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Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Dietary Intake of Antioxidants and Risk of Alzheimer Disease
inferredcites →https://doi.org/10.1002/(sici)1097-0010(20000515)80:7<913::aid-jsfa600>3.0.co;2-3openalex-snapshot
Vitamin E
inferredcites →https://doi.org/10.1002/jsfa.2740260822openalex-snapshot
Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases
inferredcites →https://doi.org/10.1006/jcrs.1998.0215openalex-snapshot
Carotenoid Dependent Inhibition of Durum Wheat Lipoxygenase
inferredcites →https://doi.org/10.1006/jcrs.2000.0393openalex-snapshot
Distribution of Enzymes in Wheat Flour Mill Streams
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Is vitamin E the only lipid-soluble, chain-breaking antioxidant in human blood plasma and erythrocyte membranes?
inferredcites →https://doi.org/10.1016/0167-5273(93)90032-copenalex-snapshot
Vitamin E in health and disease
inferredcites →https://doi.org/10.1016/j.jcs.2004.07.005openalex-snapshot
Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale
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Effects of vitamin E and carotenoid status on oxidative stress in health and disease. Evidence obtained from human intervention studies
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Antioxidant properties of hard winter wheat extracts
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Simple method for clinical determination of 13 carotenoids in human plasma using an isocratic high-performance liquid chromatographic method
inferredcites →https://doi.org/10.1016/s0891-5849(99)00224-5openalex-snapshot
Vitamin E and heart disease:
inferredcites →https://doi.org/10.1016/s0958-6946(98)00070-3openalex-snapshot
Dietary Antioxidants in Health and Disease
inferredcites →https://doi.org/10.1021/ja962512copenalex-snapshot
Carotenoids Enhance Vitamin E Antioxidant Efficiency
inferredcites →https://doi.org/10.1021/jf011355kopenalex-snapshot
Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase
inferredcites →https://doi.org/10.1021/jf030640wopenalex-snapshot
Comparison of Swiss Red Wheat Grain and Fractions for Their Antioxidant Properties
inferredcites →https://doi.org/10.1021/jf0402025openalex-snapshot
Improved Normal-Phase High-Performance Liquid Chromatography Procedure for the Determination of Carotenoids in Cereals
inferredcites →https://doi.org/10.1021/jf400556sopenalex-snapshot
Phytochemical Profiles and Antioxidant Activity of Adlay Varieties
inferredcites →https://doi.org/10.1021/jf980853zopenalex-snapshot
Purification and Characterization of a Lipoxygenase Enzyme from Durum Wheat Semolina
inferredcites →https://doi.org/10.1079/bjn2003927openalex-snapshot
Nutritional and clinical relevance of lutein in human health
inferredcites →https://doi.org/10.1093/jn/132.3.518sopenalex-snapshot
The Body of Evidence to Support a Protective Role for Lutein and Zeaxanthin in Delaying Chronic Disease. Overview
inferredcites →https://doi.org/10.1094/cchem.2002.79.3.455openalex-snapshot
Einkorn: A Potential Candidate for Developing High Lutein Wheat
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb11300.xopenalex-snapshot
Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E
inferredcites →https://doi.org/10.1201/9781003418160-4openalex-snapshot
Analysis and Distribution of Vitamin E in Vegetable Oils and Foods
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Plasma and Dietary Vitamin E in Relation to Incidence of Type 2 Diabetes
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Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
inferred← citeshttps://doi.org/10.1111/j.1541-4337.2010.00112.xopenalex-snapshot
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products
inferred← citeshttps://doi.org/10.1111/j.1742-4658.2012.08751.xopenalex-snapshot
In vivo and in vitro studies on the carotenoid cleavage oxygenases from S phingopyxis alaskensis RB 2256 and P lesiocystis pacifica SIR ‐1 revealed their substrate specificities and non‐retinal‐forming cleavage activities
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2009.01108.xopenalex-snapshot
Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish ( Ictalurus punctatus ) Belly Flap Meat
inferred← citeshttps://doi.org/10.1111/jfpp.12054openalex-snapshot
Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread
inferred← citeshttps://doi.org/10.1111/jfpp.15422openalex-snapshot
Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage
inferred← citeshttps://doi.org/10.1177/1082013220942441openalex-snapshot
Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts
inferred← citeshttps://doi.org/10.1201/b15246-15openalex-snapshot
Effects of Processing on Nutritional and Functional Properties of Cereal Products
inferred← citeshttps://doi.org/10.12794/metadc1703417openalex-snapshot
Novel Approaches for Enhancing Resistance to Fusarium graminearum in Arabidopsis and Wheat by Targeting Defense and Pathogenicity Factors
inferred← citeshttps://doi.org/10.15237/gida.gd19134openalex-snapshot
QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER
inferred← citeshttps://doi.org/10.1533/9780857090331.2.369openalex-snapshot
Oxidation of cereals and snack products
inferred← citeshttps://doi.org/10.15407/ubj93.06.130openalex-snapshot
Differential impact of the temperature stress and soil drought on lipoxygenase activity in winter rye plants
inferred← citeshttps://doi.org/10.15414/agrobiodiversity.2017.2585-8246.279-285openalex-snapshot
Lutein And Zeaxanthin Content In Milling Fractions Of Selected Wheat Species And Varieties
inferred← citeshttps://doi.org/10.15414/jmbfs.2019/20.9.3.505-509openalex-snapshot
PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
inferred← citeshttps://doi.org/10.1616/1476-2137.15050openalex-snapshot
Mining whole grains for functional components
inferred← citeshttps://doi.org/10.17221/130/2017-cjfsopenalex-snapshot
Quality of noodles made from colour-grained wheat
inferred← citeshttps://doi.org/10.17508/cjfst.2020.13.2.13openalex-snapshot
The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea
inferred← citeshttps://doi.org/10.17508/cjfst.2021.13.2.09openalex-snapshot
Microwave Processing of Food and Biological Materials
inferred← citeshttps://doi.org/10.2139/ssrn.5570327openalex-snapshot
Roasted vs. unroasted berry seed oils: A strategy to control Maillard reaction products formation in model gluten-free bread
inferred← citeshttps://doi.org/10.3136/nskkk.nskkk-d-24-00025openalex-snapshot
What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-
inferred← citeshttps://doi.org/10.3389/fpls.2017.01414openalex-snapshot
Toward Identification of Black Lemma and Pericarp Gene Blp1 in Barley Combining Bulked Segregant Analysis and Specific-Locus Amplified Fragment Sequencing
inferred← citeshttps://doi.org/10.3389/fpls.2026.1930629openalex-snapshot
Effect of bulk-curing barn insulation on physiological metabolism and energy consumption during flue-cured tobacco curing in cooler-growing regions
inferred← citeshttps://doi.org/10.3390/agronomy13030718openalex-snapshot
Use of Olive Industry By-Products for Value-Added Food Development
inferred← citeshttps://doi.org/10.3390/antiox2040370openalex-snapshot
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
inferred← citeshttps://doi.org/10.3390/books978-3-03897-219-8openalex-snapshot
Grain-based Foods: Processing, Properties, and Heath Attributes
inferred← citeshttps://doi.org/10.3390/foods10050938openalex-snapshot
Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves
inferred← citeshttps://doi.org/10.3390/foods10051149openalex-snapshot
Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters
inferred← citeshttps://doi.org/10.3390/foods13172651openalex-snapshot
Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials
inferred← citeshttps://doi.org/10.3390/foods14030392openalex-snapshot
Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina
inferred← citeshttps://doi.org/10.3390/foods6120111openalex-snapshot
Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures
inferred← citeshttps://doi.org/10.3390/foods7010003openalex-snapshot
Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
inferred← citeshttps://doi.org/10.3390/ijms24087524openalex-snapshot
An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.)
inferred← citeshttps://doi.org/10.3390/molecules24183258openalex-snapshot
Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste
inferred← citeshttps://doi.org/10.3390/molecules30102189openalex-snapshot
Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (Malus domestica Borkh)
inferred← citeshttps://doi.org/10.3390/nu9111232openalex-snapshot
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads
inferred← citeshttps://doi.org/10.3390/plants11152065openalex-snapshot
Marker-Trait Associations for Total Carotenoid Content and Individual Carotenoids in Durum Wheat Identified by Genome-Wide Association Analysis
inferred← citeshttps://doi.org/10.3390/plants14020272openalex-snapshot
Carotenoids in Potato Tubers: A Bright Yellow Future Ahead
inferred← citeshttps://doi.org/10.3390/plants8120551openalex-snapshot
Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing
inferred← citeshttps://doi.org/10.3390/su16010149openalex-snapshot
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production
inferred← citeshttps://doi.org/10.34302/crpjfst/2022.14.1.1openalex-snapshot
QUALITY CHARACTERISTICS OF MUFFINS PREPARED FROM REPLACEMENT OF WHEAT WITH BARLEY: NUTRITIONAL, ANTI-OXIDATIVE AND MICROBIAL POTENTIAL
inferred← citeshttps://doi.org/10.37221/eaef.13.1_15openalex-snapshot
Development of Dumpling Skin Rich in Barley Flour with Added Gluten
inferred← citeshttps://doi.org/10.3724/sp.j.1006.2014.01364openalex-snapshot
Molecular Identification of Alleles on Lpx-B1 locus and Lipoxygenase Activity in Durum Wheat (Triticum turgidum L.)
inferred← citeshttps://doi.org/10.3920/qas2015.0735openalex-snapshot
Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread
inferred← citeshttps://doi.org/10.3920/qas2016.0985openalex-snapshot
Rye and oat flour enriched baked wheat chips: bioactive and textural properties
inferred← citeshttps://doi.org/10.4162/nrp.2008.2.1.46openalex-snapshot
Identification and quantification of anthocyanin pigments in colored rice
inferred← citeshttps://doi.org/10.4236/as.2021.129063openalex-snapshot
Seed Storability of CIMMYT Core Wheat Germplasm Panel and Their Haplotypes in Lipoxygenase Locus
inferred← citeshttps://doi.org/10.4236/fns.2018.94028openalex-snapshot
Gluten-Free Bread Enriched with Vegetable Flours
inferred← citeshttps://doi.org/10.5281/zenodo.35832openalex-snapshot
Fixed-Point Arithmetic Detectors For Massive Mimo-Ofdm Systems
inferred← citeshttps://doi.org/10.7554/elife.45310openalex-snapshot
A cis-carotene derived apocarotenoid regulates etioplast and chloroplast development
inferred← citeshttps://doi.org/10.7740/kjcs.2013.58.1.028openalex-snapshot
Changes of Anthocyanidin Content and Brown Rice Yield in Three Pigmented Rice Varieties Among Different Transplanting and Harvesting Times
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