ReviewMolecules (Basel, Switzerland)2015
A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies.
Review in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed, 181 citations in OpenAlex.
- De novo transcriptome and tissue-specific gene expression analysis in three types of barley following exploring the mechanism of quercetin content in purple barley (Hordeum vulgare).BMC plant biology · 2026Article
- Integrated Nutritional, Spectroscopic and Technological Evaluation of Black Oat (Molecules (Basel, Switzerland) · 2026Article
- Biochemical and agro-morphological traits-based mining for Malt Barley Germplasm.Frontiers in nutrition · 2025Article
- Molecular mechanisms of how black barley accumulates higher anthocyanins than blue barley following transcriptomic evaluation and expression analysis of key genes in anthocyanins biosynthesis pathway.Frontiers in plant science · 2025Article
- Development of Novel Honey- and Oat-Based Cocoa Beverages-A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Article
- Glycine-rich peptides from fermented Chenopodium formosanum sprout as an antioxidant to modulate the oxidative stress.Journal of food and drug analysis · 2023Article
- Relationship between Oat Consumption, Gut Microbiota Modulation, and Short-Chain Fatty Acid Synthesis: An Integrative Review.Nutrients · 2023Review
- Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Foods (Basel, Switzerland) · 2023Article
- Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism-A randomized crossover trial.Frontiers in nutrition · 2023Article
- Complexation of phycocyanin with hydroxypropyl-β-cyclodextrin and its application in blue beer containing quinoa saponins as foaming agents.Frontiers in nutrition · 2023Article
- Multi-Bioactivity of Protein Digests and Peptides from Oat (Molecules (Basel, Switzerland) · 2022Article
- Article
- Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.Foods (Basel, Switzerland) · 2022Review
- Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds.Molecules (Basel, Switzerland) · 2022Article
- GrainGenes: Tools and Content to Assist Breeders Improving Oat Quality.Foods (Basel, Switzerland) · 2022Article
- Genetic diversity in nutritional composition of oat (Saudi journal of biological sciences · 2022Article
- Multifunctional Eco-Friendly Synthesis of ZnO Nanoparticles in Biomedical Applications.Molecules (Basel, Switzerland) · 2022Article
- The Impact of Addition OatsSaudi journal of biological sciences · 2021Article
- Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.