ReviewJournal of food science and technology2019
Cereal by-products as an important functional ingredient: effect of processing.
Review in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed, 93 citations in OpenAlex.
- Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.Food chemistry: X · 2026Review
- Effects of Homofermentative and HeterofermentativeAnimals : an open access journal from MDPI · 2026Article
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.International journal of molecular sciences · 2026Review
- Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements.Foods (Basel, Switzerland) · 2026Review
- Managing Anti-Nutritional Factors in Plant-Based Feeds: Implications for Herbivore Nutrition and Production.Metabolites · 2026Review
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Phytochemical and Structural Portrayal of Barley and Pearl Millet Through FTIR and SEM.Food science & nutrition · 2025Article
- Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.Foods (Basel, Switzerland) · 2024Article
- Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Review
- Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation.Food science and biotechnology · 2023Article
- Increasing aleurone layer number and pericarp yield for elevated nutrient content in maize.G3 (Bethesda, Md.) · 2023Article
- From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste.Foods (Basel, Switzerland) · 2023Review
- Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.Frontiers in nutrition · 2023Review
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material.Plants (Basel, Switzerland) · 2022Article
- Article
- An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications.Nutrients · 2022Review
- Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review.Journal of food science and technology · 2022Review
- Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams.Foods (Basel, Switzerland) · 2021Article
- Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities.Nutrients · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
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What OpenQuestion holds
Registered trials
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.