Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds

Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

Alberto Dávalos, Carmen Gómez‐Cordovés, Begoña Bartolomé · Journal of Agricultural and Food Chemistry · 2003 · 1.2K citations

Agriculture, Enology, Wine Analysis +12

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

Paola Vitaglione, Aurora Napolitano, Vincenzo Fogliano · Trends in Food Science & Technology · 2008 · 559 citations

Agriculture, Food Science, Nutritional Sciences +16

Nutritional value of bread: Influence of processing, food interaction and consumer perception

Koen Dewettinck, Filip Van Bockstaele, Bianka Kühne et al. · Journal of Cereal Science · 2008 · 536 citations

Agriculture, Food Science, Nutritional Sciences +15

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

Joanna Chłopicka, Paweł Paśko, Shela Gorinstein et al. · LWT · 2011 · 368 citations

Agriculture, Biochemistry, Food Science +14

Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

Ke‐Xue Zhu, Sheng Huang, Wei Peng et al. · Food Research International · 2010 · 311 citations

Agriculture, Food Science, Nutritional Sciences +13