This review reports on the latest research results and applications of phenolic and
polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of …

Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged
because they render beneficial health effects. Phenolics and polyphenolics are among the …

Phenolic compounds in foods have been widely studied due to their health benefits. In
cereals, phenolic compounds are extensively linked to cell wall polysaccharides, mainly …

Phenolamides constitute a diverse and quantitatively major group of secondary metabolites
resulting from the conjugation of a phenolic moiety with polyamines or with deaminated …

Consumption of wholegrain foods has been recommended for healthy diets. The beneficial
health properties of wholegrain products have been associated with the presence of higher …

The maize weevil (MW), Sitophilus zeamais (Motsch.), is a storage pest that causes serious
losses in maize (Zea mays L.) in develo** countries. This study was conducted to …

One of the main challenges for the 21st century is ensuring global food security. Today,
maize is the largest staple crop produced worldwide. Postharvest primary insect pests …

The relationship between the primary cell wall phenolic acids, dehydrodimers of ferulic acid,
and maize grain resistance to Fusarium graminearum, the causal agent of gibberella ear rot …

The phenolic acid composition and concentration of four manually separated fractions
(pericarp, aleurone layer, germ, and endosperm fractions) as well as whole grains of yellow …

Maize, together with its fermented products, is fundamental for human nutrition and animal
feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of …