Nutrition transition can be defined as shifts in food habits, and it is characterized by high-fat
(chiefly saturated animal fat), hypercaloric and salty food consumption at the expense of …

Fermentation has been considered as effective tools to promote the functional properties of
cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L …

A novel protocol is developed for the first time for synthesis of Silver Nanoparticles (Ag-NPs).
Ag-NPs were biologically synthesised using Pearl Millet (Pennisetum glaucum) husk. The …

A solid-phase extraction (SPE) technique was developed and optimised for isolation and
concentration of extractable and bound phenolic acids from germinated spelt seeds, for …

The triticale grain has high nutritive value and good technological suitability. Triticale flour
can be a valuable raw material for bread-making. The aim of this work was to determine the …

This study was aimed at explanation of evolution process of bound phenolics from IDF
through structural modifications after alkaline hydrolysis along with free phenolics and …

With a yearly production of about 39 million tons, brewer's spent grain (BSG) is the most
abundant brewing industry byproduct. Because it is rich in fiber and protein, it is commonly …

This study aimed to develop a simple microfluidic chip analysis technology to study the
inhibitory effect of protocatechuic acid on shear‐induced platelet aggregation. The …

A dual-responsive molecularly imprinted polymer (MIP) was prepared by a one-pot
polymerization from covalent organic frameworks (COFs) doped with polyethyleneimine …

We investigated changes in the phenolic composition of Dongfanliang millet produced in
Shanxi province before and after being cooked into porridge. The cooking process was …