Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly over the next 5
years as consumers demand convenient snacks with exciting sensory and textural …

Over the last three decades substantial attention has been given to the role of dietary fiber in
health and disease, in particular diabetes, cardiovascular disease, intestinal health, and …

Background: Epidemiology associates whole-grain (WG) consumption with several health
benefits. Mounting evidence suggests that WG wheat polyphenols play a role in …

In this study, the contents of total phenolics, flavonoids, anthocyanins, β-carotene, and lutein
as well as free, conjugated, and insoluble bound phenolic acids were determined in whole …

Abstract The symposium “Putting the Whole Grain Puzzle Together: Health Benefits
Associated with Whole Grains” sponsored by the ASN brought together researchers to …

TheFusarium species Fusarium graminearum and Fusarium culmorum, which are
responsible for Fusarium head blight (FHB) disease, reduce world‐wide cereal crop yield …

This study investigated the antioxidant content and activity of phenolic acids, anthocyanins,
α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic …

While the use of nanopesticides in modern agriculture continues to increase, their effects on
crop plants are still poorly understood. Here, 4 week old spinach plants grown in an artificial …

Biotechnological production of phenolic acids is attracting increased interest due to their
superior antioxidant activity, as well as other antimicrobial, dietary, and health benefits. As …

Phenolic acid concentrations, profiles and antioxidant capacity of acid and alkali
hydrolysates from the bran of six wheat cultivars representing six Canadian market classes …