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Farhan Saeed, Muzzamal Hussain, Muhammad Sajid Arshad, Muhammad Afzaal, Haroon Munir, Muhammad Imran, Tabussam Tufail & Faqir Muhammad Anjum. (2021) Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides. International Journal of Food Properties 24:1, pages 233-248.
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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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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.
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Articles from other publishers (41)
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Mi Jeong Kim. (2023) Optimization of γ-Aminobutyric Acid (GABA) Content in Germinated Wheat Using Response Surface Analysis and Its Potential Use as a Beverage Material. Journal of the Korean Society of Food Science and Nutrition 52:2, pages 210-215.
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Isam A. Mohamed Ahmed, Fahad Al Juhaimi & Mehmet Musa Özcan. (2021)
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Priyanka Thakur, Krishan Kumar & Harcharan Singh Dhaliwal. (2021) Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. Food Bioscience 42, pages 101170.
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Ottavia Parenti, Eleonora Carini, Mia Marchini, Maria Grazia Tuccio, Lorenzo Guerrini & Bruno Zanoni. (2021) Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. LWT 142, pages 111017.
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Etik Sulistyowati, Achmad Rudijanto, Setyawati Soeharto & Dian Handayani. (2020) The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy. Current Nutrition & Food Science 16:4, pages 494-500.
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Oluwafemi Ayodeji Adebo. (2020) African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 12:4, pages 1111.
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Cristiany Oliveira Bernardo, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Davy William Hidalgo Chávez, Inayara Beatriz Araújo Martins, Rosires Deliza, Daniela de Grandi Castro Freitas & Valéria Aparecida Vieira Queiroz. (2019) Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association. Journal of Cereal Science 89, pages 102793.
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Sein Lee, Mi-Bo Kim, Changhee Kim & Jae-Kwan Hwang. (2017) Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice. Food Science and Biotechnology 27:1, pages 159-168.
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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.
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Qiang Xia, Jun Mei, Wenjuan Yu & Yunfei Li. (2017) High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods. Food Research International 91, pages 103-114.
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