Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

This contribution provides a review of the topic of insoluble-bound phenolics, especially their
localization, synthesis, transfer and formation in plant cells, as well as their metabolism in …

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is
mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is …

Cereal grains and grain pulses are primary staples often consumed together, and contribute
a major portion of daily human calorie and protein intake globally. Protective effects of …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …

The application of food processes can lead to a modification of both the structure and the
activities of flavonoids. In this article, the effect of heat treatment and exposure to light on the …

The sensory acceptance and the content of bioactive compounds of whole-sorghum and
whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using …

Thermal treatment usually causes loss of phenolics while the mechanical effect of extrusion
is helpful for releasing bound phenolics from food matrix. Due to the difference in textural …

In the past few years, numerous studies have investigated the correlation between
polyphenol intake and the prevention of several chronic diseases. Research regarding the …

Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …