These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
577 related articles for article (PubMed ID: 25075608)
1. Phenolic Compounds of Cereals and Their Antioxidant Capacity. Van Hung P Crit Rev Food Sci Nutr; 2016; 56(1):25-35. PubMed ID: 25075608 [TBL] [Abstract][Full Text] [Related]
2. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Liyana-Pathirana CM; Shahidi F J Agric Food Chem; 2006 Feb; 54(4):1256-64. PubMed ID: 16478245 [TBL] [Abstract][Full Text] [Related]
3. A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes. Apea-Bah FB; Drawbridge P; Beta T J Vis Exp; 2022 Jun; (184):. PubMed ID: 35758680 [TBL] [Abstract][Full Text] [Related]
4. Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Francavilla A; Joye IJ Nutrients; 2020 Sep; 12(10):. PubMed ID: 32987758 [TBL] [Abstract][Full Text] [Related]
5. Phytochemicals and antioxidant capacities in rice brans of different color. Min B; McClung AM; Chen MH J Food Sci; 2011; 76(1):C117-26. PubMed ID: 21535639 [TBL] [Abstract][Full Text] [Related]
6. The impact of milling and thermal processing on phenolic compounds in cereal grains. Ragaee S; Seetharaman K; Abdel-Aal el-SM Crit Rev Food Sci Nutr; 2014; 54(7):837-49. PubMed ID: 24499063 [TBL] [Abstract][Full Text] [Related]
7. The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals. Vingrys K; Mathai M; Ashton JF; Stojanovska L; Vasiljevic T; McAinch AJ; Donkor ON J Food Sci; 2022 Sep; 87(9):4188-4202. PubMed ID: 35998111 [TBL] [Abstract][Full Text] [Related]
8. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions. Bhanja Dey T; Kuhad RC Lett Appl Microbiol; 2014 Nov; 59(5):493-9. PubMed ID: 24964826 [TBL] [Abstract][Full Text] [Related]
9. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation. Wang CY; Wu SJ; Shyu YT J Biosci Bioeng; 2014 Apr; 117(4):449-56. PubMed ID: 24216458 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Nondestructive prediction of total phenolics, flavonoid contents, and antioxidant capacity of rice grain using near-infrared spectroscopy. Zhang C; Shen Y; Chen J; Xiao P; Bao J J Agric Food Chem; 2008 Sep; 56(18):8268-72. PubMed ID: 18729464 [TBL] [Abstract][Full Text] [Related]
12. High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes. Li W; Wei CV; White PJ; Beta T J Agric Food Chem; 2007 Jan; 55(2):291-8. PubMed ID: 17227056 [TBL] [Abstract][Full Text] [Related]
13. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions. Ribeiro da Silva Lima L; Barros Santos MC; P Gomes PW; Fernández-Ochoa Á; Simões Larraz Ferreira M J Agric Food Chem; 2024 Aug; 72(34):19197-19218. PubMed ID: 38803291 [TBL] [Abstract][Full Text] [Related]
14. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Rocchetti G; Chiodelli G; Giuberti G; Masoero F; Trevisan M; Lucini L Food Chem; 2017 Aug; 228():367-373. PubMed ID: 28317736 [TBL] [Abstract][Full Text] [Related]
15. Antioxidant properties of wheat as affected by pearling. Liyana-Pathirana C; Dexter J; Shahidi F J Agric Food Chem; 2006 Aug; 54(17):6177-84. PubMed ID: 16910705 [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 contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners. Eggleston G; Boue S; Bett-Garber K; Verret C; Triplett A; Bechtel P J Sci Food Agric; 2021 Jan; 101(2):613-623. PubMed ID: 32683700 [TBL] [Abstract][Full Text] [Related]
18. Proanthocyanidins in cereals and pseudocereals. Zhu F Crit Rev Food Sci Nutr; 2019; 59(10):1521-1533. PubMed ID: 29381376 [TBL] [Abstract][Full Text] [Related]
19. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau. Yang XJ; Dang B; Fan MT Molecules; 2018 Apr; 23(4):. PubMed ID: 29641469 [TBL] [Abstract][Full Text] [Related]
20. The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment. Zeng Z; Liu C; Luo S; Chen J; Gong E PLoS One; 2016; 11(8):e0161086. PubMed ID: 27513581 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]