Ultra-fine grinding increases the antioxidant capacity of wheat bran

By N. N. Rosa, Cécile Barron, C. Gaiani, C. Dufour, V. Micard. 2013

144 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/073a9e6cf3ad7e75b79b813bf67b7698b9766c69

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Jian Zhang
2. Dongyun Ma
3. Ying-xin Xie
4. Dexiang Sun
5. Yaoguang Li
6. T. Guo
7. Chenyang Wang

Citations in the corpus

• Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods (2015, background): “These bioactive compounds aremainly located in the outer membranes of the grain [7].”