ReviewFood science & nutrition2021
Nutritional and end-use perspectives of sprouted grains: A comprehensive review.
Review in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
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
47 citing papers in PubMed.
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- The Role of Sprouting in Gluten-Free Foods: Effects on Glycemic Response and Antioxidant Activity.Current nutrition reports · 2026Review
- Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins.Food science & nutrition · 2026Article
- Maximizing Phenolics, γ-Aminobutyric Acid, and Antioxidant Capacity in White Corn Sprouts Through HBiology · 2026Article
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- UHPLC-MS/MS, transcriptomic, and genomic analyses unravel the molecular mechanism on melatonin biosynthesis in Tartary buckwheat sprouts.Food chemistry. Molecular sciences · 2026Article
- Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Sprouted Wheat Improves Liver Metabolism and Inflammation in T2DM Mice: 16S rRNA Gene Sequence, Metabolomics and Network Pharmacology Joint Analysis.Foods (Basel, Switzerland) · 2026Article
- Article
- Investigation of Radial Mixing Dynamics and Saturation Effect in Stirred Brown Rice Granular Systems Using Discrete Element Method.Foods (Basel, Switzerland) · 2026Article
- Hempseeds as sustainable plant-based source of bioactive peptides with biofunctional properties.Frontiers in nutrition · 2026Review
- Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles.Foods (Basel, Switzerland) · 2025Article
- Exploring the Nutritional, Rheological, and Textural Properties of Pumpkin Seed Flour-Enriched Biscuits in Relation to Their Storage Stability.Food science & nutrition · 2025Article
- Development of Organic Sourdough Bread with Paste from Germinated Seeds.Foods (Basel, Switzerland) · 2025Article
- Evaluation of various diets for improved growth, reproductive and nutritional value of the yellow mealworm, Tenebrio molitor L.Scientific reports · 2025Article
- Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour.Current research in food science · 2025Article
- Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor.Current research in food science · 2025Article
- Effect of Combining Germination and Heat-Moisture Treatment of Unpolished Red Rice on the Physicochemical Properties and Digestibility of Its Starch.International journal of food science · 2025Article
- Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming.Plants (Basel, Switzerland) · 2024Article
- Effect of different conditions on the germination of coix seed and its characteristics analysis.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
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