ReviewFrontiers in plant science2021
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.
Review in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 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
24 citing papers in PubMed, 72 citations in OpenAlex.
- Trial
- 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
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Roasting-Induced Changes in Bound Phenolics and Their Contribution to Antioxidant Activity in Barley Malts.Antioxidants (Basel, Switzerland) · 2026Article
- Cereal-Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability.Molecules (Basel, Switzerland) · 2026Review
- Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies.Foods (Basel, Switzerland) · 2026Article
- The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.Foods (Basel, Switzerland) · 2026Article
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Enhancing Quality Characteristics of Buckwheat (Scientifica · 2025Article
- Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions.International journal of food science · 2025Review
- Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.Food chemistry: X · 2024Review
- Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use.Molecules (Basel, Switzerland) · 2024Article
- Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink.Foods (Basel, Switzerland) · 2024Article
- Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods.Journal of food science and technology · 2023Review
- New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.Foods (Basel, Switzerland) · 2023Article
- Review
- About Functional Foods: The Probiotics and Prebiotics State of Art.Antibiotics (Basel, Switzerland) · 2023Review
- Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation.Foods (Basel, Switzerland) · 2023Article
- Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles.Frontiers in nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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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.