Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
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Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat breadThe contribution of wheat to human diet and healthNutritional advantages of oats and opportunities for its processing as value added foods - a reviewPhytochemical profile and nutraceutical value of old and modern common wheat cultivars.Significance of coarse cereals in health and nutrition: a review.Effects of dietary cold-pressed turnip rapeseed oil and butter on serum lipids, oxidized LDL and arterial elasticity in men with metabolic syndrome.Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availabilityPresent status and perspectives on the use of alkylresorcinols as biomarkers of wholegrain wheat and rye intake.Production of functional pita bread using date seed powder.The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.Bioaccessibility and bioavailability of phenolic compounds in bread: a review.The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes.Health benefits of whole grain phytochemicals.Optimizing the bioactive potential of wheat bran by processing.Development of a low phenolic acid diet for the management of orofacial granulomatosis.Do large intestinal events explain the protective effects of whole grain foods against type 2 diabetes?Germination of cereal grains as a way to improve the nutritional value: a review.The effect of fiber on satiety and food intake: a systematic review.The impact of milling and thermal processing on phenolic compounds in cereal grains.Healthy virgin olive oil: a matter of bitterness.Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.Phenolic Compounds of Cereals and Their Antioxidant Capacity.Analysis of phenolic and cyclic compounds in plants using derivatization techniques in combination with GC-MS-based metabolite profiling.Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review.Antidiabetic Effects of Simple Phenolic Acids: A Comprehensive Review.Ferulic acid prevents methylglyoxal-induced protein glycation, DNA damage, and apoptosis in pancreatic β-cells.Inhibition of Fusarium Growth and Mycotoxin Production in Culture Medium and in Maize Kernels by Natural Phenolic Acids.Validating polyphenol intake estimates from a food-frequency questionnaire by using repeated 24-h dietary recalls and a unique method-of-triads approach with 2 biomarkers.Phytochemicals in whole grain wheat and their health-promoting effects.Potential applications of ferulic acid from natural sources.Avenanthramides inhibit proliferation of human colon cancer cell lines in vitro.Comparison of polyphenol intakes according to distinct dietary patterns and food sources in the Adventist Health Study-2 cohort.Whole grain oats improve insulin sensitivity and plasma cholesterol profile and modify gut microbiota composition in C57BL/6J mice.Phenolic content variability and its chromosome location in tritordeumHigh-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil and phenolic antioxidants.How to distinguish between feruloyl quinic acids and isoferuloyl quinic acids by liquid chromatography/tandem mass spectrometry.Alkylresorcinols in Latvian and Finnish breads.Fecal lactic acid bacteria increased in adolescents randomized to whole-grain but not refined-grain foods, whereas inflammatory cytokine production decreased equally with both interventions.Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.Differential Molecular Targets for Neuroprotective Effect of Chlorogenic Acid and its Related Compounds Against Glutamate Induced Excitotoxicity and Oxidative Stress in Rat Cortical Neurons.
P2860
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P2860
Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
description
2005 nî lūn-bûn
@nan
2005 թվականի հոկտեմբերին հրատարակված գիտական հոդված
@hy
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
name
Contents of phenolic acids, al ...... in commercial grain products.
@en
Contents of phenolic acids, al ...... in commercial grain products.
@nl
type
label
Contents of phenolic acids, al ...... in commercial grain products.
@en
Contents of phenolic acids, al ...... in commercial grain products.
@nl
prefLabel
Contents of phenolic acids, al ...... in commercial grain products.
@en
Contents of phenolic acids, al ...... in commercial grain products.
@nl
P356
P1476
Contents of phenolic acids, al ...... in commercial grain products.
@en
P2093
Jarkko Hellström
Juha-Matti Pihlava
P304
P356
10.1021/JF051437Z
P407
P577
2005-10-01T00:00:00Z