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Optimizing the bioactive potential of wheat bran by processing
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Barley spent grain: release of hydroxycinnamic acids (ferulic andp-coumaric acids) by commercial enzyme preparations
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Alkylresorcinols as antioxidants: hydrogen donation and peroxyl radical-scavenging effects
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Effects of calcium chloride treatments on wheat grain peroxidase activity and outer layer mechanical properties
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Sourdough fermentation of wheat fractions rich in fibres before their use in processed food
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INHIBITORY EFFECT OF FERULIC ACID ON MACROPHAGE INFLAMMATORY PROTEIN-2 PRODUCTION IN A MURINE MACROPHAGE CELL LINE, RAW264.7
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Some Characteristics of β-D-Xylopyranosidases, α-L-Arabinofuranosidases and an Arabinoxylan α-L-arabinofuranohydrolase from Wheat Bran and Germinated Wheat
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Redox Reactions in Wheat Dough as Affected by Ascorbic Acid
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Determination of free reduced and total glutathione in wheat flours by an isotope dilution assay
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Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method
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Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivo
inferredcites →https://doi.org/10.1007/s00592-008-0029-8openalex-snapshot
Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance
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Protective effect of phytic acid hydrolysis products on iron‐induced lipid peroxidation of liposomal membranes
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Niacin: An old drug rejuvenated
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Oxidative Stress and Vascular Function: Implications for Pharmacologic Treatments
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Oxidants and antioxidants: State of the art
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Analysis of free reduced and free oxidised glutathione in wheat flour
inferredcites →https://doi.org/10.1016/0891-5849(92)90184-iopenalex-snapshot
Antioxidant potential of ferulic acid
inferredcites →https://doi.org/10.1016/0924-2244(96)81326-4openalex-snapshot
Recent applications of debranning of wheat before milling
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Role of tocopherols in the protection of biological systems against oxidative damage
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Effect of dietary zinc on lipid peroxidation, glutathione, protein thiols levels and superoxide dismutase activity in rat tissues
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Flour and Breads and their Fortification in Health and Disease Prevention
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Niacin inhibits vascular oxidative stress, redox-sensitive genes, and monocyte adhesion to human aortic endothelial cells
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Anti-inflammatory effects of hydroxycinnamic acid derivatives
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Characterization of the radical scavenging activity of lignins??natural antioxidants
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Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi
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Factors affecting ferulic acid release from Brewer’s spent grain by Fusarium oxysporum enzymatic system
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Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review
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Variability of B vitamin concentrations in wheat grain, milling fractions and bread products
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Modulation of iNOS expression by a nitric oxide-releasing derivative of the natural antioxidant ferulic acid in activated RAW 264.7 macrophages
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Pantothenic acid and pantothenol increase biosynthesis of glutathione by boosting cell energetics
inferredcites →https://doi.org/10.1016/j.fm.2006.07.012openalex-snapshot
Bran fermentation as a means to enhance technological properties and bioactivity of rye
inferredcites →https://doi.org/10.1016/j.fm.2009.07.011openalex-snapshot
Sourdough and cereal fermentation in a nutritional perspective
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Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland
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ESR determination of the reactions between selected phenolic acids and free radicals or transition metals
inferredcites →https://doi.org/10.1016/j.foodchem.2005.01.043openalex-snapshot
Production of feruloyl oligosaccharides from wheat bran insoluble dietary fibre by xylanases from
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.024openalex-snapshot
Effect of thermal processing on antioxidant properties of purple wheat bran
inferredcites →https://doi.org/10.1016/j.foodchem.2007.12.031openalex-snapshot
Inhibitory effect of wheat bran feruloyl oligosaccharides on oxidative DNA damage in human lymphocytes
inferredcites →https://doi.org/10.1016/j.foodchem.2008.02.039openalex-snapshot
Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review
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Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.015openalex-snapshot
Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities
inferredcites →https://doi.org/10.1016/j.foodchem.2011.03.047openalex-snapshot
Control of the Maillard reaction by ferulic acid
inferredcites →https://doi.org/10.1016/j.foodres.2010.04.013openalex-snapshot
Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions
inferredcites →https://doi.org/10.1016/j.freeradbiomed.2007.03.024openalex-snapshot
Vitamin E, antioxidant and nothing more
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Effects of yeasts and bacteria on the levels of folates in rye sourdoughs
inferredcites →https://doi.org/10.1016/j.jcs.2005.03.003openalex-snapshot
Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread
inferredcites →https://doi.org/10.1016/j.jcs.2006.07.004openalex-snapshot
Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition
inferredcites →https://doi.org/10.1016/j.jcs.2006.08.007openalex-snapshot
The antioxidant potential of milling fractions from breadwheat and durum
inferredcites →https://doi.org/10.1016/j.jcs.2006.11.002openalex-snapshot
The betaine and choline content of a whole wheat flour compared to other mill streams
inferredcites →https://doi.org/10.1016/j.jcs.2007.07.006openalex-snapshot
Fermentation-induced changes in the nutritional value of native or germinated rye
inferredcites →https://doi.org/10.1016/j.jcs.2007.09.008openalex-snapshot
Dry processes to develop wheat fractions and products with enhanced nutritional quality
inferredcites →https://doi.org/10.1016/j.jcs.2007.09.013openalex-snapshot
Localization of alkylresorcinols in wheat, rye and barley kernels
inferredcites →https://doi.org/10.1016/j.jcs.2007.11.007openalex-snapshot
Distribution along durum wheat kernel of the components involved in semolina colour
inferredcites →https://doi.org/10.1016/j.jcs.2008.01.002openalex-snapshot
Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
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Nutritional value of bread: Influence of processing, food interaction and consumer perception
inferredcites →https://doi.org/10.1016/j.jcs.2008.12.001openalex-snapshot
Bioavailability of ferulic acid is determined by its bioaccessibility
inferredcites →https://doi.org/10.1016/j.jcs.2009.01.007openalex-snapshot
Rye phenolics in nutrition and health
inferredcites →https://doi.org/10.1016/j.jcs.2009.11.006openalex-snapshot
Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses
inferredcites →https://doi.org/10.1016/j.jcs.2010.06.002openalex-snapshot
Tocols stability during bread, water biscuit and pasta processing from wheat flours
inferredcites →https://doi.org/10.1016/j.jcs.2010.06.014openalex-snapshot
Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
inferredcites →https://doi.org/10.1016/j.jcs.2010.09.005openalex-snapshot
Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
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Folate content of Norwegian and Swedish flours and bread analysed by use of liquid chromatography–mass spectrometry
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Distribution of microbial contamination within cereal grains
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.05.022openalex-snapshot
Application of solid-state fermentation to food industry—A review
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.01.003openalex-snapshot
Electrostatic properties of wheat bran and its constitutive layers: Influence of particle size, composition, and moisture content
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.03.002openalex-snapshot
The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls
inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.01.012openalex-snapshot
Influence of water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers
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Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes
inferredcites →https://doi.org/10.1016/j.jnutbio.2008.04.008openalex-snapshot
Suppression of age-related renal changes in NF-κB and its target gene expression by dietary ferulate
inferredcites →https://doi.org/10.1016/j.jtemb.2006.04.002openalex-snapshot
Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice
inferredcites →https://doi.org/10.1016/j.lfs.2003.09.040openalex-snapshot
Inhibition of xanthine oxidase by phytic acid and its antioxidative action
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Optimised technologies for cryogenic grinding
inferredcites →https://doi.org/10.1016/j.neuint.2008.08.011openalex-snapshot
Chronic hyperhomocysteinemia alters antioxidant defenses and increases DNA damage in brain and blood of rats: Protective effect of folic acid
inferredcites →https://doi.org/10.1016/j.pnpbp.2005.04.022openalex-snapshot
Inhibitory effects of long-term administration of ferulic acid on astrocyte activation induced by intracerebroventricular injection of β-amyloid peptide (1–42) in mice
inferredcites →https://doi.org/10.1016/j.rmed.2008.10.007openalex-snapshot
Antioxidant status associated with inflammation in sarcoidosis: A potential role for antioxidants
inferredcites →https://doi.org/10.1016/j.tifs.2004.03.008openalex-snapshot
Potential of sourdough for healthier cereal products
inferredcites →https://doi.org/10.1016/j.tifs.2009.05.004openalex-snapshot
Grain-associated xylanases: occurrence, variability, and implications for cereal processing
inferredcites →https://doi.org/10.1016/j.tifs.2009.06.001openalex-snapshot
Nutritional importance and effect of processing on tocols in cereals
inferredcites →https://doi.org/10.1016/j.tips.2010.12.002openalex-snapshot
Free radicals and antioxidants – quo vadis?
inferredcites →https://doi.org/10.1016/j.tox.2007.10.016openalex-snapshot
Influence of ferulic acid on nicotine-induced lipid peroxidation, DNA damage and inflammation in experimental rats as compared to N-acetylcysteine
inferredcites →https://doi.org/10.1016/s0009-8981(03)00200-6openalex-snapshot
Analysis of glutathione: implication in redox and detoxification
inferredcites →https://doi.org/10.1016/s0014-5793(03)01358-9openalex-snapshot
Tetrahydrofolate and 5‐methyltetrahydrofolate are folates with high antioxidant activity. Identification of the antioxidant pharmacophore
inferredcites →https://doi.org/10.1016/s0027-5107(01)00078-1openalex-snapshot
Niacin, poly(ADP-ribose) polymerase-1 and genomic stability
inferredcites →https://doi.org/10.1016/s0098-2997(02)00016-xopenalex-snapshot
Bioavailability and metabolism
inferredcites →https://doi.org/10.1016/s0260-8774(02)00263-7openalex-snapshot
Differences in the antioxidant activity of plant and mammalian lignans
inferredcites →https://doi.org/10.1016/s0304-3835(01)00858-8openalex-snapshot
FA15, a hydrophobic derivative of ferulic acid, suppresses inflammatory responses and skin tumor promotion: comparison with ferulic acid
inferredcites →https://doi.org/10.1016/s0308-8146(02)00205-4openalex-snapshot
Enzymatic extraction procedure for the liquid chromatographic determination of niacin in foodstuffs
inferredcites →https://doi.org/10.1016/s0308-8146(98)00225-8openalex-snapshot
The determination of niacin in selected foods by capillary electrophoresis and high performance liquid chromatography: acid extraction
inferredcites →https://doi.org/10.1016/s0733-5210(03)00029-8openalex-snapshot
Specificity of feruloyl esterases for water-extractable and water-unextractable feruloylated polysaccharides: influence of xylanase
inferredcites →https://doi.org/10.1016/s0891-5849(01)00531-7openalex-snapshot
Pantothenic acid protects jurkat cells against ultraviolet light-induced apoptosis
inferredcites →https://doi.org/10.1016/s0899-9007(02)00916-4openalex-snapshot
Free radicals, antioxidants, and nutrition
inferredcites →https://doi.org/10.1016/s0899-9007(02)01044-4openalex-snapshot
Folic acid says NO to vascular diseases
inferredcites →https://doi.org/10.1016/s0899-9007(02)01079-1openalex-snapshot
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats
inferredcites →https://doi.org/10.1016/s0955-2863(01)00215-7openalex-snapshot
Ferulic acid antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell culture systems in vitro: structure-activity studies
inferredcites →https://doi.org/10.1016/s0959-440x(00)00167-6openalex-snapshot
Zinc finger proteins: new insights into structural and functional diversity
inferredcites →https://doi.org/10.1016/s0963-9969(99)00092-7openalex-snapshot
Phytic acid content in milled cereal products and breads
inferredcites →https://doi.org/10.1016/s1369-703x(02)00121-3openalex-snapshot
Solid-state fermentation
inferredcites →https://doi.org/10.1016/s1466-8564(01)00040-6openalex-snapshot
Bioactive compounds in the cereal grains before and after hydrothermal processing
inferredcites →https://doi.org/10.1016/s1466-8564(03)00044-4openalex-snapshot
Synergy between enzymes involved in the degradation of insoluble wheat flour arabinoxylan
inferredcites →https://doi.org/10.1017/s0007114508162110openalex-snapshot
Dihydroxylated phenolic acids derived from microbial metabolism reduce lipopolysaccharide-stimulated cytokine secretion by human peripheral blood mononuclear cells
inferredcites →https://doi.org/10.1021/cr970464oopenalex-snapshot
Resorcinolic Lipids, the Natural Non-isoprenoid Phenolic Amphiphiles and Their Biological Activity
inferredcites →https://doi.org/10.1021/jf000061gopenalex-snapshot
Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour
inferredcites →https://doi.org/10.1021/jf010595xopenalex-snapshot
Wine Phenolic Antioxidants Inhibit AP-1 Transcriptional Activity
inferredcites →https://doi.org/10.1021/jf020059kopenalex-snapshot
Improvement of Flour Quality through Carbohydrases Treatment during Wheat Tempering
inferredcites →https://doi.org/10.1021/jf0302299openalex-snapshot
Absorption of Hydroxycinnamates in Humans after High-Bran Cereal Consumption
inferredcites →https://doi.org/10.1021/jf030404lopenalex-snapshot
Phytochemical Profiles and Antioxidant Activity of Wheat Varieties
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/jf0346657openalex-snapshot
Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl- l -lysine in Bakery Products
inferredcites →https://doi.org/10.1021/jf048386aopenalex-snapshot
Antioxidant Activity of Olive Pulp and Olive Oil Phenolic Compounds of the Arbequina Cultivar
inferredcites →https://doi.org/10.1021/jf049726vopenalex-snapshot
Alkylresorcinols as Markers of Whole Grain Wheat and Rye in Cereal Products
inferredcites →https://doi.org/10.1021/jf050117copenalex-snapshot
Phenolic Acid, Tocopherol and Carotenoid Compositions, and Antioxidant Functions of Hard Red Winter Wheat Bran
inferredcites →https://doi.org/10.1021/jf051437zopenalex-snapshot
Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products
inferredcites →https://doi.org/10.1021/jf052243mopenalex-snapshot
Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking
inferredcites →https://doi.org/10.1021/jf052486eopenalex-snapshot
In Vitro Antioxidant Activity and Antigenotoxicity of 5-n-Alkylresorcinols
inferredcites →https://doi.org/10.1021/jf060664dopenalex-snapshot
Antioxidant Properties of Wheat As Affected by Pearling
inferredcites →https://doi.org/10.1021/jf0612777openalex-snapshot
Treatment of Cereal Products with a Tailored Preparation ofTrichodermaEnzymes Increases the Amount of Soluble Dietary Fiber
inferredcites →https://doi.org/10.1021/jf0616715openalex-snapshot
Effects of Solid-State Enzymatic Treatments on the Antioxidant Properties of Wheat Bran
inferredcites →https://doi.org/10.1021/jf062764popenalex-snapshot
Identification and Quantification of Seed Carotenoids in Selected Wheat Species
inferredcites →https://doi.org/10.1021/jf0633037openalex-snapshot
Changes of Folates, Dietary Fiber, and Proteins in Wheat As Affected by Germination
inferredcites →https://doi.org/10.1021/jf071590oopenalex-snapshot
Effects of Solid-State Yeast Treatment on the Antioxidant Properties and Protein and Fiber Compositions of Common Hard Wheat Bran
inferredcites →https://doi.org/10.1021/jf102400topenalex-snapshot
Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein
inferredcites →https://doi.org/10.1021/jf800445kopenalex-snapshot
Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.)
inferredcites →https://doi.org/10.1021/jf800880nopenalex-snapshot
Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality Parameters
inferredcites →https://doi.org/10.1021/jf802083xopenalex-snapshot
Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts
inferredcites →https://doi.org/10.1021/jf803255popenalex-snapshot
Effect of Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) Testa and Its Phenolic Components on Cu2+-Treated Low-Density Lipoprotein (LDL) Oxidation and Lipopolysaccharide (LPS)-Induced Inflammation in RAW 264.7 Macrophages
inferredcites →https://doi.org/10.1021/jf900492hopenalex-snapshot
Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds
inferredcites →https://doi.org/10.1021/jf9901892openalex-snapshot
Inositol Hexaphosphate Hydrolysis by Baker's Yeast. Capacity, Kinetics, and Degradation Products
inferredcites →https://doi.org/10.1023/a:1007022329660openalex-snapshot
Antioxidant activity of the flaxseed lignan secoisolariciresinol diglycoside and its mammalian lignan metabolites enterodiol and enterolactone
inferredcites →https://doi.org/10.1038/sj.bjp.0704047openalex-snapshot
Protection against β‐amyloid peptide toxicity in vivo with long‐term administration of ferulic acid
inferredcites →https://doi.org/10.1042/bj3010471openalex-snapshot
Purification and characterization of glutathione-dependent dehydroascorbate reductase from rat liver
inferredcites →https://doi.org/10.1042/bj3160691openalex-snapshot
Differential distribution of ferulic acid to the major plasma constituents in relation to its potential as an antioxidant
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00618.xopenalex-snapshot
Minerals and phytic acid interactions: is it a real problem for human nutrition?
inferredcites →https://doi.org/10.1046/j.1365-2621.2002.00619.xopenalex-snapshot
Iron absorption and the iron binding and anti-oxidant properties of phytic acid
inferredcites →https://doi.org/10.1055/s-2003-41113openalex-snapshot
Immunomodulatory Activities of Flavonoids, Monoterpenoids, Triterpenoids, Iridoid Glycosides and Phenolic Compounds ofPlantagoSpecies
inferredcites →https://doi.org/10.1055/s-2006-957653openalex-snapshot
5-Lipoxygenase and Cyclooxygenase Inhibitory Active Constituents fromQianghuo (Notopterygium incisum)
inferredcites →https://doi.org/10.1055/s-2006-958060openalex-snapshot
Inhibitory Effect of Ferulic Acid and Isoferulic Acid on Murine Interleukin-8 Production in Response to Influenza Virus Infectionsin vitroandin vivo
inferredcites →https://doi.org/10.1055/s-2006-960005openalex-snapshot
Effects of Phenolcarboxylic Acids on Superoxide Anion and Lipid Peroxidation Induced by Superoxide Anion
inferredcites →https://doi.org/10.1071/pp9810453openalex-snapshot
Isolation and Ultrastructure of Aleurone Cell Walls From Wheat and Barley
inferredcites →https://doi.org/10.1071/pp9810475openalex-snapshot
Chemistry and Organization of Aleurone Cell Wall Components From Wheat and Barley
inferredcites →https://doi.org/10.1074/jbc.273.44.28708openalex-snapshot
Molecular Cloning and Functional Expression of Rat Liver Glutathione-dependent Dehydroascorbate Reductase
inferredcites →https://doi.org/10.1079/bjn20041259openalex-snapshot
In vitrofolate supplementation alleviates oxidative stress, mitochondria-associated death signalling and apoptosis induced by 7-ketocholesterol
inferredcites →https://doi.org/10.1079/phn2001143openalex-snapshot
Selenium, selenoproteins and human health: a review
inferredcites →https://doi.org/10.1079/pns2002218openalex-snapshot
Process-induced changes on bioactive compounds in whole grain rye
inferredcites →https://doi.org/10.1079/pns2002221openalex-snapshot
Why whole grains are protective: biological mechanisms
inferredcites →https://doi.org/10.1080/01635580801987498openalex-snapshot
Anti-Inflammatory Implications of the Microbial Transformation of Dietary Phenolic Compounds
inferredcites →https://doi.org/10.1080/07388550490491467openalex-snapshot
Ferulic Acid: An Antioxidant Found Naturally in Plant Cell Walls and Feruloyl Esterases Involved in its Release and Their Applications
inferredcites →https://doi.org/10.1080/09637480120057567openalex-snapshot
Studies on germination conditions and antioxidant contents of wheat grain
inferredcites →https://doi.org/10.1080/10408390500511821openalex-snapshot
Ferulic Acid and its Position Among the Phenolic Compounds of Wheat
inferredcites →https://doi.org/10.1080/10408690091189176openalex-snapshot
Grain Processing and Nutrition
inferredcites →https://doi.org/10.1080/10715769900300251openalex-snapshot
Antioxidant activities of carotenoids: Quantitative relationships between theoretical calculations and experimental literature data
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Grain Processing and Nutrition
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Effect of Vitamin E on Glutathione-Dependent Enzymes
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The Structure of the Chlorophyll-Containing Cross Cells and Tube Cells of the Inner Pericarp of Wheat During Grain Development
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Degradation of phytic acid in cereal porridges improves iron absorption by human subjects
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Riboflavin (vitamin B-2) and health
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Isoflavonoids and lignans have different potentials to modulate oxidative genetic damage in human colon cells
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Dietary Aspergillus niger Phytase Increases Iron Absorption in Humans
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Role of Zinc in Plasma Membrane Function
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The Bioavailability of Ferulic Acid Is Governed Primarily by the Food Matrix Rather than Its Metabolism in Intestine and Liver in Rats
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Concentrations of Choline-Containing Compounds and Betaine in Common Foods
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Dietary Lignins Are Precursors of Mammalian Lignans in Rats
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Human Fecal Water Inhibits COX-2 in Colonic HT-29 Cells: Role of Phenolic Compounds
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Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads
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Choline and Human Nutrition
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M AMMALIAN S ELENIUM -C ONTAINING P ROTEINS
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Oxidant metabolism in chronic obstructive pulmonary disease
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Homocysteine and reactive oxygen species in metabolic syndrome, type 2 diabetes mellitus, and atheroscleropathy: The pleiotropic effects of folate supplementation
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Oxidation of Ferulic Acid by Momordica charantia Peroxidase and Related Anti-inflammation Activity Changes
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Restriction of Advanced Glycation End Products Improves Insulin Resistance in Human Type 2 Diabetes
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Quantum Mechanical and Experimental Oxidation Studies of Pentadecylresorcinol, Olivetol, Orcinol and Resorcinol
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Ferulic Acid: Therapeutic Potential Through Its Antioxidant Property
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Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
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The vitamins: fundamental aspects in nutrition and health
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Effect of Fermented Grain Cereal Milling By-Product Diets on the Physiological and Reproductive Enhancement of Carassius Auratus Broodstock
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Bioactive Compounds in Whole Grains and Their Implications for Health
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Whole grain Fractions and Their Utilization in Foods
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Valorization and Functionalization of Cereal‐Based Industry By‐Products for Nutraceuticals
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Bioactives in Wheat Bran
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Biorefineries for wheat bran
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Bioactive Compounds in Wheat Bran
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Innovative Sources
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Classification, Technological Properties, and Sustainable Sources
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Cosmetics—food waste recovery
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Improving nutritional quality of wheat under changing climate scenario: challenges and progress
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Appraisal of fermented wheat bran by Saccharomyces cerevisiae on growth, feed utilization, blood indices, intestinal and liver histology of Nile tilapia, Oreochromis niloticus
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Bran bioprocessing for enhanced functional properties
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Review of processes for improving the bioaccessibility of minerals by reducing the harmful effect of phytic acid in wheat
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Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
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Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods
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Wheat bran particle size influence on phytochemical extractability and antioxidant properties
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Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran
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Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi
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Mechanical profiles and topographical properties of films made from alkaline extracted arabinoxylans from wheat bran, maize bran, or dried distillers grain
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Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
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Electron beam irradiation unlocks the prebiotic potential of wheat bran arabinoxylan: Structural modification and gut microbiota modulation
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Preparation and modification of high dietary fiber flour: A review
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Yeast diversity of sourdoughs and associated metabolic properties and functionalities
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Wheat bran as potential source of dietary fiber: Prospects and challenges
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Wheat bran-based biorefinery 2: Valorization of products
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Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency
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Biological activities of wheat middlings bioprocessed with Bacillus spp.
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Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat
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Effect of fermented grain cereal milling by-product on the enhancement of physiological and reproductive parameters of goldfish (Carassius auratus) broodstock
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
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5-Heptadecylresorcinol Regulates the Metabolism of Thermogenic Fat and Improves the Thermogenic Capacity of Aging Mice via a Sirtuin 3–Adenosine Monophosphate-Activated Protein Kinase Pathway
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Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions
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Wheat bran, as the resource of dietary fiber: a review
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Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran
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The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran
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Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
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Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates
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Composition and functionality of wheat bran and its application in some cereal food products
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Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria
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Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran
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Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses
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EFFECT OF EXTRUSION ON THE TOTAL ANTIOXIDANT CAPACITY AND FREE PHENOLIC COMPOUNDS OF WHEAT BRAN BY RESPONSE SURFACE METHODOLOGY
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Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product
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Bioactive ingredients during mini-bread baking
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The Combination of Whey Protein and Dietary Fiber Does Not Alter Low-Grade Inflammation or Adipose Tissue Gene Expression in Adults with Abdominal Obesity
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The role of fermented grain cereal milling byproduct with Baker's yeast Saccharomyces cerevisiae, enhancement in diets of Nile tilapia (Oreochromis niloticus) fish
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Structural–flavor balance as an applied sensory framework for wholegrain sourdough bread: a hypothesis-generating 3 × 4 wheat–milling study
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Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
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Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review
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A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp)
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Utilisation of Fermented Wheat Bran Extract Medium as A Potential Low-cost Culture Medium for Chlorella ellipsoidea
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Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties
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Substrate-driven shifts in microbial communities reshape metabolite profiles during soybean residue fermentation
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Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
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Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation
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Effects of different wheat bran fermentation sources on growth performance, nutrient digestibility, serum antioxidant capacity and fecal microbiota in growing pigs
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Multi-Trait Nutritional Profiles of Swedish Wheat Germplasm Across Breeding Histories
inferred← citeshttps://doi.org/10.3390/ani13142262openalex-snapshot
Rye and Rye Bran as Components of Diets in Piglet Production—Effects on Salmonella Prevalence
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Rye Bran as a Component in the Diets of Lactating Sows—Effects on Sow and Piglet Performance
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A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid
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Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants
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Advances in Food and By-Products Processing Towards a Sustainable Bioeconomy
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Bioactive Components in Fermented Foods and Food By-Products
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Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir
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Functional Properties and Potential Applications of Wheat Bran Extracts in Food and Cosmetics: A Review of Antioxidant, Enzyme-Inhibitory, and Anti-Aging Benefits
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How Do Arabinoxylan Films Interact with Water and Soil?
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How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
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Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
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Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability
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The Effect of Fermentation with Saccharomyces cerevisiae on the Release of Bound Phenolic Compounds from Wheat Bran and Its Effect on Antioxidant Capacity
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17. Nutrition and health
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Innovative Nutritious Biscuits Limit Aflatoxin Contamination
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Antioxidant and Anti-inflammatory Capacity of Ferulic Acid Released from Wheat Bran by Solid-state Fermentation of Aspergillus niger.
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Production performances and antioxidant activities of laying hens fed Aspergillus oryzae and phytase co-fermented wheat bran
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Evaluation of Flour Quality Attributes and Bran Functional Properties in Wheat Varieties: Effects of Genotype, Growing Conditions, and Year
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Nouveaux hydrogels à base de polysaccharide obtenus par voie biomimétique ou par photoréticulation.
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