ArticleBiomolecules2019
Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran.
Article in Biomolecules, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 52 papers, 1 of them a synthesis that pooled it.
What it found
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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.
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Who cites it
52 citing papers in PubMed, 1 synthesis or guideline pooled it, 125 citations in OpenAlex.
- Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review.Journal of food science · 2026Pooled it
- 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
- The Effect of Temperature Variations on the 5-Hydroxymethylfurfural Content, Antioxidant and Antimicrobial Properties of Honey.Life (Basel, Switzerland) · 2026Article
- Avenanthramides as digestion-stage modulators: Mechanistic links across the gastrointestinal continuum.Food chemistry: X · 2026Review
- Convective Drying of Avocado Seeds: Mass Transfer Thermodynamics and Multi-Response Optimization of Functional and Phytochemical Properties.Foods (Basel, Switzerland) · 2026Article
- Optimization of Infrared Rotary Roasting Conditions for Immature Rice: Effects on Physicochemical and Cooking Qualities.Foods (Basel, Switzerland) · 2026Article
- Dietary polyphenols in pediatric obesity and cardiometabolic risk: mechanisms and clinical evidence.Frontiers in nutrition · 2026Review
- Enhancement of Phenolic Content and Antioxidant Capacity in Chiffon Cake Through Partial Replacement of Low-Gluten Flour with Mycoprotein Powder.Foods (Basel, Switzerland) · 2025Article
- Ethanolic Extract of Kinkeliba (International journal of molecular sciences · 2025Article
- An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving-Cooling Cycles to Produce Bulgur with Low Glycemic Index.Foods (Basel, Switzerland) · 2025Article
- Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing.Scientific reports · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis-NIR-SWIR Spectroscopy: A Machine Learning Approach.Foods (Basel, Switzerland) · 2025Article
- Phenolic Profiling and Bioactive Properties ofInternational journal of molecular sciences · 2025Article
- Acute and Subacute Oral Toxicity Assessment of Kinkeliba (Plants (Basel, Switzerland) · 2025Article
- Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases.Scientific reports · 2025Article
- Effects of Roasting on Antibacterial and Antioxidant Properties ofPlants (Basel, Switzerland) · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use.Molecules (Basel, Switzerland) · 2024Article
- Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts-wheat bran (WB) and oat bran (OB)-before (fresh) and after thermal processing (TP) (10 min, 80 °C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin-glucoside +71.96%,
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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.