Fermentation-induced changes in the nutritional value of native or germinated rye
By K. Katina, K. Liukkonen, A. Kaukovirta-Norja, H. Adlercreutz, S. Heinonen, A. Lampi, J. Pihlava, K. Poutanen. 2007
279 citations recorded by the source corpus.
Subfields: Biochemistry, Nutrition and Dietetics, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/ab5ebb85cc25435e49276305e28c91aee95b5019
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In Biochemistry
In Nutrition and Dietetics
In Pathology and Forensic Medicine
Citations in the corpus
- New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “The combination of germination and fermentation increased the levels of folates (7-fold), free phenolic acids (10-fold), total phenolic compounds (4-fold), lignans (3-fold) and alkylresorcinols, but, to a lesser extent (,1·5-fold) the metabolic activities of microbes together with the breakdown and ”