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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 9
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Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Yun Xionga School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaView further author information
,
Pangzhen Zhanga School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaView further author information
,
Robyn Dorothy Warnera School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaView further author information
,
Shuibao Shenb College of Animal Science and Technology, Guangxi University, Nanning, China;c Taiyuan Brand Will Firm Biotechnology Development Co, Ltd, Taiyuan, ChinaView further author information
&
Zhongxiang Fanga School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9902-3426View further author information
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Pages 2404-2431 | Published online: 01 Dec 2020

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Yongzhu Zhang, Esra Capanoglu, Linshu Jiao, Liqing Yin, Xianjin Liu, Ran Wang, Jianbo Xiao & Baiyi Lu. (2023) Coarse cereals modulating chronic low-grade inflammation: review. Critical Reviews in Food Science and Nutrition 63:29, pages 9694-9715.
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Articles from other publishers (15)

Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, Adelfo García-Ceja, Gabriel Aguirre-Álvarez & Arely León-López. (2023) Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation. Foods 12:8, pages 1583.
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Danaselvam Ugunesh, Ching Sin Siau, Mohd Nor Ahmar Bin Mohd Sanip & Hui Chin Koo. (2022) Perceived barriers towards whole grain consumption among the Malaysian adult population: findings from a theory-based qualitative study. British Food Journal 125:3, pages 1130-1147.
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Fei Ren, Ming Liu, Yanxiang Liu, Xiaohong Tian, Ping Jiang & Bin Tan. (2023) Deciphering Microbial Diversity and Functional Codes of Traditional Fermented Whole Grain Tianpei from Typical Regions of China. Fermentation 9:1, pages 53.
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Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, Shafiya Rafiq, Sajad Majeed Zargar, Fozia Kamran, Tanveer Ali Dar, Shabir Ahmad Mir, B. N. Dar & Amin Mousavi Khaneghah. (2022) Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition.
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María Fernanda Quintero-Soto, Ramona Julieta Espinoza-Moreno, Jennifer Vianey Félix-Medina, Fernando Salas-López, Cruz Fernando López-Carrera, Oscar Daniel Argüelles-López, Martha Elena Vazquez-Ontiveros & Mario Armando Gómez-Favela. (2022) Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (Sesamum indicum L.) Seed Byproduct. Foods 11:20, pages 3175.
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Wei Wang, Li Guo, Zhiqian Yao, Wang Xi, Yan Zhao, Jianhua Lv, Jishen Zhang, Zhijie Liu & Dingxin Liu. (2022) Nitrox surface discharge used for water activation: the reactive species and their correlation to the bactericidal effect. Journal of Physics D: Applied Physics 55:26, pages 265203.
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Yuanyuan Ye, Pei Li, Jiaojiao Zhou, Jiangling He & Jie Cai. (2022) The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat. Foods 11:12, pages 1774.
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Thinzar Aung, Bo Ram Kim & Mi Jeong Kim. (2022) Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties. Foods 11:3, pages 481.
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Vanessa Aparecida MARCOLINO, Marília Gimenez NASCIMENTO, Guilherme Roque ZIDIOTTI, Maria Eduarda Lopes EBERLE, Tamires dos Santos de LIMA, Carlos Eduardo BARÃO, Tatiana Colombo PIMENTEL & Graciette MATIOLI. (2022) Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability. Food Science and Technology 42.
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Khongsak Srikaeo. 2022. Functional Cereals and Cereal Foods. Functional Cereals and Cereal Foods 251 288 .
Fereshteh Ansari & Hadi Pourjafar. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 277 308 .
Yi Shen, Dianxing Wu, Vincenzo Fogliano & Nicoletta Pellegrini. (2021) Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility. Food & Function 12:22, pages 11547-11556.
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Vinita Ramtekey, Susmita Cherukuri, Kaushalkumar Gunvantray Modha, Ashutosh Kumar, Udaya Bhaskar Kethineni, Govind Pal, Arvind Nath Singh & Sanjay Kumar. (2021) Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars. Reviews in Analytical Chemistry 40:1, pages 272-292.
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Yun Xiong, Thiago Victor Damasceno Teixeira, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen & Zhongxiang Fang. (2021) Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes. Food Bioscience 41, pages 101068.
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Irina Bazhenova, Elena Chernova, Tatiana Bazhenova & Valeria Bychenkova. (2021) National beverages in a healthy diet system. E3S Web of Conferences 296, pages 07004.
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