Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …

This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

The major role of antioxidant compounds in preserving food shelf life, as well as providing
health promoting benefits, combined with the increasing concern towards synthetic …

Cereals are one of the major food sources in human diet and a large quantity of by-products
is generated throughout their processing chain. These by-products mostly consist of the …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

The health benefits of whole wheat consumption can be partially attributed to wheat's
phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids …

Cereal grains and grain pulses are primary staples often consumed together, and contribute
a major portion of daily human calorie and protein intake globally. Protective effects of …

Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …