ArticleFoods (Basel, Switzerland)2022
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.
Article in Foods (Basel, Switzerland), 2022. 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, 19 citations in OpenAlex.
- Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.Food chemistry: X · 2026Review
- Avenanthramides as digestion-stage modulators: Mechanistic links across the gastrointestinal continuum.Food chemistry: X · 2026Review
- Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers.Foods (Basel, Switzerland) · 2025Article
- Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality.Foods (Basel, Switzerland) · 2024Article
- Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2024Article
- Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions.Journal of agricultural and food chemistry · 2024Article
- Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools.Foods (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
- Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling.Foods (Basel, Switzerland) · 2023Article
- Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Oat consumption has increased during the last decade because of the health benefits associated with its soluble dietary fiber (β-glucan), functional proteins, lipids, and the presence of specific phytochemicals, such as avenanthramides. Oat is consumed mainly as whole grain, and the hull (seed coat), comprising 25-35% of the entire grain, is removed, generating a large amount of waste/by-product from the milling industry. The objective of this study was to evaluate the use of biotechnological strategies, such as sprouting for oat grain (OG) and hydrolysis for oat hull (OH), to enhance antioxidant and anti-inflammatory properties and lower the glycemic index (GI). Sprouting produced significant (
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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.