ArticleFood chemistry: X2023
Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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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
6 citing papers in PubMed.
- Chemo-Diversity Landscape Using Physico-Biochemical, Elemental, and Metabolic Profiling in Different Stages and Accessions ofMolecules (Basel, Switzerland) · 2026Article
- The Health-Promoting Potential of Wafers Enriched with Almond Peel.Molecules (Basel, Switzerland) · 2025Article
- Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates.Methods and protocols · 2025Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- Accentuation of the browning characteristics and functional properties of aged tomatoes (Food chemistry: X · 2024Article
- Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide-Protein Complex.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
Funding
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Abstract
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
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