491 related articles for article (PubMed ID: 16218677)
1. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
Mattila P; Pihlava JM; Hellström J
J Agric Food Chem; 2005 Oct; 53(21):8290-5. PubMed ID: 16218677
[TBL] [Abstract][Full Text] [Related]
2. Steryl phenolic acid esters in cereals and their milling fractions.
Hakala P; Lampi AM; Ollilainen V; Werner U; Murkovic M; Wähälä K; Karkola S; Piironen V
J Agric Food Chem; 2002 Sep; 50(19):5300-7. PubMed ID: 12207465
[TBL] [Abstract][Full Text] [Related]
3. Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.
Kaszuba J; Kapusta I; Posadzka Z
Molecules; 2021 Jan; 26(3):. PubMed ID: 33494546
[TBL] [Abstract][Full Text] [Related]
4. Phenolic acids in some cereal grains and their inhibitory effect on starch liquefaction and saccharification.
Kandil A; Li J; Vasanthan T; Bressler DC
J Agric Food Chem; 2012 Aug; 60(34):8444-9. PubMed ID: 22793673
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
6. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
Spaggiari M; Calani L; Folloni S; Ranieri R; Dall'Asta C; Galaverna G
Food Chem; 2020 May; 311():125940. PubMed ID: 31864187
[TBL] [Abstract][Full Text] [Related]
7. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
Kulawinek M; Jaromin A; Kozubek A; Zarnowski R
J Agric Food Chem; 2008 Aug; 56(16):7236-42. PubMed ID: 18666777
[TBL] [Abstract][Full Text] [Related]
8. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
Dynkowska WM; Cyran MR; Ceglińska A
J Sci Food Agric; 2015 Mar; 95(5):1103-15. PubMed ID: 25410263
[TBL] [Abstract][Full Text] [Related]
9. Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat ( Avena sativa L) from Finland.
Multari S; Pihlava JM; Ollennu-Chuasam P; Hietaniemi V; Yang B; Suomela JP
J Agric Food Chem; 2018 Mar; 66(11):2900-2908. PubMed ID: 29478323
[TBL] [Abstract][Full Text] [Related]
10. Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China.
Shao Y; Hu Z; Liu C; Xu Q; Zhang H; Yan Q; Zhu D; Zhu Z
J Food Sci; 2021 May; 86(5):1878-1892. PubMed ID: 33884623
[TBL] [Abstract][Full Text] [Related]
11. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties.
Andreasen MF; Christensen LP; Meyer AS; Hansen A
J Agric Food Chem; 2000 Jul; 48(7):2837-42. PubMed ID: 11032481
[TBL] [Abstract][Full Text] [Related]
12. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
Ripari V; Bai Y; Gänzle MG
Food Microbiol; 2019 Feb; 77():43-51. PubMed ID: 30297055
[TBL] [Abstract][Full Text] [Related]
13. Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction.
Irakli MN; Samanidou VF; Biliaderis CG; Papadoyannis IN
Food Chem; 2012 Oct; 134(3):1624-32. PubMed ID: 25005991
[TBL] [Abstract][Full Text] [Related]
14. Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.
Nordlund E; Aura AM; Mattila I; Kössö T; Rouau X; Poutanen K
J Agric Food Chem; 2012 Aug; 60(33):8134-45. PubMed ID: 22731123
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
Zieliński H; Kozłowska H
J Agric Food Chem; 2000 Jun; 48(6):2008-16. PubMed ID: 10888490
[TBL] [Abstract][Full Text] [Related]
17. Phenolic compounds in wheat grain cultivars.
Hernández L; Afonso D; Rodríguez EM; Díaz C
Plant Foods Hum Nutr; 2011 Nov; 66(4):408-15. PubMed ID: 22038325
[TBL] [Abstract][Full Text] [Related]
18. Sterol ferulates, sterols, and 5-alk(en)ylresorcinols from wheat, rye, and corn bran oils and their inhibitory effects on Epstein-Barr virus activation.
Iwatsuki K; Akihisa T; Tokuda H; Ukiya M; Higashihara H; Mukainaka T; Iizuka M; Hayashi Y; Kimura Y; Nishino H
J Agric Food Chem; 2003 Nov; 51(23):6683-8. PubMed ID: 14582960
[TBL] [Abstract][Full Text] [Related]
19. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
Jiang H; Martin J; Okot-Kotber M; Seib PA
J Food Sci; 2011 Aug; 76(6):C846-52. PubMed ID: 22417482
[TBL] [Abstract][Full Text] [Related]
20. Alkylresorcinols as markers of whole grain wheat and rye in cereal products.
Chen Y; Ross AB; Aman P; Kamal-Eldin A
J Agric Food Chem; 2004 Dec; 52(26):8242-6. PubMed ID: 15612824
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
