Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review

References

• Achinewhu, S. C. (1983). Protein and food potential of African oil bean (Pentaclethra macrophylla) and velvet bean (Mucunauries). J. Food Sci. 47:1736–1742.
   Web of Science ®Google Scholar
• Adedeji, O. E., Oyinloye, O. D. and Ocheme, O. B. (2014). Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies. Afr. J. Food Sci. 8:42–47.
   Google Scholar
• Adeniyi, P. O. and Obatolu, V. A. (2014). Effect of germination temperature on the functional properties of grain amaranthus. Am. J. Food Sci. Technol. 2:76–79.
   Google Scholar
• Akubor, P. I. and Obiegbuna, J. E. (1999). Certain chemical and functional properties of ungerminated and germinated millet flour. J. Food Sci. Technol. 36:241–243.
   Web of Science ®Google Scholar
• Andersson, S.W., Skinner, J., Ellegard, L., Welch, A. A., Bingham, S., Mulligan, A., Andersson, H. and Khaw, K. T. (2004). Intake of dietary plant sterols is inversely related to serum cholesterol concentration in men and women in the EPIC Norfolk population: A cross-sectional study. Eur. J. Clin. Nutr. 58:1378–1385.
   PubMed Web of Science ®Google Scholar
• Andriantsitohaina, R., Auger, C., Chataigneau, T., Etienne-Selloum, N., Li, H., Martínez, M. C., Schini-Kerth, V.B. and Laher, I. (2012). Molecular mechanisms of the cardiovascular protective effects of polyphenols. Brit. J. Nutr. 108:1532–1549.
   PubMed Web of Science ®Google Scholar
• Backer, E. D., Gebruers, K., Ende, W. V. D., Courtin, C. M., and Delcour, J. A. (2010). Posttranslational processing of b-D-xylanases and changes in extractability of arabinoxylans during wheat germination. Plant Physiol. Biochem. 48:90–97.
   PubMed Web of Science ®Google Scholar
• Bak, L. K., Schousboe, A. and Waagepetersen, H. S. (2006). The glutamate/GABAglutamine cycle: Aspects of transport, neurotransmitter homeostasis and ammonia transfer. J. Neurochem. 98:641–653.
   PubMed Web of Science ®Google Scholar
• Belitz, H. D. and Grosch, W. (1999). Food Chemistry, 2nd ed. Springer, Berlin.
   Google Scholar
• Beta, T., Rooney, L. W., Marovatsanga, L. T. and Taylor, J. R. N. (1999). Phenolic compounds and kernel characteristics of Zimbabwean sorghum. J. Sci. Food Agric. 79:1003–1010.
   Web of Science ®Google Scholar
• Bhise, V. J., Chavan, J. K. and Kadam, S. S. (1988). Effect of malting on proximate composition and in vitro protein and starch digestibilities of grain sorghum. J. Food Sci. Technol. 25:327–329.
   Web of Science ®Google Scholar
• Bhol, S. and Bosco, S. J. D. (2014). Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread. LWT - Food Sci. Technol. 55:294–300.
   Web of Science ®Google Scholar
• Bishnoi, S., Khetarpaul, N. and Yadav, R. K. (1994). Effect of domestic processing and cooking methods on phytic acid and polyphenol content of peas. Plant Foods Human Nutr. 45:381–388.
   PubMed Web of Science ®Google Scholar
• Bolivar, A., Cevallos, C. and Luis, C. Z. (2010). Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem. 119:1485–1490.
   Web of Science ®Google Scholar
• Borght, A. V. D., Goesaert, H., Veraverbeke, W. S. and Delcour, J. A. (2005). Wheat flour into starch and gluten: Overview of the main processes and the factors involved. J. Cereal Sci. 41:221–237.
   Web of Science ®Google Scholar
• Bown, A.W. and Shelp, B.J. (1997). The metabolism and functions of γ- aminobutyric acid. Plant Physiol. 115:1–5.
   PubMed Web of Science ®Google Scholar
• Brou, K., N'Da-Kouassi, A., Kouadio, J., Guehi, T., N'Guessan, K. and Gnakri, D. (2013). Biochemical characterization and functional properties of weaning food made from cereals (millet, maize) and legumes (beans, soybeans). J. Food Chem. Nutr. 1:22–32.
   Google Scholar
• Cáceres, P. J., Martínez-Villaluenga, C., Amigo, L. and Frias, J. (2014). Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions. Food Chem. 152:407–414.
   PubMed Web of Science ®Google Scholar
• Calzuola, I., Gianfranceschi, G. L. and Marsili, V. (2006). Comparative activity of antioxidants from wheat sprouts, Morinda citrifolia, fermented papaya and white tea. Int. J. Food Sci. Nutr. 57:168–177.
   PubMed Web of Science ®Google Scholar
• Chandrashekar, A. and Desikachar, H. S. R. (1981). Studies on the hydration of starches, flour and semolina from different cereal grains. J. Food Sci. Technol. 18:12–17.
   Google Scholar
• Chanlat, N., Songsermpong, S., Charunuch, C. and Naivikul, O. (2011). Twin-Screw extrusion of pre-germinated brown rice: Physicochemical properties and γ-aminobutyric acid content (GABA) of extruded snacks. Int. J. Food Engg. DOI: 10.2202/1556-3758.2328.
   Web of Science ®Google Scholar
• Charoenthaikij, P., Jangchud, K., Jangchud, A., Piyachomkwan, K., Tungtrakul, P. and Prinyawiwatkul, W. (2009). Germination conditions affect physicochemical properties of germinated brown rice flour. J. Food Sci. 74:658–665.
   PubMed Web of Science ®Google Scholar
• Charoenthaikij, P., Jangchud, K., Jangchud, A., Prinyawiwatkul, W. and Tungtrakul, P. (2010). Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. J. Food Sci. 75:321–318.
   Web of Science ®Google Scholar
• Chavan, J. K. and Kadam, S. S. (1989). Nutritional improvement of cereals by sprouting. Crit. Rev. Food Sci. 28:401–437.
   PubMed Web of Science ®Google Scholar
• Chinma, C. E., Adewuyi, O. and Abu, J. O. (2009). Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res Int. 42:1004–1009.
   Web of Science ®Google Scholar
• Chung, H. J., Cho, A. and Lim, S. T. (2012a). Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT- Food Sci. Technol. 47:42–347.
   Web of Science ®Google Scholar
• Chung, H. J., Cho, A. and Lim, S. T. (2014). Utilization of germinated and heat-moisture treated brown rice in sugar-snap cookies. LWT- Food Sci. Technol. 57:260–266.
   Web of Science ®Google Scholar
• Chung, H. J., Cho, D. W., Park, J. D., Kweon, D. K. and Lim, S. T. (2012b). In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments. J. Cereal Sci. 56:451–456.
   Web of Science ®Google Scholar
• Chung, H. J., Liu, Q., Pauls, K. P., Fan, M. Z. and Yada, R. (2008). In vitro starch digestibility, expected glycemic indexand some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada. Food Res. Int. 41:869–875.
   Web of Science ®Google Scholar
• Chung, H.J., Jang, S.H., Yon Cho, H. and Lim, S.T. (2009). Effects of steeping and anaerobic treatment on GABA (gamma-aminobutyric acid) content in germinated waxy hull-less barley. Food Sci. Technol. 42:1712–1716.
   Web of Science ®Google Scholar
• Chungcharoen, T., Prachayawarakorn, S., Tungtrakul, P. and Soponronnarit, S. (2014). Effects of germination process and drying temperature on gamma-aminobutyric acid (GABA) and starch digestibility of germinated brown rice. Drying Technol: Int J. 32:742–753.
   Web of Science ®Google Scholar
• Chungcharoen, T., Prachayawarakorn, S., Soponronnarit, S. and Tungtrakul, P. (2012). Effect of drying temperature on drying characteristics and quality of germinated rices prepared from paddy and brown rice. Drying Technol: Int J. 30:1844–1853.
   Web of Science ®Google Scholar
• Claver, I. P., Zhang, H., Li, Q., Zhu, K. and Zhou, H. (2010). Impact of the soak and the malt on the physicochemical properties of the sorghum starches. Int. J. Mol. Sci. 11:3002–3015.
   PubMed Web of Science ®Google Scholar
• Damodaran, S. (1997). Food proteins: An overview. In: Food Proteins and Their Applications, pp. 1–21. Damodaran, S. and Paraf, A., Eds., Marcel Dekker, New York.
   Google Scholar
• Detopoulou, P., Panagiotakos, D. B., Chrysohoou, C., Fragopoulou, E., Nomikos, T., Antonopoulou, S., et al. (2010). Dietary antioxidant capacity and concentration of adiponectin in apparently healthy adults: The ATTICA study. Eur. J. Clin. Nutr. 64:161–168.
   PubMed Web of Science ®Google Scholar
• Dicko, M. H., Gruppen, H., Traore, A. S., Van-Berkel, W. J. H. and Voragen, A. G. J. (2005). Evaluation of the effect of germination on phenolic compounds and antioxidant activity in sorghum varieties. J. Agric. Food Chem. 53:2581–2588.
   PubMed Web of Science ®Google Scholar
• Dimberg, H. L., Theander, O. and Lingnert, H. (1993). Avenanthramides—A group of phenolic antioxidants in oats. Cereal Chem. 70:637–641.
   Web of Science ®Google Scholar
• Dixon, R. A. and Paiva, N. L. (1995). Stress induced phenylpropanoid metabolism. Plant Cell. 7:1085–1097.
   PubMed Web of Science ®Google Scholar
• Doblado, R., Frias, J. and Valverde, C. V. (2007). Changes in vitamin C content and antioxidant capacity of raw and germinated (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chem. 101:918–923.
   Web of Science ®Google Scholar
• Donkor, O. N., Stojanovska, L., Ginn, P., Ashton, J. and Vasiljevic, T. (2012). Germinated grains—Sources of bioactive compounds. Food Chem. 135:950–959.
   PubMed Web of Science ®Google Scholar
• Dvorakova, M., Guido, L. F., Dostalek, P., Skulilova, Z., Moreira, M. M. and Barros, A. A. (2008). Antioxidantproperties of free, soluble ester and insoluble bound phenolic compounds in different barley varieties and corresponding malts. J. Inst. Brew. 114:27–32.
   Web of Science ®Google Scholar
• Dykes, L. and Rooney, L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal Foods World. 52:105–111.
   Web of Science ®Google Scholar
• Egwim, E. and Adenomon, M. (2009). Predicting α-amylase yield and malt quality of some sprouting cereals using 2nd order polynomial model. Afr. J. Biochem. Res. 3:288–292.
   Google Scholar
• Elkhalifa, A. E. O. and Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food Chem. 121:387–392.
   Web of Science ®Google Scholar
• Elkhalifa, A. E. O. and Bernhardt, R. (2013). Some physicochemical properties of flour from germinated sorghum grain. J Food Sci Technol. 50:186–190.
   PubMed Web of Science ®Google Scholar
• Elkhalifa, A. O., Schiffler, B., Bernhardt, R. (2004). Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour. Nahrung/Food. 48:91–94.
   PubMedGoogle Scholar
• Elkhalifa, A. O., Schiffler, B. and Bernhardt, R. (2005). Effect of fermentation on the functional properties of sorghum flour. Food Chem. 92:1–5.
   Web of Science ®Google Scholar
• Eom, H. S. and Lee, Y. T. (2008). Changes in solubility of barley arabinoxylans during malting. J. Korean Soc. Food Sci. Nutr. 37:1684–1687.
   Google Scholar
• Esa, N. M., Abdul-Kadir, K.-K., Amon, Z. and Azlan, A. (2013). Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chem. 141:1306–1312.
   PubMed Web of Science ®Google Scholar
• Fardet, A., Rock, E. and R´emesy, C. (2008). Is the in vitro antioxidant potential of whole grain cereals and cereal products well reflected in vivo? J. Cereal Sci. 48:258–276.
   Web of Science ®Google Scholar
• Gamel, T. H., Linssen, J. P., Mesallam, A. S., Damir, A. A. and Shekib, L. A. (2006). Seed treatment affect functional and antinutritional properties of amaranth flours. J. Sci. Food Agric. 86:1095–1102.
   Web of Science ®Google Scholar
• Garcia, A., Otto, B., Reich, S., Weickert, M., Steiniger, J., Machowetz, A. et al. (2007). Arabinoxylan consumption decrease postprandial serum glucose, serum insulin and plasma ghrelin response in subjects with impared glucose intolrence. Eur. J. Clin. Nutr. 61:334–341.
   PubMed Web of Science ®Google Scholar
• Ghaoneum, M. and Abedi, S. (2004). Enhancement of natural killer cell activity of aged mice by modified arabinoxylan rice bran (MGN-3/Biobran). J. Pharma. Pharmacol. 56:1581–1588.
   Web of Science ®Google Scholar
• Ghavidel, R. A. and Prakash, J. (2006). Effect of germination and dehulling on functional properties of legume flours. J. Sci. Food Agric. 86:1189–1195.
   Web of Science ®Google Scholar
• Giani, S. Y. and Bekebain, D. A. (1992). Proximate composition and functional of raw and processed full fat fluted pumpkin (Telfairia occidentalis) seed flour. J. Sci. Food Agric. 3:321–325.
   Web of Science ®Google Scholar
• Guardiola, F., Codony, R., Addis, P. B., Rafecans, M. and Boatella, J. (1996). Biological effects of oxysterols: Current status. Food Chem. Toxicol. 34:193–211.
   PubMed Web of Science ®Google Scholar
• Gujral, H. S., Sharma, P., Kumar, A. and Singh, B. (2012). Total phenolic content and antioxidant activity of extruded brown rice. Int. J. Food Prop. 15:301–311.
   Web of Science ®Google Scholar
• Gupta, M., Adu-Ghannam, N. and Gallaghar, E. (2010). Barley for brewing: Characteristic changes during malting, brewing and application of its by products. Comp. Rev. Food Sci. Food Saf. 9:318–328.
   PubMed Web of Science ®Google Scholar
• Gupta, N. K., Agarwal, S., Agarwal, V. P., Nathawat, N. S., Gupta, S. and Singh, G. (2013). Effect of short-term heat stress on growth, physiology and antioxidative defence system in wheat seedlings. Acta Physiol. Plantarum. 35:1837–1842.
   Web of Science ®Google Scholar
• Hagiwara, H., Seki, T. and Ariga, T. (2004). The effect of pre-germinated brown rice intake on blood glucose and PAI-1 levels in streptozotocin-induced diabetic rats. Biosci. Biotechnol. Biochem. 68:444–447.
   PubMed Web of Science ®Google Scholar
• Hanhineva, K., Torronen, R., Bondia-pons, I., Pekkinen, J., Kolehmainen, M. and Mykkanen, H. (2010). Impact of dietary polyphenols on carbohydrate metabolism. Int. J. Mol. Sci. 11:1365–1402.
   PubMed Web of Science ®Google Scholar
• He, D., Han, C., Yao, J., Shen, S. and Yang, P. (2011). Constructing the metabolic and regulatory pathways in germinating rice seeds through proteomic approach. Proteomics. 11:2693–2713.
   PubMed Web of Science ®Google Scholar
• Hefni, M. and Witthöft, C. M. (2011). Increasing the folate content in Egyptian baladi bread using germinated wheat flour. LWT—Food Sci. Technol. 44:706–712.
   Web of Science ®Google Scholar
• Hefni, M. and Witthoft, C. M. (2012). Enhancement of the folate content in Egyptian pita bread. Food Nutr Res. 56:556–60.
   Web of Science ®Google Scholar
• Hegg, P. O. (1982). Conditions for the formation of heat-induced gels of some globular food proteins. J. Food Sci. 47:1241–1244.
   Web of Science ®Google Scholar
• Hopkins, M. J., Englyst, H. N., Macfarlane, S., Furrie, E., Macfarlane, G. T. and McBain, A. J. (2003). Degradation of cross-linked arabinoxylans by the intestinal microbiota in children. Appl. Enviro. Microbiol. 69:6354–6360.
   PubMed Web of Science ®Google Scholar
• Huang, S.-H. and Ng, L.-T. (2012). Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan. J. Food Comp. Analysis. 26:122–127.
   Web of Science ®Google Scholar
• Hübner, F. and Arendt, E. K. (2013). Germination of cereal grains as a way to improve the nutritional value: A Review. Crit. Rev. Food Sci. Nutr. 53:853–861.
   PubMed Web of Science ®Google Scholar
• Hung, P. V., Hatcher, D. W. and Barker, W. (2011). Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chem. 126:1896–1901.
   PubMed Web of Science ®Google Scholar
• Imtiaz, H., Burhan, U. M., Gulzar, M. (2011). Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. Afr. J. Food Sci. 5:897–903.
   Google Scholar
• Iordan, M., Stoica, A. and Popescu, E. C. (2013). Changes in quality indices of wheat bread enriched with biologically active preparations. Annals Food Sci. Technol. 14:165–170.
   Google Scholar
• Isaksson, H., Tillander, I., Andersson, R., Olsson, J., Fredriksson, H., Webb, D. L. and Aman, P.(2012). Whole grain rye breakfast — Sustained satiety during three weeks of regular consumption. Physiol Behavior. 105:877–884.
   PubMed Web of Science ®Google Scholar
• Ito, S. and Ishikawa, Y. (2004). Marketing of value-added rice products in Japan: Germinated brown rice and rice bread. In: Proceedings of the FAO Rice Conference: Rice in Global Markets. (pp. 62–68). Rome.
   Google Scholar
• Iwaki, K. and Kitada, Y. (2007). Availability of partially milled rice as a daily source of gamma-aminobutyric acid. Food Sci. Technol. Res. 13:41–44.
   Web of Science ®Google Scholar
• Izzo, R., Vanni, G. and Navari-Izzo, F. (1994). Sterol and phospholipid evolution during germination an early growth of maize. Agrochimica. 48:108–117.
   Google Scholar
• Jakobs, C., Jaeken, J. and Gibson, K. M. (1993). Inherited disorders of GABA metabolism. J. Inher. Metabol Disease. 16:704–715.
   PubMed Web of Science ®Google Scholar
• Johansson, L., Tuomainen, P., Ylinen, M., Ekholm, P. and Virkki, L. (2004). Structural analysis of water-soluble and insoluble b-glucans of whole-grain oats and barley. Carb. Poly. 58:267–274.
   Web of Science ®Google Scholar
• Karki, D. B. and Kharel, G. P. (2012). Effect of finger millet varieties on chemical characteristics of their malts. Afr. J. Food Sci. 6:308–316.
   Google Scholar
• Kato, A., Fiyishige, T., Matusdomi, N. and Kobayashi, K. (1985). Determination of emulsifying properties of some proteins by conductivity measurements. J. Food Sci. 50:56–68.
   Web of Science ®Google Scholar
• Kaukovirta-Norja, A., Wilhemson, A. and Poutanen, K. (2004). Germination: A means to improve the functionality of oat. Agric. Food Sci. 13:100–112.
   Web of Science ®Google Scholar
• Kayahara, H., Tsukahara, K. and Tatai, T. (2001). Flavor, health and nutritional quality of pre-germinatd brown rice. In: Food Flavours and Chemistry: Advances of the New Millennium, pp. 546–551. Spanier, A. M. Ed., Royal Society of Chemistry, Cambridge.
   Google Scholar
• Kemp, R. J., Goad, L. J. and Mercer, E. I. (1967). Sterol composition in maize during germination. Biochem. J. 103:53–54.
   Web of Science ®Google Scholar
• Kim, H. Y., Hwang, I. G., Kim, T. M., Woo, K. S., Park, D. S., Kim, J. H., Kim, D. J., Lee, J., Lee, Y. R. and Jeong, H. S. (2012). Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem. 134:288–293.
   Web of Science ®Google Scholar
• Kim, I. S., Han, S. H. and Han, K. W. (1997). Study on the chemical change of amino acid and vitamin of rapeseed during germination. J. Kor. Soc. Food Sci. Nutr. 26:1058–1062.
   Google Scholar
• Kim, M. Y., Lee, S. H., Jang, G. Y., Park, H.J., Li, M., Kim, S., Lee, Y. R., Noh, Y. H., Lee, J. and Jeong, H. S. (2015). Effects of high hydrostatic pressure treatment on the enhancement of functional components of germinated rough rice (Oryza sativa L.). Food Chem. 166:86–92.
   PubMed Web of Science ®Google Scholar
• Kim, H. Y., Hwang, I. G., Kim, T. M., Park, D. S., Kim, J. K., Kim, D. J., et al. (2011). Changes in chemical composition of rough rice (Oryza sativa L.) according to germination period. J. Kor. Soc. Food Sci. Nutr. 40:1265–1270.
   Google Scholar
• Kinsella, J. E. (1976). Functional properties of protein in foods, a survey. Crit. Rev. Food Sci. Nutr. 7:219–280.
   Google Scholar
• Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N. and Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J. Food Engg. 78:556–560.
   Web of Science ®Google Scholar
• Kono, I. and Himeno, K. (2000). Changes in gamma-aminobutyric acid content during beni-koji making. Biosci. Biotechnol. Biochem. 64:617–619.
   PubMed Web of Science ®Google Scholar
• Kuntz, I. D. Jr. and Kauzmann, W. (1974). Hydration of proteins and polypeptides. Adv. Protein Chem. 28:239–345.
   PubMedGoogle Scholar
• Lee, Y. E. and Osman, E. M. (1991). Correlation of morphological changes of rice starch granules with rheological properties during heating in excess water. J. Kor. Agric. Chem. Soc. 34:379–385.
   Google Scholar
• Lee, Y. R., Kim, J. Y., Woo, K. S., Hwang, I. G., Kim, K. H., Kim, J. H. and Jeong, H. S. (2007a). Changes in the chemical and functional components of Korean rough rice before and after germination. Food Sci. Biotechnol. 16:1006–1010.
   Web of Science ®Google Scholar
• Lee, Y. R., Woo, K. S., Kim, K. J., Son, J. R. and Jeong, H. S. (2007b). Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci. Biotechnol. 16:765–770.
   Web of Science ®Google Scholar
• Lerma-Garcia, M. J., Herrero-Martinez, J. M., Simo-Alfonso, E. F., Mendonca, C. R. B. and Ramis-Ramos, G. (2009). Composition, industrial processing and applications of rice bran gamma-oryzanol. Food Chem. 115:389–404.
   Web of Science ®Google Scholar
• Lin, M. J. Y., Humbert, E. S. and Sosulski, F. W. (1974). Certain functional properties of sunflower meal products. J Food Sci. 39:368–370.
   Web of Science ®Google Scholar
• Liu, S., Manson, J. E., Stamfer, M. J., Hu, F. B., Giovannucci, E. and Colditz, G. A. (2000). A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women. Am. J. Pub. Health. 90:1409–1415.
   PubMed Web of Science ®Google Scholar
• Liu, R. H. (2004). Whole grain phytochemicals and health. J. Cereal Sci. 46:207–219.
   Web of Science ®Google Scholar
• Liukkonen, K.-H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A.-M., Kariluoto, S., Piironen, V., Heinonen, S.-M., Nurmi, T., Adlercreutz, H. and Peltoketo, A. (2003). Health effects of whole grains. Process-induced changes on bioactive compounds in whole grain rye. Proc. Nutr. Soc. 62:117–122.
   PubMed Web of Science ®Google Scholar
• Lloyd, B. J., Siebenmorgen, T. J. and Beers, K. W. (2000). Effects of commercial processing on antioxidants in rice bran. Cereal Chem. 77:551–555.
   Web of Science ®Google Scholar
• Lopez, H. W., Levrat, M.-A., Guy, C., Messager, A., Demigne, C. and Remesy, C. (1999). Effects of soluble corn bran arabinoxylans on cecal digestion, lipid metabolism, and mineral balance (Ca, Mg) in rats. J. Nutr. Biochem. 10:500–509.
   PubMed Web of Science ®Google Scholar
• Lu, J. and Li, Y. (2006). Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt. Food Chem. 98:164–170.
   Web of Science ®Google Scholar
• Lu, J., Zhao, H., Chen, J., Fan, W., Dong, J., Kong, W., Sun, Y., Cao, Y. and Cai, G. (2007). Evolution of phenolic compounds and antioxidant activity during malting. J. Agr. Food Chem. 55:10994–11001.
   PubMed Web of Science ®Google Scholar
• Lu, Z. X., Walker, K. Z., Muir, J. G. and O'Dea, K. (2004). Arabinoxylan fibre improves metabolic control in people with type II diabetes. Eur. J. Clin. Nutr. 58:621–628.
   PubMed Web of Science ®Google Scholar
• Maillard, M. N. and Berset, C. (1995). Evaluation of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt. J. Agric. Food Chem. 43:1789–1793.
   Web of Science ®Google Scholar
• Maillard, M. N., Soum, M. H., Boivin, P. and Berset, C. (1996). Antioxidant activity of barley and malt: Relationship with phenolic content. LWT-Food Sci. Technol. 29:238–244.
   Web of Science ®Google Scholar
• Mäkinen, O. E., Zannini, E. and Arendt, E. K. (2013). Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Plant Foods Hum Nutr. 68:90–95.
   PubMed Web of Science ®Google Scholar
• Manyam, B. V., Katz, L., Hare, T. A., Kanifefski, K. and Tremblay, R. D. (1981). Isoniazid-induced elevation of cerebrospinal fluid (CSF) GABA levels and effects on chorea in Hunitington's disease. Annals Neurology. 10:35–37.
   PubMed Web of Science ®Google Scholar
• Mattila, P., Pihlava, J. M. and Hellstrom, J. (2005). Contents of phenolic acids, alkyl and alkenylresorcinols, and avenanthramides in commercial cereal products. J. Agr. Food Chem. 53:8290–8295.
   PubMed Web of Science ®Google Scholar
• Mattos, C. (2002). Protein–water interactions in a dynamic world. Trends Biochem. Sci. 27:203–208.
   PubMed Web of Science ®Google Scholar
• Mayer, R., Cherry, J. and Rhodes, D. (1990). Effects of heat shock on amino acid metabolism of cowpea cells. Plant Physiol. 94:796–810.
   PubMed Web of Science ®Google Scholar
• Miller, A. and Engel, K. H. (2006). Content of oryzanol and composition of steryl ferulates in brown rice (O. sativa L.) of European origin. J. Agric. Food Chem. 54:8127–8133.
   PubMed Web of Science ®Google Scholar
• Miura, D., Ito, Y., Mizukuchi, A., Kise, M., Aoto, H. and Yagasaki, K. (2006). Hypocholesterolemic action of pre-germinated brown rice in hepatomabearing rats. Life Sci. 79:259–264.
   PubMed Web of Science ®Google Scholar
• Miyake, K., Maeda, T. and Morita, N. (2006). Characteristics of germinated buckwheat and its application to the processing of buckwheat natto and miso paste. Fagopyrum 23:75–82.
   Google Scholar
• Mohan, B. H., Malleshi, N. G. and Koseki, T. (2010). Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts. LWT Food Sci. Technol. 43:784–791.
   Web of Science ®Google Scholar
• Moongngarm, A. (2011). Influence of germination conditions on starch, physicochemical properties, and microscopic structure of rice flour. International Conference on Biology, Environment and Chemistry IPCBEE vol.1 © (2011) IACSIT Press, Singapore. pp 78–82.
   Google Scholar
• Morita, N., Maeda, T., Watanabe, M. and Yano, S. (2007). Pre-germinated brown rice substituted bread: Dough characteristics and bread structure. Int. J. Food Prop. 10:779–789.
   Web of Science ®Google Scholar
• Moongngarm, A. and Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem. 122:782–788.
   Web of Science ®Google Scholar
• Morad, M. M. and Rubenthaler, G. L. (1983). Germination of soft white wheat and its effect on flour fractions, bread making and crumb firmness. Cereal Chem. 60:413–417.
   Web of Science ®Google Scholar
• Moure, A., Sineiro, J., Dominguez, H. and Parajo, J. C. (2006). Functionality of oilseed protein products: A review. Food Res. Int. 39:945–963.
   Web of Science ®Google Scholar
• Murase, Y. and Iishima, H. (1963). Clinical studies of oral administration of γ-oryzanol on climacteric complaints and its syndrome. Obstetrical Gynecol. Practice. 12:147–149.
   Google Scholar
• Musa, A. S. N., Umar, I. M. and Ismail, M. (2011). Physicochemical properties of germinated brown rice (Oryza sativaL.) starch. Afr. J. Biotechnol. 10:6281–6291.
   Web of Science ®Google Scholar
• Nelson, K., Stojanovska, L., Vasiljevic, T. and Mathai, M. (2013). Germinated grains: A superior whole grain functional food. Can. J. Physiol. Pharmacol. 91:429–441.
   PubMed Web of Science ®Google Scholar
• Nir, I., Fieldmann, Y., Aserin, A. and Garte, N. (1994). Surface properties and emulsification behavior of denatured soy proteins. J. Food Sci. 44:1235–1240.
   Google Scholar
• Nkonge, C. and Balance, G. M. (1984). Enzymatic solubility of cereal protein by commercial proteases. J. Food Chem. 61:316–320.
   Google Scholar
• Noda, T., Takigawaa, S., Matsuura-Endoa, C., Saitoa, K., Takataa, K., Tabikia, T., Wickramasingheb, H. A. M. and Yamauchia, H. (2004). The physicochemical properties of partially digested starch from sprouted wheat grain. Carb. Poly. 56:271–277.
   Web of Science ®Google Scholar
• Oakenfull, D., Pearce, J. and Burley, R. W. (1997). Protein gelation. In: Food Proteins and Their Applications. pp. 111–141. Damodaran, S. and Paraf, A., Eds. Marcel Dekker, New York.
   Google Scholar
• Obalolu, V. A. and Cole, A. H. (2000). Functional property of complementary blends of soybean and cowpea with malted or unmalted maize. Food Chem. 70:147–153.
   Web of Science ®Google Scholar
• Ocheme, O. B. and Chinma, C. E. (2008). Effects of soaking and germination on some physiochemical properties of millet flour for porride production. J. Food Technol. 6:185–188.
   Google Scholar
• Oh, C. H. and Oh, S. H. (2004). Effect of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis. J. Medic. Food. 7:19–23.
   PubMed Web of Science ®Google Scholar
• Oh, S. H. (2003). Stimulation of c-aminobutyric acid synthesis activity in brown rice by a chitosan/glutamic acid germination solution and calcium/calmodulin. J. Biochem. Mol. Biol. 36:319–325.
   PubMedGoogle Scholar
• Ohtsubo, K. I., Suzuki, K., Yasui, Y. and Kasumi, T. (2005). Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J. Food Comp. Anal. 18:303–316.
   Web of Science ®Google Scholar
• Okada, T., Sugishita, T., Murakami, T., Murai, H., Saikusa, T., Horio, T., et al. (2000). Effect of the defatted rice germ enriched with GABA for sleepless, depression, autonomic Disorder by oral administration. Nippon Shokuhin Kagaku Kougaku Kaishi. 47:596–603 (in Japanese).
   Web of Science ®Google Scholar
• Okafor, N. (1987). Processing of nigerian indigengenous foods: A chance of innovation. Niger. Food J. 1:32–34.
   Google Scholar
• Okaka, J. C. and Potter, N. N. (1997). Functional properties of cowpea wheat flour blends in bread making. J. Food Sci. 42:828–833.
   Web of Science ®Google Scholar
• Omori, M., Yano, T., Okamoto, J., Tsushida, T., Murai, T. and Higuchi, M. (1987). Effect of anaerobically treated tea (gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi. 61:1449–1451 (in Japanese).
   Google Scholar
• Palmer, G. H. (1989). Cereals in malting and brewing. In: Cereal Science and Technology, pp 61–462. Palmer, G., ed. Aberdeen University Press, Aberdeen.
   Google Scholar
• Paredes-Lopez, O. and Mora-Escobedo, R. (1989). Germination of amaranth seeds: Effect on nutrient composition and colour. J. Food Sci. 54:761–765.
   Web of Science ®Google Scholar
• Pelembe, L. A. M., Dewar, J. and Taylor, J. R. N. (2003). Food products from malted pearl millet. In Proceeding of the workshop on the proteins of sorghum and millets: Enhancing nutritional and functional properties for Africa, Pretoria, South Africa.
   Google Scholar
• Peterson, D. M. (2001). Oat antioxidants. J. Cereal Sci. 33:115–129.
   Web of Science ®Google Scholar
• Phattanakulkaewmorie, N., Paseephol, T. and Moongngarm, A. (2011). Chemical compositions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. World Acad. Sci. Engg. Technol. 57:454–60.
   Google Scholar
• Prakash, B., Uma, G., Hiranmay, G. and Utpal, R. (2007). effect of thermal treatment and germination on the physicochemical properties of corn flour. African J. Biotechnol. 6:994–999.
   Web of Science ®Google Scholar
• Prakash, V. and Narasinga Rao, M. S. (1986). Physicochemical properties of oilseed proteins. Crit. Rev. Biochem. 20:265–363.
   PubMed Web of Science ®Google Scholar
• Rakcejeva, T., Skudra, L. and Iljins, U. (2007). Biological value changes in wheat, rye and hull-less barley grain during biological activation time. LLU Raksti. 18:25–33.
   Google Scholar
• Rakcejeva, T., Skudra, L., Strautniece, E. and Legzdina, L. (2005). Sensory evaluation of wheat bread with biologically activated grain. Maisto. Chemija. Ir. Technol. 39:48–53.
   Google Scholar
• Rakcejeva, T., Zagorska, J. and Zvezdina, E. (2014). Gassy ozone effect on quality parameters of flaxes made from biologically activated whole wheat grains. Int. J. Biol. Vet. Agric. Food Engg. 8:378–81.
   Google Scholar
• Ramadan, B. R., Sorour, M., Abdel, H. and Kelany, M. A. (2012). Changes in total phenolics and DPPH scavenging activity during domestic processing in some cereal grains. Annl. Food Sci. Technol. 13:190–196.
   Google Scholar
• Ranhotra, G. S., Loewe, R. J. and Lehmann, T. A. (1977). Bread making quality and nutritive value of sprouted wheat. J. Food Sci. 42:1373–1375.
   Web of Science ®Google Scholar
• Ratnayake, W. S., Hoover, R., Warkentin, T. (2002). Pea starch: Composition, structure and properties – A review. Starch. 54:217–234.
   Web of Science ®Google Scholar
• Ren, S. C. and Sun, J. T. (2014). Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination. J. Funct. Foods. 7:298–304.
   Web of Science ®Google Scholar
• Rong, N., Ausman, L.M., and Nicolosi, R. J. (1997). Oryzanol decreases cholesterol absorption and aortic fatty streaks in hamsters. Lipids. 32:303–309.
   PubMed Web of Science ®Google Scholar
• Roohinejad, S., Omidizadeh, A., Mirhosseini, H., Saari, N., Mustafa, S., Hussin, A. S. M., Hamid, A. and Manap, M. Y. A. (2011). Effect of pre-germination time on amino acid profile and gamma amino butyric acid (GABA) contents in different varieties of Malaysian brown rice. Int. J. Food Prop. 14:1386–1399.
   Web of Science ®Google Scholar
• Saikusa, T., Horino, T. and Mori, Y. (1994). Accumulation of γ-aminobutyric acid (GABA) in the rice germ during water soaking. Biosci. Biotechnol. Biochem. 58:2291–2292.
   PubMed Web of Science ®Google Scholar
• Saman, P., Vazquez, J. A. and Pandiella, S. S. (2008). Controlled germination to enhance the functional properties of rice. Process Biochem. 43:1377–1382.
   Web of Science ®Google Scholar
• Sandhya Rani, M. R. and Bhattacharya, K. R. (1989). Rheology of rice-flour pastes: Effect of variety, concentration, and temperature and time of cooking. J. Texture Stud. 20:127–137.
   Web of Science ®Google Scholar
• Sangronis, E. and Machado, C. J. (2007). Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Sci. Technol. 40:116–120.
   Web of Science ®Google Scholar
• Sasaki, J., Takada, Y., Kusuda, M., Tanabe, Y., Matsunaga, A. and Arakawa, K. (1990). Effects of γ-oryzanol on serum lipids and apolipoproteins in dyslipidemic schizophrenics receiving major tranquilizero. Clin. Therapeut. 12:263–268.
   PubMed Web of Science ®Google Scholar
• Sathe, S. K. (2002). Dry bean protein functionality. Crit. Rev. Biotechnol. 22:175–223.
   PubMed Web of Science ®Google Scholar
• Sathe, S. K. and Salunkhe, D. K. (1981). Functional properties of great northern bean proteins: Emulsion, foaming, viscosity and gelation properties. J. Food Sci. 46:71–75.
   Web of Science ®Google Scholar
• Sathe, S. K., Salunkhe, D. K. and Deshpande, S. S. (1982). Functional properties of lupin seeds protein concentrates. J. Food Sci. 47:491–492.
   Web of Science ®Google Scholar
• Schroeder, N., Gallaher, D. D., Arndt, E. A. and Marquart, L. (2009). Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake. Appetite. 53:363–369.
   PubMed Web of Science ®Google Scholar
• Scott-Taggart, C. P., Van Cauwenberghe, O. R., McLean, M. D. and Shelp, B. J. (1999). Regulation of γ - aminobutyric acid synthesis in situ by glutamate availability. Physiol. Plantarum. 106:363–369.
   Web of Science ®Google Scholar
• Sen, Y., Tewu, Y., Lijun, Z. H. and Shanbai, X. (2008). The variation of γ - aminobutyric acid content in germinated brown rice among different cultivars. Scientia Agr. Sinica. 41:3974–3982 (in Chinese).
   Google Scholar
• Sharma, P. and Gujral, H. S. (2010). Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chem. 120:673–678.
   Web of Science ®Google Scholar
• Shibuya, N. (1984). Phenolic acids and their carbohydrate esters in rice endosperm cell wall. J. Phytochem. 23:2233–2237.
   Web of Science ®Google Scholar
• Shimada, K. and Matsushita, S. (1980). Relationship between thermo coagulation of proteins and amino acid compositions. J. Agric. Food Chem. 28:13–17.
   Web of Science ®Google Scholar
• Siebert, K. J. (2003). Modeling of protein functional properties from amino acid composition. J. Agric. Food Chem. 51:7792–7797.
   PubMed Web of Science ®Google Scholar
• Sie-Cheong, K., Pang-Hung, Y., Amartalingam, R. and Sie-Chuong, W. (2009). Effect of germination on γ -oryzanol content of selected Sarawak rice cultivars. Am. J. Appl. Sci. 6:1658–1661.
   Google Scholar
• Singh, P. and Raghuvanshi, R. S. (2012). Finger millet for food and nutritional security. Afr. J. Food Sci. 6:77–84.
   Google Scholar
• Singkhornart, S., Edou-ondo, S. and Ryu, Gi-H. (2014). Influence of germination and extrusion with CO2 injection on physicochemical properties of wheat extrudates. Food Chem. 143:122–131.
   PubMed Web of Science ®Google Scholar
• Skoglund, M., Peterson, D. M., Andersson, R., Nilsson, J. and Dimberg, L. H. (2008). Avenanthramide content and related enzyme activities in oats as affected by steeping and germination. J. Cereal Sci. 48:294–303.
   Web of Science ®Google Scholar
• Slavin, J. (2003). Whole grains and human health. Nutr. Res. Rev. 17:99–110.
   Web of Science ®Google Scholar
• Slavin, J. L., Jacobs, D. and Marquart, L. (2001). Grain processing and nutrition. Crit. Rev. Biotechnol. 21:49–66.
   PubMed Web of Science ®Google Scholar
• Sosulski, F. W., Humbert, F. S., Bui, K. and Jones, J. D. (1976). Functional properties of rapeseed flours, concentrates and isolates. J. Food Sci. 46:1349–1353.
   Web of Science ®Google Scholar
• Subba Rao, B. H. and Srinivasan, K. S. (1988). Enzymatic modification of groundnut flour (by papain/protease) and its effect on functional properties. LWT-Food Sci. Technol. 21:126–130.
   Google Scholar
• Subba Rao, M. V. S. S. T. and Muralikrishna, G. (2002). Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, eleusine coracana indaf-15). J. Agr. Food Chem. 50:889–892.
   PubMed Web of Science ®Google Scholar
• Sun, J. (2008). The Studies on the Change of Content of Flavonoid and Antioxidation Property During Buckwheat Germination (MA thesis). Henan University of Technology, China, pp.13–24.
   Google Scholar
• Teli, M. D. and Sheikh, J. (2011). Rheological study of starch extracted from germinated and non-germinated maize vis-a-vis printing. Carb Poly. 86:897–902.
   Web of Science ®Google Scholar
• Teli, M. D., Rohera, P., Sheikh, J. and Singhal, R. (2009). Application of germinated maize starch in textile printing. Carb. Poly. 75:599–603.
   Web of Science ®Google Scholar
• Tester, R. F. and Morrison, W. R. (1990). Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chem. 67:551–557.
   Web of Science ®Google Scholar
• Ti, H., Zhang, R., Zhang, M., Li, Q., Wei, Z., Zhang, Y., Tang, X., Deng, Y., Liu, L. and Ma, Y. (2014). Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages. Food Chem. 161:337–344.
   PubMed Web of Science ®Google Scholar
• Tian, B., Xie, B., Shi, J., Wu, J., Cai, Y., Xu, T., Xue, S. and Deng, Q. (2010). Physicochemical changes of oat seeds during germination. Food Chem. 119:1195–1200.
   Web of Science ®Google Scholar
• Tian, S., Nakamura, K. and Kayahara, H. (2004). Analysis of phenolic compounds in white rice, brown rice and germinated brown rice. J. Agric. Food Chem. 52:4808–4813.
   PubMed Web of Science ®Google Scholar
• Topping, D. (2007). Cereal complex carbohydrates and their contribution to human health. J. Cereal Sci. 46:220–229.
   Web of Science ®Google Scholar
• Udensi, E. A. and Okoronkwo, K. A. (2006). Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. Af. J. Biotechnol. 5:896–900.
   Web of Science ®Google Scholar
• Ueno, S., Shigematsu, T., Watanabe, T., Nakajima, K., Murakami, M., Hayashi, M. and Fujii, T. (2010). Generation of free amino acids and γ-aminobutyric acid in watersoaked soybean by high-hydrostatic pressure processing. J. Agric. Food Chem. 58:1208–1213.
   PubMed Web of Science ®Google Scholar
• Umnajkitikorn, K., Faiyue, B. and Saengnil, K. (2013). Enhancing antioxidant properties ofgerminatedThai rice (Oryza sativa L.) cv.kumdoisaketwith salinity. J. Rice Res. 1:1–8.
   Google Scholar
• Uwaegbute, A. C., Iroegbu, C. U. and Eke, O. (2000). Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products. Food Chem. 68:141–146.
   Web of Science ®Google Scholar
• Vinkx, C. J. A., Stevens, I., Gruppen, H., Grobet, P. J. and Delcour, J. A. (1995). Physicochemical and f0unctional properties of rye nonstarch polysaccharides VI: Variability in the structure of water-unextractable arabinoxylans. Cereal Chem. 72:411–418.
   Web of Science ®Google Scholar
• Vitaglione, P., Napolitano, A. and Fogliano, V. (2008). Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci. Technol. 19:451–463.
   Web of Science ®Google Scholar
• Walton, D. C. (1968). L-phenylalanine ammonia-lyase activity during germination of Phaseolus vulgaris. Plant Physiol. 43:1120–1124.
   PubMed Web of Science ®Google Scholar
• Wang, J. C. and Kinsella, J. E. (1976). Functional properties of novel proteins: Alfalfa lead proteins. J. Food Sci. 41:286–290.
   Web of Science ®Google Scholar
• Wang, J., Zhang, G., Chen, J. and Wu, F. (2004). The changes of β-glucan content and β-glucanase activity in barley and after malting and their relationships to malt qualities. Food Chem. 86:223–226.
   Web of Science ®Google Scholar
• Watanabe, M., Maeda, T., Tsukahara, K., Kayahara, H. and Morita, N. (2004). Application of pre-germinated brown rice for bread making. Cereal Chem. 81:450–455.
   Web of Science ®Google Scholar
• Whistler, R. L., Paschall, E. F., Bemiller, J. N. and Roberts, H. J. (1965). Starch: Chemistry and technology. Academic Press Inc. Ltd, London.
   Google Scholar
• Wilhelmson, A., Oksman, K. M., Laitila, A., Suortii, T., Kaukovirta, A. and Poutanen, K. (2001). Development of a germination process for producing high β-glucan, whole grain food ingredients from oat. Cereal Chem. 78:715–720.
   Web of Science ®Google Scholar
• Wu, V. Y. and Inglett, E. (1974). Denaturation of plant proteins related to functionality and food application: A review. J. Food Sci. 39:218–225.
   Web of Science ®Google Scholar
• Xi, L., Yawen, Z., Shuming, Y., Juan, D., Xiaoying, P. and Dianxing, W. (2009). Changes in gamma-aminobutyric acid content in different parts of rice and brown rice during germination. Chin. Food Sci. 30:124–128 (in Chinese).
   Google Scholar
• Xu, Z. M., Hua, N. and Godber, J. S. (2001). Antioxidant activity of tocopherols, tocotrienols, and gamma-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,20-azobis(2-methylpropionamidine) dihydrochloride. J. Agric. Food Chem. 49:2077–2081.
   PubMed Web of Science ®Google Scholar
• Xu, Z.M. and Godber, J. S. (1999). Purification and identification of components of γ -oryzanol in rice bran oil. J. Agric. Food Chem. 47:2724–2728.
   PubMed Web of Science ®Google Scholar
• Yang, F., Basu, T. K. and Ooraikul, B. (2001). Studies on germination: Conditions and antioxidant contents of wheat grain. Int. J. Food Sci. Nutr. 52:319–330.
   PubMed Web of Science ®Google Scholar
• Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J. and Wada, T., (1972). Whipping and emulsifying properties of soy bean products. J. Agric. Biol. Chem. 36:719–725.
   Web of Science ®Google Scholar
• Zhimin, X., Na, H. and Samuel, G. J. (2001). Antioxidant activity of tocopherols, tocotrienols, and c-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,20-azobis(2-methylpropionamidine) dihydrochloride. J. Agric. Food Chem. 49:2077–2081.
   PubMed Web of Science ®Google Scholar
• Zielinski, H. and Koslowska, H. (2008). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agicr. Food Chem. 48:2008–2016.
   Web of Science ®Google Scholar
• Zohu, Z., Robards, K., Helliwell, S. and Blanchard, C. (2004). The distribution of phenolic acids in rice. Food Chem. 87:401–406.
   Web of Science ®Google Scholar
• Zullaikah, S., Melwita, E. and Ju, Y. H. (2009). Isolation of oryzanol from crude rice bran oil. Bioresource Technol. 100:299–302.
   PubMed Web of Science ®Google Scholar
• Zagorska, J., Rakcejeva, T. and Liepa, M. (2010). Quality characteristics of yoghurt enriched with wheat grain flakes. 1st UK International Functional Food Conference. Oxford, UK, 25–26 november. pp:68.
   Google Scholar