ArticleFoods (Basel, Switzerland)2020
Advances in Production, Properties and Applications of Sprouted Seeds.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
- Article
- Anti-Obesity Potential of Barley Sprouts in Dog Diets and Their Impact on the Gut Microbiota.Microorganisms · 2025Article
- Impact of Priming and Sprouting on the Quality and Functionality ofInternational journal of food science · 2025Article
- Analysis of Fatty Acid Composition in Sprouted Grains.Foods (Basel, Switzerland) · 2023Review
- Efficacy of Ascaroside #18 Treatments in Control of Salmonella enterica on Alfalfa and Fenugreek Seeds and Sprouts.Journal of food protection · 2023Article
- Phenolics and Volatile Compounds of Fennel (Antioxidants (Basel, Switzerland) · 2022Article
- Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Foods (Basel, Switzerland) · 2022Article
- Oat Seedlings Extract Inhibits RANKL-Induced c-Fos/NFATc1 Transcription Factors in the Early Stage of Osteoclast Differentiation.Evidence-based complementary and alternative medicine : eCAM · 2022Article
- Antioxidative potential and ameliorative effects of green lentil (Frontiers in nutrition · 2022Article
- Nutritional and end-use perspectives of sprouted grains: A comprehensive review.Food science & nutrition · 2021Review
- The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sprouted grains are widely appreciated food ingredients due to their improved, nutritional, functional, organoleptic and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional foods, nutraceutical, pharmaceutical and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, techno-functional and chemopreventive properties of sprouted seeds and their derived flours and by-products. The six articles included in this Special Issue provide insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage and explorations of their microbiological, bioactive and techno-functional properties.
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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.