ReviewFood chemistry: X2025
Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Green synergistic non-thermal processing of Xinhui Chenpi: targeted fraction screening and mechanistic elucidation of antioxidant enhancement in Caenorhabditis elegans.Journal of the science of food and agriculture · 2026Article
- Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.Food chemistry: X · 2026Article
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cereal bran, a nutrient-rich by-product of grain processing, contains high levels of dietary fiber, polyphenols, and bioactive compounds, offering antioxidant and anti-inflammatory benefits. However, its rigid cell wall structure limits the release of bioactive compounds, requiring modification for food applications. Conventional thermal processing degrades heat-sensitive components and reduces polyphenol yields, whereas non-thermal methods (physical, chemical, and biological) better preserve and enhance the release of bioactive compounds. This review examines the impact of non-thermal processing on bran structure and polyphenol release, focusing on the mechanisms, structural changes, and safety implications. It also compares combined non-thermal methods with single treatments and explores structure-function relationships to support bran's use in functional foods.
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Registered trials
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