Technologies for enhanced exploitation of the health-promoting potential of cereals-Reference-Cited by-同舟云学术

Technologies for enhanced exploitation of the health-promoting potential of cereals

Published:2012-06 Issue:2 Volume:25 Page:78-86
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Delcour Jan A.,Rouau Xavier,Courtin Christophe M.,Poutanen Kaisa,Ranieri Roberto

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference60 articles.

1. Effects of alkylresorcinols on volume and structure of yeast-leavened bread;Andersson;Journal of the Science of Food and Agriculture,2011

2. Structure-based mutagenesis of Penicillium griseofulvum xylanase using computational design;André-Leroux;Proteins-Structure Function and Bioinformatics,2008

3. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo;Anson;Journal of Nutrition,2011

4. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds;Anson;Journal of Agricultural and Food Chemistry,2009

5. Sourdough fermented by Lactobaccillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread;Arendt;European Food and Research Journal,2006

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