Related references
Note: Only part of the references are listed.Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
Khizar Hayat et al.
FOOD CHEMISTRY (2010)
Infrared heating in food processing: An overview
Kathiravan Krishnamurthy et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed
Bjana Skrbic et al.
FOOD CHEMISTRY (2008)
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
Reena Randhir et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Whole grain phytochemicals and health
Rui Hai Liu
JOURNAL OF CEREAL SCIENCE (2007)
Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum aestivum) varieties
Tariq Masud et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2007)
Studies on pasting and structural characteristics of thermally treated wheat germ
M. L. Sudha et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Influence of postharvest UV-C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica)
Maria L. Lemoine et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Wheat disinfestation using microwave energy
R. Vadivambal et al.
JOURNAL OF STORED PRODUCTS RESEARCH (2007)
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough
Alok K. Srivastava et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Effects of micronization on protein and rheological properties of spring wheat
Shouchen Sun et al.
CEREAL CHEMISTRY (2006)
Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls
SC Lee et al.
FOOD CHEMISTRY (2006)
Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions
CM Liyana-Pathirana et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Changes in some physical and nutritional properties of tarhana, a Turkish fermented cereal food, added various phytase sources
N Bilgiçli et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)
Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions
T Beta et al.
CEREAL CHEMISTRY (2005)
Effect of storage on the selected properties of macaroni enriched with wheat germ
I Pinarli et al.
JOURNAL OF FOOD ENGINEERING (2004)
Cereal grains, legumes and diabetes
BJ Venn et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2004)
Irradiation effects on free radical scavenging and antioxidant activity of phytic acid
HJ Ahn et al.
JOURNAL OF FOOD SCIENCE (2003)
Effect of gamma irradiation on antinutritional factors in broad bean
MT Al-Kaisey et al.
RADIATION PHYSICS AND CHEMISTRY (2003)
Effect of heat treatment and mineral and vitamin supplementation on the nutritive use of protein and calcium from lentils (Lens culinaris, M.) in growing rats
JM Porres et al.
NUTRITION (2003)
Whole wheat flour exerts cholesterol-lowering in rats in its native form and after use in bread-making
A Adam et al.
FOOD CHEMISTRY (2003)
Reduced mortality among whole grain bread eaters in men and women in the Norwegian County Study
DR Jacobs et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2001)
Mechanisms for the impact of whole grain foods on cancer risk
JL Slavin
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2000)
Antioxidant content of whole grain breakfast cereals, fruits and vegetables
HE Miller et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2000)
Share Paper
