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PUBMED FOR HANDHELDS

Journal Abstract Search

201 related items for PubMed ID: 34077856

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  • 2. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
    de Almeida SS, da Costa GBM, Barreto MS, Freire DMG, Lobo LA, Domingues RMCP, Moura-Nunes N, Monteiro M, Perrone D.
    Food Chem; 2020 Dec 15; 333():127473. PubMed ID: 32659670
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  • 3. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
    Dall'Asta M, Bresciani L, Calani L, Cossu M, Martini D, Melegari C, Del Rio D, Pellegrini N, Brighenti F, Scazzina F.
    Nutrients; 2016 Jan 13; 8(1):. PubMed ID: 26771635
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  • 4. Bioaccessibility of phenolic acids in Canadian hulless barley varieties.
    Drawbridge PC, Apea-Bah F, Silveira Hornung P, Beta T.
    Food Chem; 2021 Oct 01; 358():129905. PubMed ID: 33940288
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  • 5. (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction.
    Danesi F, Calani L, Valli V, Bresciani L, Del Rio D, Bordoni A.
    Molecules; 2020 Jun 17; 25(12):. PubMed ID: 32560366
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  • 7. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
    Tian W, Chen G, Tilley M, Li Y.
    Food Chem; 2021 May 30; 345():128851. PubMed ID: 33333355
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  • 8. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads.
    Antognoni F, Mandrioli R, Bordoni A, Di Nunzio M, Viadel B, Gallego E, Villalba MP, Tomás-Cobos L, Taneyo Saa DL, Gianotti A.
    Nutrients; 2017 Nov 11; 9(11):. PubMed ID: 29137113
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  • 13. 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 22; 60(33):8134-45. PubMed ID: 22731123
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  • 14. 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 30; 95(5):1103-15. PubMed ID: 25410263
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  • 15. 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 30; 76(6):C846-52. PubMed ID: 22417482
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  • 18. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
    Yu L, Beta T.
    Molecules; 2015 Aug 26; 20(9):15525-49. PubMed ID: 26343616
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  • 19. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species.
    Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F.
    J Sci Food Agric; 2015 Jul 26; 95(9):1795-803. PubMed ID: 25131800
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