Literature DB >> 22336890

Optimizing the bioactive potential of wheat bran by processing.

Nuria Mateo Anson1, Youna M Hemery, Aalt Bast, Guido R M M Haenen.   

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Year:  2012        PMID： 22336890     DOI： 10.1039/c2fo10241b

Source DB:  PubMed          Journal:  Food Funct        ISSN： 2042-6496            Impact factor:   5.396


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  9 in total

1.  Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology.

Authors:  José Rogelio Ramos-Enríquez; Benjamín Ramírez-Wong; Rosario Maribel Robles-Sánchez; Ramón Enrique Robles-Zepeda; Gustavo Adolfo González-Aguilar; Roberto Gutiérrez-Dorado
Journal:  Plant Foods Hum Nutr       Date:  2018-09       Impact factor: 3.921

2.  Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product.

Authors:  Renata Różyło; Urszula Gawlik-Dziki; Dariusz Dziki; Anna Jakubczyk; Monika Karaś; Krzysztof Różyło
Journal:  Food Technol Biotechnol       Date:  2014-12       Impact factor: 3.918

3.  Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation.

Authors:  Ai-Mei Liao; Jie Zhang; Zhen-Lin Yang; Ji-Hong Huang; Long Pan; Yin-Chen Hou; Xiao-Xiao Li; Peng-Hui Zhao; Yu-Qi Dong; Zhe-Yuan Hu; Ming Hui
Journal:  Front Nutr       Date:  2022-05-04

4.  Antioxidant properties of feruloylated oligosaccharides of different degrees of polymerization from wheat bran.

Authors:  Wenhong Zhao; Hui Chen; Ligen Wu; Weibin Ma; Yanli Xie
Journal:  Glycoconj J       Date:  2018-10-20       Impact factor: 2.916

5.  The Combination of Whey Protein and Dietary Fiber Does Not Alter Low-Grade Inflammation or Adipose Tissue Gene Expression in Adults with Abdominal Obesity.

Authors:  Elin Rakvaag; Rasmus Fuglsang-Nielsen; Knud Erik Bach Knudsen; Kjeld Hermansen; Søren Gregersen
Journal:  Rev Diabet Stud       Date:  2019-12-30

Review 6.  Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability.

Authors:  Lavinia Florina Călinoiu; Dan Cristian Vodnar
Journal:  Nutrients       Date:  2018-11-01       Impact factor: 5.717

7.  Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants.

Authors:  Lavinia Florina Călinoiu; Adriana-Florinela Cătoi; Dan Cristian Vodnar
Journal:  Antioxidants (Basel)       Date:  2019-09-04

Review 8.  How Fermentation Affects the Antioxidant Properties of Cereals and Legumes.

Authors:  Michela Verni; Vito Verardo; Carlo Giuseppe Rizzello
Journal:  Foods       Date:  2019-08-24

9.  Production performances and antioxidant activities of laying hens fed Aspergillus oryzae and phytase co-fermented wheat bran.

Authors:  Chung Ming Huang; Wen Yang Chuang; Wei Chih Lin; Li Jen Lin; Sheng Chang Chang; Tzu Tai Lee
Journal:  Anim Biosci       Date:  2020-05-12
  9 in total

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