The impact of milling and thermal processing on phenolic compounds in cereal grains.

The impact of milling and thermal processing on phenolic compounds in cereal grains.

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http://www.wikidata.org/entity/Q38185426
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based FoodsInsoluble-Bound Phenolics in FoodBioaccessibility and bioavailability of phenolic compounds in bread: a review.Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheatFactors influencing antioxidant compounds in rice.Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges.Shelf life determinants and enzyme activities of pearl millet: a comparison of changes in stored flour of hybrids, CMS lines, inbreds and composites.Development of Low Glycemic Index Foods and Their Glucose Response in Young Healthy Non-Diabetic SubjectsContaminants in Grain-A Major Risk for Whole Grain Safety?
P2860

The impact of milling and thermal processing on phenolic compounds in cereal grains.

Item
http://www.wikidata.org/entity/Q38185426
description
article científic
@ca
article scientifique
@fr
articol științific
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articolo scientifico
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artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
@id
artikull shkencor
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artículo científico
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name
The impact of milling and thermal processing on phenolic compounds in cereal grains.
@en
type
label
The impact of milling and thermal processing on phenolic compounds in cereal grains.
@en
prefLabel
The impact of milling and thermal processing on phenolic compounds in cereal grains.
@en
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P577
P5875
P698
P356
P1433
P1476
The impact of milling and thermal processing on phenolic compounds in cereal grains.
@en
P2093
P2860
P304
P31
P356
10.1080/10408398.2011.610906
P433
P478
P577
P5875
P698