Concepedia

Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept

Yingjian Lu, Ayaz Ali Memon, Patrick Fuerst, Alecia Kizonas, Craig F. Morris, Devanand L. Luthria

Journal of Food Composition and Analysis · 2017 · 16 citations · 19 references

DOI

Concepts

References

19

Dietary Guidelines for Americans, 2010

Teresa A. Marshall · The Journal of the American Dental Association · 2011 · 1.4K citations

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Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products

Pirjo Mattila, Juha‐Matti Pihlava, Jarkko Hellström · Journal of Agricultural and Food Chemistry · 2005 · 564 citations

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Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller‐Milled Fractions

Trust Beta, Shin Nam, J.E. Dexter et al. · Cereal Chemistry · 2005 · 459 citations · Full text

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Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

Paola Vitaglione, Ilario Mennella, Rosalia Ferracane et al. · American Journal of Clinical Nutrition · 2014 · 323 citations · Full text

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Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition

Cécile Barron, Anne Surget, Xavier Rouau · Journal of Cereal Science · 2006 · 305 citations

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