Agro-industrial residues and by-products are a crescent environmental problem since they
are often discarded without proper treatment, and still have growing production. These …

Cereal brans, the by-products of grain processing, have acquired a crucial status in
functional food formulation. They have been recognized to be storehouse of non-starch …

In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones
method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was …

Cereal brans are by‐products of the milling of cereal grains, which are mainly used as low
value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and …

The objectives of this research were to determine the phenolic contents, oxygen radical
absorbance capacities (ORAC), cellular antioxidant activities (CAA), and antiproliferative …

Black liquor (BL) rich phenolic and complex compounds is generated from pulp and paper
mill manufacturing processes which should be treated before reaching the environment. The …

Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptides to
proteolytic cleavages were determined using peptidomic analysis. In addition, antioxidant …

Tartary buckwheat hull, coarse bran, fine bran and light flour were examined and compared
for their free and bound phenolics, flavonoids, phenolic acid composition and antioxidant …

In this study, phenolic profiles and antioxidant activity of rice bran were analyzed following
successive treatment by gelatinization, liquefaction and complex enzyme hydrolysis …

In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid
bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and …