverages 63 99 .
Julio Isidro-Sánchez, Elena Prats, Catherine Howarth, Tim Langdon & Gracia Montilla-Bascón. 2020. Genomic Designing of Climate-Smart Cereal Crops. Genomic Designing of Climate-Smart Cereal Crops 133 169 .
Sadia Hassan, Muhammad Bilal Hussain, Marwa Waheed, Khalil Ahmad, Samat Kassymov, Mohammad Ali Shariati, Muhammad Akram, Abhay Prakash Mishra & Chukwuebuka Egbuna. 2020. Functional Foods and Nutraceuticals. Functional Foods and Nutraceuticals 283 306 .
Yosef Dror, Ephraim Rimon & Reuben VaidaYosef Dror, Ephraim Rimon & Reuben Vaida. 2020. Whole-Wheat Bread for Human Health. Whole-Wheat Bread for Human Health 21 24 .
Amelia Carro & Josefa María Panisello. (2019) Deciphering the Riddles in Nutrition and Cardiovascular Disease. European Cardiology Review 14:3, pages 141-150.
Crossref
Ville M. Koistinen, Olli Kärkkäinen, Klaudyna Borewicz, Iman Zarei, Jenna Jokkala, Valérie Micard, Natalia Rosa-Sibakov, Seppo Auriola, Anna-Marja Aura, Hauke Smidt & Kati Hanhineva. (2019) Contribution of gut microbiota to metabolism of dietary glycine betaine in mice and in vitro colonic fermentation. Microbiome 7:1.
Crossref
Rikard Landberg, Kati Hanhineva, Kieran Tuohy, Mar Garcia-Aloy, Izabela Biskup, Rafael Llorach, Xiaofei Yin, Lorraine Brennan & Marjukka Kolehmainen. (2019) Biomarkers of cereal food intake. Genes & Nutrition 14:1.
Crossref
Xiaosheng He, Kana Wu, Xuehong Zhang, Reiko Nishihara, Yin Cao, Charlie S. Fuchs, Edward L. Giovannucci, Shuji Ogino, Andrew T. Chan & Mingyang Song. (2019) Dietary intake of fiber, whole grains and risk of colorectal cancer: An updated analysis according to food sources, tumor location and molecular subtypes in two large US cohorts. International Journal of Cancer 145:11, pages 3040-3051.
Crossref
Fiona Farringdon, Samuel Farringdon & Paola Chivers. (2019) Food for thought: Exploring associations between knowledge of the Healthy Living Pyramid, the Australian Guide to Healthy Eating and food group intake among Western Australian adolescents. Health Promotion Journal of Australia 30:S1, pages 95-103.
Crossref
Lingxiao Gong, Tianxi Wang, Cong Sun, Jing Wang & Baoguo Sun. (2019) Whole barley prevents obesity and dyslipidemia without the involvement of the gut microbiota in germ free C57BL/6J obese mice. Food & Function 10:11, pages 7498-7508.
Crossref
Rylee T Ahnen, Satya S Jonnalagadda & Joanne L Slavin. (2019) Role of plant protein in nutrition, wellness, and health. Nutrition Reviews 77:11, pages 735-747.
Crossref
Yameng Han, Jianwei Chi, Mingwei Zhang, Ruifen Zhang, Sanhong Fan, Lihong Dong, Fei Huang & Lei Liu. (2019) Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process. LWT 114, pages 108381.
Crossref
Jie Yang, Zhengbiao Gu, Ling Zhu, Li Cheng, Zhaofeng Li, Caiming Li & Yan Hong. (2019) Buckwheat digestibility affected by the chemical and structural features of its main components. Food Hydrocolloids 96, pages 596-603.
Crossref
Francesca Nocente, Ester De Stefanis, Roberto Ciccoritti, Stefano Pucciarmati, Federica Taddei, Enio Campiglia, Emanuele Radicetti & Roberto Mancinelli. (2019) How do conventional and organic management affect the healthy potential of durum wheat grain and semolina pasta traits?. Food Chemistry 297, pages 124884.
Crossref
Densie Webb. (2019) Pasta’s History and Role in Healthful Diets. Nutrition Today 54:5, pages 213-220.
Crossref
Vincent A. Pallazola, Dorothy M. Davis, Seamus P. Whelton, Rhanderson Cardoso, Jacqueline M. Latina, Erin D. Michos, Sudipa Sarkar, Roger S. Blumenthal, Donna K. Arnett, Neil J. Stone & Francine K. Welty. (2019) A Clinician's Guide to Healthy Eating for Cardiovascular Disease Prevention. Mayo Clinic Proceedings: Innovations, Quality & Outcomes 3:3, pages 251-267.
Crossref
Mingsi Xie, Jie Liu, Rong Tsao, Ziyuan Wang, Baoguo Sun & Jing Wang. (2019) Whole Grain Consumption for the Prevention and Treatment of Breast Cancer. Nutrients 11:8, pages 1769.
Crossref
Yang Du, Songming Zhu, Hosahalli S. Ramaswamy, Hao Wang, Jian Wu & Yong Yu. (2019) Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice. Journal of Food Process Engineering 42:5.
Crossref
Yu-Xia Lao, Yu-Ying Yu, Gao-Ke Li, Shao-Yun Chen, Wu Li, Xu-Pu Xing, Xue-Min Wang, Jian-Guang Hu & Xin-Bo Guo. (2019) Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes. Foods 8:7, pages 260.
Crossref
Jodee Johnson & Taylor WallaceSiyuan Sheng, Tong Li & Rui Hai Liu. 2019. Whole Grains and their Bioactives. Whole Grains and their Bioactives 113 134 .
Jodee Johnson & Taylor WallaceIman Zarei & Elizabeth P. Ryan. 2019. Whole Grains and their Bioactives. Whole Grains and their Bioactives 407 426 .
Jodee Johnson & Taylor WallaceC‐Y. Oliver Chen, Sérgio M. Costa & Klinsmann Carolo. 2019. Whole Grains and their Bioactives. Whole Grains and their Bioactives 357 382 .
Jodee Johnson & Taylor WallaceJodee Johnson & Taylor C. Wallace. 2019. Whole Grains and their Bioactives. Whole Grains and their Bioactives 1 17 .
Ji-Lin Dong, Mei Yang, Rui-Ling Shen, Ya-Fei Zhai, Xiao Yu & Zhen Wang. (2018) Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. Food Science and Technology International 25:4, pages 282-294.
Crossref
Taiana Denardi de Souza, Chiara Alves Leal, Kelly Cristina Massarolo & Eliana Badiale‐Fulong. (2019) Profile of Phenolic Compounds Released from Rice Bran by Rhizopus oryzae and Trichoderma reesei : Their Relation with Hydrolases Activity . Journal of Food Science 84:6, pages 1382-1389.
Crossref
Jihye Choi, Juhwan Kim, Dong Yeong Min, Euitaek Jung, Yoongho Lim, Soon Young Shin & Young Han Lee. (2019) Inhibition of TNFα-induced interleukin-6 gene expression by barley (Hordeum vulgare) ethanol extract in BV-2 microglia. Genes & Genomics 41:5, pages 557-566.
Crossref
Bolea, Grigore-Gurgu, Aprodu, Vizireanu & Stănciuc. (2019) Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions. Foods 8:4, pages 131.
Crossref
Tianran Yang, Jian Guang Hu, Yongtao Yu, Gaoke Li, Xinbo Guo, Tong Li & Rui Hai Liu. (2019) Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn ( Zea mays L. saccharata Sturt) . Journal of Food Processing and Preservation 43:1, pages e13855.
Crossref
Yun Xiong, Pangzhen Zhang, Jiaqian Luo, Stuart Johnson & Zhongxiang Fang. (2019) Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea. Journal of Cereal Science 85, pages 6-14.
Crossref
Gabriele Rocchetti, Luigi Lucini, Jose M. Lorenzo Rodriguez, Francisco J. Barba & Gianluca Giuberti. (2019) Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties. Food Chemistry 271, pages 157-164.
Crossref
Nopparat Cheetangdee. 2019. Polyphenols in Plants. Polyphenols in Plants 217 242 .
Yafang Shao & Jinsong Bao. 2019. Rice. Rice 221 271 .
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 3 27 .
Mehmet Sertaç Özer & Gamze Nil Yazici. 2019. Health and Safety Aspects of Food Processing Technologies. Health and Safety Aspects of Food Processing Technologies 309 347 .
Shahid Hussain, Zed Rengel, Muhammad Qaswar, Mamoona Amir & Muhammad Zafar-ul-Hye. 2019. Plant and Human Health, Volume 2. Plant and Human Health, Volume 2 447 490 .
Meng Niu & Gary G. Hou. (2019) Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits. Cereal Chemistry 96:1, pages 23-33.
Crossref
Yong Yu, Yang Du, Hosahalli S. Ramaswamy, Hao Wang, Xiuping Jiang & Songming Zhu. (2018) Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion. International Journal of Food Engineering 14:11-12.
Crossref
Edward Yu, Vasanti S. Malik & Frank B. Hu. (2018) Reprint of: Cardiovascular Disease Prevention by Diet Modification. Journal of the American College of Cardiology 72:23, pages 2951-2963.
Crossref
Wiramon Rungratanawanich, Maurizio Memo & Daniela Uberti. (2018) Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.). Nutrients 10:11, pages 1605.
Crossref
Olli Kärkkäinen, Maria A Lankinen, Marilena Vitale, Jenna Jokkala, Jukka Leppänen, Ville Koistinen, Marko Lehtonen, Rosalba Giacco, Natalia Rosa-Sibakov, Valérie Micard, Angela A A Rivellese, Ursula Schwab, Hannu Mykkänen, Matti Uusitupa, Marjukka Kolehmainen, Gabriele Riccardi, Kaisa Poutanen, Seppo Auriola & Kati Hanhineva. (2018) Diets rich in whole grains increase betainized compounds associated with glucose metabolism. The American Journal of Clinical Nutrition 108:5, pages 971-979.
Crossref
Sheng Siyuan, Li Tong & RuiHai Liu. (2018) Corn phytochemicals and their health benefits. Food Science and Human Wellness 7:3, pages 185-195.
Crossref
Sara Martillanes, María Concepción Ayuso-Yuste, María Victoria Gil, Raquel Manzano-Durán & Jonathan Delgado-Adámez. (2018) Bioavailability, composition and functional characterization of extracts from Oryza sativa L. bran. Food Research International 111, pages 299-305.
Crossref
Andrea Perrelli, Luca Goitre, Anna Maria Salzano, Andrea Moglia, Andrea Scaloni & Saverio Francesco Retta. (2018) Biological Activities, Health Benefits, and Therapeutic Properties of Avenanthramides: From Skin Protection to Prevention and Treatment of Cerebrovascular Diseases. Oxidative Medicine and Cellular Longevity 2018, pages 1-17.
Crossref
Ying-Che Huang, Bo-Hua Wu, Yung-Lin Chu, Wen-Chang Chang & Ming-Chang Wu. (2018) Effects of Tempeh Fermentation with Lactobacillus plantarum and Rhizopus oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats. Nutrients 10:9, pages 1143.
Crossref
Caleigh Sawicki, Kara Livingston, Alastair Ross, Paul Jacques, Katie Koecher & Nicola McKeown. (2018) Evaluating Whole Grain Intervention Study Designs and Reporting Practices Using Evidence Mapping Methodology. Nutrients 10:8, pages 1052.
Crossref
Edward Yu, Vasanti S. Malik & Frank B. Hu. (2018) Cardiovascular Disease Prevention by Diet Modification. Journal of the American College of Cardiology 72:8, pages 914-926.
Crossref
Mohammad Shahadat Hossain, A.S.M. Ali Reza, Md. Masudur Rahaman, Mst. Samima Nasrin, Mohammed Rasib Uddin Rahat, Md. Rabiul Islam, Md. Josim Uddin & Md. Atiar Rahman. (2018) Evaluation of morning glory ( Jacquemontia tamnifolia (L.) Griseb) leaves for antioxidant, antinociceptive, anticoagulant and cytotoxic activities . Journal of Basic and Clinical Physiology and Pharmacology 29:3, pages 291-299.
Crossref
Fukai Wang, Wei Wu, Xiaoyong Xu, Xusheng Shao & Zhong Li. (2018) Synthesis of substituted phenols via 1,1-dichloro-2-nitroethene promoted condensation of carbonyl compounds with DMF. Tetrahedron Letters 59:26, pages 2506-2510.
Crossref
A. SayaslanN. Şahin. (2018) Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties. Quality Assurance and Safety of Crops & Foods 10:2, pages 183-192.
Crossref
Keneswary Ravichanthiran, Zheng Ma, Hongxia Zhang, Yang Cao, Chee Wang, Shahzad Muhammad, Elom Aglago, Yihe Zhang, Yifan Jin & Binyu Pan. (2018) Phytochemical Profile of Brown Rice and Its Nutrigenomic Implications. Antioxidants 7:6, pages 71.
Crossref
Hongyu Chen & Rui Hai Liu. (2018) Potential Mechanisms of Action of Dietary Phytochemicals for Cancer Prevention by Targeting Cellular Signaling Transduction Pathways. Journal of Agricultural and Food Chemistry 66:13, pages 3260-3276.
Crossref
Yingbin Shen, Churan Hu, Hui Zhang & Hao Jiang. (2018) Characteristics of three typical Chinese highland barley varieties: Phenolic compounds and antioxidant activities. Journal of Food Biochemistry 42:2, pages e12488.
Crossref
Meng Niu, Licheng Xiong, Binjia Zhang, Caihua Jia & Siming Zhao. (2018) Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. LWT 90, pages 323-330.
Crossref
Jungang Wang, Gary G. Hou, Ting Liu, Naifu Wang & Jayne Bock. (2018) GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour. LWT 90, pages 8-14.
Crossref
A. GöncüM. Hayta. (2018) Rye and oat flour enriched baked wheat chips: bioactive and textural properties. Quality Assurance and Safety of Crops & Foods 10:1, pages 35-40.
Crossref
Taoping Sun, Ying Rong, Xiaoli Hu, Yalun Zhu, Hao Huang, Liangkai Chen, Peiyun Li, Shuzhen Li, Wei Yang, Jinquan Cheng, Xuefeng Yang, Ping Yao, Frank B. Hu & Liegang Liu. (2018) Plasma Alkylresorcinol Metabolite, a Biomarker of Whole-Grain Wheat and Rye Intake, and Risk of Type 2 Diabetes and Impaired Glucose Regulation in a Chinese Population. Diabetes Care 41:3, pages 440-445.
Crossref
Priyadarsini Sanghamitra, Rameswar Prasad Sah, Torit Baran Bagchi, Sri Gopal Sharma, Anjani Kumar, Sushmita Munda & Ravindra Kumar Sahu. (2018) Evaluation of variability and environmental stability of grain quality and agronomic parameters of pigmented rice (O. sativa L.). Journal of Food Science and Technology 55:3, pages 879-890.
Crossref
Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo & Saraid Mora Rochín. 2018. Extrusion of Metals, Polymers and Food Products. Extrusion of Metals, Polymers and Food Products.
Ruifen Zhang, Sher Ali Khan, Jianwei Chi, Zhencheng Wei, Yan Zhang, Yuanyuan Deng, Lei Liu & Mingwei Zhang. (2018) Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice. LWT 88, pages 64-70.
Crossref
Juan B. Alvarez & Carlos Guzmán. (2017) Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement. Theoretical and Applied Genetics 131:2, pages 225-251.
Crossref
Na-Na Wu, Bin Tan, Sha-Sha Li, Min ZhangXiao-Hong Tian, Xiao-Tong Zhai, Ming Liu, Yan-Xiang Liu, Li-Ping Wang & Kun Gao. (2018) Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents. Food Science and Technology Research 24:2, pages 311-319.
Crossref
Zhanqiang Hu, Xiaozhi Tang, Ming Zhang, Xianqiao Hu, Chen Yu, Zhiwei Zhu & Yafang. Shao. (2018) Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Advances 8:13, pages 7123-7132.
Crossref
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Anwar Noman, Khalid Mohammed & Hui-Ming Zhou. (2018) Characterization of oil extracted from whole grain flour treated with ozone gas. Journal of Cereal Science 79, pages 527-533.
Crossref
Claus Leitzmann. 2018. Ernährung und Fasten als Therapie. Ernährung und Fasten als Therapie 117 132 .
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2017. Sweeteners. Sweeteners 1 25 .
Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon & Giuseppina Pace Pereira Lima. 2017. Sweeteners. Sweeteners 1 25 .
Hassan Vatanparast, Susan Whiting, Alomgir Hossain, Naghmeh Mirhosseini, Anwar T. Merchant & Michael Szafron. (2017) National pattern of grain products consumption among Canadians in association with body weight status. BMC Nutrition 3:1.
Crossref
Juan JuanGang LiuWalter C. WillettFrank B. HuKathryn M. RexrodeQi Sun. (2017) Whole Grain Consumption and Risk of Ischemic Stroke. Stroke 48:12, pages 3203-3209.
Crossref
Abdelkarim Guaâdaoui. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals 541 594 .
Er Sheng Gong, Shunjing Luo, Tong Li, Chengmei Liu, Guowen Zhang, Jun Chen, Zicong Zeng & Rui Hai Liu. (2017) Phytochemical profiles and antioxidant activity of processed brown rice products. Food Chemistry 232, pages 67-78.
Crossref
María García-Meseguer, Amalia Delicado-Soria & Ramón Serrano-Urrea. (2017) Fiber Patterns in Young Adults Living in Different Environments (USA, Spain, and Tunisia). Anthropometric and Lifestyle Characteristics. Nutrients 9:9, pages 1030.
Crossref
Sarah AM Kelly, Louise Hartley, Emma Loveman, Jill L Colquitt, Helen M Jones, Lena Al-Khudairy, Christine Clar, Roberta Germanò, Hannah R Lunn, Gary Frost & Karen Rees. (2017) Whole grain cereals for the primary or secondary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews 2021:5.
Crossref
Ming-Jen Fan, Ping-Hsuan Yeh, Jing-Pin Lin, An-Cheng Huang, Jin-Cherng Lien, Hui-Yi Lin & Jing-Gung Chung. (2017) Anthocyanins from black rice (Oryza sativa) promote immune responses in leukemia through enhancing phagocytosis of macrophages in vivo. Experimental and Therapeutic Medicine 14:1, pages 59-64.
Crossref
Er Sheng Gong, Shun Jing Luo, Tong Li, Cheng Mei Liu, Guo Wen Zhang, Jun Chen, Zi Cong Zeng & Rui Hai Liu. (2017) Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chemistry 227, pages 432-443.
Crossref
Yingdong Zhu & Shengmin Sang. (2017) Phytochemicals in whole grain wheat and their health‐promoting effects. Molecular Nutrition & Food Research 61:7, pages 1600852.
Crossref
Montilla-Bascón Gracia, Paul R Armstrong, Han Rongkui & Sorrells Mark. (2017) Quantification of betaglucans, lipid and protein contents in whole oat groats ( Avena sativa L.) using near infrared reflectance spectroscopy . Journal of Near Infrared Spectroscopy 25:3, pages 172-179.
Crossref
Jingming Ning, Gary G. Hou, Jingjng Sun, Xiaochun Wan & Arnaud Dubat. (2017) Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT - Food Science and Technology 79, pages 342-348.
Crossref
Na-Na WuBin TanSha-Sha LiXiao-Hong TianMing LiuYan-Xiang LiuLi-Ping WangXiao-Tong Zhai. (2017) Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour. Cereal Chemistry Journal 94:3, pages 464-470.
Crossref
Disna Kumari, Terrence Madhujith & Anoma Chandrasekara. (2017) Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka. Food Science & Nutrition 5:3, pages 474-485.
Crossref
Lei Liu, Ruifen Zhang, Yuanyuan Deng, Yan Zhang, Juan Xiao, Fei Huang, Wei Wen & Mingwei Zhang. (2017) Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase. Food Chemistry 221, pages 636-643.
Crossref
Manoj K. Shah, Gladys Asa, Julie Sherwood, Kari Graber & Teresa M. Bergholz. (2017) Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods. International Journal of Food Microbiology 244, pages 111-118.
Crossref
Daniela Sumczynski, Eva Kotásková, Jana Orsavová & Pavel Valášek. (2017) Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.). Food Chemistry 218, pages 107-115.
Crossref
Danielle Cooper, Mary Kable, Maria Marco, Angela De Leon, Bret Rust, Julita Baker, William Horn, Dustin Burnett & Nancy Keim. (2017) The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota. Nutrients 9:2, pages 173.
Crossref

Displaying 200 of 326 citing articles. Use the download link below to view the full list of citing articles.

Download full citations list

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.