Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads

Brewers' spent grain: generation, characteristics and potential applications

Solange I. Mussatto, Giuliano Dragone, Inês C. Roberto · Journal of Cereal Science · 2005 · 1.1K citations

Engineering, Food Science, Solid Waste Management +8

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Laura Alvarez‐Jubete, Hilde H. Wijngaard, Elke K. Arendt et al. · Food Chemistry · 2009 · 729 citations

Agriculture, Food Science, Plant Sciences +16

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Christophe M. Courtin, Jan A. Delcour · Journal of Cereal Science · 2002 · 718 citations

Life Sciences, Biochemistry, Food Science +12

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 381 citations

Agriculture, Chemical Engineering, Food Science +16

Fermentation-induced changes in the nutritional value of native or germinated rye

Kati Katina, Kirsi Liukkonen, Anu Kaukovirta‐Norja et al. · Journal of Cereal Science · 2007 · 281 citations

Agriculture, Agronomy, Food Science +13