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Food Reviews International Volume 38, 2022 - Issue 2
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Review

Fate of Polyphenols and Antioxidant Activity of Barley during Processing

Paras Sharmaa ICMR-National Institute of Nutrition, Hyderabad, IndiaCorrespondence[email protected]
,
Giridhar Goudara ICMR-National Institute of Nutrition, Hyderabad, IndiaORCID Iconhttps://orcid.org/0000-0003-0433-254X
ORCID Icon,
T. Longvaha ICMR-National Institute of Nutrition, Hyderabad, India
,
Vinod. S. Gourb Department of Biotechnology, Amity University Rajasthan, Jaipur, India
,
S.L. Kotharib Department of Biotechnology, Amity University Rajasthan, Jaipur, India
&
Idrees A. Wanic Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
Pages 163-198 | Published online: 16 Feb 2020

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Lezhen Dong, Ying Li, Qin Chen, Yahui Liu, Zufang Wu, Daodong Pan, Ning Yan & Lianliang Liu. (2023) Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Mayara Schulz, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa & Roseane Fett. (2023) Phenolic Compounds in Euterpe Fruits: Composition, Digestibility, and Stability – A Review. Food Reviews International 39:1, pages 369-396.
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Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 27:14, pages 4332.
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Yong Xie, Ting Gong, Haibo Liu, Zhiping Fan, Chen Zhaojun & Xiong Liu. (2022) In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan. Journal of Agricultural and Food Chemistry 70:25, pages 7683-7694.
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