Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds-Reference-Cited by-同舟云学术

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

Published:2018-07 Issue: Volume:82 Page:113-120
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Benítez Vanesa,Esteban Rosa M.,Moniz Eva,Casado Natalia,Aguilera Yolanda,Mollá Esperanza

Funder

Spanish Ministerio de Economía y Competitividad

Universidad Autónoma de Madrid

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran;Abozed;Ann. Agric. Sci.,2014

2. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen;Andersson;Food Chem.,2013

3. Cereal arabinoxylan: occurrence, structure and properties;Andersson,2000

4. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread;Andersson;J. Agric. Food Chem.,2009

5. The impact of pasteurisation and sterilisation on bioactive compounds of onion by-products;Benítez;Food Bioprocess Technol.,2013

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4. Nutritional profiling and sensory attributes of sesame seed-enriched bars;International Journal of Food Properties;2023-10-15

5. Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread;Foods;2023-09-22

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